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This research project aims to identify and quantify the risk to the consumer of Listeria moncytogenes infection and illness following the consumption of cooked meat and poultry.
<p>The project will quantitatively describe the risk to the UK population from L. monocytogenes infection from cooked meats and poultry. It will:<ul>
<li>Describe the risk to the population as a whole from all cooked meats and poultry
<li>Identify sub-populations at risk
<li>Identify the types of cooked meat and poultry presenting particular risks
<li>Identify areas of the 'farm to fork' route which have particular influence on risk
<li>Identify gaps in knowledge which restrict the value of the risk assessment
<li>Provide support in communication of the conclusions
</li></ul>
Listeria monocytogenes is an environmental micro- organism that may contaminate dairy, meat, poultry and vegetable products during food manufacturing.
<p>It is able to grow at chilled temperatures, low nutrient concentrations and survive for long periods. It may survive in cooked products as a result of undercooking or be introduced after processing by cross contamination from raw products or from the environment.
<p>Eating foods containing high levels of L. monocytogenes can be a cause of illness, particularly in vulnerable groups.
<p>Conducting a microbiological risk assessment will enable an objective appraisal of the risk of infection and illness with L. monocytogenes.
<p>It will identify which cooked meat and poultry products are a problem, which sections of the population are at greatest risk of illness and examine the relative merits of approaches to controlling and reducing risk.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.