Listeria monocytogenes is particularly renowned for its capacity to grow and reproduce at low temperatures, at high salt- and low pH-conditions, and for its tendency to occupy niches in the infrastructure of fish processing companies. The presence of Listeria in fish products has been studied in literally hundreds of scientific reports. LISTEX™ is a natural bacteriophage preparation effective against Listeria monocytogenes.
• easy to apply (i.e. through dipping or spraying)
• successfully used on dozens of fish products
• does not affect organoleptic properties of treated products (taste, odor, texture, color) as also asserted by USDA/FSIS
• is 100% natural and organic
• eradicates 99% of the thousands of strains tested
• can withstand a wide range of conditions commonly encountered during fish processing
• is non-corrosive
• is approved as GRAS (Generally Recognised as Safe) by FDA and USDA/FSIS
• does not require labelling when used as a processing-aid.
LISTEX™ controls Listeria monocytogenes in smoked salmon
production since first month of use (November)
Unpolluted water environments such as rivers and coastal sea waters have been found to carry Listeria monocytogenes at up to 90% of samples taken. The pathogen is passed on through the gills of the fish, which are covered by a mucous film. This film forms an ideal surface for pathogens to attach to, as water passes through the gills. Damaged gills are one of the main areas of infection and spread of contamination of Listeria.
Despite rigorous HACCP programs, slaughtered fish entering the processing facilities are a continuous source of Listeria contamination. Listeria can be found almost anywhere i.e. in the brine basin, brine machine, packaging table, cold-smoke skewer, grindstone, skinning machine, vacuum packaging machine, scale, apron, conveyor belt, door handle, light switch, grilling machine, floors and drains. Cold smoked products without heat treatment are particularly sensitive to contamination.
Depending on the specific production circumstances, either addition to the brine, dipping or spraying of fillets can be considered. The most effective treatment is just after filleting, before Listeria can nestle below the surface in the cracks and crannies of the product. Through early application of LISTEX spreading of Listeria monocytogenes throughout the facilities can be avoided, also preventing the fish itself from becoming a source of recontamination.