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.
Microorganisms, biofilms and chemical residues can survive the sanitation process if cleaning and sanitizing procedures have not been adequately followed.
This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.
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