Listeria at work – what should be done?

Consumer safety should always be the top priority when it comes to the manufacture, processing and storage of food. Pathogenic bacteria such as Listeria monocytogenes should not be detected anywhere along the production process or in the final product. However, this is a very difficult undertaking as listeria are ubiquitous in the outside world. These microorganisms can find their way into the production process through the surrounding environment, human and animal excretion, materials or natural resources and products. 

UFAG Laboratorien AG is one of the leading independent providers of microbiological testing and hygiene monitoring in Switzerland. 
UFAG Laboratorien can help you plan how to handle analytical problems in the context of prevention, monitoring and crisis concepts. Our experts contribute the necessary analytical skills and knowledge about technical processes and relevant food legislation. Our experienced sales representatives provide valuable on-site support.

Read all about what you should watch out for when it comes to the microbiological safety of your products in Dominique Weiss’ article “Listeria at work – what should be done?” in the 01/02-2016 issue of Lebensmittel Technologie (Food Technology) magazine. 

For enquiries concerning the article, please contact the author by calling our service desk. 

[Translate to english:] Listerien Mikrobiologie
To the summary

Share article

Share this article on your favorite social media channel.

Do you have any questions regarding the testing of your products?

We will be happy to advise you!