B01020 : A microbiological risk assessment of Listeria monocytogenes in cooked meat and poultry
Friday 30 April 2004
This research project aims to identify and quantify the risk to the consumer of Listeria moncytogenes infection and illness following the consumption of cooked meat and poultry.
Study Duration: May 2001 to December 2004
Contractor: Campden and Chorleywood Food Research Association
Background
Listeria monocytogenes is an environmental micro- organism that may contaminate dairy, meat, poultry and vegetable products during food manufacturing. It is able to grow at chilled temperatures, low nutrient concentrations and survive for long periods. It may survive in cooked products as a result of undercooking or be introduced after processing by cross contamination from raw products or from the environment. Eating foods containing high levels of L. monocytogenes can be a cause of illness, particularly in vulnerable groups.
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.
Research Approach
The project will quantitatively describe the risk to the UK population from L. monocytogenes infection from cooked meats and poultry. It will:
- Describe the risk to the population as a whole from all cooked meats and poultry
- Identify sub-populations at risk
- Identify the types of cooked meat and poultry presenting particular risks
- Identify areas of the 'farm to fork' route which have particular influence on risk
- Identify gaps in knowledge which restrict the value of the risk assessment
- Provide support in communication of the conclusions