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 monocytogenes in ready to eat foodsFood allergenFood Safety training coursesHemp seed can be sold as foodcrisis management guidelinesNovel foodsAllergen managementgluten freeListeria outbreakFood Act 2014Bacterial levels in foodhydrogen cyanide and apricot kernelsGuidelines for National ProgrammesStandards for food premisesfood traceabilityHACCP trainingCooking meat and seafoodalcoholic beverages composition requirementsfood safety roleHurdle TechnologyFood allergensOffice administrator positionsale of raw milkFood safety training resourcesFood Safety WatchHPPlabel reviewsPrivate Labelx ray detector functionalityglazed seafood weightsfood industry crisis managementListeria monocytogenes in ready to eat foodFood safety governancecustom Food Control PlanFood Allergen Portalcarbon monoxideNew Product DevelopmentDomestic fridgesListeria Outbreak Rock MelonFood Recall ProceduresDietary Supplements requirementsLaboratory training coursesallergen labellingWhich microbiological limits do I useSalami manufactureFood Standards Code revisionCross contamination E coli 0157Drying fruits and vegetables for food safetyConcentration and Dryingfood safety programme templatessous vide for foodserviceAlcohol labelling guideE coli 0157 Labelling of irradiated foodvacuum packinglisteria online trainingHemp seed food labellingFood Control Plan evaluationCustomise Your National ProgrammeMicrobiological Limits in Foodfood preservationTemplate Food Control Planforeign object auditsUCFM GuidelinesSummary of Changes to Food Standards CodeFood labellingListeria samplingFood Safety Buddy magazineRMP resourcesraw milkMilk allergen in dark chocolateSelf supply waterNational Programme guidanceFeeding food waste to pigsfood defenceCommercial sterilisationpre-op inspectionsNPDFood Recall guidelinesNational Programme guidelinesfresh produce sanitationpart time food safety rolefood safety updatesHACCP podcastLupinHigh Pressure ProcessingWinemakers Food Safety TemplateFood Safety postersFSANZ Food Allergen PortalListeria guidelinespreserving food with acidsFood safety cultureNational ProgrammesDehydrating foodsStandard 1.6.1 Listeria testingmetal detector functionalityFront of pack labellingFood Safety ToolkitFood premises requirementsRMP template formsfood weights and measuresHepatitis A in frozen berriesPathogen swabbingcontract food safety specialistListeria swabbingFurther Processing guidelinesweights and measuresMeat smokingInternal Audit trainingshelf life determinationSignificant amendments to Food Control PlansEnvironmental swabbingfood and botulism riskMicrobiological reference criteriaSushi guidelinesFCP evaluationfood safety auditorshelfe life guidelinescontrol of Hepatits A in berriessulphites in meatFood Fraudsalami food safety guidelinesListeria testing of ready to eat foodsAcidificationfood contact packagingHome based food businessesTemplate FCPpreservatives in meatHot holding meat and seafoodFood Protection ForumFood Act 2014 exemptionsHeat treatments for meat and seafoodPreparing food industry sanitisersNational ProgrammeHousehold RefrigeratorsFree Listeria training modulefood legislation updatesfish processingsous videFood labelingFood Regulations 2015Hepatitis in frozen berriesWSMP templatefood allergen labellingListeria trainingCalculate sanitiserImported forzen berriesFood Fraud Toolkithow to determine shelf life of foodsWater activity seminarFood Act 2014 resourcesFoodRecall templateStorage of meat and seafoodmodified atmosphere packingAssured Food Safety new websitereview of food traceability practicesFSSC 22000Egg labellingHamburger meat cookingFood Notice for Food Control Plans and National Programmes raw milk safetyirradiated foodfood standards code indexEgg shelf lifeTotal Diet SurveyFood processing criteriaapricot kernels and food safetyweights and measursHealth Star RatingTop 5 Food Safety Topicscarbon monoxide in fish processingFood business registrationHepatitis Abrix pH and water activityrare or lightly cooked meat guidelinesFood Standards Code food packagingCountry of Origin labelling for food


Archive