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Project Title: a Comprehensive Review of Current Practices in the Management of Listeria Monocytogenes During Cooked Sliced Meat Production and Retailing

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Project Title: a Comprehensive Review of Current Practices in the Management of Listeria Monocytogenes During Cooked Sliced Meat Production and Retailing Project title: A comprehensive review of current practices in the management of Listeria monocytogenes during cooked sliced meat production and retailing Project reference: UK Food Standards Agency FS241045 Final report date: July 2014 Report authors: Mike Hutchison1, Ovidiu Rotariu2, D. John I. Thomas1, Kaarin Goodburn3, Norval Strachan2 and Robert H. Madden4 Author affiliations: 1Hutchison Scientific Ltd, Cheddar, Somerset BS26 2BS 2School of Natural and Computing Sciences, University of Aberdeen IBES, Aberdeen, AB24 3UU 3Chilled Food Associates, Kettering, Northamptonshire NN15 5AF 4Agri-Food Biosciences Institute, Belfast, Antrim BT9 5PX Corresponding author: Mike Hutchison; email: [email protected]; : 01934 733730 © Crown Copyright 2014 This report has been produced by Hutchison Scientific Ltd under a contract placed by the Food Standards Agency (the Agency). The views expressed herein are not necessarily those of the Agency. Hutchison Scientific Ltd warrants that all reasonable skill and care has been used in preparing this report. Notwithstanding this warranty, Hutchison Scientific Ltd shall not be under any liability for loss of profit, business, revenues or any special indirect or consequential damage of any nature whatsoever or loss of anticipated saving or for any increased costs sustained by the client or his or her servants or agents arising in any way whether directly or indirectly as a result of reliance on this report or of any error or defect in this report. SUMMARY OVERVIEW Clinical invasive infection by Listeria monocytogenes is called listeriosis and it is rare in healthy humans. However, there are subsections of the population that are vulnerable to invasive infection, including the immuno-compromised, the elderly and pregnant women. Overall, there was 12.7% mortality across 26 EU Member States (MS) and Norway for L. monocytogenes infections for the period January 2010 to January 2012. The Food Standards Agency (FSA) regards targeting Listeria food safety advice at those consumers most at risk as important in tackling this problem. However, finding ways to reduce exposure of vulnerable consumers to Listeria in ready-to-eat foods remains important. In terms of the number of microbiological incidents reported to the Agency each year, those involving Listeria are the second most frequent after incidents involving Salmonella. Approximately 30% of incidents involving Listeria reported to the FSA between 2005 and 2011 involved ready-to-eat sliced meats. Whilst few of these incidents were associated with known cases of listeriosis, this food type was linked to two UK listeriosis outbreaks in 2009 and 2010. The frequency of incidents indicated that more work was required to understand the sampling and testing regimes used by manufacturers, particularly Small to Medium-sized Enterprises (SMEs) of ready-to-eat foods and their approaches to controlling Listeria in the food supply chain. Accordingly, a critical review of literature relating to L. monocytogenes contamination of cooked sliced meats (CSM) was undertaken from a variety of academic and other bibliographical sources. The review literature was identified using a systematic approach, with an assessment of publication quality adapted from the Oxford System. The review purpose was to assess the likelihood of CSM contamination by L. monocytogenes. Additionally, key production and processing practices that could influence the L. monocytogenes prevalence and numbers associated with ready-to-eat CSM through the processing and retailing chain were identified. There was some evidence of a higher prevalence of L. monocytogenes in meat processing environments during the summer months as a consequence of increased production. Based on outbreak data and a review of the literature, including the conclusions of surveillance studies, it is apparent that there are two main failings required for an outbreak of listeriosis. The first is contamination of the final product with L. monocytogenes. When such contamination occurs, only very low numbers of L. monocytogenes are typically transferred to the product. The second failing is Page | 1 inadequate refrigeration, between production and consumption, which allows the multiplication of L. monocytogenes from initially low numbers, to levels sufficient to cause infection. Thus, the contamination of CSM with populations of L. monocytogenes high enough to lead to human illness in vulnerable groups is an issue for which responsibility is shared. The stakeholders are food business operators (FBOs) who can produce contaminated product, and the retailers, wholesalers, distributers, caterers and consumers who can inadequately refrigerate contaminated products. L. monocytogenes can be introduced into CSM processing environments by several routes, including being present on contaminated ingredients such as raw meat and packing materials. L. monocytogenes is a ubiquitous environmental bacterium and CSM processing environments are therefore under continuous risk of colonisation by L. monocytogenes. The L. monocytogenes strains found on final products tend to be different to those isolated from raw material. The main, but not sole, contamination mechanism is by transfer of L. monocytogenes strains from raw materials into niches in the plant environment and subsequent transfer from these niches into final products. Effective cleaning (the removal of soil) followed by sanitising (the killing of microorganisms), or the application of heat can remove L. monocytogenes from CSM processing environments. One of the main conclusions from the literature review was that effective thermal processing, i.e. cooking at or above 72oC, was the main critical control point (CCP) for the elimination of L. monocytogenes in CSM. If the thermal process phase was successfully completed, earlier process stages prior to cooking were largely unimportant in terms of final product risk for Listeria. Since thermal processing is normally the only CCP for L. monocytogenes, post-cooking contamination of effectively-cooked CSM was identified as a major hazard. Post-cook contamination can occur if slicing and packing machines are imperfectly cleaned, or become re-contaminated with L. monocytogenes after effective cleaning. After slicing contaminated meat, slicer blades can transfer L. monocytogenes sporadically to as many as 150 slices of previously uncontaminated meat, with low numbers of cells being transferred to each slice. However, meat and fat residues on these and other food contact surfaces can interfere with the antimicrobial actions of a number of common sanitising chemicals. Therefore, the efficient cleaning of slicing and packing equipment prior to sanitizing is a key requirement for the complete removal of L. monocytogenes from food contact surfaces. Page | 2 There was evidence that contaminated workers hands could spread L. monocytogenes around processing environments. Machinery controls and door handles were of particular concern. Although L. monocytogenes is psychrotrophic (i.e. can survive and grow at refrigeration temperatures), effective chilling impedes the multiplication of L. monocytogenes on packed finished product. Recent surveillance by the FSA (FS241042) identified that there was an issue of inadequate refrigeration in some open-faced refrigerated display cabinets in some SME retailers. This may have been associated with the replacement of specialist fluorescent tubes (specifically designed to radiate very little heat into refrigerated display cabinets), with standard fluorescent tubes, which operated at higher temperatures (30oC) and consequently radiated larger amounts of heat into refrigerated display units. Under such circumstances, the temperatures achieved inside some SME refrigerated display cabinets were sufficiently high to allow significantly faster multiplication of L. monocytogenes. In contrast, a previous UK survey of retail CSM (FSA project B18024) determined that the temperatures of product on display in major retail outlets were satisfactory. There is a lack of recent information on the typical temperatures inside domestic refrigerators in the UK. Historic information showed a significant number of UK domestic fridges did not maintain food at a low enough temperatures to prevent significant L. monocytogenes multiplication. Some strains of L. monocytogenes can grow at temperatures as low as -1.5°C. Predictive modelling (e.g. ComBase) showed that L. monocytogenes can grow twice as fast at 8°C as at 5°C under ideal pH and water activity (aw) conditions. Thus, inadequate domestic refrigerated storage may allow L. monocytogenes proliferation on contaminated CSM, from low levels to numbers capable of causing illness. Major CSM manufacturers, and major retailers, have already recognised the potential issues involved with consumer failures to ensure adequate refrigeration. Shelf life determination protocols devised by such companies use simulated domestic storage temperatures of 7-8oC. In addition, some protocols take account that chilled foods may be subject to higher temperatures after purchase, for example, up to 22°C, during transportation to the home. The possibility of additional CCPs in CSM production has also been explored. Post manufacture interventions such as high intensity pulsed light or high-pressure processing (HPP) treatments can reduce the L. monocytogenes populations on CSM. However, both of these treatments may also cause adverse organoleptic changes in CSM. High intensity pulsed light treatments, which are
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