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Hello,
Would not agree on that...
I think, if you can demonstrate that your risk level for L. mono is low on the process considered, based on environmental data, and raw mat analyses, you can do nothing but reducing your sampling plan on the end products.
You still need the L. mono data on your finished products for the system verification.
Furthermore, you can still detect a positive in your finished product while you have no L. mono found from your swabs one day, as your swabbing plan is based on a risk assesment, you do not cover all the surfaces or the one indirecty in contact with your products.
Sanitation can never be 100% effective and you cannot ensure that all your raw mat is L. mono free.
As for the use of sanitizers / biocides to decontaminate your raw mat. Honestly, you cannot ask to an operator in a developping country to invest on that (initial cost + maintenance and chemicals purchase, as well as energy access and technical issue such as how maintaining a continuous concentration in your decontamination bath?).
Moreover, the efficiency of a sanitizer is affected by the initial micro load and the water quality.
Rgds,
Rémi Michalowski
"Scher, Gregory R CW3 MIL USA FORSCOM" <gregory.scher@us.army.mil> a écrit : 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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