The aim of the focus action was to check the presence of pathogenic germs in sliced, packaged sausages, pâtés and cheeses.

85 samples from all over Austria were examined

• No sample was rejected

Listeria are widespread in the environment and often get onto food at the stage of food production (e.g. milking or slaughtering). The processing step of slicing is known to be hygienically problematic, as the equipment used is often difficult to clean. Some producers outsource the technologically complex processing step of slicing and packaging from their production area. This results in products from multiple producers being sliced at one location.

Prepackaged sliced foods are often vacuum packed or packaged under modified atmosphere (inert gas). Compared to competing germs, Listeria have particularly good growth opportunities with reduced oxygen supply.