[Prevention of Listeria monocytogenes contamination on dairy farms and in the cheese industry].
Listeria monocytogenes remains a pathogen bacteria the prevention of which, in food products, stays delicate. A complete organization, from the farmer's production to the industry and the consumer is necessary to eliminate Listeria in a type of food product. Listeria monocytogenes is susceptible of contaminate raw milk. The silage may be a major source of the occurrence of Listeria monocytogenes in raw milk. In this case, the contamination sources in a dairy farm and the good hygienic practices must be well-defined. In dairy industry, the contamination must be managed by the application of a systematic and methodically system like H.A.C.C.P. (Hazard Analysis Critical Control Points). It is useful for the study of Listeria monocytogenes contamination and involve the hazard analysis of each industry plant. In fact, the raw products, food products, manufacturing process, environmental conditions, process equipment, materials and staff organizational are specific and characteristic.
Stahl
V
V
Garcia
E
E
Hezard
B
B
Fassel
C
C
D000818:Animals; D002611:Cheese / Q000382:microbiology*; D003612:Dairying; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards; D005602:France; D008089:Listeria monocytogenes / Q000472:pathogenicity*; D008892:Milk / Q000382:microbiology*; D016272:Occupational Health; D012307:Risk Factors; D012820:Silage
Maîtrise de la contamination par Listeria monocytogenes dans les exploitations laitières et l'industrie fromagère.