Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece.

Autor: Tsaloumi S; Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece., Aspridou Z; Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece., Tsigarida E; Hellenic Food Authority (EFET), Greece., Gaitis F; Hellenic Food Authority (EFET), Greece., Garofalakis G; Hellenic Food Authority (EFET), Greece., Barberis K; Hellenic Food Authority (EFET), Greece., Tzoumanika F; Hellenic Food Authority (EFET), Greece., Dandoulaki M; Hellenic Food Authority (EFET), Greece., Skiadas R; Hellenic Food Authority (EFET), Greece., Koutsoumanis K; Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, 54124, Greece. Electronic address: kkoutsou@agro.auth.gr.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2021 Oct; Vol. 99, pp. 103800. Date of Electronic Publication: 2021 Apr 09.
DOI: 10.1016/j.fm.2021.103800
Abstrakt: A quantitative microbial risk assessment (QMRA) model predicting the listeriosis risk related to the consumption of Ready- To- Eat (RTE) cooked meat products sliced at retail stores in Greece was developed. The probability of illness per serving assessed for 87 products available in the Greek market was found highly related to the nitrite concentration; products having a lower concentration showed a higher risk per serving. The predicted 95 th percentiles of the annual listeriosis cases totaled 33 of which 13 cases were <65 years old and 20 cases ≥65 years old. The highest number of cases was predicted for mortadella, smoked turkey, boiled turkey and parizer, which were the most frequently consumed product categories. Two scenarios for assessing potential interventions to reduce the risk were tested: setting a use-by date of 14 days (these products have no use-by date based on current European Union legislation) and improving the temperature control during domestic storage. The two scenarios resulted in a decrease of the 95 th and 99 th percentiles of the total annual cases by 97% and 88%, respectively.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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