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• 1. Introduction

1. Introduction

Listeria monocytogeneshas recently been linked to outbreaks of foodbourne illness involving a variety of foods. The deaths of new-born babies and pregnant women ensures that public, commercial, and political interest remains high.

Listeria monocytogenes is not a new bacteria but rather one that has probably been on the scene for many years. Indeed it has long been recognised as a pathogen following food borne outbreaks in Canada in 1981 and California in 1985. The Californian outbreak resulted in over 100 deaths, mostly mother-infant pairs, and triggered the world-wide concern that is still evident today.

Over the last few years, many different foods have been shown to be at risk from Listeria contamination and a significant number have been involved in international product recalls. Some manufacturers have suffered huge financial loses through recall, extra freight, product disposal, product reworking, rebuilding and plant closure. Overseas some manufacturers have faced criminal prosecutions resulting in substantial fines or imprisonment.

The fishing industry in New Zealand is not unique in recognising that Listeria contamination of its products is a threat to its continued success both domestically and in the international market-place. These guidelines are designed to provide a basis of understanding for the New Zealand fishing industry so that effective Listeria management control programmes can be developed and implemented.

These guidelines should not be looked upon as a definitive list of features that will prevent product contamination on every occasion. Rather they are to guide to understanding the type of control feature that should be in place. The guidelines are designed to complement the relevant FIICC Industry Agreed Standards and FIICC Circulars and should be read in conjunction with these documents.

The requirements of Industry Agreed Standards and FIICC Circulars, the Meat Act 1981 and the Fish (Packing for Export) Regulations 1977 are mandatory and must be followed.

It is recommended that all fish processing operations in New Zealand use these guidelines to minimise the risk of Listeria contamination of their products.