Listeria Control in Food Manufacturing
Slide Content
Control of Listeria in food facilities has been described as “multiple hurdle concept” meaning you want to put as many measures in it’s way to prevent entry and harborage
– Raw – Cooked Separation = where possible, create physical separation between raw material and cooked product areas, control the flow or people, materials and equipment
– Elimination of niches = employ sanitary design principles for the facility and the equipment, audit for and eliminate areas where bacteria can harbor
– Control moisture = eliminate sources of water pooling and condensation
– Effective sanitation = develop a program that uses the correct chemicals, methods and equipment for cleaning and sanitizing of the manufacturing environment
– Good Manufacturing Practices = identify employee GMP’s that will prevent the introduction of Listeria to the plant, prevent the spread through the plant and prevent contamination of direct product contact surfaces and finished product
Testing for Listeria in the environment is not a control measure, but understanding where it is located helps to identify the most effective control methods as well as to “seek and destroy” areas of potential growth