- Microbiology
Studies of the growth potential of Listeria monocytogenes
Characterisation of the behaviour of Listeria monocytogenes in ready-to-eat (RTE) foods
Growth potential of Listeria
Ready-to-eat (RTE) foods represent one of the highest-risk categories in relation to Listeria monocytogenes, as they do not require further treatment by the consumer before consumption and may allow the pathogen to grow during their shelf life.
The correct classification of these products according to whether or not they can support the growth of Listeria monocytogenes is key both to food safety management and to compliance with the applicable regulatory requirements, particularly in the context of the microbiological criteria established for this pathogen.
The amendment to Regulation (EC) No 2073/2005 regarding Listeria monocytogenes reinforces the regulatory approach based on the ability of ready-to-eat (RTE) foods to support or not support the growth of the pathogen throughout their shelf life. Beyond a one-off microbiological criterion, the legislation places the characterisation of the behaviour of Listeria monocytogenes as a determining factor in defining the applicable criterion and the obligations of the food business operator throughout the product’s commercial shelf life.
In this context, companies must have robust scientific evidence that enables them to correctly classify their RTE products and justify this classification to authorities and auditors. Growth potential studies therefore play a key role, as they determine the application of microbiological criteria, influence the definition of shelf life and provide legal and technical certainty in risk management, particularly for products that are more susceptible to the growth of Listeria monocytogenes.
The correct classification of these products according to whether or not they can support the growth of Listeria monocytogenes is key both to food safety management and to compliance with the applicable regulatory requirements, particularly in the context of the microbiological criteria established for this pathogen.
The amendment to Regulation (EC) No 2073/2005 regarding Listeria monocytogenes reinforces the regulatory approach based on the ability of ready-to-eat (RTE) foods to support or not support the growth of the pathogen throughout their shelf life. Beyond a one-off microbiological criterion, the legislation places the characterisation of the behaviour of Listeria monocytogenes as a determining factor in defining the applicable criterion and the obligations of the food business operator throughout the product’s commercial shelf life.
In this context, companies must have robust scientific evidence that enables them to correctly classify their RTE products and justify this classification to authorities and auditors. Growth potential studies therefore play a key role, as they determine the application of microbiological criteria, influence the definition of shelf life and provide legal and technical certainty in risk management, particularly for products that are more susceptible to the growth of Listeria monocytogenes.
Our solution
Design and execution of studies
AINIA’s Listeria monocytogenes growth potential study service is based on the design and execution of experimental studies aimed at assessing whether or not a food can support the growth of this pathogen throughout its shelf life.
Real conditions
The studies are carried out on RTE products under their actual formulation and packaging conditions.
Storage scenarios
Unfavourable but realistic storage scenarios are considered, reflecting foreseeable variations in the distribution and use chain.
Applications
- Classification of RTE products according to their growth potential for Listeria monocytogenes.
- Support for defining and justifying shelf life from a microbiological perspective.
- Technical support for reviewing hazard analysis and product categorisation.
- Scientific evidence for compliance with the regulatory and audit requirements applicable to Listeria monocytogenes.
- Support for decision-making regarding changes to formulation, process or storage conditions.
Examples of higher-risk products
- Cooked and ready-to-eat meat products (cooked ham, turkey breast, sliced cold meats).
- Cold-smoked fish and chilled fishery products ready to eat.
- Soft and semi-soft cheeses.
- Chilled prepared dishes and ready-to-eat meals.
- Prepared salads and ready-to-eat plant products with minimal processing.
Impact and benefits
- Objective characterisation of the behaviour of Listeria monocytogenes in the product.
- Greater legal and technical certainty in the application of microbiological criteria throughout shelf life.
- Optimisation of shelf-life design and control strategies.
- Strengthening the robustness of the HACCP system and the categorisation of RTE products.
- Improved ability to respond to audits, inspections or requests for information from the competent authorities.
Listeria monocytogenes: How to address the risk?
Listeria monocytogenes has become one of the main microbiological risks in the European food industry. In this infographic, we address what is changing in Europe, what evidence the regulatory framework requires and how to tackle the risk from a practical approach. In addition, you will get a checklist to determine the shelf life of your foods.
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Laura Verdú
Quality and Food Safety
