We are working on Listeria monocytogenes contamination in Vegetable processing. As, the basically there are often 3 main causes of contamination as below mentioned. We are control through the cleaning and sanitation in process.
1. Raw materials
2. Environment and equipment
My question is what is the acceptable limits as above mentioned primary causes. Like a Listeria is cleaning cloths <500 cfu/cloth is unacceptable.
Looking forward your response.
Hi Ashfaq Hussain,
There are a few key questions, eg -
(1) What is the "type" of finished product ? eg RTE ?
(2) What is the basic process ?,eg Bactericidal Stage >= 4D ?
(3) How is it packed/stored ?,eg vac.pack ?, chilled ?
(4) Are there Regulatory micro. requirements for yr product at the point of consumption ?
The Primary source of L.monocytogenes is the external environment where it is ubiquitous.I anticipate you know this already from yr previous forum thread -
I suggest you study the thread and file in this Post -
and perhaps this file -
White Paper- Microbiological Testing of Fresh Produce.pdf 127.88KB
Re - Cloth, hands, clothing - the limits are normally associated with a just cleaned/sanitized "item" . Should not detect L.monocytogenes.
Re- environment, as per previous post, findings/requirements will relate to the product/process/gmp. See query (1-4) above.