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Recent Experiences with Listeria monocytogenes in New Zealand and development of a food control risk-based strategy |
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| Authors: | Scott K. Crerar Marion Castle Sally Hassel Dianne Schumacher |
| Affiliation: | 1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil;2. Food Engineering, Federal University of Paraná, Jandaia do Sul, PR, Brazil;1. Departamento de Bromatología y Tecnología de los Alimentos, Campus de Excelencia Internacional Agroalimentario CeiA3, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain;2. Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida MSD 2080, Malta |
| Abstract: | A risk-based strategy for Listeria monocytogenes has been developed by New Zealand Food Safety Authority. Incidents of L. monocytogenes in ready-to-eat foods reported to the regulatory authority were analysed to identify common factors that contributed to the contamination. In addition, the current regulatory framework and available food industry guidance were reviewed to prepare a strategy that will provide a consistent and informed approach to managing the risk of L. monocytogenes. Also recognised is the future impact of an aging population and an increase in the availability and range of chilled ready-to-eat foods that should be integrated into the strategy if an objective of ‘no increase in the reported incidence of foodborne listeriosis after five years’ is to be achieved. |
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