Listeria Mono Surface Elimination Step
Does anyone know if there is a validated scientific study re: surface elimination step for Listeria Mono for Raw RTE eg ozonated water
"species which is known to be consumed raw and/or cold smoked must have a
surface pathogen elimination step which will result in a product free of Listeria and must
be labeled as such."
Thank you
It looks like you're trying to address seafood HACCP requirements?
There's a ton of valid scientific data out there for handling various process flows for seafood. What food product are you trying to run?
A manufacturer of the machine that produces Ozonated sanitizing water for a seafood client has provided a ton of documentation - validation, verification, etc. to our client.
Where do I find the validated scientific studies for Ozonated Water - which companies. The BAP-Seafood Processing indicates Raw RTE (Sushi) surface cleaning to be free from Listeria.
We sell Raw Ready to Eat Sushi