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AESAN has published a Guideline for the verification of Listeria monocytogenes sampling in work areas and equipment used in the production of ready-to-eat foods.

 

Listeriosis is a foodborne illness caused by eating food contaminated by the bacteria Listeria monocytogenes. It is very resistant in the environment, with a high survival and multiplication capacity at refrigeration temperatures, so it is often very difficult to eradicate in food manufacturing establishments.

This bacterium can be introduced into the food industry through soil from the shoes and clothing of personnel working in manufacturing and handling plants, as well as in transportation, by means of animals that excrete the bacteria or have contaminated skin and by contaminated raw vegetables. Once it enters the industry, it can reach the food through manipulators, contact surfaces, contact equipment and tools, or the environment itself.

 

To prevent food contamination with this bacterium, it is essential to follow good manufacturing practices, hygiene practices and effective temperature control throughout the food production chain, including food distribution and storage. Cross contamination prior to packaging must be avoided and both the sources and routes of contamination by Listeria monocytogenes must be controlled, as well as its growth in the product until the end of its shelf life.

 

Therefore, the AESAN (Spanish Agency for Food Safety and Nutrition) has published some Guidelines, with the aim of providing a useful technical tool for verifying compliance with Regulation (EC) 2073/2005, regarding the sampling by food industry operators, in work areas and equipment of ready-to-eat food production lines, which may pose a risk of Listeria monocytogenes and the consequent actions.

At AGROLAB GROUP we have ISO 17025 accreditation for the detection of Listeria monocytogenes in all types of food, as well as in critical control points such as surfaces and manipulators. In addition, we have sampling staff with extensive experience to carry out the sampling at your facilities.

 

 

 

Author: Dra. Isabel Gómez

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