Study Shows Low Levels of Listeria on Cooked Meat Slicers - FSAI welcomes positive results found in retail and catering premises
The Food Safety Authority of Ireland (FSAI) today published the findings of a national survey on “Establishing Baseline Data on the Presence of Listeria monocytogenes on Cooked Meat Slicers in Retail and Catering Premises”. The results show that the presence of Listeria monocytogenes on cooked meat slicers is low, with only 0.71% of samples testing positive for Listeria species and only 0.23% positive for Listeria monocytogenes. However, the study found that knowledge about cleaning of deli meat slicers could be improved, so that strict hygiene standards are maintained at all times.
The FSAI’s survey highlighted a lack of knowledge concerning the cleaning and sanitation of cooked meat slicers among the food businesses surveyed. Listeria monocytogenes is a harmful bacterium that can contaminate, survive and even grow on meat slicers. If this happens, the contamination can easily spread to any deli meat that is sliced on the contaminated equipment. Frequent and effective cleaning of the equipment is essential to protect public health. Whilst, over 63% of food businesses had a cleaning schedule in place for their cooked meat slicers, only 52% documented the schedule so that it was clear for all staff, while only 27% provided information on how a cooked meat slicer should be disassembled for thorough cleaning and sanitation.
Commenting on the findings of the national survey, Dr Lisa O’Connor, Chief Specialist Food Science, FSAI said that although the presence of the Listeria species found was low and a very positive marker for the industry, she warned that food businesses should not get complacent when it comes to food safety standards.
“Meat slicers are typically used continuously and often at room temperature and can be difficult to clean, which means that they can become susceptible to contamination. The onus is on food businesses to ensure that they have considered all the food safety hazards associated with the use of meat slicing machines, documented the procedures and frequency of cleaning, trained staff members on these procedures and routinely check that the procedures are being followed.”
Listeria monocytogenes is a bacterium that is commonly present in the environment and can cause infection or listeriosis in humans. Infection is typically foodborne and outbreaks of listeriosis have been linked to a wide variety of foods including soft ripened cheese, salads, unpasteurised milk, ready-to-eat foods, such as sliced cooked meat/poultry products, smoked salmon, coleslaw, and sandwiches. Listeria monocytogenes is of particular significance to food businesses producing ready-to-eat foods due to the bacterium’s ability to establish itself and persist in the food processing environment.
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