Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products

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http://hdl.handle.net/10138/301612

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Aalto-Araneda , M , Lunden , J , Markkula , A , Hakola , S & Korkeala , H 2019 , ' Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products ' , Food Microbiology , vol. 82 , pp. 455-464 . https://doi.org/10.1016/j.fm.2019.03.017

Title: Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products
Author: Aalto-Araneda, Mariella; Lunden, Janne; Markkula, Annukka; Hakola, Satu; Korkeala, Hannu
Contributor: University of Helsinki, Departments of Faculty of Veterinary Medicine
University of Helsinki, Janne Lundén / Principal Investigator
University of Helsinki, Departments of Faculty of Veterinary Medicine
Date: 2019-09
Number of pages: 10
Belongs to series: Food Microbiology
ISSN: 0740-0020
URI: http://hdl.handle.net/10138/301612
Abstract: Listeria monocytogenes causes the foodborne illness listeriosis, which exhibits high fatality among people in risk groups. The incidence of listeriosis has increased in Europe, which raises concerns about L. monocytogenes occurrence in foodstuffs. Ready-to-eat seafood products are considered particularly risky vehicles. Poor hygiene at processing facilities predisposes them to L. monocytogenes contamination, which can be controlled by stringent self-checking system measures. We examined the association of fish-processing plant operational and hygiene practices with the occurrence of L. monocytogenes in vacuum-packaged gravad (cold-salted) and cold-smoked salmon and rainbow trout products. Product sampling of 21 fish-processing plants was carried out, and operational procedures relating to L. monocytogenes control were surveyed using an in-depth risk assessment questionnaire. L. monocytogenes occurred only in sliced and mainly in gravad products of seven fish-processing plants. Shortages in preventive measures were discovered predominantly among the L. monocytogenes positive fish-processing plants. Using generalized linear modeling, we identified the following features associated with L. monocytogenes product contamination: the number of processing machines, deficiencies in the processing environment and machinery sanitation, and staff movement from areas of low toward high hygiene. Furthermore, performing frequent periodic thorough sanitation alongside everyday sanitation practices associated with a decreased risk of product contamination.
Subject: Food business operator
Seafood
Cleaning
Cold-smoked
Cold-salted
Gravad
COLD-SMOKED SALMON
EGD-E
CONTAMINATION
GROWTH
OUTBREAK
EPIDEMIOLOGY
TEMPERATURE
ENVIRONMENT
PERSISTENT
SURVIVAL
416 Food Science
1183 Plant biology, microbiology, virology
3142 Public health care science, environmental and occupational health
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