Survey reports on Listeria levels in ready-to-eat foods
The first part of EFSA’s analysis of an EU-wide baseline survey on Listeria monocytogenes provides valuable insights into the presence of this bacteria in certain ready-to-eat foods (fish, cold meats and soft cheeses).
The proportion of food samples exceeding the legal food safety limit was low. However, given the popularity of these foods and the severe implications that Listeria infections (listeriosis) can have on human health, overall vigilance regarding the possible presence of the bacteria in food is warranted.
Although listeriosis is rare, the disease is often severe with high hospitalisation and mortality rates. In the EU about 1,470 human cases were reported in 2011, with a mortality rate of 12.7%. Listeriosis is usually contracted by eating foods that contain the Listeria monocytogenes bacteria such as fish, cold meats and soft cheeses. Ready-to-eat foods are often the source of listeria infections as their long shelf life is conducive to bacterial growth and these foods are usually consumed without any additional cooking.
Health effects associated with listeriosis range from mild flu-like symptoms, such as nausea, vomiting and diarrhoea to more serious infections such as meningitis and other potentially life-threatening complications. People who are more susceptible to Listeria infections are the elderly, pregnant women, newborn infants and people with weak immune systems.
EFSA’s report shows that Listeria monocytogenes was found in 10.3% of fish, 2.1% of meat and 0.5% of cheese samples collected from supermarkets and shops. However, the EU food safety limit (100 bacteria per gram) was exceeded only in 1.7% of fish, 0.4% of meat and 0.06% of cheese samples.
In the second part of the study, expected to be finalised next year, EFSA will look at the risk factors for the presence of Listeria monocytogenes in the food categories concerned and the factors favouring its growth in fish.