Jump to content

  • Quick Navigation
Photo
- - - - -

Listeria & Salmonella Testing Frequency


  • You cannot start a new topic
  • Please log in to reply
7 replies to this topic

vpatel1926

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 22 December 2020 - 12:49 PM

Do food companies test all their finished products for listeria and salmonella? Currently our facility test all finished products for both, and we would like to lower the amount of testing. Just curious on how other facilities handle testing for these pathogens. We test about 1000-1500 products per year, mostly protein shakes. 



olenazh

    Grade - PIFSQN

  • IFSQN Principal
  • 793 posts
  • 240 thanks
228
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 22 December 2020 - 01:56 PM

Not sure about US regulations RE: frequency of testing and microorganisms. Here in Canada, we test products for Y&M, TC and E. Coli (we're fermented dairy production) Listeria we do only as per customer request, and Salmonella is not done at all. 



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,995 posts
  • 5294 thanks
1,262
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 22 December 2020 - 02:24 PM

Do food companies test all their finished products for listeria and salmonella? 

Currently our facility test all finished products for both, and we would like to lower the amount of testing. 

Just curious on how other facilities handle testing for these pathogens. 

We test about 1000-1500 products per year, mostly protein shakes. 

 

I daresay the answer depends on which Regulatory jurisdiction you are working under, ie USFDA or USDA ?


Kind Regards,

 

Charles.C


MDaleDDF

    Grade - MIFSQN

  • IFSQN Member
  • 151 posts
  • 28 thanks
112
Excellent

  • United States
    United States

Posted 22 December 2020 - 03:05 PM

I work for a dry mix manufacturer.  I test 1 finished product quarterly, but when I first started the program I tested a lot more, until I had built up a large book of results, enough to demonstrate a trend of safety.   I would think one of the issues you're facing is that your product has no kill step, so path testing would seem much more important for you.  I know some large scale places with their own internal labs test each batch, but for us that isn't possible currently.



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,040 posts
  • 264 thanks
201
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 22 December 2020 - 05:58 PM

Do food companies test all their finished products for listeria and salmonella? 

Currently our facility test all finished products for both, and we would like to lower the amount of testing. 

Just curious on how other facilities handle testing for these pathogens. 

We test about 1000-1500 products per year, mostly protein shakes. 

 

Is there a step in your process before final products, that eliminates or reduces these microbes?


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


kfromNE

    Grade - PIFSQN

  • IFSQN Principal
  • 651 posts
  • 194 thanks
167
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 22 December 2020 - 07:32 PM

How much environmental testing do you do? We do weekly environmental testing including zone 1 but then do quarterly product testing.

Also depends on the risk of your product - high or low risk. A high risk product would require more sampling.

 

Another question: the protein shakes and other products - are they refrigerated or shelf stable.



EagleEye

    Grade - MIFSQN

  • IFSQN Member
  • 81 posts
  • 19 thanks
12
Good

  • Earth
    Earth
  • Gender:Male

Posted 23 December 2020 - 07:33 AM

Based on the amount of risk your product have and your ability to show valid evidence for your decision, you may take your own appropriate frequency of testing.

You might have the idea now analyzing the trend and results from the said tests data.



vpatel1926

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 23 December 2020 - 12:22 PM

We test almost all zones every week for salmonella and listeria testing. 

The protein products are shelf stable and have a low water activity. 

There is no kill step which eliminates microbes for our dry protein powders, however our liquid protein products do have pH and temperature limits. 

We are not under USDA just the FDA and are a SQF facility. 






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users