HOW IS AMERICA MINIMIZING LISTERIA RISK IN DELI PRODUCTS?

MINIMIZING LISTERIA RISK IN DELI PRODUCTS

Published in May 13, 2013 issue of Food Product Design.  

WASHINGTON—USDA's Food Safety and Inspection Service (FSIS) and FDA conducted a study to minimize the health burden of listeriosis associated with retail delis and developed recommendations for changes to current practices that may improve the safety of deli-made products.  

The study scientifically evaluates the risk of listeriosis associated with the consumption of meats, cheeses and other foods prepared in retail delis. In addition, it examines interventions that limit the survival, growth or transmission of Listeria monocytogenes.

The Centers for Disease Control and Prevention (CDC) estimates that infections with Listeriamonocytogenes cause about 1,600 illnesses, 1,500 hospitalizations and 260 deaths in the United States each year.

As the first of its kind, the U.S.-focused study on retail deli practices provides evidence based on observations of deli employees' work routines, concentrations of Listeria monocytogenes on incoming products and in the deli environment, simulations of the bacteria's transmission, and dose-response modeling. The study applies to small independent operations to deli departments in large supermarkets.

According to the study's findings, there are many steps that retail deli operators and suppliers should take to help reduce listeriosis. Some of these include:

·         Keep refrigerated foods stored at 41 degrees Fahrenheit or below

·         Reformulate all deli products that support Listeria monocytogenes growth to include a growth inhibitor

·         Perform proper cleaning and personal hygiene practices to avoid cross contamination

·         Continue efforts to prevent low levels of Listeria monocytogenes contamination during processing, even on products that do not support growth of the pathogen

FDA and USDA have already taken steps to enhance retail food safety, including a revision of FDA Food Code to target Listeria monocytogenes prevention, as well as educational materials to support foodservice operators.

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