Listeria monocytogenes in Retail Delicatessens: An Interagency Risk Assessment-Risk Mitigations

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dc.contributor.authorGallagher, Daniel L.en
dc.contributor.authorPouillot, Regisen
dc.contributor.authorHoelzer, Karinen
dc.contributor.authorTang, Jiaen
dc.contributor.authorDennis, Sherri B.en
dc.contributor.authorKause, Janell R.en
dc.contributor.departmentCivil and Environmental Engineeringen
dc.date.accessioned2020-04-21T18:12:39Zen
dc.date.available2020-04-21T18:12:39Zen
dc.date.issued2016-07en
dc.description.abstractCross-contamination, improper holding temperatures, and insufficient sanitary practices are known retail practices that may lead to product contamination and growth of Listeria monocytogenes. However, the relative importance of control options to mitigate the risk of invasive listeriosis from ready-to-eat (RTE) products sliced or prepared at retail is not well understood. This study illustrates the utility of a quantitative risk assessment model described in a first article of this series (Pouillot, R., D. Gallagher, J. Tang, K. Hoelzer, J. Kause, and S. B. Dennis, J. Food Prot. 78: 134-145, 2015) to evaluate the public health impact associated with changes in retail deli practices and interventions. Twenty-two mitigation scenarios were modeled and evaluated under six different baseline conditions. These scenarios were related to sanitation, worker behavior, use of growth inhibitors, cross-contamination, storage temperature control, and reduction of the level of L. monocytogenes on incoming RTE food products. The mean risk per serving of RTE products obtained under these scenarios was then compared with the risk estimated in the baseline condition. Some risk mitigations had a consistent impact on the predicted listeriosis risk in all baseline conditions (e.g. presence or absence of growth inhibitor), whereas others were greatly dependent on the initial baseline conditions or practices in the deli (e.g. preslicing of products). Overall, the control of the bacterial growth and the control of contamination at its source were major factors of listeriosis risk in these settings. Although control of cross-contamination and continued sanitation were also important, the decrease in the predicted risk was not amenable to a simple solution. Findings from these predictive scenario analyses are intended to encourage improvements to retail food safety practices and mitigation strategies to control L. monocytogenes in RTE foods more effectively and to demonstrate the utility of quantitative risk assessment models to inform risk management decisions.en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesSupport for this work was provided by Virginia Tech in collaboration with the USDA-FSIS (contract AG-3A94-P-08-0166). This work was also supported by appointments to the Research Participation Program at the Center for Food Safety and Applied Nutrition administered by the Oak Ridge Institute for Science and Education through an interagency agreement between the U.S. Department of Energy and the USDA.en
dc.description.sponsorshipVirginia Tech; USDA-FSISUnited States Department of Agriculture (USDA) [AG-3A94-P-08-0166]en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.4315/0362-028X.JFP-15-336en
dc.identifier.eissn1944-9097en
dc.identifier.issn0362-028Xen
dc.identifier.issue7en
dc.identifier.pmid27357026en
dc.identifier.urihttp://hdl.handle.net/10919/97859en
dc.identifier.volume79en
dc.language.isoenen
dc.rightsCreative Commons CC0 1.0 Universal Public Domain Dedicationen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.subjectListeria monocytogenesen
dc.subjectRetailen
dc.subjectRisk assessmenten
dc.subjectScenario analysisen
dc.subjectVirtual retail delien
dc.titleListeria monocytogenes in Retail Delicatessens: An Interagency Risk Assessment-Risk Mitigationsen
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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