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<p>The research intends to review current practices used by manufacturers in the management of Listeria monocytogenes in the cooked, sliced meat UK sector. It aims to identify key risk areas in the processing chain and potential gaps in the management of these. The project covers companies that slice pre-cooked meats (e.g. deli counters), as well as those manufacturing pre-packed cooked, sliced meats.</p>
<p>The aim is to collect information on the key risk areas for Listeria monocytogenes contamination and the monitoring and management of these. This will be done with a view to developing information for food business operators (in particular SMEs) and local food authorities. In particular, it is envisaged that the findings of this project will be used to help develop a decision support tool. This will be taken forward as a separate piece of work.</p>
<p>To fulfil this research requirement the following objectives will have to be achieved:</p>
<ul>
<li>To conduct a systematic review of the available literature to identify key monitoring and intervention steps applicable in the UK for manufacturers of cooked, sliced meats with regard to Listeria.</li>
<li>To collect and analyse information on the cooked, sliced meat industry's practices and attitudes towards cleaning and monitoring with regard to Listeria as well as slicing and packing methods, risk management practices and evidence supporting product shelf-life.</li>
<li>To collect and analyse information relating to the inspection of cooked, sliced meat premises by local food authorities.</li>
<li>To establish the approach that end users would find most useful if the findings of this project are used to develop guidance on the management of Listeria monocytogenes during cooked, sliced meat production and make recommendations for future work.</li>
</ul>
<p>Background: The FSA’s Foodborne Disease Strategy for 2010 to 2015 identifies Listeria monocytogenes as a priority for action, as it is the leading cause of death from foodborne disease. Finding ways to reduce the exposure of vulnerable consumers to Listeria, in ready-to-eat foods, remains a priority.</p>
<p>In terms of the number of microbiological incidents reported to the Agency each year, those involving Listeria are the second most frequent after incidents involving Salmonella. Approximately 30% of incidents involving Listeria reported to the FSA between 2005 and 2011 involved ready-to-eat sliced meats. The frequency of incidents indicates that more work is required to understand the sampling and testing regimes used by manufacturers, particularly by small to medium-sized enterprises (SMEs), of ready-to-eat foods and their approaches to controlling Listeria in the food supply chain. </p>