Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
Conservatively, going green can save the food industry upwards of $15 million annually.
This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.
Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.
Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.
Each quality program can be difficult to integrate and implement given limited staff and budget.
MBA Poultry has improved the safety of its operations using cutting-edge food safety technology.
As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.
The who, what, where, when and why of food safety forensics can establish a sound methodology for defending food safety.
The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
Tips for monitoring Listeria in food plants include acknowledging that Listeria is a pervasive microorganism that finds harborage in unlikely places.
ATP monitoring has changed food safety program operations, delivering real-time sanitation data and enabling cleaning teams to make informed decisions about the cleanliness of equipment.
The importance of a sound environmental monitoring program cannot be overstated.
How do we make sure that we have put sanitation in a position to be the most important department in the plant?