Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0

Abstract

Listeria monocytogenes (Lm) is a pathogenic bacteria able to grow at refrigerated temperatures, widely distributed in the environment. This bacteria is susceptible to contaminate various food products of which refrigerated ready-to-eat foods (RTEF) may pose a risk for public health. In Europe, food business operators (FBOs) shall ensure that foodstuffs comply with the relevant microbiological criteria set out in the Regulation (EC) N°2073/2005. Food safety criteria for Lm are defined in RTEF throughout their shelf-life. FBOs should implement studies to demonstrate that the concentration of Lm does not exceed 100 CFU/g at the end of the shelf-life, taking into account foreseeable conditions of distributions, storage and use, including the use by consumers. However, this last part of the cold chain for food products is the most difficult to capture and control.

For this purpose, the European Union Reference Laboratory for Lm (EURL Lm) launched an inquiry to its National Reference Laboratory network and reviewed the scientific literature from 2002 to 2020. The outcomes were integrated in the technical guidance document of the EURL Lm to assess shelf-life of RTEF which resulted in the recommendation to use 10 °C as the reference temperature to simulate the reasonably foreseen storage conditions in domestic refrigerators.

欧洲家用冰箱的温度是多少?- 关注有关即食食品中李斯特菌(Lm)的货架期研究
单核细胞增生李斯特菌(Lm)是一种能在冷藏温度下生长的致病细菌,广泛分布于环境中。这种细菌容易污染各种食品,其中冷藏即食食品(RTEF)可能对公众健康构成风险。在欧洲,食品经营者(FBOs)应确保食品符合(EC)N°2073/2005 号法规规定的相关微生物标准。在整个保质期内,RTEF 中规定了 Lm 的食品安全标准。食品安全组织应开展研究,以证明在保质期结束时,考虑到可预见的配送、储存和使用条件,包括消费者的使用条件,Lm 的浓度不超过 100 CFU/g。为此,欧盟 Lm 参考实验室(EURL Lm)向其国家参考实验室网络发起了一项调查,并审查了 2002 年至 2020 年的科学文献。研究结果已纳入欧盟食品安全参考实验室的技术指导文件,用于评估 RTEF 的保质期,最终建议使用 10 °C 作为参考温度,以模拟家用冰箱中可合理预见的储存条件。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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