Hello everyone!
Posted 30 June 2016 - 01:24 AM
Hello everyone!
Posted 30 June 2016 - 12:51 PM
Hi Heffer,
Does yr product spec. for raw poultry include L.monocytogenes ?
If not, do you consider L.mono likely to be present in yr raw material ?
Do you also produce cooked / RTE product ?
Any raw poultry experts here ?
PS - I'm unaware of the details of yr local Food Code (if any) so you may need to take note of the existence of general statements such as are found in the USFDA regulations like - it is a manufacturer's responsibility under section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) to ensure that food is not prepared, packed, or held under insanitary conditions whereby it may become contaminated with filth, or whereby it may be rendered injurious to health.
PPS - some data here -
contamination poultry products with L.monocytogenes,2013.pdf 375.5KB 15 downloads
Kind Regards,
Charles.C
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Posted 30 June 2016 - 08:00 PM
Addendum
Assuming yr Regulatory requirements are similar to those of USDA, I have done a brief search of literature related to raw poultry processing facilities.
Afai can see there is no requirement for routine testing of products for L.monocytogenes (the focus is primarily on Salmonella / Campylobacter). Additionally I cannot see any reference to EMP programs for Listeria/L.monocytogenes (focus is on processes involving cross-contamination to RTE items).
This is not my area of expertise so actual users, including those in other localities, are welcome to correct me.
My queries in previous post may still have relevance.
Some relevant USDA literature is attached -
FSIS MicrobiologicalTesting Raw Poultry,2015.pdf 293.57KB 14 downloads
FSIS Meat-Poultry Hazards Controls Guide,2005.pdf 143.24KB 13 downloads
(maybe not 100% current)
FSIS Control Salmonella,Campylobacter in raw poultry,2015.pdf 1.32MB 15 downloads
Kind Regards,
Charles.C
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Posted 01 July 2016 - 12:00 AM
Posted 01 July 2016 - 03:23 AM
Hi Heffer,
A simple justification for not sampling (for Listeria) in present case is very succintly expressed here -
In most circumstances a LEMP should not extend into raw processing areas (e.g., ingredients, raw meat and fish, and unpasteurized dairy products) as it is assumed these areas are likely contaminated. Some facilities may not have truly defined raw and RTE areas, in this case the all production room with exposed at-risk may be included (e.g. fresh cut produce, salad assembly).
See -
Kind Regards,
Charles.C
Posted 02 May 2018 - 10:29 AM
Hello Heffer03,
how did your monitoring plan go?
Which microbiological indicators are you using now?
In the factory that I work for we check for TVC and Salmonela
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