MPI clarifies Listeria testing requirements under ANZ Food Standards Code Standard 1.6.1

November 06, 2015 at 11:21 AM

Following a recent enquiry to MPI on it's expectations of food businesses with respect to testing ready to eat foods fof Listeria, we have received the following information:

"The following is the agreed position of MPI -

 1      FSANZ defines RTE food requiring Listeria testing as follows ref std 1.6.1;

ready-to-eat food means a food that –

(a) is ordinarily consumed in the same state as that in which it is sold; and

(b) will not be subject to a listericidal process before consumption; and

(c) is not one of the following –

(i) shelf stable foods;

(ii) whole raw fruits;

(iii) whole raw vegetables;

(iv) nuts in the shell;

(v) live bivalve molluscs

 

.....There is more information in http://www.foodstandards.gov.au/publications/Documents/Guidance%20on%20the%20application%20of%20limits%20for%20Listeria%20monocytogenes%20FINAL.pdf

 

2         The food standards code states:

For RTE food in which growth on Lm can occur n=5, c=0 m=not detected in 25g

Std 1.6.1 FSC 26-2-15

 

To confirm the food is safe to be consumed this standard must be met.

 

MPI published a guidance document in January 2012 which states:

 

3.5.3 Compositing of product samples

To demonstrate compliance with microbiological criteria such as that contained within the Food Standards Code, the number of samples needed is ‘n’ and will be no less than 5 in all cases limits.

 

When testing for the verification of Listeria control measures, e.g. operator defined limits or product testing, it is good practice to analyse more than a single product sample. The number of samples needed is ‘n’ and will be no less than 5 25 g samples in all cases. Testing costs may be able to be reduced by compositing samples i.e. testing a set of samples as a single sample provided the test does not become less sensitive by doing this. The laboratory needs to know when samples are to be composited. The samples should all be from the same batch or production line. This then gives a single analytical test sample of the total 125g. The laboratory will then report the result per 125g. When very large numbers of foods need to be tested e.g. when a contamination event has occurred it may be possible to composite more than 5 samples. However this may not always be practical and should be discussed in advance with the laboratory.

Compositing of product samples by the food operator should only occur if samples are taken prior to final packaging by automatic samplers. Otherwise compositing should be done by the laboratory.

 

From: Guidance for the Control of Listeria monocytogenes in Ready-To-Eat Foods

Part 3: Microbiological testing for verification of the control of Listeria monocytogenes

 

In this document the minimum frequency of sampling is recommended as once every 10 batches. i.e. 5 samples from the batch every 10 batches of product manufactured.

The Food Standards Code does not give a frequency of sampling and it is expected to be up to the operator to justify.

 

For presence-absence testing (as in standard 1.6.1 above), there should not be any loss in sensitivity if the samples are composited.  Therefore companies doing this can be deemed to be meeting the requirements of std 1.6.1."

 

 



Tags: Listeria testing of ready to eat foods Standard 1.6.1 Listeria testing
Category: News

Categories


Tags

Listeria Outbreak Rock MelonNutrition Panel CalculatorFood Safety data captureFood labelingcontract food safety specialistEgg labellingsale of raw milkFood premises requirementspreservatives in meatAcidifying Foodallergen labellingListeria testing of ready to eat foodsNational ProgrammesStandards for food premisesImported FoodsAssured Food Safety new websiteListeria samplingmodified atmosphere packingCustomise Your National Programmeweights and measuresalcohol warning labelsalcoholic beverages composition requirementsfood allergen labellingListeria monocytogenes in ready to eat foodsrare or lightly cooked meat guidelinesFood processing criteriaapricot kernels and food safetyFood Act 2014 exemptionsFSSC 22000FoodRecall templateGuidelines for National ProgrammesMeat smokinghow to determine shelf life of foodsFood Act 2014 resourcesFood allergenAcidificationFood recall Risk ManagementHepatitis AFood Recall ProceduresListeria trainingFood Standards Code revisionCalculate sanitiserLupinStorage of meat and seafoodTotal Diet Surveybrix pH and water activitypreserving food with acidsshelf life determinationforeign object auditsHigh Pressure ProcessingFood Safety Culture resourcesNovel food processing technologiesFood Safety Buddy magazineFree Listeria training moduleWinemakers Food Safety TemplateFood labellingHurdle Technologyfood safety auditorMilk allergen in dark chocolatefood packagingshelfe life guidelinesFood FraudFurther Processing guidelinesInternal Audit trainingE coli 0157 Food safety culturefood defenceMaking food for animalsFood Safety postersSelf supply waterListeria monocytogenes in ready to eat foodSushi guidelinesx ray detector functionalityHACCP trainingFood Safety ToolkitStandard 1.6.1 Listeria testingRMP resourcesglazed seafood weightsHepatitis in frozen berriesDrying fruits and vegetables for food safetyraw milkImported foodCooking meat and seafoodFood safety trendsMicrobiological reference criteriaFood Safety Assessor positionHeat treatments for meat and seafoodPathogen swabbingFSANZ Food Allergen PortalCross contamination E coli 0157Home based food businessesFood RecallsOffice administrator positionHepatitis A in frozen berriesSalami manufactureLaboratory training coursesLabelling of irradiated foodfood standards code indexCoronavirusListeria swabbingWhich microbiological limits do I useRMP template formsHPPUCFM Guidelinespre-op inspectionssalami food safety guidelinesHPP for milkWater activity seminarFood Control Plan evaluationfresh produce sanitationJob VacancyNPDDehydrating foodsFood Safety training courseslisteria online traininghydrogen cyanide and apricot kernelsfood safety rolefish processingFood Protection ForumTemplate FCPTop 5 Food Safety TopicsHemp seed can be sold as foodfood industry crisis managementFood fermentationFood Recall guidelinesfood safety updatesNational Programme guidancereview of food traceability practicesCovid 19 implications for food manufacturingCommercial sterilisationPregnancy warning labelsFermenting vegetablesPreparing food industry sanitisersmetal detector functionalityfood safety programme templatesirradiated foodFood allergensAlcohol in kombuchaAlcohol labelling guideStarting a Food businessweights and measurscontrol of Hepatits A in berriesConcentration and DryingHousehold RefrigeratorsImported Food made with fortified ingredientsHACCP podcastfood weights and measuresHealth Star RatingEgg shelf lifeCOVID 19label reviewsNew Product DevelopmentEnvironmental swabbingPet FoodFood safety and CoronavirusNational Programme guidelinesvacuum packingListeria outbreakCountry of Origin labelling for foodListeria guidelinesPrivate LabelNovel foodsSignificant amendments to Food Control PlansImported forzen berriesHamburger meat cookingFront of pack labellingCoronavirus and food safetysous vide for foodserviceDomestic fridgesFood safety training resourcesMicrobiological Limits in Foodcarbon monoxidecarbon monoxide in fish processingFood safety governanceSummary of Changes to Food Standards Codefood traceabilityAllergen managementgluten freeFood Safety WatchFood Act 2014Template Food Control PlanCalculating alcohol in brewed soft drinksfood and botulism riskBacterial levels in foodFood Notice for Food Control Plans and National Programmes food preservationHot holding meat and seafoodpart time food safety roleFCP evaluationFood Standards Code Food Regulations 2015National ProgrammeFood Allergen PortalHemp seed food labellingMy Food Planfood legislation updatesfood contact packagingFeeding food waste to pigsImported Food Risk Advicecustom Food Control PlanFood Fraud ToolkitDietary Supplements requirementsraw milk safetyPregnancy warning labels on alcoholsulphites in meatFood business registrationFood safety and Covid 19WSMP templatesous videcrisis management guidelines


Archive