>104 Potentially hazardous Poor temperature control chilling and storage at < 5°C), inadequate processing, cross contamination or high contamination levels in harvested seafood. Product disposition action required to assess safety and determine if disposal or product recall is required. May need confirmation to determine whether the genetic markers of virulence are present and the V. parahaemolyticus are able to cause disease. An investigation should be undertaken to assess: the source of raw product and potential for high levels of contamination (e.g. harvest temperature and water salinity) the adequacy of the time and temperature controls (chilling and storage) implemented post harvest the adequacy of the processing used (e.g. adequate cooking) likelihood of cross contamination Confirmation of identity and typing may be required cases of foodborne illness are suspected. 102 - 104 Unsatisfactory As above. An investigation should be undertaken as above. <3 – 102 Marginal Indication that temperature control or food handling controls are not fully achieved. It may be expected that naturally contaminated raw seafood may have low levels present (<100 cfu/g). • Proactive investigation to ensure temperature and food handling controls are effectively implemented. <3 Satisfactory
Detected in 25g Potentially hazardous Inadequate processing of raw products or contamination of raw materials and prepared foods. Poor time and temperature control is a contributing factor for multiplication. Product disposition action required to assess safety and determine if disposal or product recall is required. An investigation should be undertaken to assess: raw material suitability the adequacy of processing used (e.g. adequate cooking, pH, water activity) the adequacy of measures implemented to prevent the likelihood of cross contamination the adequacy of time and temperature controls used. Additional sampling of foods and environmental samples may be required. Confirmation of toxigenic strains and serotyping required where cases of foodborne illness suspected. Not detected in 25g Satisfactory spp. Detected in 25g Potentially hazardous Inadequate processing of raw products (especially poultry and raw milk) or contamination of raw materials and prepared foods. The use of inadequately treated water can also be a factor. Product disposition action required to assess safety and determine if disposal or product recall is required. An investigation should be undertaken to assess: the adequacy of processing used (e.g. adequate cooking, pasteurisation) the adequacy of measures implemented to prevent the likelihood of cross contamination the possibility of untreated water being used. Not detected in 25g Satisfactory Ensure sample has not been frozen as results may not be accurate (Campylobacter levels are reduced by freezing). Detected in 25g Potentially hazardous Inadequate processing of raw products, contamination or contaminated raw materials. Poor time and temperature control is a contributing factor for multiplication. Product disposition action required to assess safety and determine if disposal or product recall is required. An investigation should be undertaken to assess: Raw material suitability
the adequacy of processing used (e.g. adequate cooking, pH, water activity) the adequacy of measures implemented to prevent the likelihood of cross contamination the effectiveness of cleaning and sanitising equipment (e.g. blenders, vitamisers, processing equipment) the adequacy of time and temperature controls used. The adequacy of health and hygiene practices may also require investigation if an infected food handler is suspected. Confirmation of identity, serotyping, phage typing required where cases of foodborne illness suspected. Not detected in 25g Satisfactory Table 2. Interpreting results for testing of in RTE foods Indicator Result (cfu/g) Interpretation Likely cause Actions (includes coliforms) >104 Unsatisfactory For processed foods indicates that contamination has occurred post processing (cross contamination from food contact surfaces, raw products or food handlers) or there has been inadequate processing. Poor temperature time control may also be a contributing factor. Review: processing controls used (such as cooking temperatures) cleaning and sanitising practices for premises and equipment food handler hygiene time and temperature control. Additional food or environmental samples may be required for investigation.