10 replies to this topic

[Zaynab]

Hi Experts,

we rcently had a lab detection of L.innouca in our extruded product. this was discovered by our customer. the product is considered raw (in-process) and its expected to be made in to something else. What do you suggest i do to address this issue from our end?

Thank you

[Charles.C]

Hi Experts,

we rcently had a lab detection of L.innouca in our extruded product. this was discovered by our customer. the product is considered raw (in-process) and its expected to be made in to something else. What do you suggest i do to address this issue from our end?

Thank you

 

Hi Zaynab,

 

I assume the finished product  is NRTE.

 

This species is regarded as (human) non-safety related. It is widely distributed in the environment (Google).

 

Unless Canada or yr contract has a requirement for non-detection of "listeria" or this particular species in the NRTE finished product XYZ, presumably there is no requirement for safety-related corrective action.

 

(I anticipate that Canada has no Regulatory micro. requirements for Listeria/Listeria  spp in raw foods).

[Zaynab]

@Charles.C yes, i understand that the species is non pathogenic but i'm bothered about the fact that it was discovered. it means if L.innouca can be discovered then we are on our way to also getting L.monocytogenes. Do youhave any suggestions on what we can do please? is it also needed that i swab our food contact surfaces given the fact we are considered a RAW processing facility.

 

Canada does not have non-detection policy for RAW processing facility but it has for RTE facilities.

[Charles.C]

@Charles.C yes, i understand that the species is non pathogenic but i'm bothered about the fact that it was discovered. it means if L.innouca can be discovered then we are on our way to also getting L.monocytogenes. Do youhave any suggestions on what we can do please? is it also needed that i swab our food contact surfaces given the fact we are considered a RAW processing facility.

 

Canada does not have non-detection policy for RAW processing facility but it has for RTE facilities.

 

L.monocytogenes is also widely distributed in the environment.

 

Any further necessary actions will relate to what yr specific process is.

[Zaynab]

@Charles.C we currently don't have any process in place that directly addresses such situations.

[Charles.C]

@Charles.C we currently don't have any process in place that directly addresses such situations.

 

For example is your finished product classified as RTE or NRTE.?

[Zaynab]

@Charles.C our finished product is considered NRTE

[Charles.C]

@Charles.C our finished product is considered NRTE

 

Hi Zaynab,

 

As I understand you are seeking a response to yr customer's finding L.innocua in the finished product.

 

This logically may derive from (a) the raw material / added ingredients and/or (b) the Production environment.

 

Assuming there are no specific bactericidal process stages, finished product micro. characteristics will, minimally, typically, reflect the raw material.

 

Detailed knowledge will require implementing microbial monitoring for (a) and an env. monitoring program (EMPG) for (b).

 

Various examples of EMPGs are shown here (wet/dry processes often focus on Listeria/Salmonella respectively) -

 

http://www.ifsqn.com...ls/#entry100060

http://www.ifsqn.com...am/#entry119334

 

Not sure if the above answers yr query, if not please revert.

[Scampi]

Zaynab-we really need more specific information to be able to assist

 

ALl you've told us is RTC extruded--------but that could be a million things, is this pasta? Is it frozen dough?  

 

More info and then we can be more helpful

[UVCautomatic]

Hello Zaynab,

 

I consulted with a factory in Michigan with Listeria issues. They found that the source was from a drain. We suggested a few inexpensive UVC 254 products.

It solved the issue.

 

Take care, if you like to know more, let me know.

[Dorothy87]

Hi, 

 

Can you please specify ; 

 

- product type and other products processed on site / near by 

 

I believe you already have product micro and environmental swabs trends and also this sounds like one-off case. if you don`t organise some site walk around with HACCP members and base on the risk assessment swab some areas (under machines, table legs, floors near by drains) if the results are positive, organise some deep cleaning ten re-swab again. 

 

Innocua likes drains and everything near by, for example ; surface under the machinery when the bottom is close to the floor. Innocua can be found in the washed leaves/raw vegetables due to poor water management, incorrect chlorine dosage or short washing process.