Tag Archives: sanitation

Ana Allende
Food Genomics

Listeria Contamination Patterns in Produce Processors

By Food Safety Tech Staff
No Comments
Ana Allende

A study published in Frontiers in Sustainable Food Systems (May 2023) looked at Listeria monocytogenes (Lm) contamination patterns in three produce processing facilities—one with a cut iceberg lettuce line, one with a cut fruit line and one with a salad bowl line. Lead author Ana Allende, Ph.D., and her team from the CEBAS-CSIC research institute in Spain also tested biocides against resident Lm populations to gauge efficacy and potential loss of sensitivity.

The two-year project was designed to yield practical data about produce facilities’ environmental monitoring plans as well as the efficacy of sanitation programs.

Their first objective was to understand how different factors such as zoning, sanitary design and connectivity affected the probability of contamination in different fresh produce processing facilities. In the case of salad bowls, the ingredients included not only leafy greens and other vegetables but also proteins from meat, fish and cheese, or pastas from different sources.

The researchers divided the processing areas into three zones based on their proximity to contact with the produce. Zone 1 involved areas with direct contact, such as knives and conveyor belts. Zone 2 included surfaces that did not contact food but were in close proximity. Zone 3 included more remote noncontact surfaces, such as drains, floors and ceilings, that could potentially lead to contaminating zones 1 and 2.

The researchers conducted systematic sampling of the facilities at the end of the day before cleaning and sanitizing. They also resampled the three processing lines after the cleaning and disinfection activities. In addition to the more than 600 total samples from the three zones, the researchers collected 45 samples from raw ingredients and end products.

Findings

Regardless of the facility, the highest number of positive Lm samples came from Zone 3. Whole genome sequencing revealed that the same two serotypes of Lm were found on the three processing lines after the two samplings, before and after cleaning.

“This makes us understand that these serotypes are inherent and are moving from zone 3 to zone 1,” said Allende.

When evaluating the efficacy of biocides against resident Lm isolates, “we found, indeed, all of the isolates obtained from the environment after cleaning were sensitive to the biocides,” she said.

While the research aimed to provide relevant results for the three cooperating produce processors, it also has broader implications for the produce industry about how they should conduct environmental monitoring including sampling after processing just before cleaning, Allende said. In addition, it should help processors better understand the main contamination points in zone 1 and how they relate to identical or similar Lm sequence types in zones 2 and 3.

“One of the hypotheses we had was the raw material was introducing much of the Listeria,” she said. “This was before we did sampling and the whole genome sequencing to understand the isolates and that they were not all coming from the raw material. Some of the contamination was probably coming from zone 3 in the different processing facilities.”

Image: Ana Allende, Ph.D.

Frank Meek, Orkin
Ask The Expert

Ask the Expert: Keeping Flies Out of Your Facility

No Comments
Frank Meek, Orkin

Food companies have to manage a variety of pests seeking harborage, food, water and other resources in their facilities. Among these pests, flies can be some of the most difficult to manage. Frank Meek, technical services manager for Orkin and board-certified entomologist with 36 years’ experience in the food industry, shares strategies to you can take to mitigate the risk of flies in your food facility.

Why are flies such a problem for food companies? 

Meek: Flies are prolific breeders, carriers of multiple potential pathogens, vectors of contamination and a costly pest for food manufacturing and processing facilities if not handled appropriately. One female fly can create hundreds of eggs in five or six days and potentially introduce many microorganisms and pathogens. 

Which types of flies pose the greatest risk to food establishments?

Meek: The types of flies most likely to impact food-handling establishments are:

  • “Filth” flies, which can transmit bacteria and other pathogens to surfaces
    • Attracted to odors first, then food waste, organic build up, sewage and feces
    • g., house flies and blow flies
  • “Nuisance” flies, which typically do not transmit pathogens, but can still cause harm
    • Attracted to overripe or decaying fruits, vegetables or other organic materials
    • g., fruit flies, drain flies and phorid flies

How can you keep flies from entering your facility?

Meek: Flies don’t need a lot of space to get in and out of buildings. They typically enter buildings through frequently opened doors and improperly sealed openings such as drains/pipes, ventilation systems and windows. Because of this, exclusion—using preventive methods to help eliminate pest entry points—will help to keep flies out.

  • Seal any unplanned cracks, holes and crevices as soon as you notice them to avoid pests accessing your building.
  • Seal all doors and windows with weather stripping.
  • Limit direct lighting around the entrances of your facility.
  • If you must have lighting near the entrances, use sodium-vapor light bulbs, as these are less appealing to insects than fluorescent bulbs (which draw pests in, especially at night) or indirect lighting.

The best way to deter flies is to seek a pest control provider that offers an Integrated Pest Management (IPM) program. A successful IPM program is proactive, environmentally conscious and addresses the reasons pests are attracted to your facility. IPM is a team effort between you and your pest control provider. Once implemented, your IPM program should be reviewed at least annually with your pest management professional to ensure continued improvement.

How can facilities improve sanitation methods to prevent infestations?

Meek:  Ensure you have a rigorous sanitation routine that addresses high and low pest-pressure areas within your facility. If you already have a schedule, work with your pest control provider to review it so it includes the following:

  • Keep dumpsters and trash cans as far away from the facility as possible.
  • Work with your waste management company to routinely clean or rotate your dumpster.
  • Install odor control devices where needed to eliminate foul smells that might attract flies.
  • Remove trash, debris and food from areas like employee lockers or breakrooms multiple times throughout the day.
  • Keep tight lids on interior trash receptacles, change the liners daily and regularly clean out the bottom of the bins.
  • Sanitation teams should also regularly clean machinery that handles food, as joints and crevices can build up organic matter and attract pests.

If you have a fly infestation, how do you get control of that and reduce future issues?

Meek: There are several steps you can take to control and prevent infestations. They include:

  • Sanitation Routine: should be rigorous to help eliminate fly eggs, habitats and attractants
    • Work with your pest control provider to review your current cleaning program and make any needed changes to frequencies.
    • At times, non-residual and / or residual pesticide application may be needed to help reduce populations
  • Traps and Fly Lights: monitor the efficiency of your overall fly control program, but they are not a complete control option
    • Mechanical traps can be used in many areas of your facility. Your pest control provider can work with you to determine the best locations and type of device needed.
    • Installing fly lights will allow you to monitor fly activity.
  • Employee Training: can help catch pest issues before they become a bigger problem
    • Work with your pest control provider to train your staff on how to spot and report signs of pest activity.
    • Most pest control providers offer complimentary staff training that clarifies the role your employees play in preventing pest infestations.

Want to learn more about how flies can affect food-handling businesses and what you can do to protect your products and employees? Download Orkin’s No Fly Zone Fly Prevention for Food Processors ebook.

 

Charles Giambrone

Detection, Remediation and Control of Biofilms

By Food Safety Tech Staff
No Comments
Charles Giambrone

Biofilms, those slimy films of bacteria that cling to surfaces, can wreak havoc on your equipment and harbor dangerous pathogens that contaminate your products. And they are not easy to detect or remove. Charles Giambrone, Food Safety Manager, Rochester Midland, shared strategies for the detection, remediation, and control of biofilms at the Food Safety Tech Hazards Conference in April.

“Biofilms are how microbes look to survive in nature and within your food plant,” said Giambrone, “and they can form quickly—within 13 hours.”

Biofilms form on any equipment with a large surface area and, in addition to contaminating food, they can damage equipment. “Once you get biofilms on the conveyor belts, you have slippage,” said Giambrone. “Just as biofilm plague will rot your teeth, biofilms form acid that corrode equipment. Eliminating biofilms can increase performance and prolong the lifespan of equipment.”

Detection of Biofilms

If you are seeing any of the following, it is a sign that you have a biofilm(s) in your facility:

  • Sporadic out of spec environmental test results
  • Rainbow appearance on stainless steel
  • Decreased shelf life of product
  • Increased bacterial count in finished product
  • Spike in bacterial counts that disappear and reappear

“When you get these spikes, where the bacterial count goes down and then whips up, that is a biofilm,” said Giambrone.

Where Biofilms Like to Lurk

The most common areas for biofilm formation include dead legs, slow-moving water lines, conveyors, floors, drains, pipeline or filler gaskets, and pump valves and gasket junctions. “You must do periodic tear downs to clean gasket junctions because the CIP (clean in place system) cannot reach these areas,” he said.

Control and Remediation

Removal of biofilms requires mechanical action as well as the application of strong chemicals applied for a lengthy contact time. “You need to detach the biofilm from its surface with mechanical action,” said Giambrone. “The irreversible adhesion of biofilm prevents a CIP system’s shear flow rate forces from properly stripping biofilm from a surface.”

High water temperatures (based on the specific cleaner you are using) are necessary for removal, but Giambrone cautioned against use of the FDA-approved temperature of 180 degrees F. “You want hot water—about 130 degrees F—not scalding (180 degrees F), because scalding water fixes the protein to the surface making it harder to clean, and it’s also a safety hazard,” he said, noting that contact time is also important. “Increased contact time of cleansers/sanitizers will yield better results.”

The goal of your biofilm removal process is to detach biofilms from the surface, break down the community into small components via detergents, surfactants, and mechanical action, and then completely destroy the detached subsections via true oxidative sanitizers: PAA, chlorine or ozone.

Additional risk factors for biofilm formation include:

  • Extended run operations
  • Dry cleaning only during the week
  • Equipment cleaned daily but not with a stringent regimen to remove biofilms
  • Walls and drains not cleaned every 24 hours

The agents Giambrone recommended for biofilm remediation include: Chlorinated alkaline cleaners, acidic cleaners, EDTA (chelating agents), which remove minerals from biofilm matrix—“These are very effective in removing the biofilm from the surface,” he said—and enzymatic cleansers.

 

 

Abby Snyder

Superheated “Dry” Steam: A Potential Sanitizer for Produce

By Food Safety Tech Staff
No Comments
Abby Snyder

Superheated Steam (SHS) may offer dry facilities a new, effective option to destroy pathogens on produce harvesting, processing, and packing tools. SHS differs from the visible, wet steam vapor emitted by a tea kettle in that it is invisible and acts like a hot gas at super-high temperatures. Applied to surfaces, SHS has been shown to kill pathogens without leaving moisture or condensation. However, little is known about its performance on a pilot scale.

A new research project from Abby Snyder, Ph.D., of Cornell University hopes to fill this void. As part of her research, titled “Practical application of superheated steam to harvesting, processing, and produce packing tools and equipment,” Dr. Snyder is evaluating how well SHS works and how current tools need to be improved to better support the produce industry.

She also plans to address other considerations, including cost, range of applications, wear and tear on equipment, changes to ambient relative humidity and worker safety.

“It’s a really tough problem to solve,” Dr. Snyder said. “We wanted to bring some practical assessments to our academic research to better understand whether these tools would be useful to the industry.”

Joining her as co-principal investigator is V.M. Balasubramaniam, Ph.D., with Ohio State University, who brings expertise in food and agricultural engineering. “He’s an important collaborator because the project is at the intersection of produce safety and process engineering,” said Dr. Snyder, whose background is microbial food safety. “This is an interdisciplinary approach to developing novel sanitation technology.”

The researchers are using portable pilot-scale roll-along and backpack units fabricated by a collaborating manufacturer. As part of the project, they reviewed Occupational Safety and Health Administration guidelines and developed worker safety and operator compliance training.

Initial trials looked at thermal distribution across stainless steel coupons—or discs—at ambient temperatures using three different coupon thicknesses and three different nozzle distances. Temperatures at the contact point ranged from 170 to 320 degrees C (338 to 608 degrees F), depending on nozzle distance. The researchers plan to conduct similar tests with concrete coupons as well as ones made of materials used in picking bags.

Although SHS doesn’t use large amounts of water, it is unknown whether prolonged use of the technology could change ambient relative humidity in enclosed spaces, depending on size and ventilation. As part of the project, Dr. Snyder said they will look at whether those relative humidity changes could potentially lead to condensation with extended SHS use. They also plan to characterize how rapidly temperature dissipates across surfaces.

One of the project’s objectives is to better understand how much the industry would be willing to pay for SHS technology. To that end, Dr. Snyder is conducting an online survey that proposes different scenarios.

Because SHS doesn’t use large amounts of water, the technology could offer the produce industry potential water savings in addition to more sanitation options.

 

Wiping down table
Food Safety Culture Club

Norovirus Season Is Here: Foodservice Actions To Help Prevent Outbreaks

No Comments
Wiping down table

Cases of norovirus are reaching new highs, necessitating a review of preventive measures for retail food establishments. After experiencing a lull during the first two years of the pandemic, norovirus cases came surging back in the first quarter of 2022, with outbreaks peaking at over 100 per week in late February, according to data from the Centers for Disease Control and Prevention.[1] Last week, the CDC updated its NoroSTAT page showing a similar increase happening over the past four weeks.

“It’s not a coincidence that U.S. norovirus cases dropped to historic lows in 2020 and 2021, then came surging back as Americans began dropping their pandemic precautions this past spring,” said Chip Manuel, Ph.D., Food Safety Science Advisor, GOJO Industries. “People are fatigued by social distancing, isolation and masking, but it is important to remember that everyday practices like hand and surface hygiene help to control norovirus and many other infectious diseases.”

Food establishments can protect their customers from outbreaks by taking the following steps:

  • Keep sick employees home. 70% of norovirus outbreaks are caused by infected foodservice workers,[2]so preventing employees from coming to work sick with norovirus is an important step in preventing outbreaks in foodservice establishments.[3] Adopting sick leave policies and employee wellness screens will reduce the risk of a facility causing a foodborne illness outbreak. Employees that come to work sick can spread the virus to foods, surfaces, customers, and other employees.
  • Practice frequent proper hand hygiene and minimize bare-hand contact with food. Inadequate hand hygiene and bare-hand contact with foods are the most frequently encountered contributing factors to norovirus outbreaks.[4]Ensure bare-hand contact with foods is minimized by emphasizing proper glove use. More frequent handwashing, providing handwash stations, and providing alcohol-based hand sanitizers when soap and water are not available, are all best practices related to hand hygiene.
  • Disinfect high-touch surfaces regularly. Establishments should continue to disinfect high-touch surfaces since they have a direct carryover to controlling foodborne illnesses, especially norovirus. Examples include frequent disinfection of restroom door handles, handwash sink faucet handles, and restroom stall latches.
  • Clean before you sanitize. Proper surface sanitizing requires the surface to be cleaned first to remove all food debris, fats, oils, and other soils. The U.S. Food Code requires that all food-contact surfaces must be cleaned before the sanitizing step.[5]This ensures that the sanitizer solution will remain effective, as these soils can interfere with the sanitizer’s effectiveness.
  • Ditch the “rag and bucket” practice. Using a red bucket of sanitizing solution and a reusable cloth is a common way to sanitize tables in a restaurant. But research shows that reusable cloths can easily become breeding grounds for foodborne disease-causing bacteria.[6]They can then spread pathogens to other surfaces throughout the establishment. Sanitizer solution must be monitored throughout the day so it maintains a required concentration level and be changed out when the solution appears dirty, plus the cloths must be stored in the solution, laundered daily, and not used for multiple tasks. Switching to applying a food-contact sanitizer by spray bottle or a disposable wipe can reduce some of the risks associated with reusable cloths.
  • Use effective surface products with low toxicity that work quickly. Using ready-to-use products with short contact times (e.g., a minute or less for organisms of interest) can increase compliance with enhanced disinfection protocols, which help reduce the risk of an outbreak within a facility. These products also save your staff valuable time. The EPA categorizes products from I (highly toxic) to IV (very low toxicity.) If possible, select products rated as category IV to limit your staff and guests’ exposure to harsh fumes. When using higher toxicity products follow all “Cautions” noted on the product labeling, as these products may require handwashing after use and/or personal protective equipment, such as gloves, gowns, and eye protection during use.

“In 2022, the U.S. saw the largest number of norovirus outbreaks in more than 10 years, even though the 2021-2022 norovirus season peaked late (late February vs. early January),” said Hal King, Ph.D., Managing Partner, Active Food Safety and Founder/CEO, Public Health Innovations. “In 2023, we can expect even more norovirus infections will be circulating in our communities, and many of these infected persons will likely be workers and customers entering restaurants. The best means to reduce the risk of transmission of norovirus in restaurants is to continue to screen employees for wellness (with a focus on all foodborne disease signs and symptoms), continue disinfection of high-touch surfaces in the restaurant (especially the restroom areas), and ensure proper hand hygiene and glove use before, during, and after food preparation.”

 

References:

[1] Centers for Disease Control and Prevention, “Reporting and Surveillance for Norovirus: NoroSTAT.” https://www.cdc.gov/norovirus/reporting/norostat/index.html Accessed Dec. 12, 2022.

[2] Centers for Disease Control and Prevention, “Preventing Norovirus Outbreaks.” https://www.cdc.gov/vitalsigns/norovirus/index.html Accessed Nov. 22, 2022.

[3] Duret, S., et al. Quantitative risk assessment of norovirus transmission in food establishments: evaluating the impact of intervention strategies and food employee behavior on the risk associated with norovirus in foods. Risk Analysis, 37(11), 2080-2106, 2017.

[4] Brown, L. G., et al. Outbreak characteristics associated with identification of contributing factors to foodborne illness outbreaks. Epidemiology and infection, 145(11), 2254–2262, 2017. https://doi.org/10.1017/S0950268817001406

[5] U.S. Food & Drug Administration, “Food Code 2017.” https://www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/ucm595139.htm Accessed Nov. 22, 2022.

[6] Scott, E. and Bloomfield, S. 1990. Investigations of the effectiveness of detergent washing, drying and chemical disinfection on contamination of cleaning cloths. J. Appl. Bacteriol. 68: 279-283.

 

Jeff Chilton

What Food Manufacturers Can Learn from the Baby Formula Recall

By Jeff Chilton
1 Comment
Jeff Chilton

Months after the most high-profile product recalls in U.S. history, grocery stores are replenishing their supplies of baby formula. While the news remains fresh in everyone’s memory, food manufacturers have an opportunity to reflect on the mistakes that brought about this tragic event.

Abbott Nutrition, which produces about one-fourth of the nation’s infant formula, will be associated with this year’s baby formula shortage for years because it failed on so many levels to keep products safe at its plant in Sturgis, Michigan.

Many of the factors behind this crisis could have been easily avoided or at least quickly corrected. Instead, it took a whistleblower to alert the FDA, citing falsified records, releasing of untested products, sanitation problems, information hidden from auditors, failure to take corrective actions, and traceability issues.

In addition to near irreparable damage to its brand, Abbott Nutrition and members of its executive team are facing regulatory actions, criminal prosecution, and lawsuits.

The formula recall offers an opportunity for food manufacturers to learn from Abbott’s mistakes and to prepare for intensified scrutiny from federal regulators. Let’s dive into some of the most important lessons learned from the Abbott baby formula recall.

Empower Employees
Your frontline employees are your best defense for maintaining food and workplace safety. Make sure they know they won’t face retaliation for reporting incidents. In Abbott’s case, the whistleblower talked about retaliation against employees for reporting food safety concerns. And some employees were afraid they might lose their jobs if they raised concerns.

Take Corrective Actions
A failure to take effective corrective action was a big issue across the board for Abbott and something that all companies find difficult to do. Unfortunately, in the food industry, it’s much more common to put a band-aid on a symptom than conduct a root cause analysis to identify a problem. Fix the root problem as soon as you discover it so you’re not fighting the same fire day after day.

Ensure Record-Keeping Integrity
This seems obvious, but many food manufacturers still don’t have a formalized process to maintain proper record-keeping practices. This process should be documented and shared when necessary with auditors, and there should always be a zero-tolerance policy to prevent falsified records.

Provide Audit Transparency
During the Abbott investigation and audits, there was a lack of transparency and a willingness to withhold information. This can be a fine line to walk. When your workers’ and customers’ health and safety are on the line, it’s critical to be as forthcoming as possible. When preparing for audits, there is the temptation to answer questions only when asked and to avoid volunteering additional information. However, this mentality can mask problems that will eventually come to light.

Establish Proper Sanitation Practices
Many food manufacturers fail to maintain, validate, and consistently implement proper sanitation procedures. Sanitation jobs can be challenging. They involve cold and wet processing environments and are usually worked during third shifts. Most companies struggle with an excessively high employee turnover in these positions. And with few workers on hand, they strive to prepare for the next shift in just a few hours. Maintaining sanitation procedures is a big challenge for many companies, but critical to delivering safe food products.

Validate Environmental Monitoring
Food manufacturers should have environmental monitoring programs in place where they test equipment and the processing environment for various pathogens. From food contact surfaces to areas inside the processing room—including floors, walls, and drains—to outside processing areas like break rooms and common hallways, it is imperative to identify the correct sites to sample, ensure adequate sampling frequency, and act when necessary based on the results.

Establish Traceability

Food manufacturers need to be able to trace all raw materials, packaging materials, processing aids, and anything else that goes into their finished product, as well as their shipping processes and destinations. Most companies have a good idea of where products are shipped, but they’re not as adept at tracing the raw materials and processing aids that come into their manufacturing facilities. That was one of the issues cited with Abbott Nutrition, and it’s a problem in the food industry.

Ensure Redundancy and Sustainability in the Supply Chain

Our country relies too much on just a few manufacturers to supply critical food supplies in too many areas. In the case of Abbott Nutrition, one major factory shutdown sent shockwaves through the industry and panicked consumers. Food manufacturers must have backup plans and processes in place in case of recalls, fires, tornados, floods, sabotage, or any other issue that might bring their operations to a halt.

These are some of the most prominent lessons we can all learn from Abbott’s missteps around their baby formula recall. The food industry must do as much as possible to ensure a safe and sustainable food supply. This means evaluating food safety and quality assurance systems to identify potential risks and reassessing programs to create a stronger food safety quality assurance system.

It’s also critical to develop a robust food safety culture across the entire company from the top down. Every manufacturer needs to be proactive in maintaining food safety. No company should rely on inspectors or auditors to discover their issues. They must anticipate questions and problems that can occur during audits through robust internal review processes. This not only allows them to pass their audits but also gives them the ability to proactively identify and address issues before they become major violations or national recalls that make headlines.

Listeria

Listeria Outbreak Response: Actions To Take Now

By Food Safety Tech Staff
No Comments
Listeria

The CDC is currently investigating two Listeria monocytogenes outbreaks. An outbreak linked to deli meats and cheeses has led to 16 illnesses, 13 hospitalizations and one death. A multistate outbreak related to Brie and Camembert soft cheese products announced in September had led to six illnesses and five hospitalizations to date and a widespread product recall.

The CDC notes that it is difficult for investigators to identify a single food as the source of outbreaks linked to deli meats and cheeses, because Listeria spreads easily between food and the deli environment and can persist for a long time in deli display cases and on equipment.

We spoke with Chip Manuel, Ph.D., Food Safety Science Advisor at GOJO about steps retail food establishments should be taking now to reduce the risk of Listeria contamination in their facilities.

With the multi-state Listeria outbreak happening in delis, what should retail delis and deli departments be doing to reduce the potential spread of Listeria until a specific food is identified?

Manuel: Since Listeria is a hardy bacteria that thrives in many food products and conditions, it’s vital that food retailers and operators not only understand the conditions in which Listeria can persist but also ensure that conditions are kept which help to minimize its growth. These best practices include ensuring that proper hot/cold temperatures for holding food are maintained; cleaning and sanitizing refrigerators, display cases and frequently used kitchen equipment (especially deli slicers!); and maintaining the sanitary conditions of your establishment.

Listeria can be found in various nooks and crannies throughout a facility, including those hard-to-reach equipment parts, such as blades, cart wheels, and even grease catches and drains. Lack of frequent sanitation of these locations can increase the risk of Listeria cross-contaminating food contact surfaces in these settings. Therefore, it is vital to:

  • Evaluate the conditions of your facility, equipment and tools. Are there issues with standing water or cracked tiles? These are notorious for harboring Listeria biofilms and need to be replaced and repaired. Similarly, are your cleaning tools in good condition without cracks? If not, consider replacing these. Research has shown that cleaning tools in poor condition, especially squeegees, can become a source of contamination.
  • Ensure your sanitation program is up to speed. First, ensure you are choosing products that are effective against Listeria. Make sure you give your employees the time needed to clean and sanitize equipment effectively, especially larger pieces of equipment such as deli slicers. Make sure they have the tools and knowledge required to clean and sanitize these pieces of equipment, including specifically in nooks and crannies where Listeria can hide.
  • Ensure that deli slicers are maintained properly. Repair and/or replace any components of slicers that are in disrepair, as these can become harborage sites for Listeria. Ensure deli slicers are completely broken down for cleaning and sanitization as required by the local regulatory authority (usually every four hours for deli slicers operating at room temperature).
  • Minimize the use of high-pressure hoses within a deli environment. Research has shown these tools can spread Listeria throughout a facility (for example, if sprayed directly into a contaminated drain).
  • Check that display, storage and refrigerator or cooler cases are set to an internal temperature of 41˚F or lower while ensuring adequate airflow.
  • Ensure raw and ready-to-eat products are stored in separate areas. RTE products can become contaminated if stored under raw products (due to dripping, etc.)

Looking at the soft cheese outbreak, what can retail food environments do to reduce the risk of distributing contaminated product to consumers and identify and respond to potential Listeria contamination in these higher-risk cheese products?

Having a supplier verification program and managing incoming ingredients with approved suppliers and approved sources is critical—particularly for soft cheeses which are at higher risk for contamination. Purchase solely from approved sources with food safety programs in place. Ensure that food safety is always part of your supplier specifications and requirements, and work with your suppliers to understand their pathogen prevention and environmental programs. If possible, visit their facilities to get a sense for how well their food safety program is operating.

Additional resources:

Hand washing

Norovirus: Handwashing and Exclusion of Ill Employees Most Effective Mitigation Measures

By Food Safety Tech Staff
No Comments
Hand washing

FDA has completed a research study entitled, “Evaluation of the Impact of Compliance with Mitigation Strategies and Frequency of Restaurants Surface Cleaning and Sanitizing on Control of Norovirus Transmission from Ill Food Employees Using and Existing Quantitative Risk Assessment Model,” which focused on identifying strategies to reduce the risk of norovirus (NoV) from consumption of foods prepared in food establishments.

The study, which was published in the Journal of Food Protection, evaluated more than 60 scenarios examining the impact of implementation of and compliance with recommendations contained in the FDA Food Code.

The objectives of the risk assessment were to:

  • Evaluate the dynamics of norovirus transmission from ill or infected food employees to ready-to-eat food and consumers.
  • Evaluate the impact of prevention strategies and their level of compliance on the prevalence of contaminated food servings and the number resulting infected consumers.
  • Provide a basis for evaluation of potential changes regarding Employee Health for the 2017 FDA Food Code.

The study found that:

  • Compliance with Food Code exclusion of ill food employees and hand hygiene rules had the most impact on consumer illnesses.
  • Washing hands before donning and changing gloves efficiently reduces NoV transfer.
  • Restriction of food employees needs additional provisions to be effective.
  • Eliminating hand-contact from restroom surfaces and prioritizing cleaning and sanitizing of restroom surfaces in restaurants helps to control the transmission of norovirus to food and consumers.
  • Surface cleaning and sanitizing has the least impact on consumer illnesses.

 

Food prep gloves

Mitigating Listeria Monocytogenes Risks in the Retail Food Environment

No Comments
Food prep gloves

Listeria monocytogenes is a ubiquitous pathogen with a high mortality rate that can become persistent in the retail food environment, says Janet Buffer, MPH, of the Center for Foodborne Illness Research and Prevention, Ohio State University. During her presentation “Listeria monocytogenes and sanitation in the retail environment,” at the “Food Safety Hazards Series” virtual event, she discussed areas in retail food service environments most likely to harbor the pathogen as well as the best-proven methods to reduce the prevalence of listeria in your facility.

View the full “Food Safety Tech Hazards Series: Listeria” virtual conference on demand.

Areas that are more likely to harbor listeria monocytogenes in the retail food environment include:

  • Cracks and crevices in the floor
  • The floor/wall juncture, especially under sinks
  • On touchpoints of cooler handles and deli slicers
  • In front of deep fryers
  • In front of deli slicers and on slicer blades
  • Drains
  • Sink interiors
  • Areas where raw chicken is stored or transported

“Listeria monocytogenes is hardy. It tolerates salt, grows in cold environments and is moderately resistant to acids,” said Buffer. “It is also ubiquitous. We find it in soil, water, silage, manure and sewage. We bring it in on our shoes. We can carry it on our clothes, and it can become a persistent pathogen in our retail spaces.”

A recent study by Briana C. Britton, et al, published in Food Control Journal, identified the most effective sanitation and customer service strategies correlated with lower listeria prevalence in retail delicatessens. These include:

  • When the deli is cleaned two-to-three hours/day
  • Changing gloves after touching nonfood surfaces
  • Keeping sanitation records
  • Using foam to clean and sanitize

“All chemicals work and all work very well,” said Buffer. “But, they must be used at the correct concentrations and they will require some elbow grease.”

FDA

FDA Releases Report on Salmonella Outbreak in Packaged Leafy Greens

By Food Safety Tech Staff
No Comments
FDA

FDA has released a report on the multiagency investigation of a Salmonella Typhimurium outbreak associated with packaged salad greens grown in a controlled environment agriculture (CEA) operation. The outbreak, which occurred between June and August 2021, resulted in 31 reported illnesses and four hospitalizations. It is also believed to be the first of its kind associated with leafy greens grown in a CEA facility.

No “conclusive” root cause was found, but the FDA did pinpoint the outbreak strain of Salmonella to a stormwater retention basin located next to the CEA farm. The investigation did not, however, find that this was the definitive source of contamination of the leafy greens. The agency also identified certain conditions, factors and practices that could lead to contamination, including the pond water used, growth media storage methods, water management practices and overall sanitation practices.

In the report, the FDA listed eight requirements and recommendations that apply to hydroponic facilities using CEA, including implementing effective sanitation procedures and sampling plans, conducting pre- and post-harvest sampling and testing of food, water and the physical environment, implementing procedures that are effective in rapidly cooling and cold-holding harvested leafy greens after harvest, and ensuring all growing pond water is safe and of sanitary quality.

The eight-page Investigation Report: Factors Potentially Contributing to the Contamination of Packaged Leafy Greens Implicated in the Outbreak of Salmonella Typhimurium During the Summer of 2021 is available on FDA’s website.