Listeria monocytogenes FSIS Risk Management Strategies Assessment, Regulation, Cooperation and Outreach Heather Hicks Quesenberry
Regulation • DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Part 430 [Docket No. 97-013F] RIN 0583-AC46 Control of Listeria monocytogenes in Ready-to-Eat Meat and Poultry Products
Regulation The Food Safety and Inspection Service (FSIS), under these regulations, requires establishments that produce RTE meat and poultry products that are exposed to the environment after lethality treatments and that support the growth of L. monocytogenes to have, in their hazard analysis and critical control point (HACCP) plans, or in their sanitation standard operating procedures or other prerequisite programs, controls that prevent product adulteration by L. monocytogenes. Additional information: http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013F.htm
Control of Listeria monocytogenes Using Three Alternatives Alternative 1 Alternative 2 Alternative 3 Enhanced Level of Effectiveness of the Post-Lethality Treatment and the Antimicrobial Agent or Process Expected Minimum Levels of Control for Post-lethality Treatments and Antimicrobial Agents or Processes Labeling Production Information Collection New Technology Review Sanitation Guidelines for Listeria monocytogenes General Procedures Determining the Effectiveness of Sanitation Standard Operating Procedures (Sanitation SOPs) Traffic Control Employee Hygiene Sanitizers Sources and Control of Listeria monocytogenes Contamination Verifying the Effectiveness of the Sanitation Program Food Contact Surface and Environmental Testing Expected Minimum Frequency of Establishment Verification Testing of Food Contact Surfaces for Alternatives 1, 2 and 3 Testing for Listeria spp. and Listeria-like Organism for Food Contact Surface and Other Environmental Testing Hold-and-Test Scenario Sentinel Site Program Example Projected Risk-Based Verification Testing Program COMPLIANCE GUIDELINES TO CONTROL LISTERIA MONOCYTOGENES IN POST-LETHALITY EXPOSED READY-TO-EAT MEAT AND POULTRY PRODUCTS
Door handles, Employee shoes On-off valves and switches Worn or cracked rubber seals around doors Vacuum/air pressure pumps, lines, hoses Condensate from refrigeration units Floors, Standing water Ceilings, over-head pipes Peelers, slicers, shredders, blenders Conveyors, bins, tubs, food containers Walk-in cooler walls, shelving and doors Roller guards, Hollow rollers on conveyors Ice makers Air filters Drains Insulation (wet or moldy) Trash cans Cracked hoses Walls that are cracked, pitted, or covered with inadequately sealed surface panels Maintenance and cleaning tools Examples of reservoirs and harborages of L. monocytogenes
What’s next? • What is happening downstream from FSIS plants? Retail microenvironment? • State programs - Education and outreach to inspectors and operators
Cooperative Actions USDA-FSIS works collaboratively with its partners in the food safety industry as well as federal and state agencies, such as FDA and CDC, and international groups in efforts to better understand and combat the threat to public health from Listeria monocytogenes.
Cooperative projects involving over 60 U.S. food safety agencies to analyze data on Listeria monocytogenes collected in RTE food at retail. • Cutting edge studies on the prevalence of Listeria monocytogenes in RTE food at retail conducted with consortium of leading American research universities. • CFP Committee on Listeria • Codex Committee on Listeria
Outreach and Education Materials Available at www.fsis.usda.gov: Listeriosis and Food Safety Tips | Pregnant Women and Food Safety- Listeriosis and Pregnancy: What Is Your Risk? USDA Advice on Preventing Illness from Listeria a video for consumers FSIS Meat and Poultry Hotline 1-800-535-4555 www.fsis.usda.gov Gateway to Government Food Safety Information: www.foodsafety.gov
As a public health agency, FSIS continues to work to inform decision makers, both industry and consumers, as well as regulators as to how best to limit the impact of Listeriamonocytogenes in meat, poultry and egg products.