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

2. 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%)

3. Surveillance data

4. 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

5. 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

6. 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

7. 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

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

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

10. 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

11. 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

12. 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….

13. 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

14. 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?

15. 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