An intensive environmental investigation at the processing facility revealed several potential sources of contamination.Records indicated isolation of coliforms from the rillettes production line. Production of rillettes had increased during that time, and time of disinfection had been shortened to the apparent detriment of product safety. Further, the epidemic-associated subtype of L. monocytogenes was isolated from smoked pork breast, the hood over the frankfurter processing line, and, two months after the outbreak ended, from one of the filling and packaging machines for rillettes. These results support both raw materials and the processing environment as potential sources of product contamination. As a result of these findings, raw materials and cooked product areas were better separated, a Hazard Analysis Critical Control Point (HACCP) plan was developed and implemented, bacteriological monitoring throughout the processing chain was reinforced, and the processor initiated post packaging pasteurization of rillettes.
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