Listeriosis caused by Listeria monocytogenes is a significant publichealth concern because of this of it is clinical severity and high mortality. Large foodborne breakouts Preventive Controls for Human Food of listeriosis have took place during the last twenty years in Europe and america. L. monocytogenes has recently been associated with a vast variety of food especially seafood and poultry. Since such it is highly critical that seafood manufacturers establish effective Listeria control plans in their production facilities.
Elements of a whole Listeria Control Plan
Sanitation and GMPs Training of Herb Personnel Plant Environmental MonitoringTesting Raw Material Regulates Lessen Growth in Finished Item Various biocides and sterilizing methods have been tried out by the industry. A few of the sanitation methods getting used include
Liming this is a cost effective method and is also Fspca being used to treat natural whole Atlantic salmon. The salmon is soaked before to raw processing. Chlorine dioxide is frequently used as a dip after liming and before dividing. Sodium hypochlorite this is added to the task normal water and used on natural headed and gutted seafood and raw fillets. This can be the one of the most cost effective method. Nisincontaining ingredient system maltodextrin classy dextrose sodium diacetate as soon as possible white lysozyme and nisin. This however is a rather costly method. Sodiumpotassium lactatesodium diacetate these were tested on cold smoked cigarettes salmon at brinecure step. Even so the treatment leaves a strong flavor giving a negative effect on the seafood quality Citro biography this has been analyzed on cold smoked fillets. Applied prior to blow drying and after fat collection removal. Lactobacillus extract squirt this proprietary chemical has also been tried Lime scale or Ozone washing organic headed and gutted seafood in lime or with ozone. Somewhat effective. Acidified Sodium Chlorite or Chlorine Dioxide these has recently been used to wash going and gutted fish before to splitting. This is normally used as a fish wash dip after the liming process and before splitting the seafood. Acidified Sodium Chlorite solution is an FDA approved secondary direct food chemicals permitted in food for human consumption 21CFR173. 325. The additive is allowed to be applied as a single application in digesting facilities as an anti-microbial agent to reduce pathogenic bacteria due to crosscontamination during the harvesting handling heading evisceration butchering saving Preventive Controls for Human Food holding packing or wrapping of finfish and crustaceans or following the filleting of finfish. The solution may be applied as a dip or squirt. It can be used at levels that cause a salt chlorite concentration of twelve hundred ppm in combo with any GRAS acid at levels sufficient to achieve a pH of 2. 3 to 2. being unfaithful. Treated seafood shall be cooked prior to usage.