The development and progress of a risk-based strategy for the control of Listeria monocytogenes in New Zealand Marion Castle and Scott Crerar

Surveillance data - 2008 Total cases – 27 (0.6/100k population) Foodborne cases – 22 (0.52/100k population) Hospitalised (26/27) – 96% Mortality – 5 (18.5%) > 70 y.o. – 11 (40.7%)

Surveillance data

Listeriosis Outbreaks (1969-2008) Food linkages for NZ outbreaks (7) have been: Seafood Raw fish and shellfish Smoked mussels Ready-to-eat cooked meats (3) Unknown

Performance Target L. monocytogenes identified as priority to be addressed through the implementation of a strategy and a performance target: “No increase in the reported cases of foodborne listeriosis after 5 years [by 2013]” Baseline = 0.47 cases per 100,000

Developing a strategy 1. Reviewed the legislative framework: Australia New Zealand Food Standards Code – Microbiological Limits (1.6.1) Animal Products Act (NZ) Human Consumption Specs Dairy Product Criteria Food Act (NZ) Food Hygiene Regulations (NZ) 6

Developing a strategy 2. Reviewed international and national outbreaks 3. Reviewed national incidents of L. monocytogenes reported to NZFSA Identified: Inadequate environmental monitoring programmes Listeria controls and GHP Role of cleaning and sanitation Separation of product from raw ingredients 4. Consumers eating food beyond the shelf life 7

Components of the Strategy Risk based categorisation of foods Identification of nationally consistent requirements Microbiological criteria consistent with Codex Guidance and education

Guide on Listeria control for RTE food processors Listeria management Good Hygienic Practice Monitoring Event Management including recall Risk categorisation/food management 9

Risk Categorisation Categorisation of foods to high, medium and low risk groups based on: Risk of the presence of L. monocytogenes (extrinsic factors) Potential for growth (intrinsic factors) Exposure of the population to the food Talk about the different lines of defence and describe the different requirements for each of the difference categories of food (high/medium and low) Also based on the distribution of the food – broad brush below but not likely to be as simple High – foods in which Lm will grow or high risk population Medium – no growth Low – wouldn’t expect to find Lm or receive final process in pack

Micro Limits Codex – RTE-foods in which: Growth will not occur – 100 cfu/g Growth can occur – Absence in 25g => Non-regulatory implementation Use criteria as trigger limits Aim for absence of L. monocytogenes at end of processing but flexibility for NG up to 100 cfu/g during the shelf-life

Science Validation of models to categorise RTE foods for risk of Listeria What is a short shelf-life product? Survey of packaged RTE smoked fish available at retail Micro survey of UCFM available at retail In the future….

Risk Communication Increase in Europe has been most significant in the frail elderly (over 60 years old with underlying conditions) Appropriate messages and media to facilitate change in behaviour

The next stages 2010 – Stage One: > 2011 – Stage Two: Finalise industry guides Industry peer review Implementation and workshops On-going science projects Review and revise strategy > 2011 – Stage Two: Monitor and review Review of the micro criteria A regulatory approach?

Acknowledgements NZFSA ESR Kathleen Shaw Andrew Hudson Lisa Olsen Sheryl Tuck Chris Hewins Felicity Lawlor Sally Hasell Susan Owens Trish Pearce Antonia Aloe ESR Andrew Hudson Lynn McIntyre Angela Cornelius FSANZ Scott Crerar