The new law requires food manufacturers to have processes in place that reduce or eliminate accidental cross-contact between non-allergenic foods and known food allergens.
As regulations for Listeria, Salmonella and E. coli O157:H7 tighten, many companies find themselves searching for new ways to release product faster without compromising safety.
When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.
Food companies have responded to increased regulations on Listeria testing by implementing changes in their testing programs and increasing the volumes of environmental tests performed.
Environmental Listeria sampling is popular among food manufacturers because it greatly reduces the time and cost associated with end-product testing for the pathogen.
For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.
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