GFSSS 2009-2010: Listera control in RTE meats
Dr. Surinder Saini, Canadian Food Inspection Agency
Guelph Food Safety Seminar Series Presentation, September 16, 2009
Abstract: Listeria monocytogenes is a Gram-positive, non-spore forming bacterium widely distributed in nature. It is resistant to drying, freezing, and high salt concentrations, and is well adapted to survival in cold and moist environments such as meat processing establishments. The ready-to-eat (RTE) cooked meat and poultry products (e.g. hot dogs, deli meats, fermented and dried products) can be contaminated in the RTE product processing environment. The susceptible population at risk includes immuno-compromised individuals, pregnant women, neonates and elderly people. To ensure safety of RTE products, Canadian Food Inspection Agency (CFIA) has implemented its Listeria policy in all federally registered establishments producing RTE meat and poultry products. The policy is based on the HACCP principles and was developed using a health risk assessment approach. This presentation focuses on CFIA’s Listeria policy including environmental and product testing requirements in RTE meat processing establishments, reporting structure, follow-up actions in unsatisfactory situations, and compliance and verification activities.