Listeria Intervention and Control Workshop

Friday, March 18, 2022; Registration for this event will close March 9, 2022
8:00 a.m. – 5:00 p.m., Registration and Breakfast at 7:30 a.m.

Ag Commodities Building – Harrington Fairgrounds
18500 S. DuPont Hwy, Harrington, DE 19952

The Delaware Department of Agriculture will cover the cost of attending. Breakfast and Lunch will be provided.

Register at by 5:00pm, March 9, 2022. You may also register by e-mailing Anna Wicks at Class attendance is first come, first serve and limited to 40 participants. If you are registered and unable to make the event, please let Anna know as soon as possible.

The Delaware Department of Agriculture is hosting a one day Listeria Workshop lead by the International Fresh Produce Association.

The Listeria Intervention and Control Workshop is tailored for the fresh produce industry, including growers, packers, and others. This interactive, in-person workshop will be led by Dr. Jennifer McEntire, Chief Food Safety & Regulatory Officer at IFPA and Dr. Bob Whitaker, formally the Chief Science Officer with PMA. The Workshop itself will feature: general sessions on hygienic design, sanitation best practices and environmental monitoring with breakout sessions, panel discussions, produce-specific case studies and much more!

What is Listeria monocytogenes (Lm, or L. mono)?
Lm are bacteria that cause the foodborne illness Listeriosis.

Listeria can be found in the same environments where fresh fruits and vegetables are grown. It can be found in soil, water and decaying vegetation. It can also establish itself in cold, wet environments, which are common conditions in packing facilities.

Listeria could possibly be transferred from raw fruits and vegetables from the field and introduced into packing facilities. This transient Listeria could become established in the facility if proper sanitation practices are not carried out. These bacteria that find a home in niches in the facility are often referred to as resident.

This resident Listeria could multiply if conditions are favorable in the facility and then contaminate the produce by moving from facility contact surfaces onto fruits and vegetables.
This cross contamination can be prevented if proper cleaning and sanitation and environmental monitoring programs are established.