2026-04-17T14:47:11Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/46602025-10-22T11:23:20Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Pérez-Rodríguez, Fernando
author
Carrasco, Elena
author
Bover-Cid, Sara
author
Jofré, Anna
author
Valero, Antonio
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:23:20Z
2025-10-22T11:23:20Z
2017-07-13
Pérez‐Rodríguez, Fernando, Elena Carrasco, Sara Bover‐Cid, Anna Jofré, and Antonio Valero. 2017. “Closing Gaps for Performing a Risk Assessment on Listeria Monocytogenes in Ready‐to‐eat (RTE) Foods: Activity 2, a Quantitative Risk Characterization on L. Monocytogenes in RTE Foods; Starting From the Retail Stage.” EFSA Supporting Publications 14 (7): 1252E. doi: 10.2903/sp.efsa.2017.en-1252
2397-8325
http://hdl.handle.net/20.500.12327/4660
https://doi.org/10.2903/sp.efsa.2017.EN-1252
A quantitative risk characterization of Listeria monocytogenes in various ready-to-eat (RTE) food
categories (heat-treated meat; smoked and gravad fish; and soft and semi-soft cheeses) in the
European Union (EU) was performed; starting from the retail stage. For prevalence and concentration,
data from the EU-wide baseline survey was complemented with EU monitoring data and data from
other sources. Food serving size and the number of servings per year were estimated from the
European food consumption database. Demographical data from Eurostat were also used. Growth of
L. monocytogenes considering interaction with lactic acid bacteria was modelled from retail to
consumption using temperature-time profiles during transport and storage. This information was
combined with the Pouillot dose-response models to estimate the number of listeriosis cases per 106
servings as well as the annual number of listeriosis cases in the EU associated with the consumption
of the RTE foods. The total number of cases was estimated as 2,318 (95 confidence interval (CI):
1,450-3,612). Cooked meat and sausage presented most cases (median of 863 and 541, respectively).
Sliced pâté packaged in normal atmosphere presented the highest listeriosis risk per million servings.
With respect to the estimation of the total number of cases per population group, considering each
food subcategory separately, the higher risk population group corresponded to elderly, followed, in
most cases, by pregnant and healthy, with the exceptions of cooked meat and hot smoked fish in
which pregnant presented higher risk than elderly. In the light of results, it seems necessary that
educative programs and specific recommendations are specially oriented the most susceptible
population groups so as to mitigate the risk. Uncertainty sources for some variables such as initial
MAY prevalence should be further elucidated as well as variability in Listeria growth when types of
product and populations are compared.
eng
Copyrigth © European Food Safety Authority, 2017 Attribution 4.0 International
Closing gaps for performing a risk assessment on Listeria monocytogenes in ready-to-eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage
info:eu-repo/semantics/article