Over the last several years, published guidance has been made available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat (RTE) operations. Examples include the 2008 U.S. Food and Drug Administration (FDA) document on controlling Listeria in fresh and frozen RTE products,[1] FDA’s Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables,[2] the United Fresh Guidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry[3] and fresh-cut workshops available to the industry that address produce safety and quality.[4] Without a doubt, safeguarding our products and our consumers from exposure to Listeria in our fresh-cut RTE products is on the forefront of necessity. While there is no guarantee that these practices will “eliminate” Listeria in the fresh-cut environment, there is evidence that they will help control and greatly reduce its spread.
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