Abstract
This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years from 28 large retailers and 148 canteens in the regions of northern Italy. The RTE samples were classified into two groups according to the preparation methods: (i) multi-ingredient preparations consisting of fully cooked food ready for immediate consumption, or with minimal further handling before consumption (Group A), and (ii) multi-ingredient preparations consisting of cooked and uncooked food, or preparations consisting of only raw ingredients (Group B). L. monocytogenes and Salmonella spp. were investigated in both of these categories. The overall prevalence of L. monocytogenes and Salmonella spp. was 0.13% and 0.07%, respectively. More specifically, L. monocytogenes was found in 0.04% of 2442 analysed RTE food samples belonging to group A and in 0.54% of 554 samples belonging to group B. Furthermore, 0.03% of 5367 RTE food samples from group A and 0.21% of 1364 samples from group B tested positive for Salmonella spp. In conclusion, the results obtained in this study can provide a significant contribution to L. monocytogenes and Salmonella spp. risk analysis in RTE foods.
Highlights
The limits set for the presence of L. monocytogenes in food products are the absence of the pathogen in 25 g of the sample or 100 CFU/g in ready-to-eat foods (RTE) foods which are able of supporting the growth of the micro-organism
Whereas the limits set for Salmonella spp
All of the RTE samples analysed in this study were evaluated on the basis of the criteria proposed in the above-mentioned European Regulation
Summary
As a result of changes in lifestyles, the current economic systems, a curiosity for culinary dishes that are diverse and distant from our traditions [1], and, more recently, the effects of the COVID-19 pandemic [2], there has been an increase in the consumption of so-called ready-to-eat foods (RTE). In this regard, in Europe in 2021, the average volume of consumption of RTE meals per person, far, amounts to 15 kg.
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