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  • 1.  Listeria monocytogenes

    Posted 01-31-2023 16:09
    Hi folks,

    Our local food safety standard here in the UK has been updated to require an environmental sampling plan in the brewery to target and control Listeria monocytogenes.

    Could anyone direct me to some resources regarding the prevalence of this pathogen in breweries, and what kind of environmental sampling plan would be suitable to monitor for it?

    Thanks for your help,

    ------------------------------
    Francesco Mayell
    Lead Brewer
    Brixton Brewery
    London
    francesco.mayell@brixtonbrewery.com
    ------------------------------


  • 2.  RE: Listeria monocytogenes

    Posted 02-01-2023 12:20
      |   view attached
    Environmental testing for Listeria monocytogenes seems like an odd requirement for a brewery.  I am ignorant about how food safety works in the UK, but in the US it is not uncommon for local inspectors to set unusual requirements.  If your local inspector is open to a discussion, you may want to take a look at this reference and discuss with your inspector.  Good luck!

    Cheers,
    Ashton

    ------------------------------
    Ashton Lewis
    Manager of Training and Technical Support
    BSG Craftbrewing
    MBAA District Great Plains, Technical Chair
    Springfield, Missouri
    (417) 830-2337
    ------------------------------

    Attachment(s)

    pdf
    1-s2.0-S0362028X22115504-main.pdf   239 KB 1 version
    Original Message


  • 3.  RE: Listeria monocytogenes

    Posted 02-02-2023 16:53
    The only area where you will probably find Listeria monocytogenes is in recirculating water systems. So you might want to discuss with your inspector the need for testing both open and closed systems such as cooling tower water tanks and other equipment that might be using such systems. 

    Cheers,

    Jeff.

    ------------------------------
    Jeff Gunn
    President & CEO
    IDD Process & Packaging, Inc.
    5450 Tech Circle
    Moorpark, CA 93021
    Tel: 805-529-9890
    Fax: 805-529-9282
    Cell: 805-444-3842
    Toll Free: 800-621-4144
    Email: idd2jeff@aol.com
    Skype: jeffgunn50
    Web: www.iddeas.com
    ------------------------------

    Original Message


  • 4.  RE: Listeria monocytogenes

    Posted 02-01-2023 12:20
    Not brewery specific, but would recommend looking through the US FDA testing manual that includes some environmental sampling: 
    https://www.fda.gov/food/laboratory-methods-food/bam-chapter-10-detection-listeria-monocytogenes-foods-and-environmental-samples-and-enumeration

    Download is at the bottom of the page.

    ------------------------------
    Kathryn Way
    Oskar Blues Brewery
    Brevard NC
    (828) 883-2337
    ------------------------------

    Original Message


  • 5.  RE: Listeria monocytogenes

    Posted 02-01-2023 12:22
    Hi Francesco,
     I'll start with on key thing about pathogen testing in breweries: Use a third party, and most importantly- off-site- testing lab versed in this type of testing. You do not want to be growing/enriching human pathogens in a production setting, even in a brewery laboratory. The handling requirements for pathogens (PPE, equipment, safety procedures, etc) for handling human pathogens is very different than the microbiology work typical of a brewery lab.

    Here are some links:
    Sampling Program:
    https://ucfoodsafety.ucdavis.edu/processing-distribution/building-food-safety-plan/environmental-monitoring
    See the link titled "Listeria monocytogenes: Guidance on Environmental Monitoring and Corrective Actions in At-risk Foods" for specific Listeria info.


    UK Testing:
    General info on how to do it, but, again, do not do it in house. source it out to a lab listed in the "Laboratories and reference facilities" link.
    https://www.gov.uk/government/publications/detection-and-enumeration-of-listeria-monocytogenes-and-other-listeria-species

    Some of the why not to do this in a brewery lab setting should be covered in the upcoming joint ASBC/MBAA webinar Lab on the Cheap: Microbiological Focus on Feb 16, 2023. https://www.mbaa.com/education/webinars/Pages/MicroFocus.aspx

     Let me know if you have any more questions; I have a lot of experience with human infectious disease sampling and testing.

    Cheers,
    Kevin


    ------------------------------
    Kevin McCabe, PhD
    Founder
    Double Strand Consulting
    kevin@doublestrandconsulting.com
    https://www.doublestrandconsulting.com/
    ASBC Alternative Beverage Subcommittee Chair
    ASBC Technical Committee
    MBAA Webinar Committee Vice-Chair
    ------------------------------

    Original Message


  • 6.  RE: Listeria monocytogenes

    Posted 02-01-2023 15:15
    In Canada, The Canadian Food Inspection Agency provides information on control measures. 

    https://inspection.canada.ca/preventive-controls/listeria-monocytogenes/eng/1518103693274/1528201904208
     
    In England, you could connect with the entity that issues the Standard. Your Government should have advice (Food Standards Agency?). Also Campden BRI is a well-known Training and Knowledge source, including Regulatory Updates.

    --
    Jonathan Morse, Dip. Brew.
    M: 647-401-2337



    Original Message


  • 7.  RE: Listeria monocytogenes

    Posted 02-02-2023 16:53
      |   view attached
    Seems like an odd requirement to me too.  Gram positive bacteria like Listeria can not tolerate even a small amount of hops and can't even survive in a NA beer.  E. coli and salmonella (gram negative bacteria) could potentially survive in NA beer, but unlikely to be able to survive in a normal strength beer.  Not sure what the point of monitoring for that specific bug would be.  See attached PDF

    ------------------------------
    Jason Weihbrecht
    GM of Brewery Operations
    Oskar Blues Brewery
    Brevard NC
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    Attachment(s)

    pdf
    Growth_Survival_Pathogens.pdf   238 KB 1 version
    Original Message


  • 8.  RE: Listeria monocytogenes

    Posted 02-02-2023 20:16
    As already stated here, Listeria specifically as a gram-positive bacterium does not survive in beer as long as the pH is properly adjusted, and sufficient hops is present. It would be incorrect to say that all gram-positive bacteria cannot survive since some can survive for up to 30 days in low alcohol beers and non-alcoholic beers.  Lower storage temperatures can increase this time.  

    Listeria is commonly found in meat and food processing plants but rarely in breweries. The main source of contamination here is touch, but in a brewery, I see this only as a potential problem when NA beers are produced.  And even there, sufficient hops will kill this particular bacterium quickly.

    I find here in the US that some food inspectors are not familiar with the unique properties of beer and its unique defense mechanisms against pathogens.  Again, this only applies to regular beers and low alcohol beers and non-alcoholic beers certainly require either pasteurization or preservatives to protect the consumer from potential harm.

    There are quite a few papers about Listeria and beer and a quick google search will produce abstracts that you can show your inspector and likely take this subject off his or her mind.

    Cheers, 




    ------------------------------
    Dirk Loeffler
    Loeffler Hygiene & Safety Solutions
    (404) 229-7583
    loeffler.dirk@loefflerhygiene.com
    ------------------------------

    Original Message


  • 9.  RE: Listeria monocytogenes

    Posted 02-05-2023 12:49
      |   view attached
    Be advised that Listeria is not been found in found in typical ales or lager. Looking for the presence of Listeria would be way down on most QA efforts in a 'typical brewery'. See attached. Also, Hill* noted, "To date no known human pathogens have been found to survive in beer" *(Hill, A.E. 2009. Microbiological stability of beer. In: Beer A quality Perspective. C.W. Bamforth (Ed.). Elsevier/Academic Press, Milton, ON.)

    If you are making non-alcohol or other beverages prehaps it is a reasonable request. In the UK you can contact A. Hill at Heriot-Watt for information. She wrote the Book Brewing Microbiology.

    Cheers,

    Alex

    ------------------------------
    Alex Speers B.Sc. (Agr.), Ph.D.,FIBD
    Kootenay Consulting
    ------------------------------

    Attachment(s)

    pdf
    2022 TQ Past Review.pdf   539 KB 1 version
    Original Message


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