Suggestions concerning Limit Standard for Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing

doi:10.7506/spkx1002-6630-201822042

Abstract

Abstract: The aim of this study was to optimize the risk management of Listeria monocytogenes during low-temperature emulsified sausage processing. The food safety objective (FSO) for low-temperature emulsified sausage was set by the prevalence-dose (PD) equivalence curve method based on the results of quantitative risk assessment completed by our group with or without cross-contamination of L. monocytogenes. Moreover, other food safety standards, including performance objective (PO), performance criterion (PC) and microbiological criteria (MC), were obtained based on their relationship with FSO. The operating characteristic (OC) curve was used to evaluate the performance of sampling plans and MC. The results showed that the FSO for low-temperature emulsified sausage with and without cross-contamination of L. monocytogenes was 0.36 (lg(CFU/g)) and ?4.58 (lg(CFU/g)), respectively. The food safety standard with cross-contamination of L. monocytogenes was stricter, labor saving and economical. However, the consumer risk was overestimated and the producer risk was underestimated in the food safety standard without integrating the cross-contamination of L. monocytogenes.

Key words: low-temperature emulsified sausage, Listeria monocytogenes, cross-contamination, risk management, food safety standard

CLC Number:

TS201.3

JIANG Ronghua, SU Liang, REN Pengcheng, SUN Linjun, WANG Xiang, LIU Qing, DONG Qingli. Suggestions concerning Limit Standard for Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing[J]. FOOD SCIENCE, 2018, 39(22): 276-282.

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Suggestions concerning Limit Standard for Listeria monocytogenes during Low-Temperature Emulsified Sausage Processing

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