Food Safety supplement 2014
Barry Callebaut’s François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing…
- Listeria monocytogenes: what have we learned from the last 30 years?
Author: François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut
Listeriosis is a foodborne disease caused by the facultative intracellular pathogen Listeria monocytogenes. The bacterium was first described in 1926 in laboratory rabbit zoonosis by Everitt G.D. Murray, and remained underreported for almost 60 years. It used to be considered as a scientific laboratory tool for cellular motility mechanisms, until 1981 when it was reported for the first time in a foodborne outbreak in coleslaw (Nova Scotia, Canada, 1981)…
- The need for risk assessment and validation in frozen food manufacturing
Authors: Lilia M. Santiago-Connolly, Group Leader of Food Safety, Heinz North America / Raghu Ramaswamy, Thermal Process Authority, Heinz North America
Frozen foods are relatively fresher and safer than produce which comes out of the farm directly or those that were subjected to extreme processing to make shelf-stable and safe. However, freezing does not inactivate microorganisms in food, it only slows down growth. The freezing process is used mainly to preserve foods for a longer period of time. Frozen products still can harbour microorganisms which may become a food safety concern if not properly handled by manufacturers, retailers and consumers. Prepared frozen foods must be safe prior to freezing in order to be safe after freezing…
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