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Commission Decision of 5 February 2010 concerning a financial contribution from the Union towards a coordinated monitoring programme on the prevalence of Listeria monocytogenes in certain ready-to-eat foods to be carried out in the Member States (notified under document C(2010) 592) (2010/75/EU)

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1. The products to be sampled

The following categories of ready-to-eat food shall be sampled at retail level:

1.1. Packaged (not frozen) hot or cold smoked or gravad fish

Products belonging to this category must be vacuum packaged or modified atmosphere packaged.

The fish may be sliced or not. The package may contain a whole fish, or half or a part of a fish. The skin of the fish may be present or absent.

1.2. Soft or semi-soft cheeses, excluding fresh cheeses

This category shall include cheese made from raw, thermised or pasteurised milk of any animal species. The cheese can be ripened, smear-ripened, mould-ripened or brine-matured.

The cheese may be packaged including wrapped in muslin, or may be unpackaged at retail but packaged at the point of sale for the consumer.

1.3. Packaged heat-treated meat products

1.3.1.Products belonging to this category must have undergone heat treatment and after that must have been handled and vacuum or modified atmosphere packaged.
1.3.2.Products belonging to this category cover both exposed meat products and meat products in a permeable skin that have been sliced or otherwise handled between heat treatment and packaging. Products may have been smoked after the heat treatment.

This category includes in particular:

(a)

Cold, cooked meat products: meat products typically made with whole or large parts of anatomical or reformed structures (such as cooked sliced ham and cooked chicken fillet);

(b)

sausages;

(c)

pâtés.

1.3.3.This category does not include:
(a)

meat products dried after heat treatment, such as jerky products;

(b)

meat products heat-treated in an impermeable package which are not handled thereafter;

(c)

fermented meat products, including fermented sausages.

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