Hot dogs, deli meats and other ready-to-eat products are safer than ever, if the USDA's newly released microbiological data is to be believed. The findings reveal a one-year, 25 per cent drop in the incidence of Listeria monocytogenes on ready-to-eat meat and poultry products and a 70 per cent decline over the last five years.

The decline in the incidence of Listeria monocytogenes on ready-to-eat meat and poultry products announced by USDA's Food Safety and Inspection Service coincides with the transition to a more science-based meat and poultry inspection system in 1998. From the time that Listeria monocytogenes was recognised as a potential risk, the meat and poultry industry has taken a number of key actions that have also helped reduce Listeria monocytogenes.

These include the training of industry and federal inspection staff through comprehensive Listeria control workshops, the use of a thermal treatment after a product has been packaged to destroy Listeria monocytogenes and the use of new ingredients to inhibit the growth of Listeria monocytogenes on ready-to-eat meat and poultry.

There has also been an extensive development of new principles for processing equipment designed to facilitate sanitation and reduce the possibility of bacteria being harboured in tiny spaces like the thread of an exposed screw or a hollow roller on a conveyer belt. Sophisticated new environmental sampling programmes that work to target Listeria in the plant have also been developed, often along USDA guidelines.

Another interesting development highlighted by the USDA has been the declaration by the meat and poultry industry that food safety is a non-competitive issue. This has encouraged the free exchange of food safety information among competitors.

"In 1999, this industry declared that its goal was to reduce and ultimately eliminate Listeria monocytogenes on ready-to-eat meat and poultry products. While we haven't hit zero yet, we are getting very close," said AMI president J Patrick Boyle.

"USDA's data showing a 70 per cent reduction in this bacteria on ready-to-eat meat and poultry products are gratifying and reassures us that our efforts are moving us in the right direction."

Listeria monocytogenes are widespread in the environment. The bacteria can grow in cold temperatures such as home refrigerators and food processing plants. The bacteria can cause listeriosis in at-risk populations that include pregnant women, immuno-compromised people and the elderly.