Listeria monocytogenes (L. monocytogenes) is a species of pathogenic (disease-causing) bacteria that can be found in moist environments, soil, water, decaying vegetation and animals, and can survive and even grow under refrigeration and other food preservation measures. When people eat food contaminated with L. monocytogenes, they may develop a disease called listeriosis.

An estimated 1,600 people get listeriosis each year, and about 260 die. The infection is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems.

This bacterium strikes fear into the hearts of food and beverage manufacturers worldwide. This tiny organism poses a significant threat to both public health and the reputation of companies operating in the food industry. In this blog, well delve into the world of Listeria from the perspective of food and beverage manufacturers, exploring the risks it poses and outlining best practices for prevention and control.

The Listeria Risk: Why It Matters

For food and beverage manufacturers, Listeria represents more than just a health hazard; it’s a potential business-killer. Contamination of products with Listeria can lead to costly recalls, damage to brand reputation, and, most importantly, harm to consumers. Unlike many other pathogens, Listeria can survive and even thrive in cold and moist environments, making it particularly challenging to control in food processing facilities.

Understanding How Listeria Contaminates Products

Listeria contamination in food and beverage manufacturing can occur at various stages of the production process. Common sources of contamination include:

(1)  Raw ingredients: Listeria can be introduced to manufacturing facilities through contaminated raw materials such as

• Raw meat;
•  Ready-to-eat processed meat such as hot dogs and deli meat (both factory-sealed packages and products sold at deli counters);
•  Raw vegetables;
•  Refrigerated pates;
•  Ready-to-eat smoked seafood and raw seafood;
•  Prepared or stored salads, including coleslaw and fresh fruit salad;
•  Melons;
•  Soft cheeses made with unpasteurized milk; and
•  Unpasteurized milk and milk products.

(2)  Processing equipment: Poorly cleaned and maintained equipment can harbor Listeria and facilitate its spread to food products during processing.

(3)  Environmental surfaces: Floors, walls, drains, and other environmental surfaces can become contaminated with Listeria, serving as reservoirs for further contamination.

Best Practices for Listeria Prevention and Control

Given the serious consequences of Listeria contamination, food and beverage manufacturers must implement robust control measures to minimize the risk of contamination. Here are some essential best practices:

1. Implement a comprehensive food safety management system: Develop and maintain a food safety plan based on Hazard Analysis and Critical Control Points (HACCP) principles. This plan should identify potential Listeria hazards and outline preventive measures and control strategies.
2. Maintain strict hygiene standards: Implement rigorous sanitation procedures for equipment, facilities, and personnel. Regularly clean and sanitize processing equipment and environmental surfaces using
   approved sanitizers.
3. Monitor and control environmental conditions: Regularly test environmental samples for the presence of Listeria and other pathogens. Implement measures to control moisture levels, temperature,
   and airflow, as these factors can influence Listeria growth.
4. Train employees: Provide comprehensive training to all employees on proper hygiene practices, sanitation procedures, and Listeria control measures. Ensure that all personnel understand their role in
   preventing contamination.
5. Implement segregation and zoning: Separate raw and ready-to-eat processing areas to prevent cross-contamination. Implement zoning protocols to control traffic flow and minimize the risk of Listeria
   spread between different areas of the facility.
6. Conduct regular risk assessments and audits: Periodically review and update your food safety plan to account for changes in processes, ingredients, or regulations. Conduct internal audits and seek third-
   party certification to ensure compliance with industry standards.

Conclusion

Listeria may be a formidable foe for food and beverage manufacturers, but with the right knowledge, strategies, and commitment to food safety, it’s a battle that can be won. By understanding the risks
associated with Listeria contamination and implementing robust prevention and control measures, manufacturers can protect both their consumers and their businesses from the potentially devastating
consequences of Listeria outbreaks. Stay vigilant, stay proactive, and prioritize food safety at every stage of the manufacturing process.

References

1. https://www.fda.gov/animal-veterinary/animal-health-literacy/get-facts-about-listeria
2. https://www.fda.gov/food/foodborne-pathogens/listeria-listeriosis

Assured Food Safety Consulting’s certified SQF Consultants and Lead HACCP instructors have been helping food businesses since 2022. We provide food safety plan creation services and HACCP/GFSI
training services. If you require assistance with your HACCP plan or SQF program, Contact us at info@assuredfoodsafety.ca to request a quote.