| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes
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| Source: | Contamination of cooked product from the processing environment or may be present in smoked product with no listeriocidal step.
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| Justification: | Microbial Pathogen Data sheet
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| Control Measure: | Good Operating (hygienic and manufacturing) Practice.See also entries for specific RTE meats (e.g. salami, cooked ham and deli meats). See guidelines on Listeria control on MPI website
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| Reference: | Other information on Listeria
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| Last Updated: | 16/10/2019
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