- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More
Listeria monocytogenes in vacuum packaged cheese
Started by Alejandro Bustamante, Sep 24 2016 03:11 AM
2 replies to this topic
#1
Posted 24 September 2016 - 03:11 AM
Hello everyone.
I'm currently QA/QC Director in the retail sector. Recently, local Public Health Department Deputies took samples of vacuum packaged cheese as part or their food inspection and surveillance programme. Those samples were sent to microbiological analysis at a local certified lab.
I was surprised as I started reading... Suddenly I read Listeria monocytogenes - Positive Test in 1 out of 6 samples...
This is my first time dealing with this non-conformance and I almost immediately contacted the supplier and requested all traceability records for the lot's raw materials and finished product, HACCP and production log sheets, batch-records, microbiological testing of al least 3 subsequent lots at external independent lab (which I chose), cause-analysis and action plan.
The supplier's lot quality certificate declares no presence of the pathogen according to their sampling procedure and plan (was also submitted from external lab).
It would be great to listen to some comments and get some advice from you. I'm aware that prevalence of pathogens in food may be a bit confusing since they can be found in just a few units of the same batch i.e., we can not say that the whole batch has been compromised.
No recall plan has been activated to date as we are expecting the microbiological verification tests.
Best raegards!
#2
Posted 24 September 2016 - 04:10 AM
Hi Alejandro,
It is textbook that no feasible lot sampling plan can prove the non-existence of a pathogen.
The probability of contamination relates to factors such as type of cheese, process (pasteurized?), etc. eg -
http://www.fda.gov/F...e/ucm188201.htm
http://www.scielo.br...322008000200014
Food Safety Hard Cheese.pdf 959.61KB 31 downloads
Kind Regards,
Charles.C
Thanked by 1 Member:
|
|
#3
Posted 28 September 2016 - 02:19 AM
Thanks Charles!
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users