Food Safety Magazine - June/July 2013

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