Listeria monocytogenes is a biological hazard that is a concern in the
seafood processing industry (particularly among cooked ready-to-eat
foods). L. monocytogenes causes listeriosis, a foodborne illness which
affects primarily pregnant women, newborns and adults with
immunocompromised systems. Proper pasteurization or cooking destroys L.
monocytogenes bacteria, but in certain cooked ready-to-eat foods
(including smoked fish), contamination may occur prior to packaging.
[For additional information about L. monocytogenes, visit the Centers for
Disease Control and Prevention web site:
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/listeriosis_g.htm
The National Fisheries Institute, Northwest Food Processors Association
and Food Products Association are sponsoring the "Controlling L.
monocytogenes in Food Processing Workshop, February 8, 2006 at the Holiday
Inn, Seattle SeaTac Airport in Seattle, WA
The workshop has a world-class line-up of speakers from industry, FDA and
academia that will cover all aspects of L. monotcytogenes, including:
Ecology and virulence differences in L. monocytogenes ; Control techniques
including sanitation GMPs, technologies and additives; Regulatory
strategies and the quest for raising tolerence in ready-to-eat foods;
Plant testing methodology; Control strategies; and Resources for training.
The workshop includes speakers from academia, the food industry and FDA.
For more information, call NWFPA at 503.227.2200, e-mail events@nwfpa.org.
or visit http://www.nwfpa.org (look for "events").
Pamela Tom
University of California
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