Abstract
At least three outbreaks of listeriosis associated with seafood have been reported. Listeria monocytogenes is widely distributed in the general environment including fresh water, coastal water and live fish from these areas. Contamination or recontamination of seafood may also take place during processing and low levels (<100 cfu/g) of L. monocytogenes are frequently found on seafood including ready-to-eat (RTE) products. Apart from heat treatment, which is very effective, there are few options for eliminating L. monocytogenes from foods and equipment. It is essential therefore, that growth of L. monocytogenes in the final product be inhibited. The preventive measures include the formulation of a cleaning and sanitising program specifically designed at reducing the presence of L. monocytogenes in the factory environment, the safe elimination of L. monocytogenes from heat treated products and prevention of growth in RTE products within the normal shelf life and conditions stated on the label. If any sampling is required, the sampling plans suggested by the International Commission on Microbiological Specifications for Foods [Int. J. Food Microbiol., 22 (1994) 89–96] are useful.
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