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A microbiological risk assessment of Listeria monocytogenes in meats and poultry sold cooked in the United Kingdom

Project Code: B01020

01/01/2005

Campden BRI
Jewell, K ; Voysey, P

Listeria monocytogenes is an environmental micro-organism that may contaminate a wide range of food stuffs including dairy, meat, poultry and vegetable products during food manufacturing. The organism is able to grow at chill temperatures, low nutrient concentrations and survive for long periods. It might survive in cooked products as a result of undercooking or be introduced after processing by cross-contamination from raw products or from the environment. Consuming foods contaminated with high levels of L. monocytogenes can cause food poisoning, particularly in vulnerable groups such as pregnant women and over 60s.

Conducting a microbiological risk assessment will enable an objective appraisal of the risk of infection and illness with L. monocytogenes. It will identify which cooked meat and poultry products are a problem, which sections of the population are at greatest risk of illness and examine the relative merits of approaches to controlling and reducing risk.

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