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Substantiation Listeria Monocytogenes


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#1 Dutch777

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Posted 09 July 2018 - 01:43 PM

Hi! 

I hope someone can help me here!

 

I am an intern at a small vegetable processor. Our products are mainly cut vegetables, which will be heated.

However we do have some (fruit)salads. 

We were advised to write a substantiation on the prevention of growth of Listeria Monocytogenes (and EHEC/STEC) as the Dutch government (or the European Union) has tightened the rules for processors. 

 

I am planning on making an excel file with the products concerned (as the other products will be eliminated through the decision tree taken from the information leaflet from the NVWA or Dutch Food and Consumer Product Safety Authority)

To make a decision about the products I need the following information:

- Water activity

- pH value

- Dry matter

 

Does anyone have a reliable source where I can find estimates of the information I need? Or should the products be tested on these points to get the information.

Thank you in advance for your help!

Dutch777

 



#2 jcieslowski

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Posted 09 July 2018 - 03:01 PM

I don't have direct help from you, but you might consider just washing all of your ready to eat fruits in a fruit wash like: https://www.ecolab.c...table-treatment



#3 Charles.C

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Posted 10 July 2018 - 05:16 AM

Hi! 

I hope someone can help me here!

 

I am an intern at a small vegetable processor. Our products are mainly cut vegetables, which will be heated.

However we do have some (fruit)salads. 

We were advised to write a substantiation on the prevention of growth of Listeria Monocytogenes (and EHEC/STEC) as the Dutch government (or the European Union) has tightened the rules for processors. 

 

I am planning on making an excel file with the products concerned (as the other products will be eliminated through the decision tree taken from the information leaflet from the NVWA or Dutch Food and Consumer Product Safety Authority)

To make a decision about the products I need the following information:

- Water activity

- pH value

- Dry matter

 

Does anyone have a reliable source where I can find estimates of the information I need? Or should the products be tested on these points to get the information.

Thank you in advance for your help!

Dutch777

 

Hi Dutch,

 

If you are seeking Aw and pH values of certain fruits this is i think available (compiled) in the literature. But you need to specify which fruits, etc.

 

By "dry matter" do you mean Moisture Content (> Aw) ? if so, do you mean via hot-air oven ca 100degC?

 

Are you attempting to validate that L.mono will not grow in "these" items. ???

 

What do you mean by "tightened the rules" ?
 
 http://www.pickyouro...tables_list.htm

 

http://www.webpal.or...ng/lacf-phs.htm

 

Attached File  aw1.pdf   1.03MB   15 downloads

Attached File  aw 2.pdf   10.8KB   10 downloads
 
 
 
 
 
 
 
 
 

 

 


Kind Regards,

 

Charles.C


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#4 Dutch777

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Posted 10 July 2018 - 06:05 AM

I don't have direct help from you, but you might consider just washing all of your ready to eat fruits in a fruit wash like: https://www.ecolab.c...table-treatment

Any help is welcome though, thank you!

I followed the link, however on the Dutch website it is not listed. They may sell it, but it says to contact them. I'll present the idea to the company.



#5 Dutch777

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Posted 10 July 2018 - 06:14 AM

Hi Dutch,

 

If you are seeking Aw and pH values of certain fruits this is i think available (compiled) in the literature. But you need to specify which fruits, etc.

 

By "dry matter" do you mean Moisture Content (> Aw) ? if so, do you mean via hot-air oven ca 100degC?

 

Are you attempting to validate that L.mono will not grow in "these" items. ???

 

What do you mean by "tightened the rules" ?

Thanks for your reply!

What literature, specifically? When I type in pH 'certain vegetable', I get the pH for when you're growing the vegetable in your garden, with no (reliable) sources.

A website in Dutch pointed to a prediction model with a lot of articles, called ComBase. I find it hard to navigate though. Most articles involve a specified atmosphere we will never use. 

 

I'm not sure about the dry matter. I checked the information leaflet again, and it said nothing about dry matter actually. It mentioned Water Phase Salt content however?

 

Yes, with this document we are proving that either our products are not ready-to-eat (will be heated beforehand); are not suitable for L. mono to grow in or have a shorter use before date (which we will bring back to 4 days, for example).

 

They tightened the rules (it may be a Dutch phrase I translated incorrectly) as in before 2017, they did not need a validation document for prevention of the growth. 



#6 Charles.C

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Posted 10 July 2018 - 06:20 AM

addendum

 

see the links/files added in post 3

 

are the products stored chilled ? ie approx 2-5 degC


Kind Regards,

 

Charles.C


#7 Dutch777

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Posted 10 July 2018 - 06:26 AM

addendum

 

see the links/files added in post 3

 

are the products stored chilled ? ie approx 2-5 degC

Thank you!

 

Yes they are stored up to 7 degrees Celsius



#8 Charles.C

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Posted 10 July 2018 - 06:31 AM

addendum 2

 

this is typical  UK reference document -

 

Attached File  BRC-CFA-FSA - Shelf-life RTE food in relation to L.mono - Handleiding voor producenten - Engels.pdf   568.19KB   13 downloads

 

 

I assume these items are not vac.pack or MAP ?


Kind Regards,

 

Charles.C


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#9 Charles.C

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Posted 10 July 2018 - 06:52 AM

addendum 3

 

this document details the validation (Aw,pH etc) of decision tree in document of addendum 2 -

 

Attached File  BRC_CFA_Micro_Criteria_Guidance_Ed_1.2.pdf   1.54MB   11 downloads

 

eg see Pages 16 et seq


Kind Regards,

 

Charles.C


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#10 Dutch777

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Posted 10 July 2018 - 07:04 AM

addendum 2

 

this is typical  UK reference document -

 

attachicon.gif BRC-CFA-FSA - Shelf-life RTE food in relation to L.mono - Handleiding voor producenten - Engels.pdf

 

 

I assume these items are not vac.pack or MAP ?

That's the (almost) exact document I meant :D

 

The products are not vac.packed or MAP, no

 

Thank you for your help. I have some literature to continue with my validation. 






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