Photo: Trond Møretrø

Project Year 2016

Tips to prevent Listeria in meat

 Food safety and quality  

Nofima has prepared two guidelines on monitoring and preventing Listeria monocytogenes in meat production.

The guidelines, both written in Norwegian, have been developed by the project “Control of Listeria monocytogenes in the production of animal products”.

The guides are aimed at employees responsible for production, quality assurance and production hygiene in plants that produce food products that are especially prone to Listeria contamination.

Guidelines for risk-based monitoring

The guidline Monitoring and sampling to improve detection of Listeria in the production of heat-treated, ready-to-eat meat products focuses on the key elements for monitoring, and aims to provide:

  • Manufacturers of ready-to-eat meat products with practical guidelines on monitoring the Listeria situation in their plants
  • Concrete advice on the establishment and practical implementation of monitoring and sampling, including choice sampling sites, practical sampling and use of monitoring results
  • Companies with increased insight and a basis for continuous improvement of procedures to achieve optimal control of Listeria in their plants

Guide on prevention elimination of Listeria

The purpose of the guide Prevention and elimination of Listeria in units that handle unpackaged, heat-treated meat products is to provide a risk-based starting point for efficient prioritisation of resources in connection with eliminating and preventing Listeria in the production environment.

Based on the properties of Listeria monocytogenes and its route of transmission to heat-treated products, there are four areas where steps can be taken to prevent eliminate the patogen:

  • Prevent Listeria from entering the clean zone
  • Remove typical Listeria niches
  • Remove Listeria reservoirs
  • Prevent Listeria from spreading from reservoirs to the product

The guide provides advice on how this strategy can prevent and control Listeria in the production of heat-treated meat products.

Nortura, the Norwegian Independent Meat and Poultry Association (KLF), Grilstad, ISS Facility Services; Lilleborg, NHO Mat og Drikke, Animalia and the Norwegian Veterinary Institute.

Research Funding for Agriculture and Food Industry, the Norwegian food industry and participating companies

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