Listeria monocytogenes in Australian ready-to-eat meats: risks and controls

This paper explores options available to the Australian smallgoods industry for control of Listeria in readyto-eat meats. Risk assessment suggested that around one third of human cases of listeriosis in Australia may be due to ready-to-eat meats. The likely effectiveness of a number of risk mitigation options in reducing cases of disease was examined. Reduction in contamination at die manufacturing plant, in-pack pasteurisation and inhibition of L. monocytogenes growth through antimicrobial additives were modelled. Reducing contamination at the point of packing is dependent upon good hygienic practices, some difficult to implement, but antimicrobial additives are available for a range of products. Recall guidelines in Australia and regulatory frameworks in other countries reflect a relatively low risk of listeriosis from foods in which L. monocytogenes is unable to grow. Experimental data collected on ready-to-eat meat products produced in Australia demonstrated the value of antimicrobial additives in preventing the growth of L. monocytogenes during the shelf-life of the product. A recently published growth/no growth predictive model may assist the industry and regulators to determine the relative safety of ready-to-eat meat products.