EU-wide survey assesses microbiological safety of ready-to-eat plant-based substitutes

A comprehensive study funded by the European Food Safety Authority (EFSA) and led by the Food Safety Authority of Ireland (FSAI) alongside 15 EU Member States examined the microbiological safety of ready-to-eat (RTE) plant-based dairy, meat, and fish substitutes. The initiative combined a multi-country retail survey testing 1,533 samples near expiration with an extensive scientific literature review to benchmark findings against prior research.

Pathogen screening in the retail survey showed low overall prevalence. Listeria monocytogenes was detected in only 1 of 1,533 samples (a chilled oat-based milk substitute) at less than 10 cfu/g, with no growth observed near expiration. Salmonella spp. was absent across all tested samples. Shiga toxin-producing E. coli (STEC) DNA was detected via PCR in 5 of 831 samples, but viable cultures could not be isolated, keeping them within satisfactory classification.

Spore-forming bacteria and hygiene indicator organisms proved more widespread. Presumptive Bacillus cereus or Bacillus spp. were detected in 17 of 1,113 samples, with 14 classified as borderline and 3 exceeding the unsatisfactory threshold of 100,000 cfu/g—mainly in tofu- and cashew-based products. Clostridium perfringens or Clostridium spp. appeared in 12.2% of tested samples, though none exceeded unsatisfactory limits. Furthermore, E. coli surpassed 100 cfu/g in six samples (including a cashew-based Camembert alternative reaching 38,000 cfu/g alongside high Bacillus levels), and non-monocytogenes Listeria spp. was found in 15 samples.

Physical testing revealed that most products had a pH > 4.4 and water activity (a_w) > 0.92, creating intrinsic conditions capable of supporting microbial growth if cross-contamination or temperature abuse occurs.

The report's literature review corroborated the empirical survey data, reinforcing that while most RTE plant-based products meet safety standards, specific microbial hazards persist across the sector. Prior European studies reviewed in the report similarly identified small occurrences of L. monocytogenes, B. cereus, and Staphylococcus aureus in commercial plant-based products. Crucially, the literature synthesis highlighted that documented historical outbreaks of listeriosis and salmonellosis have indeed been linked to RTE plant-based dairy alternatives in the past, validating the need for continued surveillance.

The study highlighted a critical gap between product labeling and consumer behavior. A majority of chilled cheese and meat substitutes were labeled with "best before" dates rather than "use by" dates. Because "best before" dates refer to quality rather than safety, consumers may eat these foods past expiration, increasing the risk of pathogen exposure if cold chain integrity is compromised.

Authors of the report urged food business operators to strengthen Hazard Analysis Critical Control Point (HACCP) programs, strictly manage raw material suppliers, and maintain proper temperature controls. The report also called on regulatory authorities to establish harmonized EU microbiological criteria specifically tailored to plant-based substitutes.

Source:

EFSA