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dc.contributor.authorEFSA Panel on Biological Hazards (BIOHAZ)
dc.contributor.authorKoutsoumanis, Konstantinos
dc.contributor.authorAlvarez‐Ordóñez, Avelino
dc.contributor.authorBolton, Declan
dc.contributor.authorBover‐Cid, Sara
dc.contributor.authorChemaly, Marianne
dc.contributor.authorDavies, Robert
dc.contributor.authorDe Cesare, Alessandra
dc.contributor.authorHerman, Lieve
dc.contributor.authorHilbert, Friederike
dc.contributor.authorLindqvist, Roland
dc.contributor.authorNauta, Maarten
dc.contributor.authorPeixe, Luisa
dc.contributor.authorRu, Giuseppe
dc.contributor.authorSimmons, Marion
dc.contributor.authorSkandamis, Panagiotis
dc.contributor.authorSuffredini, Elisabetta
dc.contributor.authorJordan, Kieran
dc.contributor.authorSampers, Imca
dc.contributor.authorWagner, Martin
dc.contributor.authorDa Silva Felicio, Maria Teresa
dc.contributor.authorGeorgiadis, Marios
dc.contributor.authorMessens, Winy
dc.contributor.authorMosbach‐Schulz, Olaf
dc.contributor.authorAllende, Ana
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-03-23T14:00:46Z
dc.date.available2021-03-23T14:00:46Z
dc.date.issued2020-04-20
dc.identifier.citationKoutsoumanis, Konstantinos, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, and Alessandra De Cesare et al. 2020. "The Public Health Risk Posed By Listeria Monocytogenes In Frozen Fruit And Vegetables Including Herbs, Blanched During Processing". EFSA Journal 18 (4). doi:10.2903/j.efsa.2020.6092.ca
dc.identifier.issn1831-4732ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1209
dc.description.abstractA multi‐country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables (bfV) took place in the EU (2015–2018). Evidence of food‐borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly (65–74 years old) population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready‐to‐eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment (FPE); and the time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling). Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety. Instead, specific prerequisite programmes (PRP) and operational PRP activities should be applied such as cleaning and disinfection of the FPE, water control, t/T control and product information and consumer awareness. The occurrence of low levels of L. monocytogenes at the end of the production process (e.g. < 10 CFU/g) would be compatible with the limit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed (i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C), L. monocytogenes levels need to be considerably lower (not detected in 25 g). Routine monitoring programmes for L. monocytogenes should be designed following a risk‐based approach and regularly revised based on trend analysis, being FPE monitoring a key activity in the frozen vegetable industry.ca
dc.format.extent102ca
dc.language.isoengca
dc.publisherWiley Open Accessca
dc.relation.ispartofEFSA Journalca
dc.rightsAttribution-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/*
dc.titleThe public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processingca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2020.6092ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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