Fig. 1
Sources of L. monocytogenes at different stages of RTE meat production chain
Table 1
Contamination of RTE products in different countries
| Country | Food product | Number of samples tested | Percentage of positive samples | Reference |
|---|---|---|---|---|
| Europe | ||||
| Serbia | Cooked meat products | 311 | 0.96% | 2 |
| Cured meat products | 111 | 4.5% | ||
| Spain | Cooked meat products | 35 | 5.71% | 13 |
| Raw-cured products | 57 | 5.26% | ||
| Dry-cured products | 37 | 2.7% | ||
| Sweden | Heat treated meat products | 507 | 1.2% | 28 |
| Italy | Salami | 112 | 20.5% | 6 |
| Portugal | Dry-cured ham | 44 | 2.3% | 31 |
| United Kingdom | Cooked meat | 1,321 | 2.2% | 30 |
| Pâté | 411 | 0.24% | ||
| Fermented meats | 316 | 1.9% | ||
| Austria | Cooked sausage-Pâté | 112 | 4.5% | 41 |
| Fermented sausages | 65 | 1.5% | ||
| Poland | Cooked sausage | 84 | 2.38% | 27 |
| Slovakia | Ľudová salami | 11 | 54% | 24 |
| Ham sausage | 8 | 37.5% | ||
| Ipeľská sausage | 12 | 58.3% | ||
| Turkey | Cooked red meat | 31 | 6.4% | 43 |
| Asia | ||||
| Japan | RTE raw meats | 96 | 3.1% | 38 |
| Heat treated meat products | 1,091 | 0.8% | ||
| Malaysia | Sausages | 30 | 13.3% | 29 |
| China | Cooked meat | 62 | 6.5% | 37 |
| Cooked meat | 55 | 7.2% | 42 | |
| South America | ||||
| Chile | Cooked sausage | 41 | 13% | 32 |
| Pâté | 62 | 55% | ||
| Colombia | Sausage | 169 | 7.69% | 11 |
| Ham | 10 | 6.13% | ||
| “Choriso” | 67 | 4.03% | ||
| Trinidad and | Deli meats | 70 | 1.4% | 22 |
| Tobago | ||||
| Brazil | Pork sausage | 138 | 39.8% | 36 |
| North America | ||||
| Canada | Fermented sausage | 100 | 4% | 1 |