Risk assessment of Listeria monocytogenes in ready-to-eat foods
Risk assessment of Listeria monocytogenes in ready-to-eat foods

MICROBIOLOGICAL RISK ASSESSMENT SERIES 5

Risk assessment of
Listeria monocytogenes
in ready-to-eat foods

Technical Report

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    WORLD HEATH ORGANIZATION
    FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004


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ISBN 978-92-5-105762-9

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TABLE OF CONTENTS

Risk assessment drafting group   (Download pdf 799 Kb)
Foreword
Executive Summary

PART 1 - HAZARD IDENTIFICATION

Historical
Characteristics of Listeria monocytogenes
Overview of listeriosis
Statement of problem and scope of risk assessment

PART 2 - HAZARD CHARACTERIZATION

2.1  Listeriosis
2.2 Dose-response relations
2.3 Options for hazard characterizations to be used for modelling the public health impact of L. monocytogenes in ready-to-eat foods
2.4 r-values for Risk Characterization

PART 3 - EXPOSURE ASSESSMENT   (Download pdf 682 Kb)

3.1  Introduction
3.2 Exposure Data
3.3 Modelling Exposure: Approaches
3.4 Modelling the Production-to-Consumption Chain
3.5 Microbial Ecology of Listeria monocytogenes in Foods
3.6 Summary

PART 4 - EXAMPLE RISK ASSESSMENTS

4.1 Overview
4.2 Example 1. Pasteurized milk
4.3 Example 2. Ice cream
4.4 Example 3. Fermented Meat
4.5 Example 4: Cold-smoked fish
4.6 Summary

PART 5 - RISK CHARACTERIZATION: RESPONSE TO CODEX QUESTIONS  (Download pdf 783 Kb)

5.1 Introduction
5.2 Question 1
5.3 Question 2
5.4 Question 3

PART 6 - KEY FINDINGS AND CONCLUSIONS

Key findings and conclusions

PART 7 - REFERENCES CITED

References cited in main report

APPENDICES

APPENDIX 1. Glossary of terms

APPENDIX 2. Simulation modelling for the four risk assessment examples   (Download pdf 971 Kb)
APPENDIX 3. Predictive microbiology: concepts, application and sources
APPENDIX 4. Prevalence and incidence of Listeria monocytogenes in fermented meat products
APPENDIX 5. Background for the cold-smoked fish risk assessment


© FAO 2007