Researchers have been working to better understand the potential sources of cross contamination in ready-to-eat food production facilities.
New research furthers industry understanding of foodborne bacteria survival in food preparation environments 0 SHARES Posted: 8 April 2024 | Leah Hockley | Researchers have been working to better understand the potential sources of cross contamination in ready-to-eat food production facilities and the factors that contribute to the survival of bacterial populations in these environments. Scientists from the Quadram Institute and UK Health Security Agency have discovered that bacterial populations remain stable on the factory floor despite cleaning efforts in ready-to-eat food production facilities. In 2019, six people died from a listeria outbreak caused by contaminated ready-to-eat foods served in a number of hospitals across the UK. In light of this, scientists are now performing vital research which helps to understand how these pathogens can persist in ready-to-eat food preparation environments. Listeria monocytogenes is a foodborne bacterium that causes an illness called listeriosis. Symptoms for healthy individuals include a high temperature, aches and pains, feeling or being sick; but infection in those who are pregnant, elderly or immunocompromised can lead to death. The safety of foods is therefore paramount within the food industry. However, even in the face of well-implemented strategies to disinfect facilities and control for microbial risks, microbes such as listeria can occasionally breach food safety barriers and cross-contaminate food products. This is…