4 replies to this topic

[moo73steve]

Hi everyone - I was wondering if we might be able to build up a list of things people have done to help control Listeria Sp. in their facilities.

I am keen to know what different ways people have tackled the issue.

Personally we heat our post cook chillers on a weekly basis (on the weekend) to over 50 degrees celcius for over 2 hours to achieve a kill and dry out of all seals and drains.

I look forward to your ideas.

Steve

[Charles.C]

Dear Steve,

One quick question. What kind of RTE products are we talking about ?

Regards / Charles.C

[moo73steve]

We do ready to eat meals or components of meals for other companies. But it could relate to any facility that makes ready to eat food.

[Charles.C]

Dear Steve,

Sorry delay, I was really referring to the actual product types but I appreciate this may be confidential. (Attainability of specs seemed to be rather different ease / emphasis for various products in my limited experience which was maybe partly the point of yr initial post). Or perhaps you were meaning only human - borne contamination ?
Hope I'm not further confusing yr query.

Rgds / Charles.C

[bibi]

Hi moo73steve

my experience with ready to eat in our plant contamination with listeria in only one product last year is to involve everyone.
a simple brainstormingwith our staff
if you are a bacteria(listeria) how could you hide?
think of any possibilities where you can hide?
how could you destoy the listeria?
time to action, mainly we used boiling water and steam water(not jet)


hope this will help
bibi