The sampling plan for the 2004 national microbiological surveillance programme is outlined in Table 1. The topic for the first trimester survey was agreed following consultation with Environmental Health Officers (EHOs) and the Official Food Microbiology Laboratories (OFMLs). The second and third trimester surveys form part of the EU Co-ordinated Programme for the Official Control of Foodstuffs 2004 as specified in Commission Recommendation 2004/24/EC.
* These surveys are undertaken as part of the EU Co-ordinated Programme for the Official Control of Foodstuffs 2004 (Commission Recommendation 2004/24/EC)
Bacteriological Safety and Quality of Fermented Meats
Fermented meats are meats which have been subjected to the action of microorganisms so that the product characteristics (e.g. flavour, texture, shelf life) are altered significantly. During the fermentation process the pH of the meat drops due to acid formation and this inhibits the growth of acid sensitive bacteria. However, if acid formation is delayed it increases the potential for the growth of pathogens which maybe present in the raw meat (e.g. L. monocytogenes and Salmonella spp.). L. monocytogenes is a pathogen of particular concern because of its ubiquitous nature and its ability to grow at low temperatures, low pH and high salt concentrations. Delayed acid formation can also lead to elevated numbers of Staphlyococcus aureus and Enterobacteriaceae which may be introduced as a result of poor hygiene practices. In addition, poor post process conditions (e.g. handling and storage) will further reduce the microbiological safety and quality of this product.
Bacteriological Safety of Cheeses made from Raw or Thermised Milk
The use of pasteurised milk (i.e. milk that has been subjected to a treatment of 71.5oC for 15 seconds or equivalent) is one of the major critical control steps in the cheese manufacturing process. However, throughout the European Community a tradition exists for the production and consumption of cheeses made from milk which has not undergone this process, i.e. raw milk (milk which receives no heat treatment) and thermised milk (milk which is subjected to a heat treatment less severe than the full pasteurisation treatment). To ensure the safety of these products controls are applied at various stages throughout the process. Despite the existence of these controls, cheeses made from raw or thermised milk have been implicated as vehicles in the transmission of bacterial foodborne infections.
Bacteriological and Toxicological Safety of Herbs and Spices
Spices, herbs and vegetables seasonings (spices) are valued for their distinctive flavours, colours and aromas. However, spices may contain high numbers of microorganisms, including pathogenic bacteria, moulds and yeasts. The presence of pathogenic bacteria is of concern particularly when spices are added to foods which do not undergo a bacterial reduction step such as cooking. Contamination with moulds can result in the production of mycotoxins (e.g. aflatoxins). This can result in risks to the consumer if levels exceed those specified in Community legislation (Commission Regulation (EC) No. 466/2001 of 8 March 2001).
The aims of this survey are:
· to assess the bacteriological and toxicological safety of spices
· to collect information on the prevalence of pathogenic microorganisms and
· to verify that spices placed on the market do not exceed the limits of aflatoxins established in Community law.
Reports from these surveys will be published in the surveillance section of our website.
