Advice around Listeria in sliced fermented sausages and vegetarian sandwich toppings for vulnerable people in Sweden has been changed.
The Swedish Food Agency (Livsmedelsverket) has updated advice for individuals belonging to one of the risk groups for listeriosis. This includes pregnant women, elderly people, and those with weakened immune systems.
The new guidance is that people in at-risk groups may eat sliced fermented sausages, such as smoked mid-west and salami, until their use-by date. This applies as long as products are stored according to the manufacturer’s instructions. Previously, it was advised that such individuals should only eat these products within a week of the packaging date.
A risk assessment found that Listeria multiplied slowly or not at all in fermented sausages at 4 degrees C (39.2 degrees F) and 8 degrees C (46.4 degrees F). This is because such products have a low pH and low water activity.
Revised advice also states that people in risk groups may consume vegetarian sandwich toppings intended to be eaten cold until the use-by date. The change is hoped to lead to less food waste and increase the options for vulnerable consumers.
A risk assessment showed that Listeria cannot multiply in most of these toppings at 4 or 8 degrees C. This is because they have a low pH and often contain preservatives, such as lactate, nitrite, or sorbate
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