Listeria monocytogenes'e levimus valmistoidus

Abstract

RTE meat and fish products with a long shelf-life are associated with the high risk of transmission of L. monocytogenes to human. Also, soft and semi-soft cheeses are in focus according to potential contamination with L. monocytogenes bacteria. The aim of the study was to give an overview about the prevalence of L. monocytogenes in readyto-eat food products obtained at food business operator’s self-control and at official control level. It was found that the highest L. monocytogenes prevalence was in RTE fish products (11.6%), followed by fruit and vegetable based products (3.9%), mixed salads (2.2%), culinary products (2.0%), non-categorized RTE food products (1.4%), RTE meat products (0.9%) and meals from retail outlets (0.7%). L. monocytogenes was not found in food intended for infants and for medical purposes, and in gravy products. Generally, the prevalence of L. monocytogenes was low, except among RTE fish products, especially salted fish and fish products, smoked fish and cold-smoked fish products among which the prevalence of L. monocytogenes was 28.6%, 28.3% and 14.3%, respectively.