When consumed, Lm can cause listeriosis. It is
estimated that 1,600 illnesses, 1,500 hospitalizations and 260 deaths happen
each year from listeriosis. Due to the ability for Lm to grow at temperatures
as low as 34 F, it is usually found in the environment, and it is considered a
harborage organism. This can be especially dangerous in situations where improper
sanitation allows RTE foods to come into contact with raw product.
As a processor, there are quite a few things you can do to
control Lm in your facility. These include proper product handling,
effective cleaning and sanitizing, facility controls, and employee practices.
Proper product handling is especially important for RTE
products. One important measure is to keep product at or below 41 F, as this slows
the growth of Lm and decreases the risk. If possible, it is a good idea
to also incorporate an antimicrobial agent into your product formulation. A few
examples are acetic acid, lactic acid or citric acid. These acids can have an adverse
effect on your desired flavor profile, so they’re not always the right solution.
It is also essential to separate product that supports Lm growth from
product that does not to eliminate cross-contamination; this includes
separating raw product from RTE product.
Cleaning and sanitizing are another effective way to limit Lm growth in your facility. This
includes following your SSOP and ensuring that employees are properly trained
on cleaning and sanitizing protocols. It is essential to maintain sanitary
conditions throughout the day and re-clean and sanitize as often as necessary.
Since Lm is frequently
found in the environment, it is a good idea to routinely sanitize items and
areas that are often touched by employees but are not food-contact surfaces — items such as light switches, equipment handles, display
cases, etc. — to prevent cross-contamination. Your
SSOP should include disassembly of equipment for sanitation if possible, to ensure the equipment does not
pose a contamination or harborage threat. Following the sanitizer manufacturer’s
instructions on mixing sanitizer to a proper strength is also critical to
ensure you are cleaning properly. It also might be a good idea to switch up the
types of sanitizers you use to prevent Lm
at your facility from becoming resistant to one type.
Facility and equipment controls should also be included in your SSOP. Condensation dripping on product, for example, could cause Lm contamination. You also should use materials that are easy to clean. Ensuring proper floor drainage will also help combat Lm, by not allowing water to sit on your floors and potentially be splashed onto product.
Good practices around employee hygiene can help reduce your
likelihood of Lm in your facility as
well. Cross-contamination, again, is the
major concern here. Use of disposable gloves by any employees handling RTE product
and proper training on personal sanitation protocol helps keep your facility
sanitary and prevent the harborage of bacteria and pathogens. To further assist
your employees in keeping product safe, you should provide adequate soap and
hot running water for them to wash up before entering the production areas. Provide
clean frocks for employees to wear, and the ability to change frocks as they
become contaminated in order to keep employees from spreading contaminants in
the facility on their personal clothing.
Consumers should also be aware of steps you can take to
prevent Listeria growth. These include chilling food properly, using RTE
foods quickly, maintaining a sanitary environment, cooking food properly and
knowing which products are risky.
Chilling food helps reduce the ability of the pathogens and
bacteria to grow. Refrigerators should be set at or below 40 F — if your fridge does not tell you the temperature it is recommended
that you purchase a thermometer to monitor the temperature.
Using RTE foods quickly can also lessen your chances of
listeriosis. Use food by the “best by” date to improve your chances of staying
healthy. The longer food sits in the fridge, the more time Listeria has
to grow.
Just like in the processing environment, consumers must maintain
sanitary conditions in the kitchen. This includes keeping your fridge clean,
cleaning your hands and utensils, and separating areas and cutting boards
between raw and RTE product.
Proper cooking is also important. Food should be cooked to
145 F for whole red meat, 160 F for ground meat, and 165 F for poultry. The
best way to monitor this is by using a food thermometer so you can ensure that
the temperature was reached without over-cooking your food and decreasing
palatability.
Some foods carry more risk to consume as they have been known
to cause listeriosis. If you are over 65 years old or pregnant, the Centers for
Disease Control and Prevention (CDC) says you should especially be aware of
these. Some products include hot dogs/deli meats, soft cheeses, unpasteurized
milk and refrigerated smoked seafood.
Pathogen prevention should be of high importance to both
processors and consumers. Both are responsible for preventing food borne
illness. If you do believe you have a foodborne illness, contact your health-care
provider and report the suspected illness to the USDA or FDA by visiting www.foodsafety.gov.
Although large recalls similar to the recent one with Tyson
happen now and then, and they should be reported widely, if you follow the
guidelines and protocols, the chances of Listeria becoming a problem for
your products or your consumers can be lessened.
— Sam Bibbs, food safety consultant, sam@werfoodsafety.com
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