A recent survey conducted in Switzerland* disclosed bacterial contamination of plant-based meat alternatives sampled at retail by public health officials. Findings suggested the need to apply HACCP principles in the manufacture of plant-based products:
- Six percent of the samples yielded Enterobacteriaceae.
- Seven percent were contaminated with Listeria spp. other than L monocytogenes but including L. innoculua and L. seeligeri. It is noted that there is a zero tolerance for Listeria in food products marketed in the U.S.
- Two percent of the samples were contaminated with Staphylococcus aureus ST8.
- Five percent of the samples yielded Bacillus cereus with all strains identified as potentially pathogenic.
It is assumed that the FDA, with jurisdiction over plant-based alternatives to meat are evaluating production facilities and conducting assays for heavy metals, other toxins and bacteria. Or do we just wait for a problem to emerge?
*Barmettler, K., et al, Microbiological Quality of Plant-Based Meat-Alternative Products Collected at Retail Level in Switzerland, J. Food Protection doi.org/10.1016/j.jfp.2024