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On any given day, up to 50% of Australians consume ready-to-eat (RTE) meats including manufactured, fermented and processed meats.
Several studies have categorised RTE meats as high risk due to the potential for contamination with pathogens such as Listeria monocytogenes. Since 2004, there have been 49 recalls of RTE meat products in Australia due to microbiological contamination.
Further processing such as slicing and packaging can also increase the risk. Slicing poses a microbiological risk because it is normally undertaken after cooking, creating the potential for recontamination via the slicing blade and handling of the product. In addition, many of these products are packed in vacuum packed or modified atmosphere packaging (MAP), which extends the refrigerated shelf life to several weeks by inhibiting the growth of spoilage organisms.
While refrigeration can control other pathogenic organisms such as Salmonella, the growth of cold tolerant organisms such as L. monocytogenes will not be inhibited. The Food Authority has conducted several surveys on RTE meats.
2008 survey
The objective of the 2008 survey was to determine the microbiological safety of packaged, RTE meat products available for retail sale in NSW.
A total of 154 samples were purchased from supermarkets, green grocers, farmers markets and retail butcher shops in the greater Sydney area, which include a range of poultry, pork, and beef-based products.
Samples were tested for a range of microorganisms including Listeria monocytogenes, Escherichia coli, coagulase positive staphylococci, and Salmonella.
Key findings from this survey:
- 95.5% (147 out of 154) of samples met the requirements of the Food Standards Code
- no Salmonella, verotoxigenic E. coli, and coagulase positive staphylococci were detected
- E. coli was detected in one sample of ham, just above the limit of detection (4 cfu/g, with limit of detection 3 cfu/g)
- 6 samples were found to contain very low levels of Listeria monocytogenes.
Full results are available in the report:
Microbiological quality of packaged ready-to-eat meat products, February 2009 (pdf 1MB, 27pp)
Table of contents
Executive summary
Introduction
Materials and methods
Results
Conclusion
References
Appendix 1: Survey results
Appendix 2: Food recalls in Australia for RTE meat and poultry products (2004–2008)
Appendix 3: Foodborne illness outbreaks attributed to RTE meat and poultry products (1984–2008)
Appendix 4: Summary of selected microbiological surveys of RTE meats
2011-12 survey
The objective of this survey was to gather information on the concentration of Listeria monocytogenes in sliced, pre-packaged RTE meats sold in NSW.
A total of 303 sliced/diced, pre-packaged RTE meats were purchased from supermarkets, green grocers and delicatessens across Sydney.
Samples included a range of products that may support the growth of Listeria monocytogenes such as processed chicken and turkey, and those that are unlikely to support the growth of Listeria monocytogenes such as salami.
Samples were analysed for the levels of Listeria monocytogenes, as well as pH and water activity to determine the intrinsic properties of the products.
The survey found two samples to contain 10 Listeria monocytogenes per gram. All other samples were below the enumeration limit of the method (less than 10 cfu/g)
Full results are available in the report:
Survey of Listeria monocytogenes in sliced pre-packaged RTE meats, May 2013 (pdf 303KB, 16pp)
Table of contents
Executive summary
Introduction
Materials and methods
Results and conclusion
References
Appendix 1. Reported foodborne illness outbreaks attributed to RTE meat caused by L. monocytogenes (1992–2012)
Appendix 2. RTE meat products that failed at the border due to L. monocytogenes detection (January 2010 to November 2012)
Appendix 3. Food recalls in Australia for RTE meat due to L. monocytogenes contamination (2004–2012)
Appendix 4. Selected surveys on the level of L. monocytogenes in RTE meat
Appendix 5: raw data