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The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Konstantinos Koutsoumanis, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, et al.
(2020) EFSA Journal. 18(4).
Author
Organization
Abstract
A multi-country outbreak ofListeria monocytogenesST6 linked to blanched frozen vegetables (bfV)took place in the EU (2015–2018). Evidence of food-borne outbreaks shows thatL. monocytogenesisthe most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV,for the elderly (65–74 years old) population, is up to 3,600 times greater than cooked bfV and verylikely lower than any of the evaluated ready-to-eat food categories. The main factors affectingcontamination and growth ofL. monocytogenesin bfV during processing are the hygiene of the rawmaterials and process water; the hygienic conditions of the food processing environment (FPE); andthe time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling).Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations usedfor thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of thepossible control options suggests that application of a complete HACCP plan is either not possible orwould not further enhance food safety. Instead, specific prerequisite programmes (PRP) andoperational PRP activities should be applied such as cleaning and disinfection of the FPE, water control,t/T control and product information and consumer awareness. The occurrence of low levels ofL. monocytogenesat the end of the production process (e.g.<10 CFU/g) would be compatible with thelimit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed(i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C),L. monocytogeneslevels need to be considerably lower (not detected in 25 g). Routine monitoring programmes forL. monocytogenesshould be designed following a risk-based approach and regularly revised based ontrend analysis, being FPE monitoring a key activity in the frozen vegetable industry.
Keywords
Listeria monocytogenes, growth, blanched frozen vegetables, public health risk, risk factors, control options, food safety management systems, READY-TO-EAT, ENVIRONMENTAL MONITORING PROGRAMS, FOOD SAFETY, CROSS-CONTAMINATION, ESCHERICHIA-COLI, QUANTITATIVE ASSESSMENT, THERMAL INACTIVATION, MICROBIAL RISK, LEAFY GREENS, SMOKED FISH

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MLA
Koutsoumanis, Konstantinos, et al. “The Public Health Risk Posed by Listeria Monocytogenes in Frozen Fruit and Vegetables Including Herbs, Blanched during Processing.” EFSA Journal, vol. 18, no. 4, 2020, doi:10.2903/j.efsa.2020.6092.
APA
Koutsoumanis, K., Alvarez‐Ordóñez, A., Bolton, D., Bover‐Cid, S., Chemaly, M., Davies, R., … Allende, A. (2020). The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing. EFSA Journal, 18(4). https://doi.org/10.2903/j.efsa.2020.6092
Chicago author-date
Koutsoumanis, Konstantinos, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, et al. 2020. “The Public Health Risk Posed by Listeria Monocytogenes in Frozen Fruit and Vegetables Including Herbs, Blanched during Processing.” EFSA Journal 18 (4). https://doi.org/10.2903/j.efsa.2020.6092.
Chicago author-date (all authors)
Koutsoumanis, Konstantinos, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Kieran Jordan, Imca Sampers, Martin Wagner, Maria Teresa Da Silva Felicio, Marios Georgiadis, Winy Messens, Olaf Mosbach‐Schulz, and Ana Allende. 2020. “The Public Health Risk Posed by Listeria Monocytogenes in Frozen Fruit and Vegetables Including Herbs, Blanched during Processing.” EFSA Journal 18 (4). doi:10.2903/j.efsa.2020.6092.
Vancouver
1.
Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, et al. The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing. EFSA Journal. 2020;18(4).
IEEE
[1]
K. Koutsoumanis et al., “The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing,” EFSA Journal, vol. 18, no. 4, 2020.
@article{8659893,
  abstract     = {{A multi-country outbreak ofListeria  monocytogenesST6 linked to blanched frozen vegetables (bfV)took place in the EU (2015–2018). Evidence of food-borne outbreaks shows thatL.  monocytogenesisthe most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV,for the elderly (65–74 years old) population, is up to 3,600 times greater than cooked bfV and verylikely lower than any of the evaluated ready-to-eat food categories. The main factors affectingcontamination and growth ofL.  monocytogenesin bfV during processing are the hygiene of the rawmaterials and process water; the hygienic conditions of the food processing environment (FPE); andthe time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling).Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations usedfor thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of thepossible control options suggests that application of a complete HACCP plan is either not possible orwould not further enhance food safety. Instead, specific prerequisite programmes (PRP) andoperational PRP activities should be applied such as cleaning and disinfection of the FPE, water control,t/T control and product information and consumer awareness. The occurrence of low levels ofL.  monocytogenesat the end of the production process (e.g.<10 CFU/g) would be compatible with thelimit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed(i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C),L.  monocytogeneslevels need to be considerably lower (not detected in 25 g). Routine monitoring programmes forL.  monocytogenesshould be designed following a risk-based approach and regularly revised based ontrend analysis, being FPE monitoring a key activity in the frozen vegetable industry.}},
  articleno    = {{6092}},
  author       = {{Koutsoumanis, Konstantinos and Alvarez‐Ordóñez, Avelino and Bolton, Declan and Bover‐Cid, Sara and Chemaly, Marianne and Davies, Robert and De Cesare, Alessandra and Herman, Lieve and Hilbert, Friederike and Lindqvist, Roland and Nauta, Maarten and Peixe, Luisa and Ru, Giuseppe and Simmons, Marion and Skandamis, Panagiotis and Suffredini, Elisabetta and Jordan, Kieran and Sampers, Imca and Wagner, Martin and Da Silva Felicio, Maria Teresa and Georgiadis, Marios and Messens, Winy and Mosbach‐Schulz, Olaf and Allende, Ana}},
  issn         = {{1831-4732}},
  journal      = {{EFSA Journal}},
  keywords     = {{Listeria monocytogenes,growth,blanched frozen vegetables,public health risk,risk factors,control options,food safety management systems,READY-TO-EAT,ENVIRONMENTAL MONITORING PROGRAMS,FOOD SAFETY,CROSS-CONTAMINATION,ESCHERICHIA-COLI,QUANTITATIVE ASSESSMENT,THERMAL INACTIVATION,MICROBIAL RISK,LEAFY GREENS,SMOKED FISH}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{102}},
  title        = {{The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing}},
  url          = {{http://doi.org/10.2903/j.efsa.2020.6092}},
  volume       = {{18}},
  year         = {{2020}},
}
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