MICROBIOLOGICAL RISK ASSESSMENT SERIES 5

Risk assessment of
Listeria monocytogenes
in ready-to-eat foods

Technical Report

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    WORLD HEATH ORGANIZATION
    FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004

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TABLE OF CONTENTS

Risk assessment drafting group   (Download  799 Kb)
Foreword
Executive Summary

PART 1 - HAZARD IDENTIFICATION

Historical
Characteristics of Listeria monocytogenes
Overview of listeriosis
Statement of problem and scope of risk assessment

PART 2 - HAZARD CHARACTERIZATION

2.1  Listeriosis
2.2 Dose-response relations
2.3 Options for hazard characterizations to be used for modelling the public health impact of L. monocytogenes in ready-to-eat foods
2.4 r-values for Risk Characterization

PART 3 - EXPOSURE ASSESSMENT   (Download  682 Kb)

3.1  Introduction
3.2 Exposure Data
3.3 Modelling Exposure: Approaches
3.4 Modelling the Production-to-Consumption Chain
3.5 Microbial Ecology of Listeria monocytogenes in Foods
3.6 Summary

PART 4 - EXAMPLE RISK ASSESSMENTS

4.1 Overview
4.2 Example 1. Pasteurized milk
4.3 Example 2. Ice cream
4.4 Example 3. Fermented Meat
4.5 Example 4: Cold-smoked fish
4.6 Summary

PART 5 - RISK CHARACTERIZATION: RESPONSE TO CODEX QUESTIONS  (Download  783 Kb)

5.1 Introduction
5.2 Question 1
5.3 Question 2
5.4 Question 3

PART 6 - KEY FINDINGS AND CONCLUSIONS

Key findings and conclusions

PART 7 - REFERENCES CITED

References cited in main report

APPENDICES

APPENDIX 1. Glossary of terms

APPENDIX 2. Simulation modelling for the four risk assessment examples   (Download  971 Kb)
APPENDIX 3. Predictive microbiology: concepts, application and sources
APPENDIX 4. Prevalence and incidence of Listeria monocytogenes in fermented meat products
APPENDIX 5. Background for the cold-smoked fish risk assessment