Strengthening the efficacy of official food control improves Listeria monocytogenes prevention in fish-processing plants

Abstract

Vacuum-packaged cold-salted and cold-smoked fish products are considered typical vehicles for Listeria monocytogenes, the causative agent of the food-borne disease listeriosis, which is increasingly prevalent in the European Union. Efficacy of both the fish processing plant self-checking system and official food control conducted by authorities are crucial for L. monocytogenes prevention in the processing of these risky products. However, the impact of official control on L. monocytogenes prevention in the processing of fish products has not been extensively studied. We investigated the occurrence, control measures, and correction of non-compliances predisposing to L. monocytogenes in Finnish fish processing plants. The following features were associated with L. monocytogenes occurrence: (a) frequency of non-compliances concerning processing machinery, (b) recurrence of non-compliances, and (c) frequency of non-compliances for which official control measures were requested by inspecting authorities. Official control of fish processing plants had focused on risky areas, but non-compliances were common and their correction exhibited deficiencies. We conclude that L. monocytogenes prevention in fish processing can be enhanced by strengthening official food control measures and processing plant compliance. In particular, timely correction of all food safety violations must be improved.

Listeria monocytogenes from Marine Fish and the Seafood Market Environment in Northern Greece: Prevalence, Molecular Characterization, and Antibiotic Resistance

“…There are several points where cross-contamination can occur; usually, these involve contaminated equipment coming in contact with the fish, such as machinery, cutting boards, knives used for cleaning the fish, floors, the hands of the staff, etc. [17,18]. Therefore, unsanitary processing practices and inadequate hygiene contribute to the contamination of fish with Listeria monocytogenes [18,19].…”

“…[17,18]. Therefore, unsanitary processing practices and inadequate hygiene contribute to the contamination of fish with Listeria monocytogenes [18,19]. Contamination of the fish can occur during processing, such as filleting, cleaning, and salting [17].…”