What Is the Listeria Risk for the YOPI Group? HACCP Implications

Food a Risk for YOPI-Group

Listeria is a harmful bacteria that can be in food. Find out which foods are likely to be contaminated with Listeria and ways you can protect your health and the health of your loved ones. There is an increased risk of listeriosis for vulnerable populations, including young, old, pregnant, and immunosuppressed individuals, often abbreviated as YOPI. The YOPI group should be concerned about listeria risk. Continue reading “What Is the Listeria Risk for the YOPI Group? HACCP Implications”

Preventing Listeria in Milk and Dairy Products: The Importance of Environmental Monitoring and Assessment in the Entire Production Chain

Listeria in milk

Pathogen Contamination Routes and Ways to Reduce Risks

In today’s world, food safety stands out as one of the most pressing and indispensable concerns for public health. We’re specifically addressing the menace of pathogens, such as E. coli, Listeria, and Salmonella sp, capable of causing illnesses through the consumption of contaminated products. Listeria in milk and other dairy products is a particular concern.

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What’s the difference between an Environmental Monitoring Program and Hygiene Monitoring

Environmental monitoring

Environmental Monitoring Program and Hygiene Monitoring are two concepts related to maintaining a safe and healthy environment, often applied in various settings such as food production, healthcare, and industrial facilities. Here’s the difference between the two:

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Pathogen Environmental Monitoring in the Context of Seafood Processing and Retail

Fish and seafood displayed on ice

Imagine the charming streets of a resort town, where you can find delicious seafood and fish dishes on every corner, ready for your enjoyment. It’s a lovely scene, promising a vacation full of ocean treasures to satisfy your taste buds. However, it’s essential to understand the potential hazards these offerings may conceal for consumers. Pathogen environmental monitoring is crucial in these contexts.

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Risks and Control Measures for Listeria monocytogenes in Fish Products

listeria monocytogenes in fish

Listeria monocytogenes, the pathogenic member of the Listeria family with the potential to harm humans, requires comprehensive understanding due to the grave threat of listeriosis. This disease follows a complex course and bears a substantial fatality rate. It is essential to prioritize the strict control of the transmission of listeria in fish products.

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The Complementary Work of ATP and Pathogen Testing in Environmental Monitoring after Cleaning

ATP and pathogen testing

Ever wondered how clean your food production facility really is? It’s easy to give surfaces a once-over with the naked eye, but it takes much more to know they’re free from harmful bacteria and other contaminants. That’s where ATP hygiene monitoring comes in. It’s your first line of defence against potential contamination hotspots! But what is the difference between ATP analysis and a pathogen analysis on cleaned surfaces in environmental monitoring of Food Safety? 

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4 Key Environmental Monitoring Solutions to ensure your end product isn’t ‘Poisoned’

Poisoned: The Dirty Truth About Your Food

The food industry is embracing a preventive approach to food safety, wherein environmental monitoring solutions assume a progressively pivotal role in testing and risk reduction. The role of comprehensive food production environmental monitoring and assessment cannot be overstated.  

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Digging into the Dollars: The True Cost of Foodborne Outbreaks

Foodborne outbreaks

Picture this: a bustling food market, a restaurant packed with hungry diners, or a popular grocery store filled with fresh produce. It’s all lovely until… disaster strikes. A foodborne outbreak wreaks havoc, affecting individuals and the entire food industry, businesses, and society. What’s even more alarming is the economic impact these outbreaks can have, so what are the costs associated with a foodborne illness outbreak?

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Maintaining Food Safety Standards: A Comprehensive Guide to Listeria monocytogenes and Salmonella Control Compliance

outbreaks of foodborne illnesses

Recent notable outbreaks of foodborne illnesses caused by Listeria monocytogenes and Salmonella spp. have prompted a proactive approach in searching for effective methods of eliminating pathogen risk. Processing environment monitoring is key. The value of sampling the production and processing environment is highlighted in European regulation EU2073/2005 to identify and prevent pathogens in food products. 

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Rapid E. coli Detection Through Environmental Swab Testing

E.coli environmental swabbing

At NEMIS, we are passionate about revolutionising food safety, and our latest initiative has brought us closer to that goal. With this in mind, we introduced a game-changing rapid test for Escherichia coli (E. coli) and embarked on an exciting journey of discovery. As part of this campaign, we designed an extensive environmental swab testing program among our esteemed customers, eager to uncover the hidden truths within the food production environment.

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Evaluating the test performance of N-Light L. monocytogenes in the field

Display of sushi

NEMIS conducted an in-depth field study at a ready-to-eat sushi production site to assess the real performance of the N-Light™ Listeria monocytogenes test. While many competitors typically conduct performance tests in controlled laboratory settings, the objective was to take a more bold and honest approach by evaluating the test’s performance directly in the field.

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A letter from a NEMIS customer

St. James Smokehouse and NEMIS Technologies

The importance of screening Listeria monocytogenes in a food production environment cannot be overstated. This bacterial pathogen poses risks to manufacturers, making it crucial to implement reliable and efficient pathogen screening systems. St. James Smokehouse, an esteemed producer of premium smoked salmon, recognizes the paramount importance of product safety. Since integrating the innovative N-LightTM Listeria monocytogenes screening solution, St. James Smokehouse has experienced remarkable improvements in product safety. 

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BRCGS Food Safety Issue 9: New Advancements in Food Safety Regulations

A colorful variety of fresh vegetables

The release of BRCGS Food Safety Issue 9 on 1 August 2022 introduces significant advancements in the realm of food safety requirements. This update places particular emphasis on food safety culture, validation and verification processes, training and competence standards, and the audit protocol. Version 9 accentuates the improvement of food safety culture within organizations, necessitates the validation of changes prior to implementation, extends training obligations to encompass all staff members, and introduces a novel audit option called the “blended audit.”

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Listeria monocytogenes in Fresh and Ready-to-Eat Produce: common sources and potential hazards

Listeria

Have you heard of Listeria monocytogenes? This tricky bacterium can cause severe illnesses, especially for those of us who fall into the YOPI group (young, old, pregnant, immunosuppressed). What makes Listeria monocytogenes so concerning? It has some impressive abilities to survive and multiply in conditions that would typically hinder most other bacteria, like cold temperatures, acidic environments, and high salt content. Out in the field where the organisms come from, it poses no threat and is referred to as a saprophyte. However, most food manufacturers unknowingly allow Listeria monocytogenes into their facilities daily. As a result, every batch of raw materials has the potential to harbour this bacterium. Listeria in produce is common. Despite this, most raw and fresh produce is consumed without causing illness.  

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Preventing E. coli From Garden to Plate

E. coli on cabbage

Imagine you’re strolling down the aisle of your local grocery store, and you spot a bin full of vibrant greens, fresh from the farm. You might assume that these leafy vegetables are free from harmful bacteria and safe to eat. However, a closer look at the source of pre-harvest contamination reveals a different story. In recent years, there has been an alarming increase in outbreaks of foodborne illnesses related to produce. Bacteria like Escherichia coli, Salmonella, Listeria monocytogenes, Shigella, and Cyclospora have been linked to these outbreaks, causing serious health concerns. Some of these bacteria occur naturally in soil, but others can contaminate produce through manure, irrigation water, wash water, or contact with animals. According to Mitzi Baum, CEO of Stop Foodborne Illness, leafy greens like lettuce and spinach are at higher risk of E. coli contamination due to their growth method. Since these vegetables are grown in soil, which can be exposed to animal feces or contaminated water, the risk of contamination is increased, especially from irrigation water near animal production facilities. Sprouts and green leafy vegetables are the vegetables most associated with E. coli, and outbreaks have been reported with significant hospitalization rates. Preventing E. coli contamination is therefore critical.

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Rapid testing methods for E. coli monitoring in food production

Discovering E. coli on leafy green vegetables

Ensuring food safety is a critical concern in the food production industry. Contaminated food products can pose health risks to consumers, resulting in product recalls and damage to brand reputation. In this article, we will provide an overview of E. coli testing methods and E. coli’s risks in food production and highlight the importance of rapid testing methods for effective monitoring.  

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Salmonella contamination in vegetables: causes and prevention

Salmonella next to lettuce

Food safety is a critical concern for consumers and the food industry alike. One of the most significant issues in the food industry is the risk of pathogen contamination in fresh produce. While pathogens like Listeria can grow in field environments even at low temperatures, others like Salmonella are typically found in areas where animals or birds have defecated on the field. Therefore, raw fruits and vegetables, particularly those grown in soil, are at risk for contamination from Salmonella. This article will explore the key factors contributing to Salmonella contamination in fresh produce and discuss effective prevention steps.   

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How Rapid Testing in the Food Industry Could Prevent More Than 500,000 UTIs in the US Annually

UTI

A urinary tract infection (UTI) is an infection that occurs in any part of the urinary system and affects millions of people each year. Escherichia coli (E. coli) is the most prevalent bacterial species responsible for UTIs. According to recent studies, bacteria in meat are likely causing more than half a million UTIs in the United States alone every year. UTIs can be painful, disruptive to daily life, and, in severe cases, can lead to serious health complications. As such, it is crucial to understand the link between meat consumption and UTIs and to identify effective strategies for UTI prevention and treatment. 

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Sampling techniques for detecting Salmonella spp and Listeria monocytogenes in food production

Sampling in food production

When detecting Salmonella spp and Listeria monocytogenes in food production, it is essential to consider the environments in which these pathogens thrive. For example, Salmonella spp tends to exist in dry environments such as flour, bakery products, biscuits, chocolate, herbs, spices, milk powder, and cheese powder. On the other hand, Listeria monocytogenes prefers wet and cold environments and can spread through regular cleaning, especially in refrigerated areas that are cleaned every 8-12 hours. In contrast, dry milk plants may only be wet cleaned once a month or every two months, and dry cleaning is less effective than wet cleaning. That’s why proper Listeria and Salmonella sample collection are key to food safety.  

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Comparing Salmonella and E. coli differences and potential hazards

Salmonella and E. coli

In many countries, E. coli is not as common as Salmonella in causing foodborne illness and outbreaks, primarily due to inadequate surveillance measures. Like Salmonella, E. coli is commonly found in animals’ guts and places where animals are slaughtered, in soil and water, through which they can produce food. While Salmonella and E. coli share some similarities, there are also significant differences between the sources of these bacteria. Salmonella is more commonly associated with poultry and eggs, while E. coli is more often associated with ground beef. Additionally, E. coli is more likely to be spread through contact with infected individuals or animals, while Salmonella is more commonly spread through contaminated food and drinking water. E. coli is generally less severe than pathogens such as Listeria or Salmonella. However, some strains can cause severe illness or death, particularly in children. We explain some of the key E. coli and Salmonella differences and how to mitigate their risks.

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Rapid testing methods for Salmonella monitoring in food production

Salmonella monitoring in food production

Leveraging rapid testing methods to screen for Salmonella in food-producing and processing plants  

Salmonella is a type of bacteria that can cause severe foodborne illness. It is vital to detect its presence in food production environments before it can contaminate end products. While Listeria monocytogenes is commonly consumed by most people in small numbers without causing harm, one Salmonella bacteria can be enough to cause severe reactions. We discuss a variety of Salmonella test methods to show which is best in your facility.

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Where to find E. coli in food production environments?

E.coli contamination

To ensure food safety and quality, managing end products and the production environment is crucial. Amongst the microorganisms posing a threat, Escherichia coli is a foodborne pathogen known to cause health problems such as diarrhoea, sepsis and meningitis. Contaminations with E. coli are a persistent problem that continuously threatens public health.  We must first ask “where is E. coli found in food production?” before we can monitor and prevent contamination. 

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Comparison of environmental regulatory requirements for Salmonella and L.mono

Pathogene detection

Ensuring the safety of our food is crucial, and the food industry must effectively control the spread of harmful pathogens like Salmonella and Listeria monocytogenes. The regulations governing these bacteria differ based on the type of food product and jurisdiction. This article will delve into Salmonella and Listeria testing requirements along with specific regulatory requirements for both Salmonella and Listeria, emphasizing the key differences and important measures in place. 

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Where to find Salmonella in food production environments

Salmonella risk in food production

Food poisoning from pathogens is a primary global public health concern, with countries devoting significant resources to tackle it. Bacterial food infections are a concern for both developed and developing countries, with Salmonella and Campylobacter being Europe’s leading causes of foodborne illness. According to the European Centre for Disease Prevention and Control (ECDC), Salmonella caused the most human infections in 2018, resulting in 91,857 illnesses, while Campylobacter had 246,571 reported cases. A foodborne outbreak occurs when at least two people become ill from the same contaminated food or drink, with 5146 such outbreaks reported in the EU in 2018, causing illnesses to 48,365 people, with Salmonella accounting for 33% of these outbreaks.   That’s why it’s crucial to detect and prevent Salmonella in food production.

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The need for self-control programs concerning Listeria monocytogenes

self-control program for listeria monocytogenes

Listeriosis is a severe bacterial infectious disease caused mainly by contaminated food. Therefore, food producers must take protective measures to ensure their products’ quality and safety. As part of a nationwide inspection conducted by Swiss authorities, investigative efforts were carried out in over 100 food businesses to assess the fulfillment of their obligations. The findings revealed urgency for improvement in Listeria control.

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Innosuisse funds phage engineering project for the specific detection of listeria species

Phage Engineering

Environmental monitoring is one of the best means to prevent end product contamination by rigorous early process controls. However, current measures for risk management within food processing facilities are insufficient as testing methods mostly require a high capital investment. The outsourcing of these services, on the other hand, leads to more time wasted until corrective measures can be performed. Over the last decades, the field of fast lab-free bacterial tests started to emerge.

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