Do you produce products that will support the growth of L. monocytogenes?
Products that would not be considered capable of supporting the growth of L. monocytogenes must have at least one of the following characteristics: a. Water activity (Aw) value of less than .92. b. pH less than 4.39 when measured at 75 0 F, c. : ( Aw of .85 and pH of 4.6 are often used to describe shelf stable products but are not the limits for Lm growth) d. Food is in an unopened, sealed container that is commercially sterile under non-refrigerated storage (retorted or aseptically filled), e. Laboratory evidence demonstrates that no growth Lm can occur, or f. The product does not support the growth of any microorganisms. L. monocytogenes is relatively heat resistant but killed by adequate thermal processing. Much of the focus on control of Listeria monocytogenes is in the prevention of recontamination after cooking. It remains important to validate that all thermal processes and procedures will meet the requirements for pathogen destruction. Listeria monocytogenes Control Methods The
