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
Microbiological Risk Assessment Series 4. FAO/WHO (2004) (ISBN 92-5-105126-7)
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.
Microbiological Risk Assessment Series 5. FAO/WHO (2004) (ISBN 92-5-105127-5)
Please note: This document is only available in English.
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.