I'm trying to determine the correct testing in regards to Listeria for my product. We chop and repackage ready for market, ready for retail Brand-Name cookies. I understand Listeria testing can be performed to the following Levels, if you will.
We can simply detect at a "suspect" level if the enzyme is similar to Listeria.
We can further confirm the suspect sample and get a Positive or Negative result.
Further more we can ask to further test the positive result to determine species.
Can someone validate my thoughts are correct and provide input as to most common/acceptable/realistic testing for the industry?
Thanks in advance for your help.