Why is Category 2A different from Category 1 if both support the growth of Listeria monocytogenes?
A – Category 2A represents ready-to-eat foods where the growth of L. monocytogenes could occur, but where scientific data has demonstrated that the growth would not reach levels that could represent a risk by the end of their stated shelf-lives. In these products, growth could be limited by various factors such as short refrigerated shelf-lives, presence of anti-Listeria compounds, etc. A threshold of 100 CFU/g (colony forming units per gram, or how many living bacteria are found in a one gram sample) has been set, which is a level of bacteria in food considered by the international food safety community to pose very little health risk. Generally, foods in this category could include ready-to-eat refrigerated foods with a shelf-life of 5 days or less as well as foods that may have persistent low levels of Listeria monocytogenes and do not have a kill-step (e.g., cold-smoked salmon, fresh-cut produce). For this reason, Category 2A foods should receive a medium-low priority with regards
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