A bulletin for the Australian Food Industry February 1996
Contents: A challenge for your products | Single Australia/New Zealand Food Authority | South Australian food poisoning inquest completed | Food hygiene and temperature control | Airborne microorganisms in food processing operations | Recall of mineral water in Japan | Food poisoning from hot potato chips | CSIRO signs food deal with Itochu | Listeriosis
Listeriosis
Increased concern about any particular form of food poisoning, for example that caused by enterohaemorrhagic Escherichia coli, should not obscure the risk posed by other food poisoning bacteria. A new listeriosis warning issued during 1995 by the Health and Community Services Department in Victoria followed the illness of a middle-aged woman after she ate contaminated pâté.
Pâté has been implicated in a number of other listeriosis incidents while other foods of concern include smoked seafood, soft cheeses, diced chicken and pre-prepared salads. The warning from the Department advised at-risk groups including pregnant women to avoid these foods because Listeria can grow slowly in refrigerated foods down to a temperature close to 0°C.
Dr Graham Rouch, Chief Health Officer of Victoria, warned that Listeria has a mortality rate of thirty six per cent in all risk groups in Victoria, a much higher rate than in other, more common forms of food poisoning.
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