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
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.
What’s the difference between an Environmental Monitoring Program and Hygiene 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:
Risks and Control Measures for Listeria monocytogenes in Fish Products
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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From Ocean to Table: Combating Listeria Contamination in Seafood
A silent but persistent threat often goes unnoticed in the vast world of seafood: Listeria. Not just a mere bacterial contaminant, Listeria monocytogenes poses a significant health risk to seafood consumers. Check out these recent outbreaks of listeria contamination in seafood:
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The Complementary Work of ATP and Pathogen Testing in Environmental Monitoring after Cleaning
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?
4 Key Environmental Monitoring Solutions to ensure your end product isn’t ‘Poisoned’
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.
Digging into the Dollars: The True Cost of 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
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.
Rapid E. coli Detection Through Environmental Swab Testing
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
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
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.
BRCGS Food Safety Issue 9: New Advancements in Food Safety Regulations
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
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.
Preventing E. coli From Garden to Plate
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.
The unique marriage between ATP and pathogen screening
Do you ever wonder how clean your workplace or restaurant is? It’s one thing to inspect a surface visually, but it’s another to know that it’s free of harmful bacteria and other contaminants. This is where ATP hygiene monitoring comes into play. But what is it, and why is it so important?
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Salmonella contamination in vegetables: causes and prevention
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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Sampling techniques for detecting Salmonella spp and Listeria monocytogenes 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.
Comparing Salmonella and E. coli differences and potential hazards
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
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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Comparison of environmental regulatory requirements for Salmonella and L.mono
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
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
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
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.
Shaping the Future of Digital Quality Systems
An exclusive interview with Philipp Osterwalder, Co-Founder of 1Lims. 1Lims is a leader in digital quality management systems.
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Investing in innovative new solutions – a Distributor’s perspective
An exclusive interview with Julia Deininger, National Sales Manager at Foodtech AG
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Democratizing food safety – for everyone, everywhere
An exclusive interview with Maame Ekua Manful, food scientist, entrepreneur, and systems thinker at the intersection of nutrition and food safety. We discuss issues in global food safety.
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PCR vs. Rapid Test – complementary or competing methods?
An Exclusive Interview with Dr. Patrick Mester, group leader at the Christian-Doppler Laboratory for Monitoring Microbiological Contaminants
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Interview with NEMIS investors Schnopp & Füllemann
An interview with NEMIS investors Michael Schnopp, Managing Partner at Schnopp und Partner, and Michael Fuellemann, professional advisor and active investor.
Michelle Müller, Marketing Assistant at NEMIS:
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The power of AOAC certifications and their impact on food safety
An Exclusive Interview with Patrick Bird, technical consultant at AOAC INTERNATIONAL and principal consultant at PMB BioTek Consulting. We discuss the importance of AOAC Certification in the food industry.
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Tradition, Innovation, and New Cheese Specialties
NEMIS in conversation with Urs, Christoph (Eyweid AG), and Mike Glauser (Jumi AG). We discuss how to test cheese for listeria with innovative solutions from NEMIS.
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Food Safety in the Digital Age
An Exclusive Interview with Elisma van Zyl, Food Scientist, and Microbiologist
Whole Genome Sequencing and The Future of Food Safety
An Exclusive Interview with Prof. Dr. Lars Fieseler, Head of Food Microbiology at ZHAW
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The Do’s and Don’ts of Swabbing
An Exclusive Interview with Francois Bourdichon, Food Safety Microbiologist and advisor to NEMIS Technologies
The 3 Most Popular Misconceptions about Environmental Monitoring
An Exclusive Interview with Dr. Jeff Banks, Food Quality and Safety Expert and advisor to NEMIS Technologies
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