Food Act Report 2009/2010 - SA Health - SA.Gov.au

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Appendix 9A Survey to Assess the Microbiological Safety ofSliced Meats.Aims and Scope of the InvestigationThis was the first year of a five-year survey plan to assess the incidence of Listeria monocytogenes in ready to eat meatsavailable through retail outlets in South Australia.In recent times, manufacturers of vacuum packaged ready-to-eat meats have been subjected to comprehensiveListeria control programs administered by Biosecurity SA. This survey is also intended to determine the effectiveness ofthese Listeria control programs.Ready-to-eat meats (smallgoods) were purchased from supermarkets and specialty and gourmet stores. Products werepresented for sale in three different ways: pre-sliced and pre-packaged; pre-sliced at a deli and wrapped on demand;or sliced and wrapped on demand at a deli.The results were compared against with the Australia New Zealand Food Standards Code (the Code) and the FoodStandards Australia New Zealand Guidelines for the microbiological examination of ready-to-eat foods. Additionallythe Recall Guidelines for Packaged Ready-to-Eat Foods found to contain Listeria monocytogenes at point of sale wereused as a reference for consideration of follow up activities to be undertaken should Listeria monocytogenes be foundin any of the samples.Background to the surveyListeriosis is a rare, but very serious, food borne infection that affects vulnerable groups of people; that is those whoare immunocompromised, pregnant women and their unborn babies, and the elderly. In South Australia there havebeen 14 confirmed cases of Listeriosis in the last three years.The very low infection rate does not reflect the severity of the disease which can cause premature abortion and deathin vulnerable populations. Additionally, the disease has a very long incubation period making it difficult to identify asingle causal agent.In the year 2008/09 Listeria monocytogenes was implicated in 32% of all national recalls.While manufacturers of vacuum packaged ready-to-eat meats are required to maintain Listeria control programs,there is little data to identify the effect of these programs in the retail sector and additionally how well the retailsector manages and controls the risk of cross-contamination in ready–to-eat food prior to sale.Standards and GuidelinesThe Food Act 2001 makes it an offence to sell food that is unsafe or unsuitable for human consumption. The Codesets standards for food safety, composition, chemical and microbiological limits.Standard 1.6.1 establishes microbiological limits for specific pathogens in certain foods, including Listeriamonocytogenes in packaged, cooked, cured/salted meats as set out in Table 1.Food Micro-organism n c m MPackaged cooked cured/salted meatwith added lactic acid producingculturesListeria monocytogenes/25 g 5 0 0 0*Abridged table.n means the minimum number of sample units which must be examined from a lot of food as specified in Column 3 of the Schedule inthis Standard.c means the maximum allowable number of defective sample units as specified in Column 4 of the Schedule.m means the acceptable microbiological level in a sample unit as specified in Column 5 of the Schedule.M means the level specified in Column 6 of the Schedule, when exceeded in one or more samples would cause the lot to be rejected.Food Act Report Year ending 30 June 2010 page 76
Appendix 9In addition to mandatory standards, the FSANZ “Guidelines for the microbiological examination of ready-to-eat foods(December 2001) and the “Recall Guidelines for Packaged Ready-to-Eat foods found to contain Listeria monocytogenesat point of sale” were applied where appropriate to these products.A summary of the application of these guidelines is provided in Tables 2 and 3 below for use where Listeriamonocytogenes is identified in ready-to-eat meats that:(a) are not packaged(b) are packaged, require refrigerated storage and support the growthListeria monocytogenes(c) all other packaged ready-to-eat meat including products that will notsupport the growth of Listeria monocytogenesTable 2 appliesTable 3, Category 1Table 3, Category 2 appliesTable 2: Guideline levels for determining the microbiological quality of ready-to-eat foods*Microbiological Quality (CFU per gram)Test Satisfactory Marginal Unsatisfactory Potentially HazardousListeriamonocytogenesnot detected in 25g detected but
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Page 45 and 46: Appendix 2ResultsMicrobiological Re
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Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
Page 51 and 52: Appendix 4Appendix IVFood Safety Su
Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59 and 60: Appendix 6Appendix VIFood Safety Su
Page 61 and 62: Appendix 6ResultsNumber Type of Fis
Page 63 and 64: Appendix 7Appendix VIIFood Safety S
Page 65 and 66: Appendix 7Notifications of Campylob
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
Page 71 and 72: Appendix 8Notifications of Campylob
Page 73 and 74: Appendix 8General Labelling Require
Page 75: Appendix 9Appendix IXFood Safety Su
Page 79 and 80: Appendix 9Sample Product Result3022
Page 81 and 82: Appendix 9ConclusionThis is the fir
Page 83 and 84: Appendix 10Appendix XFood Safety Su
Page 85 and 86: Appendix 10Table 1: Guideline level
Page 87 and 88: Appendix 10BusinessProductSPC(at 30
Page 89 and 90: Appendix 11Appendix XIFood Safety S
Page 91 and 92: Appendix 11StandardsThe Food Act 20
Page 93 and 94: Appendix 11Assessment of ResultsAll
Page 95: For more informationFood Policy and
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Food Act Report 2009/2010 - SA Health - SA.Gov.au

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