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International Journal of Food Microbiology | 1999

Incidence and control of Listeria monocytogenes in foods in Denmark

Birgit Nørrung; Jens Kirk Andersen; Jørgen Schlundt

The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. Based on current epidemiological information from several countries, a concentration of L. monocytogenes not exceeding 100 cfu/g of food at the time of consumption, seems to be of low risk to the consumers. In Denmark, ready-to-eat foods have been placed into six categories where absence of L. monocytogenes in 25 g is required in foods heat treated in the final package and in heat-treated as well as preserved, non heat-treated foods which can support growth within the shelf life. This level is necessary in foods capable of supporting growth, in order not to exceed 100 L. monocytogenes per g at the point of consumption. In heat-treated and preserved foods, which are not supportive of growth within the shelf-life and for raw, ready to eat foods, a level below 10 L. monocytogenes per g is regarded acceptable. A level between 10 and 100 L. monocytogenes per g is not satisfactory and a level above 100/g is not acceptable. Data on the qualitative and quantitative occurrence of L. monocytogenes in foods in Denmark are presented and discussed. In 1997 and 1998, greater than 15,000 samples from different categories of food were examined (semi-quantitatively) for the presence of L. monocytogenes. A significant difference could be seen in the number of samples containing more than 100 L. monocytogenes per g, between different categories of foods (1997, P = 0.001; 1998, P = 0.016). In 1997, preserved meat products and preserved fish products and to a lesser extent vegetables and meat or vegetable mayonnaise were more likely to contain high numbers (i.e. above 100 cfu/g) of L. monocytogenes than other food categories. In 1998, preserved meat products, but also heat-treated meat products, vegetables and meat or vegetable mayonnaise had the highest frequency of samples with > 100 L. monocytogenes per g. In a survey performed in 1994 and 1995, 1.3% of ready-to-eat food samples (heat-treated meat products, preserved meat and fish products) were found to be contaminated with L. monocytogenes at a level above 100 cfu/g. The samples included in this survey were primarily products produced by authorized companies and were comprised mainly of vacuum packed products or products packed in modified atmosphere and with long shelf lives, typically above several weeks. The corresponding percentages of positive samples primarily processed in the retail outlets (heat-treated meat products, preserved meat and fish products) in 1997 and 1998 were 0.3% and 0.6%, respectively. The results suggest that ready-to-eat meat and fish products with extended shelf-lives produced by authorized companies are more likely to contain high numbers (> 100 cfu/g) of L. monocytogenes than products processed in the retail sector which often have a shorter shelf life.


EFSA Journal | 2017

Guidance on the requirements for the development of microbiological criteria

Antonia Ricci; Ana Allende; Declan Bolton; Marianne Chemaly; Robert H. Davies; Pablo Salvador Fernández Escámez; Rosina Girones; Lieve Herman; Konstantinos Koutsoumanis; Roland Lindqvist; Lucy J. Robertson; Giuseppe Ru; Moez Sanaa; Marion Simmons; Panagiotis N. Skandamis; Emma Snary; Niko Speybroeck; Benno Ter Kuile; John Threlfall; Helene Wahlström; Jens Kirk Andersen; Mieke Uyttendaele; Antonio Valero; Maria Teresa da Silva Felício; Winy Messens; Birgit Nørrung

Abstract The European Food Safety Authority asked the Panel on Biological Hazards (BIOHAZ) to deliver a scientific opinion providing: (i) a review of the approaches used by the BIOHAZ Panel to address requests from risk managers to suggest the establishment of microbiological criteria; (ii) guidance on the required scientific evidence, data and methods/tools necessary for considering the development of microbiological criteria for pathogenic microorganisms and indicator microorganisms; (iii) recommendations on methods/tools to design microbiological criteria and (iv) guidelines for the requirements and tasks of risk assessors, compared to risk managers, in relation to microbiological criteria. This document provides guidance on approaches when: (i) a quantitative microbial risk assessment (QMRA) is available, (ii) prevalence and concentration data are available, but not a QMRA model, and (iii) neither a QMRA nor prevalence and/or concentration data are available. The role of risk assessors should be focused on assessing the impact of different microbiological criteria on public health and on product compliance. It is the task of the risk managers to: (1) formulate unambiguous questions, preferably in consultation with risk assessors, (2) decide on the establishment of a microbiological criterion, or target in primary production sectors, and to formulate the specific intended purpose for using such criteria, (3) consider the uncertainties in impact assessments on public health and on product compliance and (4) decide the point in the food chain where the microbiological criteria are intended to be applied and decide on the actions which should be taken in case of non‐compliance. It is the task of the risk assessors to support risk managers to ensure that questions are formulated in a way that a precise answer can be given, if sufficient information is available, and to ensure clear and unambiguous answers, including the assessment of uncertainties, based on available scientific evidence.


Clinical Infectious Diseases | 2016

Whole-genome Sequencing Used to Investigate a Nationwide Outbreak of Listeriosis Caused by Ready-to-eat Delicatessen Meat, Denmark, 2014

Anne Kvistholm Jensen; Eva Møller Nielsen; Jonas T. Björkman; Tenna Jensen; Luise Müller; Søren Persson; Gitte Bjerager; Annette Perge; Tyra Grove Krause; Kristoffer Kiil; Gitte Sørensen; Jens Kirk Andersen; Kåre Mølbak; Steen Ethelberg


Archive | 2009

Main Concerns of Pathogenic Microorganisms in Meat

Birgit Nørrung; Jens Kirk Andersen; Sava Buncic


Food Control | 2015

Risk-based microbiological criteria for Campylobacter in broiler meat: A comparison of two approaches

Maarten Nauta; Jens Kirk Andersen; Pirkko Tuominen; Jukka Ranta; Roland Lindqvist


Food Control | 2007

New strategies for the use of microbiological examinations in food control in Denmark

Jens Kirk Andersen; Tine Hald; Niels L. Nielsen; Charlotte Sporon Fiedler; Birgit Nørrung


Food Control | 2011

The challenge of setting risk-based microbiological criteria for Listeria monocytogenes

Jens Kirk Andersen; Birgit Nørrung


Food Control | 2015

A risk-based microbiological criterion that uses the relative risk as the critical limit

Jens Kirk Andersen; Birgit Nørrung; Simone da Costa Alves Machado; Maarten Nauta


6th International Conference on Predictive Modelling in Foods | 2009

Using ComBase Predictor and Pathogen Modeling Program as support tools in outbreak investigation: an example from Denmark

Cleide Oliveira de Almeida Møller; Tina Beck Hansen; Jens Kirk Andersen


Archive | 2017

Forudsigelse af opbevaringstemperatur til sikker lunholdelse af færdigretter

Tina Beck Hansen; Solvej Katrine Holm Hansen; Cleide Oliveira de Almeida Møller; Jens Kirk Andersen

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Maarten Nauta

Technical University of Denmark

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Tina Beck Hansen

Technical University of Denmark

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Tine Hald

Technical University of Denmark

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Anne Wingstrand

Technical University of Denmark

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Annette Nygaard Jensen

Technical University of Denmark

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Danilo Lo Fo Wong

Technical University of Denmark

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Dorte Lau Baggesen

Technical University of Denmark

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