If you haven’t already adopted an environmental monitoring program, doing so is a crucial first step in Listeria contamination prevention. So, what can you do? Here’s what to consider if you’re looking to implement or revamp your Listeria seek and destroy program. Listeria is a persistent pathogen-whole genome sequence testing has documented the ability of Listeria to persist in the plant environment for many years despite regular cleaning and sanitation. And, while many consumers do heat RTE meals like soups, even then the products may not reach a temperature effective in killing Listeria.īecause Listeria can thrive in a wide range of temperatures (including freezing) and in almost any environment, it can be a tough pathogen to combat.
These products usually come back into contact with processing equipment before leaving a facility, and products such as lunch meats and produce are generally eaten as purchased, meaning the consumer isn’t creating an additional lethality step.
Products such as fresh meat or juices usually have kill steps at the manufacturer and/or the consumer level (cooking and pasteurization), but RTE products typically have only a single kill step at the manufacturer level-opening the door for the product to be recontaminated between the kill step and packaging. While Listeria should be a major concern for any food processor, it’s essential that producers of RTE products adopt an aggressive seek and destroy program. Why RTE Products are at Higher Risk of Contamination As consumers continue to value RTE products and are also turning to shelf-stable foods more than ever in the wake of COVID-19, it’s all the more critical to prioritize food safety and sanitation in your plant to prevent outbreaks of Listeriosis. Although RTE foods provide us with a convenient meal option, RTE facilities are particularly at risk for Listeria. Consumer demand for ready-to-eat (RTE) products has grown significantly over the past few years due to changing lifestyles and the convenience of the products.
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