Effectiveness of two sanitation procedures for decreasing the microbial contamination levels (including Listeria monocytogenes) on food contact and non-food contact surfaces in a dessert-processing factory.

摘要

The aim of this study was to determine the presence and persistence of Listeria monocytogenes (LM) after using two sanitization protocols in different parts of a dessert-processing factory. The sampling for LM detection was performed: a) on various food contact and non-food surfaces; b) after and before treatment using two different sanitization protocols. LM was not detected on food contact surfaces while its identification was restricted to non-food contact surfaces (mostly the floor). Both sanitizing protocols managed to reduce the LM load (as well for the rest of the microbial parameter studied) but not to eradicate the microorganism completely