In Defense of the European 100 CFU of Listeria monocytogenes/g in Ready-to-Eat Foods

Abstract

Listeria monocytogenes is a pathogenic bacterium which may be present in foods derived from the natural environment, as well as foods that have been processed. Vulnerable foods are those that are not processed further, immediately prior to being consumed (i.e., ready-to-eat (RTE) foods). The frequency of contamination of RTE foods with L. monocytogenes is estimated to be 0–10%, with high levels of contamination (>1000 CFU/g) reported to be associated with foods that have been linked to foodborne illness episodes. A number of risk assessments suggest that low levels of contamination (<100 CFU/g), may be an acceptable risk. With food safety systems such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) programs in place and operating, high levels of contamination likely would rarely be associated with foods entering the market. So, given that RTE foods will occasionally be contaminated with L. monocytogenes, it can be argued that low level contamination is an acceptable risk to the consumer. A system such as the ‘European 100 CFU of L. monocytogenes/g’ system described here protects the health of consumers while ensuring fair practices in food trade.