The aim of this focus action was to investigate the contamination of smoked and cured products with polycyclic aromatic hydrocarbons (PAHs), contamination with listeria, and possible use of mechanically separated meat or other unintended ingredients in cooked sausages.

75 samples from all over Austria were examined. Four samples were rejected:

• three samples were harmful to health or unsuitable for human consumption because of listeria
• one sample was harmful to health because the limit values for benzo(a)pyrene and PAHs were exceeded.

Polycyclic aromatic hydrocarbons (PAHs) are formed when food is improperly grilled, smoked or dried and comes into contact with open, smoking fire. Many of these compounds are considered carcinogens.

Listeria is found widely in the environment, both in sewage, soil, and on plants. Foods of animal origin, such as raw milk, smear cheese, smoked fish, or raw meat, can also become contaminated during extraction (e.g., milking or slaughter) or production. Due to their ability to grow even at low temperatures, which is unusual for bacteria, Listeria can even multiply in the refrigerator.