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Risk of Listeria Contamination in the Agricultural industry - Coggle…
Risk of Listeria Contamination in the Agricultural industry
Symptoms
Listereosis in humans
Vomiting
Still neck
Fever
loss of balance
Muscle aches
Listereosis in ruminants
Depression
Fever
Encephalitis (inflammation of the
brain)
Loss of Balance
Mastitis in cows
Loss of appetite
Habitat of Listeria
Water
Plant material
Soil
Silage
Treatment of Disease
In humans
Antibiotics (Ampicillin)
It interferes with bacterial cell wall synthesis during active multiplication, causing bactericidal activity against susceptible organisms.
In Ruminants
Isolated from other animals
Treated with antibiotics procaine penicillin G or oxytetracycline
Type of pathogen
Rod Shaped
Non-Spore forming
Gram Positive
Sources of Listeria
Agricultural Derived sources
Animal
Animal feedstuffs
Fecal samples
Unpasteurized Milk. Raw milk contaminated from feces
Whole Carcusses
Cow suffering from Mastitis
Milk can also be contaminated from unclean udders,teats,human hands,and equipment
Cleanliness score of the cow
Milking Procedure (Unclean udders, teats,and equipment used for milking)
Plant
Farm animals that eat silage contaminated with Listeria
Soils
By Wildlife, birds or manure
Can contaminate Fresh produce
Contaminated Water
Biofilm
Insufficient Housing Conditions for Animals
Silage
pH 4 of the soil can cause spoilage
Fertilizer in the soil/ Spoiled silage
Food processing sources
Personnel
Employees
Poor personal hygiene practices &
Inadequate training of employees
Employees who are unfamiliar with business/processing procedure
Employees moving between hygienic zones
Equipment
Raw product found in cooked area and vice versa
Frequent changing of packaging material and production line speeds due to changes in products being produced
Equipment failure and breakdowns Product or product debris left on equipment
Equipment cleaned with compressed air
Raw Materials
Carcuss meats and cuts at 7C
Prepared cooked chill food at 3C
Frozen food at -18C
Chilled minced meat at 2C
Fresh Poultry meat at 4C
Pasteurized milk at 6C
Processing Environments
Indirect
Drains
Walls
Maintenance equipment
Direct
Freezers
Hand tools
Conveyors
PPE
Food Sources
Meat/Poultry
Dairy
Fruit and Vegetables
RTE foods
Outbreaks linked to Food Processing
Invasive
Cheese
Processed fish
Processed meat products (6 to date)
Butter
Gastrointestinal
Corn salad
Frozen Cream Cake
Rice salad
Prevention of Disease
In ruminants
Avoid spoiled silage/air exposed
Pest control
Good Quality Corn silage (low pH)
If animal aborts, the fetus should be disposed properly
In humans
As a consumer
Chill the food in a fridge under 5C
Check use by dates
Cook food correctly at right temp
Keep raw and cooked food separate
Clean all vegetables and Fruit before consumption
Characteristics of Listeria
Salinity
Can survive at >20
Range from <0.5 to 12%
Growth and survival conditions
pH
Optimum pH is 7
Can survive from 3.3 to 4.2
Range from 4.2 to 9.5
Temperature
Optimum temperature is 30-37 degrees Celsius
Can survive at -18 but no growth
Range from -1.5 to 45 degrees Celsius
Biofilm
can grow as planktonic cells or as a biofilm
more resistant to physical and chemical substances that are designed to destroy them, and they can survive for longer periods of time on very little food.
Outbreaks linked to Agriculture
At slaughterhouse, Listeria in drains and floors
Poultry can harbor listeria in intestinal tract
Extensive processing and handling of Meat RTE foods leads to greater contamination
Raw Milk storage/Unpasteurized Milk
Producers that use fertilizer as crop feed can harbor listeria pathogens (10-20% veg contaminated)
Prevalence and survival of Listeria on fresh produce
Prevalence and Survival of L. monocytogenes in Produce Growing Environments
Control Methods
In Food Production
In Retail
Practice Proper Sanitisation
Monitor Temperatures
Prevent Cross Contamination
Staff Training
Processing/Manufacturing
Inclusion of processing steps such as heat treatment (e.g. pasteurisation or cooking)
Listericidal Processing Steps
Identification of sources of contamination
Implementation of HAACP & SOPs to train staff
Proper PPE and Hygiene practices
Control of humidity and moisture
Control of air quality and ventilation
In Agriculture
Prevention of Biofilm Formation
Preparing silage and good milking and barn hygiene are important for diminishing the risks of exogenous contamination of raw milk by L. monocytogenes.
Good Ag practices
Proper washing and drying of the cows udder