An FDF spokesperson clarified: "As with all EU legislation, with so many countries implementing the legislation, there can be differences in the way that country authorities scrutinize products; how they view enforcement; and differences in their interpretation."
"We are not saying that this legislation is not being fully implemented, but against this backdrop, we need to make sure that we are working on a level playing field." EC regulation 2073 / 2005 requires that manufacturers test these ready-to-use products and ensure that sufficient controls are in place to ensure the concentration of Listeria Monocytogenes in food remain below 100cfu/g throughout shelf life.
In the US there is currently a zero tolerance criteria in all foodstuffs.
FDF says that Listeria Monocytogenes criteria are currently the subject of discussion within Codex and within the EU Member States Expert Working Group on Microbiological criteria.
The Federation intends to follow this discussion closely.
Also, the British Retail Consortium and the Chilled Food Association are involved with discussions with the Food Standards Agency and EU body DG Sanco (Direction Générale Santé et Protection des Consommateurs) on Listeria Monocytogenes criteria.
At a meeting of the UK Food Standards Agency (FSA) last week, a progress report highlighted the continued problems with Listeria .
Incidents of Listeriosis have doubled since 2000.
The report said that the cause of this increase has yet to be determined but it is being investigated through research into the epidemiology of the disease and surveys for the presence of listeria in foods thought to be linked with the disease such as retail cold sliced meats and pâtés.
In January this year, the Scientific Panel on Biological Hazards (BIOHAZ) of the European Food Safety Authority (EFSA) warned that listeria was on the rise, after a general decline in the 1990s.
The number of human cases of the disease increased by 8.6 per cent in the EU from 1,427 cases in 2005 to 1,583 in 2006, even though the number of large listeriosis outbreaks has declined.
It recommended that both industry and consumers need to focus on risk reduction practices during the handling and preparation of food.
Listeriosis is a rare but potentially lethal food-borne infection which can kill vulnerable people such as the elderly and pregnant women as well as people suffering from immuno-compromising diseases such as cancer or HIV.
Most cases of listeria are caused by the consumption of ready-to-eat foods that support growth of the bacteria and develop a high concentration of Listeria along the food chain, said the panel report.
Surveys have revealed associations with food packaging type, preparation practices such as the use of slicing machines for meat products, storage temperatures, the stage of sampling with respect to shelf life, the lack of an effective HACCP system, and lack of education and training of food handlers.
The EFSA panel recommended that to better assess the risk of the foods responsible for listeriosis it was necessary to investigate listeriosis cases more thoroughly and generate and analyse data on the consumption in the EU of ready-to-eat foods in which listeria can be found.
The Food and Drink Federation Food Hygiene Sub-committee, in collaboration with the Fish Committee, is in the processes of finalising a position paper on Listeria Monocytogenes .