Norway checks Listeria controls at salmon producers, finds challenges

Published 2021년 12월 2일

Tridge summary

A study in Norway has found Listeria monocytogenes in salmon production environments and on fish, with some fish having low levels of the bacterium. The research, which involved screening 358 samples from 60 slaughter facilities between September 2020 and August 2021, identified 22 positive cases in nine plants and trace levels of the bacterium on fish and in the environment. The Norwegian Food Safety Authority has highlighted the importance of maintaining the cold chain and implementing effective hygiene measures to prevent Listeria growth in salmon products, particularly those that are ready-to-eat or not heat-treated, such as sushi and sashimi. The authority has also started inspecting approved producers of ready-to-eat seafood to ensure they are controlling Listeria.

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Original content

Listeria can be found in salmon production environments and on fish, according to a study in Norway. Researchers said fish with low levels of Listeria monocytogenes could enter the downstream supply so maintaining the cold chain during transportation and further processing is crucial to prevent growth in the final products. The Institute of Marine Research screened for Listeria monocytogenes in salmon slaughter facilities between September 2020 and August 2021 with samples collected by inspectors from the Norwegian Food Safety Authority (Mattilsynet) as part of broader work to understand more about Listeria in the sector. The EU has a maximum limit for Listeria monocytogenes in ready-to-eat foods intended for healthy adults of 100 colony forming units per gram of sample at the end of the expiry date. Detections on fish and in environment In total, 358 samples from 60 slaughter facilities, made up of 49 plants and 11 vessels, were examined. More than 100 samples were collected from ...

Source: Foodsafetynews