5 replies to this topic

[Agent_Kev]

When working in Factory that deals with pork production, what is the most common place to find Listeria and how is it monitored. If high levels are found what is the most effective way of getting rid of it. 

[Charles.C]

When working in Factory that deals with pork production, what is the most common place to find Listeria and how is it monitored. If high levels are found what is the most effective way of getting rid of it. 

 

Hi Kev,

 

The answer likely relates to yr type of production, eg if you make RTE, the monitoring will particularly focus on the environment post cooking.

 

The typical response is to construct a risk zoning scheme so as to implement a sampling plan prioritised to nearest potential food contact contamination surfaces > less likely contamination sources. The subsequent focussing is then refined based on the results.

 

Some areas are often foci for Listeria build-up such as drains but it depends on yr various layouts/routes of contamination/existing sanitation procedure. It's called Risk Assessment.

 

There are many listeria-oriented environmental zoning designs on this forum, eg -

 http://www.ifsqn.com...ls/#entry100060

 

Afaik (I'm not in USA) there is a barrage of FSIS Guidance documents for this topic.

[Charles.C]

addendum

 

One more relatively readable FSIS/Listeria ref. for small Plants which someone else posted here recently -

 

 Controlling Listeria in RTE Products.pdf   793.29KB   88 downloads

 

 

[teresa gonçalves]

Hi everyone, I don't know if this could help.

 

Teresa Gonçalves  Listeria_guidance_FSA_June2016.pdf   400.02KB   70 downloads

[MQA]

I would also try the following documents for inspiring night time reading.

 

Yes, some of the literature is old, but still stands.  Like other countries I'm sure, Australia takes its time to update its literature.  

 

 

Attached Files

•  AS4696-2007 Hygienic Production of Meat.pdf   511.88KB   17 downloads
•  DAF Micro Testing Oct 2012.pdf   244.36KB   20 downloads
•  NSW Food - Listeria Mgt Program ed 04-2008.pdf   239.61KB   27 downloads
•  MLA - Listeria in Smallgoods v 01-2011.pdf   333.65KB   20 downloads
•  MSC - Guidelines Control of Listeria 2008.pdf   69KB   27 downloads
•  VIC Guideline Micro Testing ed Oct 02.pdf   646.57KB   22 downloads

[Charles.C]

Hi Theresa,

 

Thks yr attachment which is particularly oriented to Healthcare/chilled foods. From memory, there have been several L.mono incidents in this UK domain in recent years. 

 

Contains a lot of interesting stuff which also relates to food manufacturing but i did notice a few practical oddities, eg there are numerous recommendations to maintain chilled food below 5degC. There is also a comment that the rate of growth of L.mono at 8degC is double that at 5degC. But the document fails to mention that in UK the legal requirement for commercial refrigerators allows a temperature up to 8degC. (One of the differences to USA i believe although in practice ??)