Listeria hysteria is hitting industry
THE Red Meat Industry Forum (RMIF) represents the entire red meat value chain, from the primary producer through to the consumer, and records its concern that lives have been lost as a result of the outbreak of listeriosis.
The RMIF has also noted with concern the media statement released by the Department of Health and the National Institute for Communicable Diseases (NICD) on March 4 which concluded that the present outbreak was traced to a food production facility in Polokwane, while raising further concerns about a facility in Germiston.
Food safety remains at the heart of the red meat industry, and the RMIF would like to assure the consumer that everything possible is being done with the utmost urgency to ensure our consumers’ personal health and well-being is protected not only as a matter of routine, but with increased vigilance.
Unfortunately, the aforesaid media release is devoid of detail, and this has resulted in misinformation detrimental not only to the consumer, but to the red meat industry. The average consumer is being led into listeria hysteria, which is having unfortunate consequences for families who rely on processed meat as their source of protein.
Listeria monocytogenes is the primary cause of the illness called listeriosis. This bacterium is widely distributed in nature and has been found in soil, water, sewage, mud, silage and decaying vegetation.
It has been isolated from humans, a wide variety of animals and birds, animal products, fresh produce such as vegetables and fruit, food packaging and processing environments.
The RMIF is therefore of the opinion that there is no single, simple answer, as other recent cases in Australia have emanated from the consumption of melons, with maybe more virulent listeria strains emerging.
The RMIF and its member organisations, including the South African Meat Processors Association (Sampa), representing the meat processing and related sectors, are deeply concerned that the entire processed meat industry has been implicated without justification.
The devastating consequences emanating from the media coverage thus far as a result of the minister’s media release have had a far-reaching and catastrophic impact on the processed meat industry and the red meat industry in its entirety.
Consequently, the RMIF has requested all relevant information relating to the tests conducted by the National Department of Health and the NICD as referred to in the media release to determine the exact nature and ambit of the testing conducted.
The RMIF had to drag the government to court on several occasions to implement independent meat inspection services, which should have been adopted about 18 years ago in terms of the Meat Safety Act, 2000. Only under the threat of contempt of court did the government concede to the RMIF’s demands to implement independent meat inspection services.
The outbreak has emphasised the responsibility of the red meat industry, with other food industries, to provide for proper and improved hygiene during the production, processing, packing and preparation of red meat and red meat products.
Red meat industry stakeholders are closely engaging the relevant authorities to improve microbiological criteria, processes and standards. This is based on key learning currently developing, and taking co-ordinated actions in all sectors of the red meat value chain relating to food safety activities to ensure safe food is provided to consumers.
While the industry is responsible for producing food that is safe for human consumption, it is also the responsibility of consumers not to content themselves that the only contamination can come from the facilities implicated, but to adopt basic hygienic practices when buying, transporting food home, preparing and storing food to protect their health and to ensure cross-contamination does not occur between cooked and raw products or from human hands and equipment.
Listeria presents a particular concern in respect to food handling, because it can multiply at refrigerator temperatures. During the processing of livestock to meat at the abattoir, particular attention is given to slaughter procedures, personnel hygiene and sterilisation of equipment to minimise bacterial contamination during this process.
Furthermore, meat inspection of each animal and carcass ensures the health of the animal and removal of any possible contamination that might have occurred. Microbiological testing of water, product, contact surfaces and hands is a pre-requisite at a registered abattoir in terms of the Meat Safety Act, 2000 and supporting regulations.
It is therefore imperative consumers ensure the meat they purchase is sourced only from registered abattoirs that have an independent meat inspection service, and that once purchased, the cold chain is maintained at all times. They must also avoid eating raw or under-cooked meat products.
Various experts have confirmed that microbiological analysis of fresh meat is of lesser consequence and risk to the consumer and that more attention should be given to ready-to-eat products that are not subject to heat treatment in their preparation.
The Foodstuffs, Cosmetics and Disinfectants Act, 1976 under the mandate of the Department of Health states that the sale, man facture and importation of food unfit for human consumption is prohibited, but the act should be supported by the appropriate regulations.
As things stand there are no regulated requirements for the testing for Listeria monocytogenes in ready-to-eat foods in South Africa.
Sampa members adhere to all guidelines of the department, including the current SANS885 standard, a national compositional and microbiological standard which forms the basis for consumer protection, health and safety in the meat processing industry.
RMIF members, with the South African Meat Processors Association, remain committed to strengthening the national food control systems to ensure healthy, nutritious and safe South African red meat and red meat products are sustainably supplied to the consumer, and again pledges full support to the competent authority and its ongoing investigation.
The RMIF also urges close co-operation between the respective departments in establishing food safety guidelines and to use the opportunities to interact with industry on the forums provided.
All industry stakeholders are encouraged to review and strengthen their hygiene management systems to provide the consumer with the peace of mind to offer his or her family the product of choice which is red meat.
Ford is chairman of the Red Meat Industry Forum and Naylor is general manager of the South African Meat Processors Association