4 replies to this topic

[ffsafety12]

We have a very extensive EMP for listeria and salmonella in our NRTE plant. We currently test Zone 2-3 but have a requirement from one of our customers to test Zone 1 for indicator organisms. I get testing for EB for E. coli, or Salmonella but wonder if there is something to indicate possible listeria? I have done a lot of web surfing but have not come up with anything yet. We do test Zone 1 with the ATP meter but that does not correlate to bacteria. Thanks for any guidance in the correct direction.

 

[Charles.C]

We have a very extensive EMP for listeria and salmonella in our NRTE plant. We currently test Zone 2-3 but have a requirement from one of our customers to test Zone 1 for indicator organisms. I get testing for EB for E. coli, or Salmonella but wonder if there is something to indicate possible listeria? I have done a lot of web surfing but have not come up with anything yet. We do test Zone 1 with the ATP meter but that does not correlate to bacteria. Thanks for any guidance in the correct direction.

 

Hi ffsafety,

 

It may relate to the product / process / items in zone1 / intended Certification standard (if any), eg BRC etc ??

 

Can you clarify a little ?

[ffsafety12]

We process and repack frozen product for many different customers. We use the ATP meter on Zone 1 surfaces and use swabs to monitor indicator organisms such as Y/M, EB and Aerobic plate count to verify sanitation. A suggestion from more than one of our customers is to monitor on Zone 1 for listeria but I am not sure which test to use. We test for listeria on Zone 2-4 at least 2 times per week. With all of the recalls in the news some of our customers are asking us about Zone 1. Does this help clarify? We will not test for listeria specifically on the food contact surface even though we are NRTE.

[Charles.C]

We process and repack frozen product for many different customers. We use the ATP meter on Zone 1 surfaces and use swabs to monitor indicator organisms such as Y/M, EB and Aerobic plate count to verify sanitation. A suggestion from more than one of our customers is to monitor on Zone 1 for listeria but I am not sure which test to use. We test for listeria on Zone 2-4 at least 2 times per week. With all of the recalls in the news some of our customers are asking us about Zone 1. Does this help clarify? We will not test for listeria specifically on the food contact surface even though we are NRTE.

 

Hi ffsafety,

 

I presume Zone 1 is the Lowest Risk area.

 

wonder if there is something to indicate possible listeria

 

I'm afraid not. The only proof is detection.

 

Same logic as Salmonella.

[Tony-C]

We process and repack frozen product for many different customers. We use the ATP meter on Zone 1 surfaces and use swabs to monitor indicator organisms such as Y/M, EB and Aerobic plate count to verify sanitation. A suggestion from more than one of our customers is to monitor on Zone 1 for listeria but I am not sure which test to use. We test for listeria on Zone 2-4 at least 2 times per week. With all of the recalls in the news some of our customers are asking us about Zone 1. Does this help clarify? We will not test for listeria specifically on the food contact surface even though we are NRTE.

 

Hi ffsafety12,

 

For Zone 1 Y/M, EB and Aerobic plate count should be sufficient to verify hygiene standards.

 

Note: I would be testing for Listeria on food contact surfaces periodically.

 

Kind regards,

 

Tony