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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
