Estimation of Listeria monocytogenes transfer coefficients and efficacy of bacterial removal through cleaning and sanitation

Hoelzer, Karin; Pouillot, Régis; Gallagher, Daniel L.; Silverman, Meryl B.; Kause, Janell; Dennis, Sherri

doi:10.1016/j.ijfoodmicro.2012.05.019

Cited by 80 publications

(83 citation statements)

References 65 publications

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“…Reducing Listeria contamination of sliced meats in delis will likely reduce Listeria illnesses and outbreaks (6). Good slicer cleaning practices can reduce this foodborne illness risk (7). CDC's Environmental Health Specialists Network (EHS-Net) studied how often retail deli slicers were fully cleaned (disassembled, cleaned, and sanitized) at the Food and Drug Administration (FDA) Food Code-specified minimum frequency of every 4 hours and examined deli and staff characteristics related to slicer cleaning frequency (8).…”

mentioning

confidence: 99%

Retail Deli Slicer Cleaning Frequency — Six Selected Sites, United States, 2012

Brown¹,

Hoover²,

Ripley³

et al. 2016

MMWR Morb. Mortal. Wkly. Rep.

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Abbreviations: CI = confidence interval; EHS-Net = Environmental Health Specialists Network; FDA = Food and Drug Administration; OR = odds ratio. * Disassembled, cleaned, and sanitized. † California, Minnesota, New York, New York City, Rhode Island, and Tennessee. § The reference level is the second category listed. Thus, the odds ratio is for the first category listed compared to the second category listed. ¶ Numbers vary because of missing data. ** P-values for the overall ORs: p = 0.001 and p<0.001 for the manager and worker models, respectively. † † Certification defined as having taken and passed a food safety test and been issued a certificate. § § Somewhat easy, neither easy nor difficult to clean, somewhat difficult, or difficult. ¶ ¶ P-values for the overall ORs: p = 0.803 and p = 0.856 for the manager and worker models, respectively. *** P-values for the overall ORs: p = 0.441 and p = 0.445 for the manager and worker models, respectively. chubs daily reported more frequent slicer cleaning than did delis with fewer slicers, serving fewer customers, or selling fewer chubs daily. These characteristics are likely indicators of deli size, and these data are consistent with other findings suggesting that both chain and larger establishments' food safety practices tend to be better than those of independent and smaller establishments (9,10). Compared with both independent and smaller delis, chain and larger delis might have more resources, more or better trained staff, or more standardized cleaning procedures.The association of required manager food safety training and certification with more frequent reported slicer-cleaning is consistent with other findings indicating that training and certification are important in retail food safety (9,10), and highlights the important role that management can play in food safety. The finding that delis with workers with more food safety knowledge and experience had more frequent reported slicer cleaning suggests that workers also play an important role in food safety.Simple logistic regression findings suggest other characteristics that might improve cleaning frequencies. Written slicercleaning policies and worker ratings of slicers as being easy to clean were both associated with more frequent reported cleaning, suggesting that workplace policies and slicer design can affect cleaning frequency. Finally, delis with a food safetycertified manager had better reported cleaning frequencies, again pointing to the importance of training and certification.Because slicer-cleaning frequency and disassembly guidance are presented separately from each other in the FDA Food Code, some deli managers might be unaware that cleaning should include disassembly, and might clean and sanitize slicers without disassembling them. It is also possible that some slicers included in this study, especially newer ones, do not need to be disassembled to be fully cleaned.The findings in this study are subject to at least three limitations. First, the interview data might be affected by social desirab...

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mentioning

confidence: 99%

Retail Deli Slicer Cleaning Frequency — Six Selected Sites, United States, 2012

Brown¹,

Hoover²,

Ripley³

et al. 2016

MMWR Morb. Mortal. Wkly. Rep.

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“…The level of pathogen transfer depended on the biofilm-forming ability of the inoculum and type of sanitation method to which the slicer was exposed. In some studies, (89,90) it was observed that transfer coefficients (the transfer rate of L. monocytogenes from food contact surfaces to the product) were often low; however, the pathogen can persist in the environment for long periods of time and such low-level contamination may be potentially spread subsequently to numerous delicatessen foods. Further, the predicted risk of listeriosis from the consumption of RTE products sliced or prepared in retail deli establishments increased by approximately 41% if wiping, washing, and sanitizing activities were not performed properly.…”

Section: Preventing Cross-contaminationmentioning

confidence: 99%

Listeria monocytogenesin retail establishments: Contamination routes and control strategies

Lakicević

Nastasijević

2016

Food Reviews International

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In the past two decades, serious outbreaks of foodborne disease were caused by Listeria monocytogenes, a pathogen frequently found in delicatessens at retail. Although the prevalence of listeriosis is not high, the severity of disease is significant, with high hospitalization and mortality rates. Potential sources of L. monocytogenes and food contamination routes in retail and food service operations include incoming raw materials, food products, food handlers, customers, vendors and environmental sources. Risk mitigation strategies for L. monocytogenes should be based on integrated control along the food chain continuum, from farm to retail establishment.

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“…Schaffner et al (2013) stated that the decimal logarithm of the transfer rate followed a Normal distribution. This logarithm transformation and Normal distribution were also applied by Hoelzer et al (2012). Considering this information, the transfer rate was expressed as follows (Eq.…”

Section: R Bcmentioning

confidence: 99%