Controlling Listeria And Other Pathogenic Bacteria Achieved Using No
Chemicals According To Amerivap Systems Inc.
Recent outbreaks of the bacterial pathogen Listeria monocytogenes have drawn attention to the
severity of lesteriosis in humans, and the risk of l. monocytogenes in all foods. In the arena of
food processing and packaging, proper plant sanitation and cleanliness is paramount. However,
the challenges now facing the industry are twofold: controlling pathogenic bacteria and
maintaining a high level of cleanliness, while at the same time reducing water usage as well as
chemical usage in an an effort to support sustainability targets.
(Vocus) July 3, 2010 -- In the arena of food processing and packaging, proper plant sanitation and cleanliness is
paramount. However, the challenges now facing the industry are twofold: controlling pathogenic bacteria and
maintaining a high level of cleanliness, while at the same time reducing water usage as well as chemical usage in
an an effort to support sustainability targets.
Recent outbreaks of the bacterial pathogen Listeria monocytogenes have drawn attention to the severity of
lesteriosis in humans, and the risk of l. monocytogenes in all foods, states a recent publication by the University
of California at Davis (publication #8015). Indeed, the FDA has recently reported increased outbreaks of
foodborne illnesses. The risk is highest in refrigerated and ready-to-eat foods because L. monocytogenes is one of
the few foodborne pathogens capable of multiplying at refrigerated temperatures.
In the same publication by UCD, the most reliable method cited of sanitizing equipment is with heat. Heat may
be applied using hot water or steam. Heated water delivered to the cleaning site via hose or pressure washer is
dangerous because the water amounts and pressure produce an aerosol effect. Also, standing water invites the
growth of l. monocytogenes as well as other harmful bacteria, not to mention safety concerns.
The second challenge, the reduction of w