If you have an environmental monitoring program (drains, ect) that shows L.m. is absent in your processing areas, I would not do end item testing. This would be reflected in your hazard analysis. Environmental testing along with good SSOPs and GMPs would make this risk negligible.
v/r
Gregory R. Scher
CW3, VC
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From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of Charles Daxboeck
Sent: Friday, February 01, 2008 1:49 PM
To: seafood@ucdavis.edu
Subject: Listeria monocytogenes
Dear list : In reviewing some HACCP plans, I have been questioned as to whether it is appropriate to consider testing for L. monocytogenes in (or on) IQF - frozen at sea - fish (mostly tuna) loins, or quarters as this is by some considered a potential significant biological hazard and thus a CCP. Given a "best by" date of at least 18 months in the frozen form (< - 18°C) and the fact that this product could eventually be consumed raw or very lightly cooked after thawing, and that aboard the longline vessels GMP and SSOP are fully complied with (including daily contact surface aerobic plate count testing after disinfection), would it be reasonably likely that the finished product as it leaves the vessel presents a significant hazard for L. mono ? Does anyone on the list have reliable published data concerning results such analyses on any IQF fishery product ? Thanking all in advance, sincerely Dr. Charles Daxboeck. Biodax Consulting, Tahiti.
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