2 replies to this topic

[MscpiMicroLab]

Hello Everyone!

this is my first time to post, The company I work for is on Coconut products like Dessicated coconuts, VCO, cocnut milk and coco water. Before I got here, they conduct Salmonella and L. monocytogenes on their environmental swabbing but now they just don't conduct L. monocytogenes anymore because the previous superiors left without endorsing the sampling plan. So now I was left with the responsibility. I am so confused also why does our plant in my year of working here I haven't found a single Salmonella. This is an issue last year's BRC audit.

Can you please give me some idea on how to conduct sampling for L. monocytogenes and why do we not have salmonella in out plant? thank you

Edited by MscpiMicroLab, 05 March 2024 - 02:57 AM.

[Evans X.]

Greetings,

 

You have to bring this up to your current superiors and simply tell them that Listeria monocytogenes is a pathogen, you have a product as well as a process that can support its growth and should you have any issues with customers among other things (eg fines, recalls, inspections from local authorities, bad publicity etc) there is also a good chance for the site to be closed off until a thorough investigation is conducted, which translates to money loss.

 

Also, why the actual damn was there an issue from the BRCGS audit about no Salmonella findings??? Literally none in the world wants to have Salmonella findings in their facilities, everyone strives to have thorough cleaning and disinfection programmes that target everything from hygiene indicator microorganisms to pathogens (especially the latter).

I really wonder what would the auditor answer to the BRCGS technical reviewer if he wrote something like "The site had X cfu Salmonella spp as seen in the analyses report. All is good" ?????????? I'd love to see this exchange!

 

Regards!

[Dorothy87]

Hi :) 

 

I believe you need to start from beginning. 

 

- to conduct any sampling you should have a risk assessment in place 

- do you have a site map?, if so do you have sampling map plan? 

- what risk zones do you have? High risk, Low risk? 

- how many findings you had in the past? 

- how often they conducted swabbing 

- what is your cleaning regime?

- is the salmonella / listeria relevant to your product? (do a research on your coconut etc) plus maybe you can reduce / remove Salmonella testing if the supplier already testing batches and is able to provide COA (Certificate of analysis) 

- double check BRC NC from last year, usually is all about risk assessment.