With our microbiological expertise and extensive range of control options, let Vikan help you put the ‘chill’ back into your chilled food production.

Chilled Ready-To-Eat (RTE) foods are foods that will not be cooked or reheated before serving.

They include salads (containing fruit, vegetables, beans, sprouts, pulses, grains, egg, pasta, etc.), cooked and cured meats, smoked fish, sushi, chilled desserts, sandwiches, cheese, and food that has been cooked in advance to serve cold. All require the highest standards of hygienic production to ensure maximum shelf-life and consumer safety.

Of greatest concern in the production of chilled RTE foods is the control of Listeria monocytogenes (L. mono) a common bacterium in nature, that may be found in any food environment, and that is typically transmitted via food to cause serious disease (Listeriosis) in humans.

Listeriosis is a relatively rare disease but the high death rate associated with the infection makes it of significant concern. L. mono is a particular challenge in chilled RTE food production because, unlike most bacteria, it can survive and grow in chilled conditions. The presence of L. mono in foods is regulated in Europe according to Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs, which includes limits for the number of L. mono permissible in chilled RTE foods.

Chilled RTE foods are also susceptible to rapid microbial spoilage. Consequently, strict hygiene control, of both the production environment and the food production equipment, is essential to maximise consumer safety and product shelf-life.

So how can Vikan help? As experts in hygiene control, we can advise on how to minimise the risk of L. mono in your product and factory environment.

The biggest concern in producing chilled ready-to-eat (RTE) food is controlling Listeria monocytogenes. The bacteria is commonly found in nature and can turn up in almost any food factory or handling area, where it can spread to food products and cause listeriosis in customers, a serious illness.

Listeriosis isn’t common, but it can be very severe, which is why it gets so much attention. Listeria is especially tricky for chilled RTE producers because, unlike most bacteria, it can survive — and even grow — in the fridge. Across Europe, limits for Listeria in chilled RTE foods are set out in Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs.

On top of that, chilled RTE foods can spoil quickly if microbes get the chance to build up. That’s why strong hygiene practices — both in the factory environment and on production equipment — are so important for keeping food safe and helping products last as long as they should.

So where does Vikan come in? We’re hygiene control specialists, and we can help you put the right steps in place to lower the risk of listeria in your products and throughout your site.