Introduction Listeria monocytogenes is a Gram-positive bacterium and one of the most critical pathogens in the food industry. It can lead to listeriosis, a disease particularly dangerous for pregnant women, newborns, the elderly, and immunocompromised individuals. Understanding the threats posed by Listeria and implementing effective hygiene protocols is essential to ensure food safety.

Risks Posed by Listeria monocytogenes Listeria monocytogenes can survive at low temperatures, making it difficult to eliminate during food production and storage. It can persist on production surfaces, posing a risk of contaminating food products such as meat, dairy, fish, and seafood.

Symptoms and Health Effects Listeriosis may present with flu-like symptoms, but in severe cases, it can lead to meningitis, sepsis, or even death. For the industry, this not only endangers consumer health but also creates the risk of product recalls, financial loss, and damage to the company’s reputation.

Hygiene Protocol: Surfaces and Hands

1. Hands Hygiene -use poSAVE Liquid RTU solution for Hands: EN1500: Specifies the hygienic hand disinfection procedure using disinfectant products. It defines the effectiveness in reducing microorganisms on the skin. Recommended product: proSAVE Hand Disinfection – alcohol-free, dermatologically tested, safe for frequent use in food production areas.
2. Surface Hygiene Production surfaces must be regularly disinfected using biocidal products registered for food industry use. Products should comply with the following standard: EN 1276: Bactericidal efficacy of surface disinfectants in food-related environments. EN 13697: Bactericidal and fungicidal action without mechanical effect.EN 1650: Fungicidal and yeasticidal efficacy.EN 13727: Efficacy in medical and industrial settings.EN 13623: Effectiveness against Legionella spp.

Product recommendation:

proSAVE Universal

proSave Fast

Additional Key Hygiene Program Elements

• Employee Training: Regular training on handwashing and glove use.
• Disinfection Stations: Placed at production area entrances, equipped with proSAVE Hand Disinfection dispensers.
• Monitoring and Audits: Continuous monitoring and auditing of hygiene practices.

Listeria Control Program in the Environment

a. Environmental Management

• Facility and processes must allow comprehensive cleaning. Damages (e.g., cracks, gaps) must be repaired immediately.
• Use proSAVE Disinfection for Bacterial Biofilm in identified high-risk or hard-to-reach areas such as cracks, joints, and drains.

b. Equipment Management

• Designed for effective cleaning; regular maintenance is crucial. Use bactericidal lubricants.
• Apply proSAVE Universal Disinfection for routine cleaning and disinfection of production equipment.

c. Water Control

• Moisture must be minimized. Use brushes and squeegees to reduce aerosols and puddles.
• For cleaning after wet processing, use proSAVE Disinfection for Bacterial Biofilm to reduce microbial risk in moist environments.

d. Hygiene Program

• Must follow proper chemical concentrations, temperatures, and contact times.
• proSAVE products are formulated to be effective at short contact times and safe for frequent use.

f. Cleaning Equipment Maintenance

• Must be cleaned and disinfected after use and stored above floor level.
• Use proSAVE Universal Disinfection for sanitizing brushes, squeegees, and other cleaning tools.

g. Cross-Contamination Prevention

• Sources: raw materials, packaging, aerosols, poor hygiene, or staff behavior.
• Disinfect surfaces between handling raw and ready-to-eat items using proSAVE Rapid Disinfection.

h. Personal Hygiene Practices

• Use of proSAVE Hand Disinfection and monitoring compliance. Entry control systems and visual reminders help ensure adherence.

i. Disinfecting PPE

• Staff clothing, footwear, and aprons must be regularly cleaned and disinfected.
• Spray proSAVE Universal Disinfection on PPE before and after each shift.

j. Cooling and Evaporator Maintenance

• Condensation must drain into sewage systems. Products must not be stored near these units. Use proSAVE Disinfection for Bacterial Biofilm in and around cold, moist areas.

k. Floor and Drain Management

• Good hygiene practices, avoiding food contact above drains, and regular maintenance reduce Listeria risks.
• Apply proSAVE Disinfection for Bacterial Biofilm routinely in drains and floor cracks.

m. Listeria Mapping in the Facility

• Swab the production environment and map findings. Analyze material and personnel flow to identify sources and specific strains. Target disinfection protocols using proSAVE Biofilm Disinfection where needed.

Disinfectant Registration The bactericidal activity of all Medipharm International’s proSAVE disinfectants has been confirmed against Listeria monocytogenes by accredited European labs. Documentation is available via local sales representatives.

proSAVE Efficacy

• Active Substance: Quaternary ammonium compounds (QACs).
• Mechanism: Disrupts pathogen membranes, leading to lysis and cell death. In viruses, disrupts protein functions needed for infection.
• Advantages: High efficacy at low concentrations, wide antimicrobial spectrum.
• Safety: Formulated for safe use on skin and non-food-contact surfaces without rinsing.
• Penetration: Lowers water surface tension, enabling deep penetration and efficient large-area coverage. Also aids in odor neutralization.

Conclusion Controlling Listeria monocytogenes requires:

• Proper workflow separation
• Employee hygiene training
• Clear hygiene protocols
• Scheduled and monitored cleaning procedures
• Approved disinfectants like proSAVE product line
• Infrastructure maintenance
• Daily evaluation and corrective actions

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