Production of safer food by understanding risk factors for L. monocytogenes occurrence and persistence in food processing environments

Abstract

Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare gastrointestinal disease with a high mortality rate. As L. monocytogenes is ubiquitous in the environment, control of the organism in food processing environments is necessary to prevent cross‐contamination of the food from the environment. In this study, the outcomes of a survey of management practices at 32 food processing facilities were statistically correlated with the occurrence and persistence of L. monocytogenes using multiple regression analyses and logistic regression analysis. No management practices correlated with persistence, while training of staff by management or external trainers, and separation of hygiene control areas correlated with a reduction in L. monocytogenes occurrence. The importance of management practices in reduction of L. monocytogenes in food processing environments was identified. Wider implementation of these practices could contribute to reduction in the occurrence of L. monocytogenes in food processing environments, facilitating production of safer food. Practical applications This study highlights that management practices can decrease the occurrence of L. monocytogenes in food processing environments, helping with the production of safer food. In particular, segregation of areas close to food contact and relevant training of staff by management are important. If applied, these simple practices could help with reduction of L. monocytogenes in food.

Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach

“…In that case, the normal cleaning regime has failed to control Listeria and niches and harborage sites have been probably contaminated. This type of contamination requires reviewing of routine cleaning and disinfection procedures (see below) (Alvarez‐Ordóñez et al., 2018). In cases where hot spot contamination cannot be eliminated, the area should be physically quarantined from the rest of the plant until a permanent solution can be found.…”

“…Despite this, staff training is best undertaken by the owner of a food business or by senior staff. Owners and senior staff have a vested interest in the food business and are generally more aware of the minor details that can be lost by junior staff or outside training companies (Alvarez‐Ordóñez et al., 2018). It is the responsibility of the trainers to instill a food safety culture in the staff, ensuring that everything the staff do has a consideration of food safety. Awareness of issues with Listeria spp.…”

A review of Canadian and international food safety systems: Issues and recommendations for the future

“…Evolving government regulations towards risk reduction have increasing placed emphasis towards risk reduction, and preventative controls rather than dealing with crises after the fact. Alvarez‐Ordonez, A et al (2018) examine the importance of management practices, and the training of staff by internal management or external experts to reduce outbreaks of listeriosis in ready‐to‐eat foods. RTE food producers need to ensure that any food produced is free of bacteria after the cooking process and in line with EU regulations.…”

Microbial detection and identification methods: Bench top assays to omics approaches

“…Salmonella species, Campylobacter sp., Listeria monocytogenes , and Escherichia coli O157: H7 are among the most common foodborne pathogens, affecting millions of people annually (Alvarez‐Ordóñez et al., 2018; Finn et al., 2013; Lamas et al., 2018; McCabe, Burgess, Lawal, Whyte, & Duffy, 2019). Symptoms range from mild to severe, and include fever, headache, nausea, vomiting, abdominal pain and diarrhea, and sometimes organ failure and death.…”