PROJECT INTRODUCTION AND LISTERIA SUMMARY
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PROJECT INTRODUCTION
ANDLISTERIA SUMMARY
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Control of Listeria monocytogenes in
Seafood Processing Environments
National Food Safety Initiative Project
Funded by:Cooperative State Research,
Education and Extension Service of USDA under Agreement No. 00-
51110-9769
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Principal Investigators: Martin Wiedmann– Cornell Food Science Dept.
Ken Gall – New York Sea Grant Project Collaborators:
Jenny Scott – National Food Processors Assoc.
Bob Collette – National Fisheries InstituteDoris Hicks – University of DelawareTom Rippen – University of MarylandMike Moody & Jon Bell – Louisiana State U.George Flick – Virginia Tech
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Project Goal:
To understand sources and spread of Listeria monocytogenes in ready-to-eat (RTE) seafood processing facilities and to develop intervention strategies that can be implemented by industry.
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Listeria monocytogenes
Listeria monocytogenes (Lm) is a bacterium that can cause foodborne disease (listeriosis) in humans
Listeriosis predominantly affects the elderly, people with weak immune systems, and pregnant women and newborns.
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Overview of the Problem
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Lm is widespread in the environment
Soil Vegetation Silage
Water Sewage Fecal Material
Fenlon in Ryser & Marth, 1999
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Lm can be isolated from a variety of animals:
Sheep, cattle, goats, pigs, chickens, turkeys, pheasants, fish, crustaceans, mice, rats,
rabbits, dogs, cats, deer, pigeons, parrots, frogs, insects,
etc.Wesley in Ryser & Marth, 1999
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Lm has been isolated from a wide variety of foods:
Dairy Products: cheeses, ice creamMeats: sausages, ham, patéPoultry: chicken, turkeyVegetables: potatoes, radishes, salad mixesSeafood: crab, shrimp, salmon, trout
Farber & Peterkin, 1991; Ryser & Marth, 1999
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Lm has been isolated from food plant environments
Floors Drains HVAC Coolers
Condensate Conveyors Slicers, etc. Mops, sponges
Bernard & Sveum, 1994; Gravani in Ryser & Marth, 1999
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Lm has been isolated from the home environment
Kitchen environment Dish cloths, brushes Refrigerators Sinks
ToothbrushesCox et al., 1989; Sergelidis et al., 1997;
Beumer & te Giffel, 1998
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Lm has been isolated from the retail environment
Deli foods Retail refrigerators Meat slicers
Humphrey and Worthington, 1990; Salvat et al. , 1995; Sergelidis et al., 1997.
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Lm can be isolated from the intestinal tract of humans:0.8-21% of normal, healthy
humans.Slutsker & Schuchat in
Ryser & Marth 1999
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Scenario No. 1:The Isolated Case
An individual case of listeriosis with no apparent link to others.
The conditions leading to isolated cases are varied and often uncertain or unknown.
Some may be part of a cluster or outbreak that was not detected.
Source: Tompkin, R.B. (2002) J. Food Prot. 65:709-725
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Scenario No. 2: Cases Linked by a Single Lot of Food
One lot of contaminated food that leads to a cluster of cases.
One or more food handling errors may be involved.
The outbreak ceases when the lot of food is no longer available.
Source: Tompkin, R.B. (2002) J. Food Prot. 65:709-725
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Scenario 3: Clusters or outbreaks involving multiple lots of food from a single source
Cases may be scattered by time and location.
An unusually virulent strain of Lm has become established in a food operation.
Multiple lots of food are contaminated over time.
The food supports the growth of Lm. Source: Tompkin, R.B. (2002) J. Food Prot. 65:709-725
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Industry Priorities1. Prevent conditions that lead to
extended outbreaks (scenario 3).
2. Control conditions to minimize the risk of isolated cases and clusters (scenarios 1 and 2).
3. Control conditions to satisfy regulatory requirements.
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Consequences of Lm in Foods - Listeriosis normal individuals?? pregnant women neonates the elderly immunosuppressed
individuals
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Foodborne Listeriosis
2500 cases (estimated) 90% are hospitalized 500 deaths (20% of cases)
CDC, 1999
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FDA Recalls17 in 1999, 34 in 2000, 34 in 2001
sandwiches, cheeses (hard and soft), sliced apples, platter w/ red bell peppers, red bell peppers, seafood (smoked, salads, dip), ice cream, cut salads, sprouts, coleslaw, hummus, cucumber garlic sauce
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USDA Recalls31/62 (50%) in 1999
35/76 (46%) in 2000 22/87 (25%) in 2001
sausages, chicken nuggets, hot dogs, roast beef, corned beef, ham, bologna, enchiladas, burritos, fajitas, chicken salad, chicken wings, roast duckling, duck breast, jerky
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Recent Seafood Recalls Smoked trout – Eden Brook Fish Market, NY,
7/02 Other Smoked Fish products,
Majority of seafood recalls Langostino tails – Trader Joe’s, East and
Midwest, January 2001 Smoked whitefish salad – Hommarus/Marshall
Smoked Fish, Inc., December 2000 Seafood Salad – Ittella Foods, CA, October 2000
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Warning Letters Pacific Seafood Group, Newport,
Oregon, July 01- Frozen shrimp adulterated with LM
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Listeriosis from seafood Shrimp (?) – 1989, CT, 10 cases Mussels – 1991, Australia, 4 cases Mussels – 1992, New Zealand, 3 cases Gravad (raw marinated) or cold-smoked
rainbow trout – 1994-95, Sweden, 9 cases
Cold-smoked rainbow trout – 1998, Finland, 5 cases
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Case Study: Sara Lee, 12/98
Recall of 15 million pounds of deli meats and hot dogs due to LM contamination
101 listeriosis cases and 21 deaths $1.6 million settlement on 5 individual
wrongful death claims in Cook County Settlement of class action lawsuit - $5
million (?)
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Sara Lee (continued)
Pleaded guilty June 22, 2001 to misdemeanor charge of selling contaminated meat
Paid maximum fine of $200,000 Agreed to spend $3 million on food
safety research at Michigan State University
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Listeriosis Outbreak 200253 illnesses, 11 deaths July-Oct
Turkey deli meat implicated Pilgrim’s Pride/Wampler
Recall of 27 million pounds of fresh and frozen RTE turkey and chicken products due to possible LM contamination – outbreak strain in plant
Jack Lambersky Poultry Recall of 200,000 pounds of RTE poultry
products outbreak strain found in product
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Draft Assessment of the Relative Riskto Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods
1/19/01
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FDA/FSIS Risk Assessment
Highest relative risk per serving:
Pâté, meat spreads Fresh soft cheese Smoked seafood
(Intermediate Age Group)
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Many Products collected and tested
Including Seafood Salads (other than tuna) Smoked Seafood
Crawfish tail meat NOT tested
Gombas, DE, et al. (2003) J. Food Protection
Survey of LM in Ready-to-Eat Foods, 2003.
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Ready-to-Eat Food Samples Tested in 2000-2001 (n = 31,705)
Smoked seafood
2644 samples
114 + 4.3%
Seafood salads
2446 samples
115 + 4.7%
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Summary of Findings Smoked Seafood and Seafood Salads
High LM incidence or occurrence Amount of LM bacteria per occurrence could also be high
Smoked seafood and seafood salad products are a concern for LM occurrence and risk
Survey of LM in Ready-to-Eat Foods, 2003.
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“Zero Tolerance”None detected in a 25g sample
of a ready-to-eat food
U.S. Policy
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Reduction of Listeriosis
The US has a public health goal to reduce the incidence of listeriosis in half by 2005.
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“Outbreak” Foods
Refrigerated foods Long shelf-life Supports growth to high
numbers
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Many RTE Seafoods
Refrigerated foods Long shelf-life Supports growth to high
numbers
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Summary Smoked seafood has all the characteristics of a
“high risk” food with respect to listeriosis Smoked seafood & seafood salads appear to have a
higher prevalence of LM than many RTE foods FDA has concerns about LM in all RTE foods,
including crawfish – expect more regulatory action in the future
Recalls are expensive Making someone sick is more expensive
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Conclusion
Understanding the risk and control of LM in processing plants and final products is critical for the crawfish tail meat industry