the development and progress of a risk-based strategy for the control of listeria monocytogenes in...
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![Page 1: The development and progress of a risk-based strategy for the control of Listeria monocytogenes in New Zealand Marion Castle and Scott Crerar](https://reader035.vdocuments.mx/reader035/viewer/2022070410/56649f005503460f94c15fd7/html5/thumbnails/1.jpg)
The development and progress of a risk-based strategy for the
control of Listeria monocytogenes in
New Zealand
Marion Castle and Scott Crerar
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Surveillance data - 2008
• Total cases – 27
(0.6/100k population)
• Foodborne cases – 22
(0.52/100k population)
• Hospitalised (26/27) –
96%
• Mortality – 5 (18.5%)
• > 70 y.o. – 11 (40.7%)
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Surveillance data
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Listeriosis Outbreaks (1969-2008)
Food linkages for NZ outbreaks (7) have been:
• Seafood
• Raw fish and shellfish
• Smoked mussels
• Ready-to-eat cooked meats (3)
• Unknown
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Performance Target
L. monocytogenes identified as priority to be addressed through the implementation of a strategy and a performance target:
• “No increase in the reported cases of foodborne listeriosis after 5 years [by 2013]”
• Baseline = 0.47 cases per 100,000
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Developing a strategy
1. Reviewed the legislative framework:
• Australia New Zealand Food Standards Code – Microbiological Limits (1.6.1)
• Animal Products Act (NZ)– Human Consumption Specs– Dairy Product Criteria
• Food Act (NZ)• Food Hygiene Regulations (NZ)
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Developing a strategy2. Reviewed international and national outbreaks
3. Reviewed national incidents of L. monocytogenes reported to NZFSA
– Identified:• Inadequate environmental monitoring programmes• Listeria controls and GHP• Role of cleaning and sanitation• Separation of product from raw ingredients
4. Consumers– eating food beyond the shelf life
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Components of the Strategy
• Risk based categorisation of foods
• Identification of nationally consistent requirements
• Microbiological criteria consistent with Codex
• Guidance and education
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Guide on Listeria control for RTE food processors
Guide on Listeria control for RTE food processors:
1. Listeria management
2. Good Hygienic Practice
3. Monitoring
4. Event Management including recall
5. Risk categorisation/food management
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Risk Categorisation
• Categorisation of foods to high, medium and low risk groups based on:
– Risk of the presence of L. monocytogenes (extrinsic factors)
– Potential for growth (intrinsic factors)– Exposure of the population to the food
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Micro Limits
• Codex – RTE-foods in which:– Growth will not occur – 100 cfu/g– Growth can occur – Absence in 25g
• => Non-regulatory implementation
• Use criteria as trigger limits
• Aim for absence of L. monocytogenes at end of processing but flexibility for NG up to 100 cfu/g during the shelf-life
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Science
• Validation of models to categorise RTE foods for risk of Listeria
• What is a short shelf-life product?• Survey of packaged RTE smoked fish
available at retail• Micro survey of UCFM available at retail• In the future….
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Risk Communication
• Increase in Europe has been most significant in the frail elderly (over 60 years old with underlying conditions)
• Appropriate messages and media to facilitate change in behaviour
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The next stages
• 2010 – Stage One:– Finalise industry guides– Industry peer review – Implementation and workshops– On-going science projects– Review and revise strategy
• > 2011 – Stage Two:– Monitor and review– Review of the micro criteria– A regulatory approach?
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Acknowledgements
NZFSA• Kathleen Shaw• Lisa Olsen• Sheryl Tuck• Chris Hewins• Felicity Lawlor• Sally Hasell• Susan Owens• Trish Pearce• Antonia Aloe
ESR• Andrew Hudson• Lynn McIntyre• Angela Cornelius
FSANZ Scott Crerar