Practical control of Listeria during food production

Phil Voysey, Microbiology Group Manager

Listeria monocytogenes is a microorganism that creates serious food safety concerns due to its ability to cause food poisoning in humans and high mortality rate.


In this video microbiology group manager Dr Phil Voysey explains:



Dr Voysey also discusses a project at Campden BRI that will help industry control L. monocytogenes in the food production environment.

Transcript

Listeria is a genus of bacteria. Only one species of this genus Listeria monocytogenes can cause food poisoning in humans. It's a serious food safety concern in food production. Typically, there are approximately a hundred and fifty cases of listeriosis in England and Wales per year. However, the mortality rate for this pathogen is high at 20 to 30 percent of cases.


The elderly and unborn or newly born babies are most vulnerable to the disease the Listeria monocytogenes is found in the general environment and can be associated with most food types. It's especially of concern with chilled ready-to-eat foods such as cooked meats as it can grow albeit slowly at chilled temperatures, it can inhabit and persist in the food production environment as it thrives in conditions where there's plenty of water and it can also produce protective mechanisms for example biofilms to help it survive. These characteristics enable Listeria and Listeria monocytogenes to cross-contaminate foods that have undergone a process to eradicate vegetative pathogens, such as cooking, and so it can pose challenges to food manufacturers.


Over the years reports and guidance documents have been written by various organisations offering advice on how to control Listeria monocytogenes in the food production. Environment utilising the experience of staff at Camden BRI and its membership, Camden BRI have started a two-year project to summarise and consolidate key approaches and tools to controlling Listeria in a guideline. This document is intended to be a one-stop-shop for industry accepted approaches. The advice and information in the guideline, for example cleaning and handling practices, will be supported by advice including troubleshooting assistance from Campden BRI.

More on Microbiology

Dry foods in bowls on table

Accelerated shelf-life testing of food and beverage products

Here we outline the services we offer in this area, signpost other useful tools, and unpack some of the key considerations and limitations for conducting acc...


Collage of microbiology pictures including growth on agar plate and chicken in laboratory

The value of bundling your challenge testing, shelf life, sensory analysis and consultancy through a single partner

Discover how besides food safety, food producers can save time and money when they bundle all their services with a single expert partner like us.


Spices and herbs in boxed grid

Helping food manufacturers manage the microbiological risk in low and intermediate moisture foods

Explore how we support food manufacturers in enhancing the management of microbiological risks in low and intermediate moisture foods.


Scientists in a laboratory undertaking tests

How proficient is your microbiology laboratory?

If you are concerned about your laboratory team’s performance, participating in a proficiency scheme can help.


Worker inserting temperature probe into food pouch whilst loading retort

Further strengthening our thermal processing service offerings

See how we have strengthened our thermal processing service with a wide range of support available around process optimisation and cycle development.


Microbiologist looking at agar plate with microscope in background

Food and drink microbiology

Protect your customers and your brand from risk with Campden BRI’s unique wrap around testing and advisory microbiology solutions


Contact an expert