Listeria Control in Food Industry
Listeria control is the set of measures to prevent Listeria monocytogenes from becoming established in a food plant and contaminating ready-to-eat foods.
Listeria monocytogenes is a gram-positive bacterium that causes listeriosis, an uncommon but serious infection in pregnant women, newborns, older people and immunocompromised people. Two traits make it difficult to control: it can multiply at refrigeration temperatures and it tends to persist in cold, damp environments, such as drains, condensation, seals, conveyor belts and hard-to-clean areas, often protected in biofilms. The risk is greatest in ready-to-eat foods that do not receive a treatment to eliminate it after the last handling.
Regulation (EC) 2073/2005 sets microbiological criteria for L. monocytogenes in ready-to-eat foods and requires manufacturers of these foods to take samples from production areas and equipment. In practice, control combines hygienic design, separation of areas, control of condensation and standing water, a validated and verified cleaning and disinfection plan, and environmental sampling whose results are used to correct the plan. Cleaning must remove soil and biofilm before disinfecting, because organic matter reduces the effectiveness of the disinfectant.
Instaquim products tested against Listeria monocytogenes according to the UNE-EN 13697 standard, according to their technical data sheet:
- InstaBact® DS (dirty conditions; neat, at least 5 min; registration 20-20/40-10631-HA): ready-to-use cleaner-disinfectant for surfaces and equipment.
- InstaBact® DS Plus (clean conditions; neat, 5 min for bactericidal activity; registration 25-20/40/90-12659-HA): spraying onto clean surfaces.
- InstaBact® 3000 (clean conditions; bactericidal effect at 2 % with about 5 min; registration 22-20/40-11678-HA): walls, equipment, utensils and surfaces.