Establishing a risk profile of Listeria monocytogenes in the diverse range of ready-to-eat foods

05 October 2021 → 25 August 2022
Federal funding: various
Research disciplines
  • Natural sciences
    • Bacteriology
  • Medical and health sciences
    • Public health sciences not elsewhere classified
  • Agricultural and food sciences
    • Food microbiology
Listeria food safety
Project description

Discussion are starting at European level to identify (new type of) foodstuffs that should (theoretically) be assessed as a risk product with regard to the food pathogen Listeria monocytogenes. If an occasional low contamination is found in such products (i.e. presence per 25/g but < 100/g), it is considered to add a legal standard to Regulation (EU) No. 2073/2005 that is valid until the end of the shelf life to limit the risk of listeriosis when consuming such products. The aim of this project proposal is to prepare a risk profile for listeriosis with regard to consumption of ready-to-eat foods that support the growth of L. monocytogenes in function of the type of product and its composition and the expected shelf life as established in the retail sector, the expected contamination level as identified in literature and via microbial analysis of selected food products;  and the expected growth potential estimated on the basis of predictive modeling and challenge tests to be performed in the lab. The outcome of the project will support national policy-makers on food safety and public health.