Acronym NA
Category
Aquaculture
Title Tiltak for økt kontroll med Listeria i laksenæringen: Hovedprosjekt - Measures for increased control of Listeria in the salmon industry: Main project Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Even Heir Coordinator email even.heir@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2010 End year 2014 Funding (€) € 552,294 Website https://www.fhf.no/prosjekter/prosjektbasen/900521/ Summary Control of Listeria is a major challenge for the salmon industry. Listeria is a disease-causing food-associated bacterium, and there are therefore strict requirements for Listeria levels in products and raw materials. Several countries that import Norwegian salmon have zero tolerance for Listeria in the products. Listeria risk products are particularly long-lasting, cold-stored products that are not heat-treated before consumption. Typical products are cold smoked and dug salmon. For this type of product, neither the production process nor the customer's treatment will usually eliminate Listeria. In processes that do not have steps that eliminate Listeria (eg heat treatment), the Listeria quality in the raw materials is very important. Control of Listeria in production facilities is therefore essential for increased control of this bacterium in the industry. Can one rely on fast methods as a measure of cleanliness? Sampling and analysis for Listeria is time consuming and costly. An assessment of commercially available alternative detection methods for Listeria was therefore carried out. According to Nofima, testing of selected culture-based rapid methods showed that the methods can give a high proportion of false positives at the same time as they are less sensitive than standard methodology for sampling and detection. The methods therefore have limited suitability for use in the salmon industry according to the project group. Better cleaning provides increased control with Listeria - Nofima's results from the survey showed that the cleaning that is practiced does not eliminate Listeria in the facilities. This leads to Listeria on finished products in that the fish is infected during processing in the facilities and often early in the slaughter process. Analyzes from gutted salmon showed that many slaughterhouses regularly have Listeria on their products that are delivered for further processing. According to the project group, extended sampling provided increased knowledge about sources of infection and the effect of measures. The results showed that better cleaning can increase control of Listeria in plants, but that other strategies, and often a combination of several measures, are necessary to eliminate Listeria in the production environment and products. Based on knowledge gained in the project as well as previous knowledge in the area, a guide was prepared for the industry that can be used as a tool for risk-based management and increased control of Listeria in the salmon industry. The salmon industry has been an active partner in the project and contributed valuable results and input. This has given increased attention and contributed to more transparency in the industry around one of the Norwegian salmon industry's biggest challenges; control of L. monocytogenes. The project has pointed out challenges for individual plants and for the industry and given the industry new knowledge and a basis for targeted control of Listeria. This includes both preventive measures, risk-based monitoring and problem solving to get rid of Listeria. What benefit can the industry have from the project? On the basis of the knowledge gathered through the project, a guide has been made: "Guidance for prevention, monitoring and removal of Listeria in the salmon industry". The guide describes important measures and solutions for achieving increased control of Listeria in the salmon industry within the areas of prevention, monitoring and removal of Listeria in processing plants for salmon. The guide will be an aid for carrying out targeted work and prioritizing measures against Listeria in production facilities.
Keywords
Guidelines;
Disease;
Bacteria;
Salmon;
Fish;
Parasite;
Marine Region
76
Not associated to marine areas
0
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