Fatal bacteria warning to food industry
The food industry and consumers must be vigilant in preparing ready-to-eat products associated with a potential fatal bacteria, a safety watchdog warned today.
The Food Safety Authority of Ireland (FSAI) raised concerns about the serious effects of infection with Listeria monocytogenes, a harmful foodborne bacteria.
Professor Albert Flynn, chairman of the FSAI’s Scientific Committee, said: “The majority of healthy people, who are not pregnant, can tolerate exposure to low levels of L. monocytogenes in their food, however symptoms for the identified risk sectors are potentially life threatening.
“Listeriosis in pregnancy may be associated with miscarriage, stillbirth or premature birth of an infant with life threatening infection.”
A mortality rate of 30% is associated with Listeria contamination – and only small amounts need to be consumed to cause serious infection.
The FSAI said cases of the poisoning were rare with six to seven cases reported in Ireland each year – and one fatality recorded in 2000.
Those particularly at risk include pregnant women, young children, elderly people and those with impaired immune functions.
The bacteria is typically associated with ready-to-eat products made with red meat, poultry-meat and fish, such as frankfurters, pate and smoked salmon.
Some of the commonly affected dairy products include soft cheeses like brie or camembert, or prepared salads like coleslaw.
Dr John O’Brien, chief executive of the FSAI, said: “There is no question that the most effective point of control in managing the spread of L. monocytogenes in food products is at the stage of manufacturing or during food preparation and storage in the home.”
The chief executive said that ensuring every food business operates from a clean premises was the first step in combating the spread of the bacteria, while food samples and the factories should also be tested regularly.
The report, which made some 58 recommendations for risk prevention, warned that tighter controls needed to be adopted by the food industry and consumers to stop the spread of this bacteria.
“The infectious dose associated with L. monocytogenes is uncertain, however it is estimated that exposure to less than 1,000 cells may cause serious infection. This is very low when compared to Salmonella, another foodborne bacterial infection, where an individual must ingest over 100,000 cells of the bacteria to cause infection,” Professor Flynn said.
The FSAI’s report ’The Control and Management of Listeria monocytogenes Contamination of Food’ comes just weeks after an outbreak of the bacteria in Switzerland from cheese sources resulted in the death of two elderly people, two miscarriages and a further six people hospitalised.
The average incubation period for the L. monocytogenes infection is three to four weeks. However, it can also range from one to 10-weeks which means it can be difficult to trace the infection back to a particular food.
Dr O’Brien said that while the infection was still rare in Ireland vigilance was necessary to ensure it was kept under control.
