The Panel recommended that to better assess the risk of the foods responsible for listeriosis it was necessary to investigate listeriosis cases more thoroughly and generate and analyse data on the consumption in the EU of ready-to-eat foods in which Listeria can be found.

Different approaches are taken by public authorities across the world in monitoring the levels of Listeria. In the European Union, there are maximum safety tolerance levels for Listeria[1] in food products.

The Panel concluded that keeping to these limits leads to very low numbers of listeriosis cases in humans as most listeriosis cases are due to the consumption of ready-to-eat foods which support growth of Listeria and develop a high concentration of Listeria along the food chain.

In its advice to industry, the Panel identified the following as key areas for attention: food packaging and preparation practices in the food chain (such as the slicing of RTE meat products), storage temperatures, general industrial good hygiene practices and the education and training of food handlers.

The Panel also advised that consumers should continue to observe recommended storage temperatures and keep food appropriately chilled at all times, and take note of the shelf-life of food in their refrigerators. Good food hygiene and preparation principles also play an important role in the prevention of Listeria and other food-borne infections.

Listeriosis is a rare but potentially lethal food-borne infection caused by Listeria monocytogenes[2] which has a high mortality rate. Elderly people and pregnant women are particularly vulnerable to listeriosis as are people suffering from immuno-compromising diseases such as cancer or HIV. An increase in the number of listeriosis cases in humans has been observed in several EU countries since 2000, notably in persons over 60 years old.[3]

The work by the BIOHAZ panel follows a request by the European Commission to EFSA to update the scientific review of literature on listeriosis related to ready-to-eat foods and provide scientific advice on different levels of Listeria in RTE foods and the related risk to human health.