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.
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.
Continue reading “Risks and Control Measures for Listeria monocytogenes in Fish Products”
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:
Continue reading “From Ocean to Table: Combating Listeria Contamination in Seafood”
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?
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.
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.
Continue reading “Evaluating the test performance of N-Light L. monocytogenes in the field”
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.
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.
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?
Continue reading “The unique marriage between ATP and pathogen screening”
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.
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.
Continue reading “Comparison of environmental regulatory requirements for Salmonella and L.mono”
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.
Continue reading “The need for self-control programs concerning Listeria monocytogenes”
Swiss company NEMIS Technologies AG has launched its innovative N-LightTM series, which is a drastic improvement compared to the traditional chromogenic rapid tests used for environmental monitoring. This article highlights the key technical differences between the technologies.
Continue reading “The Reliable Alternative to Chromogenic Rapid Tests”
An exclusive interview with Julia Deininger, National Sales Manager at Foodtech AG
Continue reading “Investing in innovative new solutions – a Distributor’s perspective”
An Exclusive Interview with Dr. Patrick Mester, group leader at the Christian-Doppler Laboratory for Monitoring Microbiological Contaminants
Continue reading “PCR vs. Rapid Test – complementary or competing methods?”
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.
Continue reading “The power of AOAC certifications and their impact on food safety”
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.
Continue reading “Tradition, Innovation, and New Cheese Specialties”
An Exclusive Interview with Elisma van Zyl, Food Scientist, and Microbiologist
An Exclusive Interview with Prof. Dr. Lars Fieseler, Head of Food Microbiology at ZHAW
Continue reading “Whole Genome Sequencing and The Future of Food Safety”
An Exclusive Interview with Francois Bourdichon, Food Safety Microbiologist and advisor to NEMIS Technologies
An Exclusive Interview with Dr. Jeff Banks, Food Quality and Safety Expert and advisor to NEMIS Technologies
Continue reading “The 3 Most Popular Misconceptions about Environmental Monitoring”
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