Food Safety Magazine - June/July 2013

More documents

Recommendations

Info

SANITATION remained unchanged at 0.3 per 100,000 people since 2000 despite the improvements made by the RTE meat and poultry industry to do more testing, redesign equipment and reformulate products. One initiative will be to give more attention to the retail sector, since risk assessments show that the risk of contracting listeriosis is greater from retailed than from processorpackaged products. Both retailers and consumers have a responsibility to treat RTE food products as they are intended for use, but to allow some safety margins for consumer temperature abuse and a longer storage time. The new Food Safety Modernization Act rule requires companies to include preventive controls for specific hazards. 27 These types of controls can be process controls (like Critical Control Points) or sanitation controls (e.g., sanitation of FCS). However, these controls need to be validated first using existing or new scientific studies. Once the controls are implemented, they will need to be monitored, with documentation of who will be responsible, how the process will be monitored and recorded, what happens if there is a problem and how monitoring will be verified. The same is conducted for corrective action—determining not only the steps that need to be taken when a parameter goes out of control, but also who is to be notified, who is responsible for correction, where and how it is recorded, etc. A recall plan must also be put in place, specifying responsible person(s) and steps of the plan from triggering event to food collection and disposal, including monitoring and verification. One of the ongoing concerns is the competence of third-party auditors to detect and report problems and of manufacturers to take action on “Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum.” these. In the long term, a multiagency, multidisciplinary approach is required to understand the burden of disease associated with this pathogen and how to better coordinate the resources to respond to contamination and illness events. 26 L. monocytogenes is a very challenging opponent to beat when zero tolerance is the goal, and there must be continual vigilance by the industry in recruiting the best prevention and control strategies for both processing and retail food operations. Continual research for novel technologies applied throughout the food chain from raw ingredients to longterm storage of the finished product will eventually contribute to a substantial decrease in the rate of listeriosis. Ewen C. D. Todd, Ph.D., is president of Ewen Todd Consulting and adjunct professor in the departments of food science and human nutrition and large animal clinical sciences at Michigan State University (MSU). He was the former director of the Food Safety Policy Center and the National Food Safety and Toxicology Center at MSU. At both of these centers, he coordinated research in microbiology, toxicology, epidemiology, risk assessment, social science and policy in the area of food safety, distance education programs and outreach in the community. He is active in the International Association for Food Protection and other organizations, and speaks and organizes symposia at national and international meetings. He is an editor-in-chief of the Elsevier Encyclopedia on Food Safety and associate editor for the Journal of Food Science and is a frequent reviewer of manuscripts submitted to several scientific journals. He has been, and is currently, an expert witness both for the plaintiff and defendant in foodborne illness cases. He is a graduate of Glasgow University with a B.Sc. in bacteriology and a Ph.D. in bacterial systematics. • References 1. Scallan, E., R.M. Hoekstra, F.J. Angulo, R.V. Tauxe, M.A. Widdowson, S.L. Roy, J.L. Jones and P.M. Griffin. 2011. Foodborne illness acquired in the United States—Major pathogens. Emerg Infect Dis 17:7–15. 2. Todd, E.C.D. and S. Notermans. 2011. Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes. Food Control 22:1484–1490. 3. Sauders, B.D. and M. Wiedmann, M. 2007. Ecology of Listeria species and L. monocytogenes in the natural environment. In Listeria, listeriosis, and food safety, eds. E.T. Ryser and E.H. Marth, 21–53. New York: Marcel Dekker. 4. Lado, B.H. and A.E. Yousef. 2007. Characteristics of Listeria monocytogenes important to food processors. In Listeria, listeriosis, and food safety, eds. E.T. Ryser and E.H. Marth, 157–213. New York: Marcel Dekker. 5. Møretrø, T. and S. Langsrud. 2004. Listeria monocytogenes: Biofilm formation and persistence in food-processing environments. Biofilms 1:107–121. 6. Kathariou, S. 2002. Listeria monocytogenes virulence and pathogenicity, a food safety perspective. J Food Prot 65:1811–1829. 7. Pouillot, R., K. Hoelzer, K.A. Jackson, O.L. Henao and B.J. Silk. 2012. Relative risk of listeriosis in Foodborne Diseases Active Surveillance Network (FoodNet) sites according to age, pregnancy, and ethnicity. Clin Infect Dis 54:S405–S410. 8. Knabel, S.J., A. Reimer, B. Verghese, M. Lok, J. Ziegler, J. Farber, F. Pagotto, M. Graham, C. A. Nadon, the Canadian Public Health Laboratory Network (CPHLN) and M.W. Gilmour. 2012. Sequence typing confirms that a predominant Listeria monocytogenes clone caused human listeriosis cases and outbreaks in Canada from 1988 to 2010. J Clin Microbiol 50:1748–1751. 9. www.fsis.usda.gov/OPPDE/rdad/FRPubs/ 97-013F/ListeriaReport.pdf. 10. Endrikat, S., D.R. Gallagher, R. Pouillot, H. Quesenberry, D. Labarre, C.M. Schroeder and J. Kause. 2010. A comparative risk assessment for Listeria monocytogenes in prepackaged versus retail-sliced deli meat. J Food Prot 73:612–619. 11. Leggett, L.N., et al. 2012. Effect of storage at 4 and 10C on the growth of Listeria monocytogenes in and on queso fresco. J Food Safety 32:236–245. 34 F o o d S a f e t y M a g a z i n e
SANITATION 12. www.fda.gov/Food/FoodScienceResearch/ RiskSafetyAssessment/ ucm2006942htm#Listeria. 13. Kovačević, J., L.F. McIntyre, S.B. Henderson and T. Kosatsky. 2012. Occurrence and distribution of Listeria species in facilities producing ready-to-eat foods in British Columbia, Canada. J Food Prot. 75:216–224. 14. Lambertz, S.T., C. Nilsson, A. Brådenmark, A. Sylvén, A. Johansson, L.-M. Jansson and M. Lindblad. 2012. Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. Int J Food Microbiol 160:24–31. 15. Lorentzen, G., M.S.W. Breiland, M. Cooper and H. Herland. 2011. Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar). Food Control 25:245–248. 16. McCarthy, S. and W. Burkhardt III. 2012. Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces. Food Control 24:214–219. 17. Keeratipibul, S. and P. Techaruwichit. 2012. Tracking sources of Listeria contamination in a cooked chicken meat factory by PCR- RAPD-based DNA fingerprinting. Food Control 27:64–72. 18. www.foodprotect.org/media/guide/ 2006CFPLmInterventionvoluntaryguidelines.pdf. 19. Beaufort, A. 2011. The determination of ready-to-eat foods into Listeria monocytogenes growth and no growth categories by challenge tests. Food Control 22:1498-1502. 20. Orgaz, B., C.H. Puga, J.V. Martínez-Suárez and C. SanJose. 2013. Biofilm recovery from chitosan action: a possible clue to understand Listeria monocytogenes persistence in food plants. Food Control 32:484–489. 21. Bodur, T. and A. Cagri-Mehmetoglu. 2012. Removal of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 biofilms on stainless steel using scallop shell powder. Food Control 25:1–9. 22. Cruz, C.D. and G.C. Fletcher. 2012. Assessing manufacturers’ recommended concentrations of commercial sanitizers on inactivation of Listeria monocytogenes. Food Control 26:194–199. 23. Belessi, C.E., A.S. Gounadaki, A.N. Psomas and P.N. Skandamis. 2011. Efficiency of different sanitation methods on Listeria monocytogenes biofilms formed under various environmental conditions. Int J Food Microbiol 145:S46–52. 24. Trinetta, V., R. Vaid, Q. Xu, R. Linton and M. Morgan. 2012. Inactivation of Listeria monocytogenes on ready-to-eat food processing equipment by chlorine dioxide gas. Food Control 26:357–362. 25. Crandall, P.G., C.A. O’Bryan, E.M. Martin, H.M. Kuefner, S. Pendleton, E.M. Shannon, J.A. Marcy and S.C. Ricke. 2012. Efficacy of cleaning and sanitizing agents against attached Listeria monocytogenes on meat slicer components. Food Prot Trends 32:68–72. 26. Luber, P., S. Crerar, C. Dufour, J. Farber, A. Datta and E.C.D. Todd. 2011. Controlling Listeria monocytogenes in ready-to-eat foods: Working towards global scientific consensus and harmonization: Recommendations for improved prevention and control. Food Control 22:1535–1549. 27. leavittpartnersblog.com/2013/03/ creating-a-food-safety-plan/. PUSH START. SAVE MONEY! Barrels. Buckets. Belts. Scale Parts. Bins. Totes. Any washer, for any need. All push-button easy to operate! This means saying goodbye to the time-consuming and costly routine of handwashing – freeing your employees for more productive and profitable tasks. Call 800-331-6870 today for pricing, literature and specifications on a model suited to your particular needs – or visit www.dougmac.com for additional details. 2101 Calumet Street Clearwater, Fl 33765 (727) 461-3477 Fax: (727) 449-0029 Email: info@dougmac.com WEB: www.dougmac.com J u n e • J u l y 2 0 1 3 35
Page 2 and 3: Make Grainger Your Lab Partner >Wid
Page 4 and 5: June/July 2013 Vol. 19, No. 3 FEATU
Page 6 and 7: Editor’s Letter Taking Care of Yo
Page 8 and 9: News Bites FSIS Updates Directive o
Page 10 and 11: Steve Taylor, Ph.D., Receives Food
Page 12 and 13: MICROBIAL TESTING By Tom Weschler C
Page 14 and 15: MICROBIAL TESTING 200 0 418.2 461.6
Page 16 and 17: Process control By Richard F. Stier
Page 18 and 19: Process control MANAGEMENT COMMITME
Page 20 and 21: Process control list. This allows t
Page 22 and 23: Testing By Joseph L. Baumert, Ph.D.
Page 24 and 25: Testing are not well suited to rout
Page 26 and 27: genetically modified foods By Mauri
Page 28 and 29: SANITATION By Ewen C. D. Todd, Ph.D
Page 30 and 31: SANITATION ceilings; the main reaso
Page 32 and 33: SANITATION floors and knife racks)
Page 36 and 37: Creating a Culture By Geoff Schaadt
Page 38 and 39: The Atlas ® System. Fully automate
Page 40: Changing Culture Anyone who gives c
Page 44 and 45: ally kill a change effort even if i
Page 46 and 47: MEAT By Emily Meredith and Christop
Page 48 and 49: MeAT Safety.” Although the articl
Page 50: MEAT for food. The legislation, ent
Page 53 and 54: as little as 22 hrs.
Page 55 and 56: REGULATIONS FSMA gives FDA broad ne
Page 57 and 58: REGULATIONS uled and held a series
Page 59 and 60: HACCP Management. Redefined. The ne
Page 61 and 62: PRODUCE the Harmonized Standards fi
Page 63 and 64: PRODUCE Fruit and Vegetable NIG as
Page 65 and 66: Get concentrated processing informa
Page 67 and 68: JOIN US! 127th AOAC Annual Meeting
Page 69 and 70: Viscometer Brookfield Engineering L
Page 71 and 72: Choose Confidence Choose Confidence
Page 73 and 74: One Destination. Global Connections
Page 75 and 76: Advertisers Index Advanced Instrume

Food Safety Magazine - June/July 2013

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?