More Related Content Similar to Listeria monocytogenes transfer during slicing of delicatessen meats Similar to Listeria monocytogenes transfer during slicing of delicatessen meats (20) 1. Dr. Elliot Ryser Department of Food Science and Human Nutrition Michigan State University East Lansing, MI September 14, 2011 7. Predicted Annual Listeriosis Cases (Log Scale) from Different Food Categories in the United States (FDA/FSIS, 2003) DM = Deli meats ; FNR = Frankfurters (not reheated); P= Pâté and Meat Spreads; UM= Unpasteurized Fluid Milk; SS= Smoked Seafood; CR = Cooked Ready-To-Eat Crustaceans; HFD = High Fat and Other Dairy Products; SUC = Soft Unripened Cheese; PM = Pasteurized Fluid Milk; FSC = Fresh Soft Cheese; FR = Frankfurters (reheated); PF = Preserved Fish; RS = Raw Seafood; F = Fruits; DFS= Dry/Semi-dry Fermented Sausages; SSC = Semi-soft Cheese; SRC = Soft Ripened Cheese; V = Vegetables; DS = Deli-type Salads; IC= Ice Cream and Frozen Dairy Products; PC = Processed Cheese; CD = Cultured Milk Products; HC = Hard Cheese. 9. Deli Meat Recalls, 1994 - 2005 0 2 4 6 8 10 12 1994 1995 1996 1997 1999 2000 2001 2002 2003 2004 2005 2006 Year Number of recalls Ham Turkey Chicken Beef Corned Beef Other > 84 recalls > 53 million lbs 10. Year Number of Recalls Recalled Product (lbs) 2006 1 375 2007 3 8600 2008 7 16,000 2009 3 39,000 2010 6 170,000 2011 6 9,500 12. Current Concerns ~ 1,600 listeriosis cases annually including ~255 fatalities ~ 290 of 1,600 listeriosis cases from deli meats: ~ 42 pre-sliced , ~ 248 deli-sliced ~ 46 fatalities from deli meats ~ 6 fatalities from pre-sliced ~ 40 fatalities from deli-sliced 14. Distribution of Listeria spp. in a Local Deli/Restaurant ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Location Listeria L. seeligeri L. innocua L. mono ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Basement 35 20 7 8 Kitchen 50 27 11 12 Front line 7 7 0 0 Sandwich line 20 9 8 3 Seafood case 5 0 5 0 Cheese case 9 4 5 0 Meat case 7 4 3 0 Display floor 10 3 2 5 Open back case 1 1 0 0 Board (meat, cheese) 10 1 9 0 Slicer (Hobart, sandwich line) 8 7 0 1 Slicer (Bizerba, deli) 5 4 0 1 Slicer (Bizerba, cheese) 2 2 0 0 Slicer ( Hobart, basement sandwich line ) 0 0 0 0 Slicer (Hobart), basement, cheese 1 1 0 0 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Total 170 90 50 30 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ 15. _________________________________________________ Location Listeria pos/ # of positive visits # tested (%) Listeria LM _______________________________________________________ Basement 35/70 (50) 13 4 Kitchen 50/84 (60) 14 6 Front line 7/42 (17) 4 0 Sandwich line 20/56 (36) 14 3 Cases(meat, cheese 42/154 (27) 13 5 floor, seafood) Slicer (H,SL) 8/70 (11) 4 1 Slicer 1(B,deli) 5/70 (7) 2 1 Slicer 2(B,deli) 2/70 (3) 1 0 Slicer 1/103 (1) 1 0 (Cheese, basement) Slicer 0/70 (0) 0 0 (meat, basement ) _________________________________________________________________ 44. Risk Assessment Framework Hazard Identification Exposure Assessment Hazard Characterization [Dose-Response] Risk Characterization Description of the Hazard (agent in the food) And adverse effects What is the probability of consuming contaminated food AND what are the likely numbers of a pathogen in the food at the time of consumption A mathematical model which predicts the probability of an adverse effect from a given dose . • Provides a RISK ESTIMATE • What is the nature and likelihood of the health risk? • Who and how many are likely to become ill? • What are the sources of variability and uncertainty in the information used? Jaykus et al. 2007
