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Listeria contamination of cutting equipment.

Author(s) : LÖPFE J. A., DIETERICH W., KRADOLFER P., et al.

Summary

In Switzerland, the limit of Listeria monocytogenes in ready to eat food is fixed by law to be either not detectable in 25 g, in meat products with a water activity of less than 0.92 or less than 100 per gram. Although hygiene control measures may operate at a high level, L. monocytogenes may be detected in frankfurter-type sausages or cooked cured meat products after slicing and packing. Investigations in a meat products plant revealed that the cutting equipment was an important source of product contamination. Recommendations are given.

Details

  • Original title: Listeria contamination of cutting equipment.
  • Record ID : 2000-3086
  • Languages: English
  • Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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