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

Food labelingHamburger meat cookingcontract food safety specialistfood safety programme templatesPreparing food industry sanitisersEnvironmental swabbingFSSC 22000Food Recall Statisticspre-op inspectionsfood safety auditorcustom Food Control Planweights and measuresreview of food traceability practicesAcidifying FoodListeria testing of ready to eat foodsEgg shelf lifeEgg labellingmetal detector functionalityshelfe life guidelinesJob VacancyListeria outbreakirradiated foodnew rules for allergen labellingPathogen swabbingHousehold RefrigeratorsKombucha food safetyImported Foodshow to determine shelf life of foodsFood Act 2014 resourcesFood RecallsHealth Star Ratingfish processingLupinFood safety trendsFood FraudEating safely when pregnantDomestic fridgesHepatitis in frozen berriesImported forzen berriesforeign object auditsFood Allergen PortalMaking food for animalslisteria online trainingFood safety training resourcesPet Foodcontrol of Hepatits A in berriescarbon monoxide in fish processingcarbon monoxidepreserving food with acidsFood Recall guidelinesHome based food businessesFood Safety data captureAllergen managementInternal Audit trainingHACCP trainingMeat smokingglazed seafood weightsfood defenceWater activity seminarraw milkFood Safety Culture resourcessale of raw milkfood traceabilityListeria swabbinghydrogen cyanide and apricot kernelsfood weights and measuressalami food safety guidelinesDrying fruits and vegetables for food safetyFood safety and CoronavirusFood Fraud ToolkitFood allergensfresh produce sanitationMercury in FishUnexpected allergens in foodmodified atmosphere packingSummary of Changes to Food Standards CodeNovel foodspart time food safety roleHepatitis A in frozen berriessulphites in meatrare or lightly cooked meat guidelinesCalculate sanitiserweights and measursTemplate FCPBacterial levels in foodSelf supply waterGuidelines for National ProgrammesRMP template formsWhich microbiological limits do I useMicrobiological reference criteriaStandards for food premisesFCP evaluationFood Standards Code preservatives in meatFood processing criteriaNational ProgrammeHigh Pressure Processingintended use codingTop 5 Food Safety TopicsCustomise Your National ProgrammeWSMP templateNational Programme guidanceNew Product DevelopmentStarting a Food businessFurther Processing guidelinesHurdle Technologyfood importer registrationFermenting vegetablesFood Act 2014 exemptionsTotal Diet SurveyImported Food made with fortified ingredientsMilk allergen in dark chocolateSushi guidelinesSignificant amendments to Food Control Plansraw milk safetyFood safety governanceFood Safety postersNutrition Panel Calculator2020 General Principles of Food HygieneMisrepresentationNPDFood recall Risk ManagementCross contamination E coli 0157Listeria Outbreak Rock MelonFood Safety Assessor positionCoronavirusFood labellingListeria samplingHPP for milkSafe fish consumptionfood legislation updatesalcoholic beverages composition requirementsCooking meat and seafoodImporting food New ZealandTemplate Food Control PlanLabelling of irradiated foodFood Safety Assessment KombuchaFree Listeria training moduleCOVID 19Storage of meat and seafoodFeeding food waste to pigsfood safety roleWinemakers Food Safety TemplateFood Regulations 2015FSANZ Food Allergen Portalfood safety updatesListeria trainingAlcohol labelling guideFood safety culturesous videcrisis management guidelinesIntentional SubstitutionCovid 19 implications for food manufacturingalcohol warning labelsHot holding meat and seafoodAssured Food Safety new websiteCommercial sterilisationHPPHACCP podcastOffice administrator positionFood Safety ToolkitAllergens in foodNovel food processing technologiesAlcohol in kombuchaFood allergenCoronavirus and food safetyfood and botulism riskStandard 1.6.1 Listeria testingRMP resourcesHeat treatments for meat and seafoodfood industry crisis managementFood Safety WatchNational Programme guidelinesPregnancy warning labelsFood Recall ProceduresListeria monocytogenes in ready to eat foodsFood business registrationDietary Supplements requirementsfood standards code indexbrix pH and water activityListeria guidelinesCalculating alcohol in brewed soft drinksListeria monocytogenes in ready to eat foodImported Food Risk Advice2020 HACCPFoodRecall templatelabel reviewsMicrobiological Limits in Foodvacuum packingfood allergen labellingE coli 0157 AcidificationPregnancy warning labels on alcoholFood safety and Covid 19Codex HACCP updatesFood fermentationfood preservationHemp seed food labellingapricot kernels and food safetyFood Notice for Food Control Plans and National Programmes Front of pack labellinggluten freeUCFM GuidelinesSalami manufactureshelf life determinationx ray detector functionalityfood contact packagingNational Programmessous vide for foodserviceLaboratory training coursesFood Safety Buddy magazineFood Protection ForumMy Food PlanHACCP updatesFood Control Plan evaluationDehydrating foodsFood Act 2014Food premises requirementsHemp seed can be sold as foodfood packagingConcentration and DryingFood Standards Code revisionHepatitis Aallergen labellingImported foodFood Safety training coursesPrivate LabelFood safety and pregnancyCountry of Origin labelling for food


Archive