Food Protection Trends - September/October 2020 - 320

PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 40, No. 5, p. 320-331
Copyright© 2020, International Association for Food Protection
2900 100th Street, Suite 309, Des Moines, IA 50322-3855

Jennifer Pierquet,1 Susan W. Arendt,*2
Syafiqah Rahamat,2 Nancy Hall,3
Steven Mandernach,4 Valerie Reeb3
and Mark Speltz1
Iowa Dept. of Inspection and Appeals, 321 East 12th St.,
Des Moines, IA 50319, USA
Iowa State University, 2320 Osborn Drive, Ames, IA 50011, USA
3
State Hygienic Laboratory, University of Iowa, Coralville, IA 52241, USA
4
Association of Food and Drug Officials, 155 West Market St., York,
PA 17401, USA
1

Listeria monocytogenes Occurrence and
Adherence to Recommendations: Small and
Large Retail Delicatessens in Iowa
ABSTRACT

The goal of this research was to determine the prevalence
of Listeria monocytogenes in Iowa retail delicatessens and
assess environmental aspects that mitigate L. monocytogenes.
Fifty-seven small and large retail delicatessens in Iowa were
selected randomly. More small operations (n = 43) were
included as compared with larger stores, given the higher
frequency of violations. An environmental assessment
instrument was used to determine environmental factors and
practices. At least five microbial samples were collected per
site. We collected 286 (74.3%) of 385 microbial samples from
small deli operations and 99 (25.7%) of 385 samples from
large deli operations. Samples were taken from various zone
1 and 2 areas, such as the slicer, deli case, and meat scale;
three (0.08%) samples were positive for L. monocytogenes.
Regarding environmental aspects, not preparing, holding
or storing ready-to-eat products near raw products (n =
30, 53%) was practiced by the fewest delis. The majority
of establishments were observed covering, wrapping, or
protecting ready-to-eat products when not in use to prevent
contamination (n = 56, 98.2%). Comparisons were made
*Author for correspondence: Phone: +1 515.294.7575; Email: sarendt@iastate.edu

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Food Protection Trends September/October

to the U.S. Department of Agriculture Food Safety and
Inspection Service Guidance on environmental practices, and
60% of the operations surveyed were in adherence with at
least seven of the eight recommendations.
Foodborne illness cases are due to various pathogenic
bacteria, viruses, and parasites (4). Listeria monocytogenes is
one of the main pathogenic bacteria that causes foodborne
illnesses. It is widely distributed in environments, such as soil
and water (37), and can be found in foods both of animal
and plant origins (14). Listeria monocytogenes has ability
to persist in biofilms (11) and grow in cold temperatures,
including refrigerated storage (7, 50). The infection resulting
from L. monocytogenes known as listeriosis, is caused when
contaminated food is consumed (13). FoodNet data from
2015 indicated 116 cases of listeriosis, with 111 of those
resulting in hospitalizations and 15 (~13%) deaths (20). Some
individuals are at greater risk for listeriosis, such as those older
than 65 years (26) or those who are pregnant (39, 42).
Listeriosis outbreaks are often associated with ready-toeat (RTE) foods (51). RTE foods that are at greater risk
for causing listeriosis infection are those products that (i)

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