(Molly) L2 + L3 - Food Safety | Quizlet

More than one criterion may apply to a particular foodstuff

true or false

true

eg ready to eat chilled smoked mackeral with a shelf life of 20 days

FSC for l monocytogenes & FSC for histamine

A food business that produces ready-to-eat, chilled smoked

mackerel with a shelf-life of 20 days must ensure it complies with the:

1. Food safety criterion for L. monocytogenes (food category 1.2) and

2. Food safety criterion for histamine (food category 1.26)

if RTE need to test for listeria unless...

it is a canned food

what is a ready to eat food

Means food intended by the FBO for direct human consumption without the need for cooking or other processing effective to reduce to an acceptable level or eliminate microorganisms of concern

Ready meals labelled to be reheated are .......

Ready meals labelled to be reheated are outside the scope 2073/2005 Regulation

Smoked salmon, sandwiches and products not requiring such

processing prior to consumption are ........

Smoked salmon, sandwiches and products not requiring such

processing prior to consumption are within the scope of the

Regulation

relative risk of listeria in rte smoked salmon was ...... out of 100,000 people per year

0.0046 cases

where is l monocytogenes found

in the environment, soil, vegetation, feces

found in raw foods like fish, raw milk and fresh meat

fish especially in rte foods

time before bacteria start to grow is called

lag phase

lah phase for listeria monocytogenes is

5 days

if shelf life is less than 5 days, is l monocytogenes a threat

no

lag phase of l monocytogenes is 5 days

how to assess cleanliness of tables

take swabs

thoroughly cooking food so that it has a core temp of 75 deg is considered effective to acheive a ...

6-D reduction in the number of listeria monocytogenes

of the foodborne pathogens that do not form spores, l monocytogenes is regarded as...

the most heat resistant

FBOs may use alternative time/temperature combinations as long as they acheive the same lethal effect

true/false?

true

eg - 70 deg for 2 min

67 deg for 6 min

64 deg for 12 min and 37 seconds

Foods which are intended to be reheated for palatability

purposes but will not reach a core temperature of 70˚C

are considered .....

ready to eat food

if they are labelled with an instruction to wash before consumption

(e.g. lettuces), they are considered

ready to eat food

with respect to listeria monocytogenes, the regulation lists 3 categories of ready to eat foods

1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes

1.2 Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes

1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes

by default, RTE foods are considered food category 1.2 = able to support the growth of l monocytogenes if:

1. they do not fall into food category 1.1 or

2. the FBO cannot demonstrate they fall into food category 1.3

food category 1.3

product is considered unable to support the growth of LM if:

1. shelf life <5 days

2. pH less than or equal to 4.4

3. water activity less than or equal to 0.92

4. pH is less than 5 and water activity is less than 0.94

5. it is a frozen food

6. its growth potential is <0.5log10 cfu/g

5 factors that affect the growth and survival of l monocytogenes

1. temp

2. pH

3. water activity

4. salt concentration

5. atmosphere

what aw inhibits pathogenic and spoilage bacteria

pathogenic and spoilage bacteria do not grow in food with a water activity of less than 0.85

yeasts and moulds can grow at water acitivties of

as low as 0.86

the water activity of a food can be altered by..

drying

freezing

adding solutes or ions

approx water activity of cold-smoked salmon

>0.93 - 0.98

can l monocytogenes grow in frozen food

no - Frozen food (during the period it remains frozen) falls into food category 1.3 because L. monocytogenes cannot grow

when can frozen food fall into the category 1.2

if the frozen food to need to be defrosted before consumption, e.g. frozen cheesecake, and the shelf-life of the defrosted food is five days or longer, this food may fall into food category 1.2 if the defrosted food can support the growth of L. monocytogenes

how to determine the growth potential of listeria monocytogenes

by conducting specific laboratory studies - known as challenge tests

growth potential is marked as

delta (triangle)

how to undertake a lab test

3 inoculum from 1 product

3 different temperatures and 3 different shelf lives

results of challenge tests determining l monocytogenes

Foods with a growth potential:

≤0.5 log10 cfu/g are classified as unable to support the growth of L. monocytogenes and fall into food category 1.3

>0.5 log10 cfu/g are considered able to support the growth of L. monocytogenes and fall into food category 1.2

examples of intrinsic and extrinsic properties of food

intrinsic

- microbiological quality of raw material

- pH

- water activity (aw)

- oxygen availability

- food composition

extrinsic

- storage temp

- gas composition

- packaging

- retail practices

- consumer practices

examples of food : histamine in fishery products from species associated with high amount of histadine

tuna

mackeral

sardines

mahi mahi

examples of food : histamine in fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with high amount of histadine

anchovies

1.2 - l monocytogenes in RTE food able to support the growth of l. monocytogenes other than those in 1.1 (baby food)

give examples

chilled rte products with shelf life > 5 days

pre-packed delicatessan products

smoked salmon

pate

soft cheese

1.3 - l monocytogenes in rte foods unable to support the growth of l monocytogenes other than those in 1.1

ice cream

yoghurt

hard cheese

products with pH less than 4.4 eg coleslaw

products with shelf life of less than 5 days eg sandwhiches