Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
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SANITATION<br />
PEF and UHP target different loci in<br />
the cell, and thus synergy between these<br />
treatments against L. monocytogenes is<br />
worth pursuing. More targeted interventions<br />
as alternatives to the use of antibiotics<br />
or chemical decontamination in<br />
food supply systems are at the research<br />
stage. For instance, it has been shown<br />
that a high concentration of strainspecific<br />
bacteriophages in processing<br />
plants can successfully control pathogens.<br />
Pectin-based antimicrobial edible<br />
coatings on chilled or frozen roast turkeys<br />
can minimize risks of foodborne<br />
listeriosis. A coating of lytic enzymes<br />
attached to silica nanoparticles can selectively<br />
kill Listeria on lettuce.<br />
so they understand the difference<br />
between safe and risky practices and<br />
how they can contribute best to<br />
prevention and control strategies;<br />
the range of actions includes testing<br />
raw milk used in raw-milk cheeses;<br />
periodic environmental sampling<br />
and microbiological testing; reviewing<br />
the cleanability of industrial<br />
slicing machines; providing the most<br />
appropriate sanitizers for processing<br />
equipment; supplying the safest food<br />
to at-risk consumers and auditing of<br />
food processors’ food safety systems<br />
Conclusion<br />
One of the big concerns is that the<br />
incidence of listeriosis in the U.S. has<br />
Prevention and Control Measures<br />
Prevention and control measures<br />
should be considered for Listeria spp.,<br />
not just L. monocytogenes, and at every<br />
aspect of the farm-to-fork continuum. 26<br />
These include:<br />
• Review practices during primary production<br />
to minimize the introduction<br />
of Listeria spp. into the processing<br />
environment<br />
• Design and maintain targeted programs,<br />
including cleaning and disinfection,<br />
for processing equipment<br />
and facilities to reduce the opportunity<br />
for the introduction, survival<br />
and multiplication of Listeria<br />
• Introduce hurdle technology strategies<br />
that reduce the numbers of<br />
Listeria present in RTE food and the<br />
potential for any surviving L. monocytogenes<br />
to multiply during storage of<br />
the product (shelf life)<br />
• Use microbiological testing to validate<br />
the effectiveness of listericidal<br />
processes, cleaning and sanitation<br />
programs, and to identify sources of<br />
Listeria spp. in the processing environment<br />
and the presence and level<br />
in the RTE food or ingredients<br />
• Take action when Listeria spp. are<br />
detected to remove or eliminate the<br />
source and minimize the risks to<br />
consumers of any products that may<br />
have been contaminated by these<br />
organisms<br />
• Educate and train all stakeholders<br />
• ATP Monitoring - 15 seconds<br />
• Enterobacteriaceae - 8 hours<br />
• Coliform - 8 hours or less<br />
• E. coli - 8 hours or less<br />
• NEW! Total Viable Count - 7 hours<br />
• NEW! Listeria - 16 hours<br />
• Allergen Prevention - 15 seconds<br />
FREE<br />
MENTION THIS AD<br />
CALL: 1.888.HYGIENA<br />
www.hygiena.com<br />
info@hygiena.com<br />
SAVINGS CODE: <strong>2013</strong>FS<br />
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