January 23rd, 2023 by Jim Miller
Biofilm Removal Per Michael Cramer, "Once a biofilm is determined to be present, it’s critical to remove the film and prevent if from re-forming. The removal, and prevention, are primarily through the sanitation process; using an effective chemical to help breakdown the film protective layer, employing mechanical action and application of a sanitizer that is effective against biofilms. Mechanical action, using scrub pads that won’t scratch surfaces or good quality... Read the rest of this entry »
January 23rd, 2023 by Jim Miller
Evidence of Biofilm Per Michael Cramer, "What are the means by which you can determine if you have a biofilm and once you know, how do you remove and prevent recurrence? Conditions for formation may be suspected during pre-op inspection based on organoleptic findings or increases in ATP results, then may be confirmed with the use of chemical indicator gel. You may also find a general increase in generic micro... Read the rest of this entry »
January 23rd, 2023 by Jim Miller
Biofilm Formation Per Michael Cramer, "Those of us in the food industry have encountered the frustration of sudden and unexpected changes in our microbiological findings. Our results on product samples, environmental swabs or shelf life have been at acceptable levels and then…bam…product testing is high, we get environmental positives or shelf life drops unexpectedly. Chances are good that you may be seeing the impact of “biofilm” on your equipment! Bacteria... Read the rest of this entry »
January 23rd, 2023 by Jim Miller
Construction Controls Per Michael Cramer, "An important consideration in Listeria control is the implementation of effective controls during construction/demolition in the manufacturing plant. Construction/demolition (i.e., drilling, cutting, scarifying, sawing etc.) increase the chances for creation of airborne contaminants (from floors, walls or drains) that can attach to product surfaces and adulterate products. An effective means of prevention is the implementation of “containment”, isolating the area of construction/demolition, followed by effective... Read the rest of this entry »
January 23rd, 2023 by Jim Miller
Sanitation for Listeria Control Per Michael Cramer, "Sanitation is one of the most important, if not THE most important, parts of the food manufacturing process. it’s vital to ensure a clean environment and clean equipment, free from microbiological contaminants. With regard to Listeria control, sanitation requires multiple steps to assure the process is effective and thorough. Several steps for sanitation control of Listeria are presented here in Cramer’s Corner, Chapter... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
Listeria Control in Food Manufacturing Per Michael Cramer, "When I was in school, I ran track in Junior High and in High School. My favorite event was high hurdles and I was not very good, but I ran with abandon. When I got to college, the hurdles were higher and I spent a lot of time picking myself up off the track because I fell quite a few times. This... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
Listeria Harborage and Contamination Per Michael Cramer, "We want to prevent harborage of food pathogens that can contaminate our foods, rather than try to detect them solely with end product testing. Listeria is an organism that can be found almost everywhere in the environment. This means that it can potentially be introduced into the manufacturing facility from ingredients (raw meat and poultry), personnel (shoes, hands) or materials that travel through... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
Listeriosis Per Michael Cramer, "Last week we described the conditions for Listeria monocytogenes (Lm)to thrive in our manufacturing environment. This is the organism that is responsible for the disease listeriosis and is responsible for approximately 1,600 illnesses and 260 deaths in the US annually. While healthy adults may consume foods that are adulterated with Lm, it is the “at risk” population described in Cramer’s Corner Chapter 4 Slide 2 that... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
What is Listeria monocytogenes? Per Michael Cramer, "In Chapter 3, we presented the microorganisms of food manufacturing concern. This included both pathogenic as well as food spoilage organisms. One of the organisms touched upon was Listeria, specifically Listeria monocytogenes, an organism that is responsible for approximately 1,600 illnesses and 260 deaths in the US annually. The ability to control Listeria in the food manufacturing environment begins with understanding the organism... Read the rest of this entry »
November 23rd, 2022 by Jim Miller
Microbiological Control Methods Per Michael Cramer, "One of the primary objectives of food manufacturers is to assure that we are protecting consumers, our customers and the company’s reputation. In order to do that we need to assure that we are identifying and controlling hazards, such as microorganisms of concern. This will include pathogenic organisms, those that cause foodborne illness, and spoilage organisms that can result in reduction of shelf life... Read the rest of this entry »
