Control of Listeria monocytogenes in mushroom growing & packing environments

Mushroom News, Nov, 2006 by Luke F. LaBorde

* Clean gloves, smocks and aprons are essential. Depending on your operation, color-code these items according to which production area the employee is assigned.

* Make sure employees understand that the clean garments and disposable gloves are to protect the product from contamination, not to protect the employees from getting dirty.

* If an employee touches an unclean surface, their hands should be washed and their gloves changed.

* If possible, have one person responsible solely for picking up material from the floor, removing trash and so on.

CONCLUSION

Listeria monocytogenes is a serious microbial hazard that is commonly found in agricultural environments. Growers and packers of fresh mushrooms should, therefore, consider practices that can protect their products from becoming contaminated. Management needs to set clear policies and train employees so that they understand the importance of proper sanitary practices. Many seemingly insignificant practices, such as moving people and equipment from raw materials areas to finished product areas, storing food-contact containers on the floor, not wearing clean gloves, handling unsanitary utensils or equipment and then touching finished products can greatly increase the chances for Listeria contamination to occur. Food safety is everyone's responsibility. Make sure you are doing everything you can to ensure the safety of your products.

ADDITIONAL RESOURCES

Penn State Mushroom Food Safety Web Site

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Located at http://foodsafety.cas.psu.edu/mush/foodsafety.htm, this Penn State Web site has many links to food safety information including guidelines for mushroom growers and packers and food safety presentations and articles on Listeria monocytogenes, avian influenza virus and other important issues.

Training Opportunities

There are many food safety training opportunities from academic institutions and private companies. Each year the Penn State Department of Food Science presents the "Penn State Sanitation Short Course--Prerequisites for Food Safety." This two and one-half day event, teaches the essentials of food safety including practical guidance on cleaning and sanitizing, equipment and facilities design, and pest control. For details about the program, contact Dr. Luke LaBorde, Department of Food Science, Penn State University, 814/863-2298 or via email at lfl5@psu.edu or visit the short course information web site at http://foodsafety.cas.psu.edu/sanitation.html.> For those who find it difficult to get away from the office, Penn State now offers "Food Safety and Sanitation for Food Manufacturers," a Web-based introductory course on food safety and sanitary practices for commercial manufacturers of food products. This course teaches the essentials of food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food security, and more. This is an "independent study" course delivered through the Internet. That means you work independently and at your own pace; at work, the library, your home, anywhere! It is ideal for the busy professional on a budget and with limited time for training. For more information, visit the course site at http://www.foodscience.psu.edu/e-learning.html.>