EFSA has identified the most relevant bacterial food safety hazards for public health as Listeria monocytogenes (in the meat, fish and seafood, dairy, and fruit and vegetable sectors), Salmonella enterica (in feed, meat, eggs, and low-moisture food sectors), and Cronobacter sakazakii (in the low-moisture food sector). When persistence is suspected in a facility, a ‘seek and destroy’ approach is often recommended, involving intensified monitoring, implementation of control measures, and continued intensified monitoring. It is reported that these interventions can be effective if appropriately validated under industrial conditions, correctly applied, and validated.
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