Environmental Monitoring of Food Manufacturing Facilities for Listeria: A Case Study

Japanese researchers from the Toyo University published in J. Food Protection V86, issue 10 (October) 2023, 100149 on a case study of Environmental monitoring programs (EMPs)in food manufacturing facilities for Listeria. EMPs for Listeria were conducted at three food production facilities to assess the efficacy of sanitation control and establish effective sanitation control methods. In Facility A, L. monocytogenes was detected in Zone 3, non-food-contact surfaces. Normal cleaning and disinfection with carbonated hypochlorite water (chlorine concentration, 150 ppm) proved effective. At Facility B, a salad product and its ingredients (pastrami and salami) were positive for L. monocytogenes serotype 3b. The bacterial count was <10/g in all samples. Sliced salami and pastrami were contaminated with L. monocytogenes from the slicer. In Facility C, L. monocytogenes serotype 4b (4e) was detected in all the dirty, semi clean, and clean areas. The strain was also isolated from the wheels of a smoking cart transported across the zones. EMP revealed the sources of Listeria in the facilities.@ https://www.sciencedirect.com/science/article/pii/S0362028X23068333