2005 symposium listeria hysteria

1. 9/2/2011 1 2005 Symposium Ruby M Lee PhD

2. It is a bacteria which is widespread in the environment It is found in soil, water, sewage and decaying vegetation It is a bacteria which is widespread in the environment It is found in soil, water, sewage and decaying vegetation

3. Very High Risk Food Deli meats Frankfurters (not reheated)

4. High Risk Food Amount and frequency of consumption Frequency and level of contamination Ability of food to support growth Refrigerated storage temperature Refrigerated storage time

5. Health CanadaPolicy on Lm in RTE Foods

6. CDC Statistics

7. High Risk Groups Infant Pregnant women and fetuses: spontaneous abortions (2nd/3rd trimester) or stillbirth Immunocompromised hosts Elderly

8. Infectious Doses

9. Food Safety Continuum

10. Food Safety Continuum

11. Greatest Risk Lethality Treatment Packaging Greatest risk of recontamination from environment, equipment, people

12. How often does contamination occur 20 + 29 days How long does it last 9 + 20 days

13. Likelihood of detection 7x improvement Lot prevalence of Lm: 2.2% FCS prevalence for Listeria spp.: 13.7% Lot prevalence when FCS+: 15.7%

14. Increased frequency of food contact surface Sanitation Testing Lower risk of listeriosis

15. Food Safety Continuum

16. Food Safety Continuum

17. Food safety mission to produce safe, wholesome and unadulterated products Verify Sanitation SOP Satisfy customer specification (COA) Prevent publicized recalls

18. Pilgrim�s Pride Recall Wampler Foods, Pilgrim�s Pride. PA. USA 2002 One of the largest recalls in U.S. history 27.4 million lbs RTE turkey and chicken deli meats USDA matched Lm strain in the plant drains A �spike� of Listeria spp. in environmental sampling reports in summer.

19. Pilgrim�s Pride in 2005 Fortune magazine On the list of 100 fastest-growing U.S. companies The only food company on the list On the list of 500 largest U.S. companies On the �most admired� firm list in the U.S. in 2003, 2004, and 2005

20. Sentinel Site nFCS Program - Routine L. spp. Monitoring (RM) RM + 9- Corrective Action Intensified L. spp. Monitoring � + 9- Corrective Action & Lm Monitoring � � � � � � After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives. After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives.

21. Sentinel Site FCS Program - Routine L. spp. Monitoring (RM) RM + 9- CA & Intensified L. spp. Monitoring � + CCP 9- CA & Intensified L. spp. & Lm Monitoring * + Product Lm Testing * + Product Disposition * Test and hold policy � � � � � � After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives. After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives.

22. FSIS FCS Program - L. spp. Monitoring (RM) RM + - CA & L. spp. Monitoring � + 3 Days - Release CA & L. spp. Monitoring + 3 Days * + 3-Day Product Lm Testing * + Product Disposition * Hold policy � � � � � � After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives. After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives.

23. Health Canada Lm Policy - 5 FCS comp + 5n-FCS comp (RM) RM + + - CA & 5 FCS + 5n-FCS repeat � + + - Release CA & Product Lm Testing * + Product Disposition * Hold policy � � � � � � After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives. After the 4 phase baseline study is complete, we identified hot spots in our plant. Then, an official environmental sampling program is set up for on-going monitoring. Routine monitoring of random sampling sites is conducted. If all samples are negative to Listeria spp. Continue routine monitoring in the next sampling period. If + is found, take appropriate CA, and step up to intensified Listeria spp. monitoring for the + site to obtain 9 consecutive negatives. If all intensified samples are negative, return to routine monitoring. If + is found, take appropriate CA, and step up to intensified Lm monitoring for the + site until you obtain 9 consecutive negatives.

24. Food Safety Continuum

25. Post-Lethality Treatment Lethality treatment eliminates Lm Products can be re-contaminated by exposure Peeling Slicing Repackaging

26. Post-Lethality Treatment Lm is a hazard reasonably likely to occur Hazard is controlled by a CCP in a HACCP plan Post-lethality treatment is validated to reduce or eliminate Lm > 2 log reduction 1 - 2 log reduction

27. Post-Lethality Treatment Pre-packaging treatment Radiant heating Listericidal <0.85 water activity Post-packaging treatment Steam pasteurization Hot water pasteurization High pressure processing

28. Food Safety Continuum

29. Antimicrobial Process Freezing is validated to suppress or limit Lm growth throughout the shelf life < 1 log increase 1 � 2 log increase

30. Antimicrobial Agent Antimicrobial agent is validated to reduce or eliminate, or suppress or limit Lm growth throughout the shelf life During formulation: synergistic listeriostatic effect of lactates, acetates, diacetate On the finished product On the packaging material

31. Antimicrobial Agent Purac America�s Optiform Listeria Control Model Predict Lm growth in cured meat during 4C storage Salt, moisture, Na/K lactate + Na diacetate data input

32. Antimicrobial Agent Coat growth inhibitors onto internal surface of cellulose casings nisin Antilisterial treatment is transferred to processed meat surface during thermal processing Antilisterial treatment remains active on processed meat after casing removal

33. October 2003 � Directive 10240.4Post-Lethality Exposed RTE Products

34. Validation �The process of assuring that a defined set of control measures achieves appropriate control over a specific hazard in a specific food.� International Commission for Microbiological Specifications for Foods

35. Growth Limits for Lm

36. Validation Experienced food microbiologist Understand the growth limits of Lm Determine if a study is needed Study intrinsic properties of food Conduct microbiological growth modeling Design challenge study Growth study Lethality study

37. Validation Design challenge study Growth study � antimicrobial agent Lethality study � post-lethality treatment

38. Validation Strain selection 3 � 5 strains associated with product and outbreak Lm for lab study Listeria innocua for food processing facility. Resistance: Listeria innocua > Lm

39. Validation Inoculum level Growth study: 100 � 1,000 cfu/g Post-lethality study: 104 � 106 cfu/g

40. Validation Sample inoculation Stationary phase cells: recontamination from environmental niches Surface inoculation: log, sliced Inoculum simulates intrinsic properties of food: pH, water activity, salt level, etc.

41. Validation Growth study Normal Moderate abuse Worst-case scenario Holding Distribution Use

42. Food Safety Continuum

43. 2004 CDC Surveillance 8 Listeriosis cases / 1M population in 1990s 2.5 Listeriosis cases / 1M population by 2005 2.7 Listeriosis cases / 1M population in 2004

44. RTE Meats

45. Sharpen my Lm Saw cordially invites you to attend Listeria Control Workshop March 2, 2006 If you answer is yes, Guelph Food Technology Centre invites you to a 1-day workshop on Listeria Control. Stop by our booth # 65 for details.If you answer is yes, Guelph Food Technology Centre invites you to a 1-day workshop on Listeria Control. Stop by our booth # 65 for details.