Listeria monocytogenes in ready-to-eat foods
Risk assessment on Listeria monocytogenes in ready-to-eat foods now available.
The FAO/WHO risk assessment of Listeria monocytogenes in ready-to-eat foods has now been completed. This risk assessment was prepared and reviewed by an international team of scientists. During their preparation input was received from several international fora including expert consultations and Codex committee meetings as well as via public and peer review.
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Risk assessment of Listeria monocytogenes in ready to eat foods: Interpretative summary
Microbiological Risk Assessment Series 4. FAO/WHO (2004) (ISBN 92-5-105126-7)
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The interpretative summary includes an overview of the risk assessment with a particular focus on information that would be relevant to risk managers faced with addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.
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Risk assessment of Listeria monocytogenes in ready to eat foods: Technical report
Microbiological Risk Assessment Series 5 FAO/WHO (2004) (ISBN 92-5-105127-5)
Please note: This document is only available in English.
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The technical report includes data and methodology relevant to the four steps of risk assessment - hazard identification, exposure assessment, hazard characterization and risk characterization - of Listeria monocytogenes in ready-to-eat foods. It includes four example risk assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Related publications
Report of the joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods
FAO Headquarters, Rome, Italy, 17-21 July 2000
Report of the joint FAO/WHO Expert Consultation on risk assessment of Salmonella spp. in broilers and eggs and Listeria monocytogenes in ready to eat foods
FAO Headquarters, Rome, Italy, 30 April-4 May 2001
Report of the FAO expert consultation on the trade impact of Listeria in fish products
Amherst, MA, USA, 17-20 May 1999.
If you experience any problems downloading these documents or require further information please contact us.
Future work
The output of the risk assessments are being used by the Codex Committee on Food Hygiene in the development of "Guidelines on the Application of General Principles of Food Hygiene [pdf 305kb] to the Control of Listeria monocytogenes in Ready-to-Eat Foods" including an annex on Food Safety Objectives and related performance objectives and performance criteria and microbiological criteria.
Printed copies will be available soon and can be ordered from:
Sales and Marketing Group, Information Division,
Food and Agriculture Organization of the United Nations,
Viale delle Terme di Caracalla, 00100 Rome, Italy
Fax: (+39) 06 5705 3360
Email: publications-sales@fao.org
or on the Internet from http://www.fao.org/icatalog/inter-e.htm
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