Listeria Control Guide for Food Processors

Listeria is a universal problem for the global food manufacturing industry because of the risk to human health. If contaminated products enter the food chain and ultimately infect a consumer, the result can be catastrophic due to the high fatality rate from this foodborne illness. 

The Listeria Control Guide provides a practical understanding of Listeria monocytogenes and the preventative actions which need to be taken to minimize the risk of contamination. 

Contents

1. General characteristics of Listeria
2. The presence of Listeria in food
3. Listeriosis
4. Listeria Regulation
   • European Union
   • United States
5. Possible interventions to limit Listeria growth in food
   • Additives and preservatives
   • Cold treatment
   • Protective atmosphere
   • Curing with oil or spices
   • Heat treatment
6. Possible intervention to limit Listeria growth in the environment
   • Managing the production environment
   • Managing the processing equipment
   • Controlling water
   • Hygiene programme
   • Keeping food contact surfaces clean
   • Cleaning and disinfecting the cleaning equipment
   • Preventing cross-contamination
   • Reinforcing personal hygiene practices
   • Disinfect personal protective equipment
   • Maintaining chillers and evaporators
   • Managing floors and drains
   • Supervising building work
   • Map the Listeria in the factory
7. Standard Procedures
   • Daily cleaning
   • Terminal or pre-op disinfection
   • Mid shift cleaning
   • Hand Hygiene
8. Conclusions