Hi!
I got the service of a third party laboratory to test for Listeria in our food sample and environmental swab. My questions are:
1. What food sample do we submit for testing? Our product ranges from RTE hotmeal, RTE Coldmeals and RTE desserts. Also, due to cost constraints, i can only submit 3 samples. Any recommendations what is best to submit?
2. Where could be the best swab point for environment swab? Our areas include raw preparation area, the cooking area, the RTE coldmeal area, the RTE hotmeal area and the RTE dessert area. Do we conduct swab on the floor, walls or ceilings or is it better to conduct swabbing on food contact surfaces(e.g. preparation tables, utensils like food pans, cutting boards etc.)?
3. What is the industry frequency of testing for Listeria both in food and environment? Is it acceptable to conduct testing on a semi-annual basis (2x per year)? We conduct in-house microbiological test like E. coli, coliforms, TPC, S. aureus, B. cereus, Salmonella, Vibrio and Anaerobic bacteria but we do not have the capacity to test for listeria.
Thanks in advance!
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