Persistence of microbiological hazards in food and feed production and processing environments.

ABSTRACT: Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE). There is a wide range of subtypes of these hazards involved in persistence in the FFPE. While some specific subtypes are more commonly reported as persistent, it is currently not possible to identify universal markers (i.e. genetic determinants) for this trait. Common risk factors for persistence in the FFPE are inadequate zoning and hygiene barriers; lack of hygienic desig

SUBMITTER: EFSA Panel on Biological Hazards (BIOHAZ) 

PROVIDER: S-EPMC10797485 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature