Listeria monocytogenes
European Union reports on zoonoses in the last few years rank listeriosis caused by the bacterium Listeria monocytogenes among the five most common, and it is at the very top with the highest number of hospitalizations and the highest mortality rates.
The bacterium is widely distributed in the environment, and foodborne transmission is by far the most common route of exposure, both from raw and processed foods contaminated during or after processing. Prevention of listeriosis relies on a comprehensive approach at the level of the farm, production, distribution and ultimately the consumer. Proper heat treatment, thorough washing of fresh fruits and vegetables, compliance with the shelf life of products, mandatory adherence to instructions during food preparation and consumption are key to preventing infection. Since bacteria can grow at the temperature of the refrigerator, special attention should be paid to chilled food ready for consumption. Sensitive populations such as pregnant women, the elderly and immunocompromised patients should avoid high-risk foods.
In the European Union, it is legally binding to comply with microbiological criteria for food according to Commission Regulation (EC) no. 2073/2005 before the food leaves the direct control of the food business entity that produced it and the products placed on the market during their shelf life.
The presence of bacteria in food is most often associated with ready-to-eat food and raw food products. It is tested in fresh meat and meat products, fish and fish products, milk and milk products, desserts with fillings and ready-made creams, industrially produced cakes, fresh eggs and egg products, freshly cut fruit, vegetables, mushrooms, sprouts, dried and candied fruit, salad dressings, unpasteurized fruit juices and fresh juices from the machine, spices and their mixtures and edible fats.
The microbiological laboratory is accredited to prove the presence and determine the number of Listeria monocytogenes in food samples, animal feed and environmental samples in food production. In the tests, we also apply a rapid method for detection of Listeria monocytogenes, where the results are ready within 30 hours of receiving the samples in the laboratory, and which enable subjects in the food business to react quickly and efficiently in case of contamination. The results of testing environmental samples and food samples indicate a constant need to control microbiological cleanliness in facilities and the healthiness of finished products.
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