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Wagner, Martin
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Publications (5/5 displayed)
- 2024Easy access to smart materials data and models using an ontologybased data and model access approach
- 2022A Novel Method for the Determination of High Temperature FLCs of ECAP-Processed Aluminum AA5083 Sheet Metalcitations
- 2020The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processingcitations
- 2019Strain-rate sensitive ductility in a low-alloy carbon steel after quenching and partitioning treatmentcitations
- 2018On the Effect of Natural Aging Prior to Low Temperature ECAP of a High-Strength Aluminum Alloycitations
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article
The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing
Abstract
A multi‐country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables (bfV) took place in the EU (2015–2018). Evidence of food‐borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly (65–74 years old) population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready‐to‐eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment (FPE); and the time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling). Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety. Instead, specific prerequisite programmes (PRP) and operational PRP activities should be applied such as cleaning and disinfection of the FPE, water control, t/T control and product information and consumer awareness. The occurrence of low levels of L. monocytogenes at the end of the production process (e.g.