Listeria, E.Coli, and Salmonella
Plant managers understand the importance of diligent cleaning, disinfecting, and sanitizing when preparing, processing, and manufacturing foods.
Bacteria’s ability to multiply on environmental surfaces and in hosts make it a significant risk to the food manufacturing industry.
Keeping cleaning staff educated on these various pathogens will help to properly control them.
When the opportunity for facility improvements and upgrades comes along, eliminating seams and harborage points along walls and floors, will go a long way in controlling and reducing niches and harborage sites that bacteria can get into and multiply.
Many facilities are upgrading and moving to epoxy-coated, seamless walls, floors and coving to achieve an environment that helps ensure more cleanable surfaces.
PROTECT YOUR FACILITY
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TRAIN AND TEACH EMPLOYEES GOOD HYGIENIC PRACTICES.
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MONITOR AND MAINTAIN FACILITIES REGULARLY
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INSTITUTE EFFECTIVE TRACEBACK SYSTEMS
Listeria
• Considered most dangerous due to no difference in taste, smell, or appearance in food.
• Can grow at refrigeration temperatures.
• Multiplies by feeding off of organic soils.
• Frequently found in floor drains.
SALMONELLA
• An infection most often causes gastroenteritis.
• People with weakened immune systems at higher risk.
• Common symptoms are fever, nausea, and vomiting.
E.COLI
• Transmit food-borne illnesses via contaminated food or water.
• Majority of infections occur from July- September.
• Common food source is unwashed fruits/ vegetables and beef.
• Symptoms usually begin 3 to 4 days after infection.
