PEF and UHP target different loci in
the cell, and thus synergy between these
treatments against L. monocytogenes is
worth pursuing. More targeted interventions as alternatives to the use of antibiotics or chemical decontamination in
food supply systems are at the research
stage. For instance, it has been shown
that a high concentration of strain-specific bacteriophages in processing
plants can successfully control pathogens. Pectin-based antimicrobial edible
coatings on chilled or frozen roast turkeys can minimize risks of foodborne
listeriosis. A coating of lytic enzymes
attached to silica nanoparticles can selectively kill Listeria on lettuce.
Prevention and Control Measures
Prevention and control measures
should be considered for Listeria spp.,
not just L. monocytogenes, and at every
aspect of the farm-to-fork continuum. 26
These include:
•;Review;practices;during;primary;pro-
duction to minimize the introduc-
tion of Listeria spp. into the process-
ing environment
•;Design;and;maintain;targeted;pro-
grams, including cleaning and dis-
infection, for processing equipment
and facilities to reduce the oppor-
tunity for the introduction, survival
and multiplication of Listeria
•;Introduce;hurdle;technology;strate-gies that reduce the numbers of
Listeria present in RTE food and the
potential for any surviving L. monocytogenes to multiply during storage of
the product (shelf life)
•;Use;microbiological;testing;to;vali-
date the effectiveness of listericidal
processes, cleaning and sanitation
programs, and to identify sources of
Listeria spp. in the processing envi-
ronment and the presence and level
in the RTE food or ingredients
•;Take;action;when;Listeria spp. are
detected to remove or eliminate the
source and minimize the risks to
consumers of any products that may
have been contaminated by these
organisms
•;Educate;and;train;all;stakeholders
so they understand the difference
between safe and risky practices and
how they can contribute best to
prevention and control strategies;
the range of actions includes testing
raw milk used in raw-milk cheeses;
periodic environmental sampling
and microbiological testing; reviewing the cleanability of industrial
sAni TATion
slicing machines; providing the most
appropriate sanitizers for processing
equipment; supplying the safest food
to at-risk consumers and auditing of
food processors’ food safety systems
Conclusion
One of the big concerns is that the
incidence of listeriosis in the U.S. has
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