Environmental Pathogen Monitoring: An Introduction Guide

Time for Some Listeria Hysteria

Time For Some Listeria Hysteria

Listeriosis is a serious microbial infection, fatal in 20 to 30% of cases, caused by eating food contaminated with the bacterium Listeria monocytogenes.

Lately, the food industry has faced an increased number of Listeria incidents: from preventive recalls to the deaths of dozens of people. Surprisingly, whilst we thought that Listeria could only affect high risk food products, it is now popping up in new food categories that were traditionally not implicated, such as melons or frozen vegetables.

This white paper discusses this unexpected spread and shares guidance on management of Listeria in food factories.

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ENVIRONMENTAL MONITORING: AN INTRODUCTION GUIDE

PART 1

How Healthy Is Your Food Factory?

In this white paper, let author Jack van der Sanden explain to how a strict routine of plant health checks would detect anomalies more quickly and avoid many problems.

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PART 2

Time For Some Listeria Hysteria

This white paper discusses this unexpected spread of Listeria and shares guidance on management of Listeria in food factories.

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PART 3

Pathogen Hunting - We are Going on a Bear Hunt!

In this white paper, author Jack Van der Sanden details how environmental monitoring is an essential tool for food plant safety and the principle is simple: if we search correctly, we increase our chances of finding.

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PART 4

Help: We Found a Pathogen in Our Plant

In this white paper, author Jack Van der Sanden offers some suggestions on how to develop an environmental pathogen surveillance program for your plant.

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PART 5

Pathogen Management: Dangerous Assumptions

This white paper shares some precious tips in order to avoid costly mistakes in your fight against environmental pathogens in your plant.

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ABOUT THE AUTHOR

Jack van der Sanden

International Food Safety Advisor

Jack is an international food safety advisor. He has been part of the global food industry for over 30 years.

After obtaining a food technology degree in The Netherlands, Jack joined the food industry as production supervisor. He migrated to New Zealand in 1990, where he obtained a post-graduate diploma in dairy science and technology at Massey University.

Over the years, he rose through the ranks and ended-up managing production, technical and food safety & quality teams. This cross-functional exposure enabled him to find pragmatic solutions, that strengthened food safety and quality systems in different multinational organizations.

During his career, he has not only advised small and medium-sized businesses in the food industry in New Zealand, but has also managed international consultancy projects in the United States, Europe and China. His expertise has opened many doors for him, from leading training in food safety and quality to mentoring many professionals in the food industry around the world.

During the last 10 years, he has specialised in Environmental Pathogen Management (EPM) and advised food industries in the design of pre-ventive and effective EPM programs.

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