What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Environmental Listeria

Started by , Jul 05 2022 12:32 PM
4 Replies

Hi,

 

I am familiar with low risk products that has had rare L. mono environmental detection but have recently come into contact with a high care facility that would have fairly frequent Listeria mono. contamination in high care drains ranging from one positive to six positives per month.  One of the positives was picked up on a piece of food contact equipment.  There is no testing of finished product as it is not seen as a ready to eat product but a ready to cook.  How concerned should you be with that level of L. mono drain contamination within a ready to cook facility. Again I mention I am not familiar with high care facilities but I know on my low risk facility (bread product) we got 1 detection of L. mono in 15 years that resulted in huge spends on drain redesign, floor surface replacement and floor cleaning equipment. TIA

 

Share this Topic
Topics you might be interested in
Environmental Monitoring Program Concerns at USDA-Regulated Meat Facility How to Include Adverse Events in Your Environmental Monitoring Program (EMP) Should Zone 1 Be Included in Environmental Monitoring? Environmental Monitoring Requirements SQF-2.4.8 - Is an Environmental Program Required?
[Ad]

Here's a link to a recent study on why the management of l mono is still so challenging and fraught with confusion   Spoiler alert----we just don't know enough yet about L mono to broadly apply a standard around the world

 

https://www.icmsf.or...Control2021.pdf

2 Thanks

Thank you Scampi, a weighty document to get my teeth into

What type of foods are you making. To find listeria in a drain in a high risk facility - not surprised at all. You will find it.

Hi,

 

I am familiar with low risk products that has had rare L. mono environmental detection but have recently come into contact with a high care facility that would have fairly frequent Listeria mono. contamination in high care drains ranging from one positive to six positives per month.  One of the positives was picked up on a piece of food contact equipment.  There is no testing of finished product as it is not seen as a ready to eat product but a ready to cook.  How concerned should you be with that level of L. mono drain contamination within a ready to cook facility. Again I mention I am not familiar with high care facilities but I know on my low risk facility (bread product) we got 1 detection of L. mono in 15 years that resulted in huge spends on drain redesign, floor surface replacement and floor cleaning equipment. TIA

Hi FHM,

 

I don't understand how a high care designated area would be associated with a RTC finished product.

 

Please clarify process.


Similar Discussion Topics
Environmental Monitoring Program Concerns at USDA-Regulated Meat Facility How to Include Adverse Events in Your Environmental Monitoring Program (EMP) Should Zone 1 Be Included in Environmental Monitoring? Environmental Monitoring Requirements SQF-2.4.8 - Is an Environmental Program Required? How to Conduct an Environmental Risk Assessment under FSSC 22000 V6.0 Environmental testing plan - listeria & TVC Looking for a new Listeria Rapid Test for Environmental Monitoring Environmental Testing Process After Microbial Failure Plastic film manufacturer environmental and microbial swab?