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Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.

Listeria monocytogenes --- Pathogenicity --- Growth and development --- Food contamination --- Food --- 579.67 --- 579.869.1 --- 664.8.022.7 --- 664.8.022.7 Culinary treatment, cooking of prepared foodstuffs for preservation --- Culinary treatment, cooking of prepared foodstuffs for preservation --- 579.869.1 Listeria --- Listeria --- 579.67 Food microbiology --- Food microbiology --- Bacterium monocytogenes --- Listerella monocytogenes --- Sanitary microbiology --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Microbiology --- Bacteriology --- Contamination