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Listeria monocytogenes control plan for raw poultry cuts


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#1 Cristina L

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Posted 31 August 2015 - 12:10 PM

Hello,

 

Listeria monocitogenes, for raw poultry cuts , like IQF Chicken Breast  it is must to include in the control plan of micro tests, why and how often?

 

The Reg  CE 2073/2005 it does not specify this, it is stated only for:

1.1. Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes

1.2. Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes

1.3. Ready-to-eat foods unable to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes (4) (8) Listeria monocytogenes 5 0 100 cfu/g EN/ISO 11290-2 (6) Products placed on the market during their shelf-life

 

 

Many thanks.

 

Cristina.

 

 



#2 Charles.C

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Posted 31 August 2015 - 12:21 PM

Hi Cristina,

 

Is this for consumption in Romania ?

 

retail ?

 

frozen ? chilled ?

 

labelled - to be fully cooked ?

 

vac-pack ? MAP ?

 

shelf-life ?

 

Consumer - General public ?


Kind Regards,

 

Charles.C


#3 Cristina L

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Posted 31 August 2015 - 12:59 PM

Hi Charles,

 

The product is Individually quick frozen and pack in PP bag,( not vac-pac, not MAP), it is destinated for retail markets in Romania and UE ( eg. France ) , shelf life 18 months.

 

Kind regrds,

 

Cristina 



#4 Charles.C

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Posted 01 September 2015 - 06:35 AM

Hi Cristina,

 

I assume this is categorised as to be fully cooked by the consumer.

 

Unfortunately I'm not familiar with Regulatory micro. requirements for the countries you mention.

 

IMEX (seafood) most countries have no specific Regulatory control on L.mono for raw, to be cooked, products. The USA at one time applied a zero tolerance for raw seafood imports but this was soon abandoned due to the well-proven ubiquity of L.mono in the environment. Other aspects such as chemical usage might be equally important.

 

The official French micro. requirements are available on the Net (somewhere), in French. 

 

I predict that unless you have an excellent production process,  testing for L.mono,  salmonella and campylobacter may not always be negative.

 

How about yr customer requirements ? They are usually a good source of local regulatory info. and should be willing to help if they really want yr product..


Kind Regards,

 

Charles.C


#5 trubertq

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Posted 01 September 2015 - 03:16 PM

This is a grey area in 2073... there are no stated limits for Listeria monocytogenes in food to-be-cooked.

 

I have a client who produce salmon for further processing, our customers expect listeria free, and begin to make noise if they find Listeria species on their samples. It's a hard battle to win without a cook step!!

 

 

You might find this link useful: http://www.food.gov....s-industry/meat


I'm entitled to my opinion, even a stopped clock is right twice a day

#6 Cristina L

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Posted 02 September 2015 - 04:46 AM

Hi trubertq,

 

Many thx for the info and link.

 

I will be very grateful if you can detail the question above:

If your customer find listeria, how you manage the situation? what explanation do you give? they send  the product back to you or they sell anyway.

 

Best regards,

 

Cristina






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