Food Protection Trends - March/April 2021 - 189
coats, designated boots, hair nets, sleeve guards, and gloves.
Hand wash and boot dip stations were located adjacent to
the employee changing room. Additional boot dips and
hand dips were strategically located throughout the facility,
and the concentration of the sanitizer was tested by the
quality control manager. A nonalkaline detergent was used in
addition to an alkaline chlorinated foaming system. Peracetic
acid and a quaternary ammonium were used to sanitize
equipment. The flow of processing was done in one direction,
from ingredients to finished product, that minimized
potential cross-contamination of finished product. There was
a physical separation of the finished product processing area
from the other areas within the facility. Employee movement
was restricted by using area-specific designated employees.
Moveable equipment circulation was restricted by using areaspecific designated carts, pallet jacks, and trash receptacles.
Finished products were stored in a separate cooler. The
facility also had employee training upon hire and annually,
with topics including GMP, hazard analysis and critical
control point, chemicals, hand washing, food safety, Listeria
controls, etc. Environmental samples were collected weekly
from 10 sites on food contact surfaces and nonfood contact
surfaces from high-risk areas. The environmental samples
were analyzed for Listeria spp. by the quality control manager.
The investigator's review of the facility's own environmental
results for the previous 6-month period showed that Listeria
spp.-positive results were found on a wire cart, floor drain,
and slicer. The facility's documented corrective actions for
the wire cart and floor drain positives included aggressive
cleaning and sanitizing with disassembly and negative results
for retesting of the affected and surrounding areas. The wire
cart was eventually removed from service because it was
determined by the facility to be hard to clean. The slicer was
removed from service, aggressively cleaned and sanitized,
and then retested with 10 additional swabs. Two Listeria spp.
positives were also found by the firm from the area of (i) top
and bottom sprockets on the toothed feed belt (lattice area)
and (ii) platform. The lattice area was taken apart for more
intense cleaning and sanitizing followed by retesting with six
swabs that were negative. The next day the lattice area of the
same slicer was sampled (six swabs) after soaking the entire
unit in 200 ppm of quaternary ammonia solution, and five
swabs were positive. The lattice area was heat treated at 150°F
(65.6°C) for 2 h, and the retesting results were negative.
Group 2, insanitary conditions. Facility E had condensate
dripping onto a cooler floor near uncovered cooling coldsmoked fish. A hose with an affixed nozzle used to clean
food contact surfaces was stored on a wet floor, allowing
the potential for cross-contamination from the floor to food
contact surfaces. Dried food debris was on the blades of the
skinner and inside the grinder, indicating that the equipment
was not properly cleaned after use. Conveyor belts on the
finished product slicer were frayed and cracked, possibly
making them difficult to clean and sanitize.
Facility F had condensate dripping from the condenser
in the raw cooler in four different areas, creating four pools
on the floor near uncovered salmon (not smoked). Also, in
the finished product cooler there were two pools of standing
water. Pools of water and condensate on floors have the
potential to be contaminated with Listeria and to crosscontaminate wheels of moveable equipment, such as carts
and forklifts, which can spread contamination throughout the
facility. Additionally, when carts are pushed through pools
of liquid on floors there is the potential for splash to crosscontaminate any food or items being conveyed on the carts.
In this facility, the floors in the coolers and processing areas
were cracked and pitted. Floors in disrepair have the potential
to be difficult to clean and can create niches that harbor
Listeria. Employees in facility F were observed wheeling
garbage cans from the finished product processing area
outside to the dumpster and then returning through multiple
processing areas to the finished product processing area
without cleaning and sanitizing the equipment.
Facility H had a significant number of flies in the
processing room, and six flies were observed walking on
a preparation table. Flies can carry pathogens and crosscontaminate food, food contact surfaces, and equipment.
Group 3, environmental sample locations. Environmental
sample results from the five facilities in group 3 (I, J, K, L,
and M), which each had one swab with L. monocytogenes
detected, showed that L. monocytogenes was isolated from
drains, floors, and equipment in direct contact with the floor
in four of the five facilities. In the fifth facility, L. monocytogenes was isolated from a wooden cutting board used as a
food contact surface during packing of smoked fillets. This
facility (L) was re-inspected by FDA to evaluate the implemented corrective actions for the detection of L. monocytogenes on a food contact surface (i.e., the wooden cutting
board). The wooden cutting board had been discarded. Also,
during the re-inspection, FDA collected 10 subsamples of
cold-smoked salmon that were negative for L. monocytogenes
and the facility was found to be in compliance with CGMP
according to 21 CFR Part 110.
Group 3, insanitary conditions. In group 3, four of the
five facilities did not have any significant objectionable
observations during the inspection. The fifth facility (I) had
three CGMP deficiencies related to plumbing, floors, walls,
and ceilings that warranted voluntary action.
Group 4, facility N environmental sample locations. Results
of environmental sampling from facility N showed that
Listeria spp. were detected in 23 swabs from the 78 collected.
After further testing of the 23 Listeria spp. isolates, 11 were
found to be L. monocytogenes and 12 were nonpathogenic
Listeria species. Nonpathogenic Listeria species were isolated
from four legs of processing tables, two legs of brine tanks,
two brine tank drains, the bottom of a brine tank, the front of
a processing table, a strip curtain, and a metal basket on the
floor used to hold fish waste. L. monocytogenes was found in a
March/April Food Protection Trends
189
Food Protection Trends - March/April 2021
Table of Contents for the Digital Edition of Food Protection Trends - March/April 2021
Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections
Sensitivity of Planktonic Cells and Biofilm of Wild- Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite
I Read It on Reddit: Food Safety Information-Seeking Preferences and Practices of Young Adults Online
Food Safety Knowledge and Self-Reported Practice among Campers in the United States
Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices
Ability of Whole-Genome Sequencing to Refine a Salmonella I 4,[5],12:i:- Cluster in New York State and Detect a Multistate Outbreak Linked to Raw Poultry
Beyond the Bio Nadia Narine
PDG Highlight Food Safety Assessment, Audit and Inspection Professional Development Group
Industry Products
Coming Events
Food Protection Trends - March/April 2021 - Cover1
Food Protection Trends - March/April 2021 - Cover2
Food Protection Trends - March/April 2021 - 177
Food Protection Trends - March/April 2021 - 178
Food Protection Trends - March/April 2021 - 179
Food Protection Trends - March/April 2021 - 180
Food Protection Trends - March/April 2021 - 181
Food Protection Trends - March/April 2021 - 182
Food Protection Trends - March/April 2021 - 183
Food Protection Trends - March/April 2021 - Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections
Food Protection Trends - March/April 2021 - 185
Food Protection Trends - March/April 2021 - 186
Food Protection Trends - March/April 2021 - 187
Food Protection Trends - March/April 2021 - 188
Food Protection Trends - March/April 2021 - 189
Food Protection Trends - March/April 2021 - 190
Food Protection Trends - March/April 2021 - 191
Food Protection Trends - March/April 2021 - 192
Food Protection Trends - March/April 2021 - 193
Food Protection Trends - March/April 2021 - 194
Food Protection Trends - March/April 2021 - Sensitivity of Planktonic Cells and Biofilm of Wild- Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite
Food Protection Trends - March/April 2021 - 196
Food Protection Trends - March/April 2021 - 197
Food Protection Trends - March/April 2021 - 198
Food Protection Trends - March/April 2021 - 199
Food Protection Trends - March/April 2021 - 200
Food Protection Trends - March/April 2021 - 201
Food Protection Trends - March/April 2021 - 202
Food Protection Trends - March/April 2021 - 203
Food Protection Trends - March/April 2021 - I Read It on Reddit: Food Safety Information-Seeking Preferences and Practices of Young Adults Online
Food Protection Trends - March/April 2021 - 205
Food Protection Trends - March/April 2021 - 206
Food Protection Trends - March/April 2021 - 207
Food Protection Trends - March/April 2021 - 208
Food Protection Trends - March/April 2021 - 209
Food Protection Trends - March/April 2021 - 210
Food Protection Trends - March/April 2021 - 211
Food Protection Trends - March/April 2021 - 212
Food Protection Trends - March/April 2021 - 213
Food Protection Trends - March/April 2021 - 214
Food Protection Trends - March/April 2021 - 215
Food Protection Trends - March/April 2021 - Food Safety Knowledge and Self-Reported Practice among Campers in the United States
Food Protection Trends - March/April 2021 - 217
Food Protection Trends - March/April 2021 - 218
Food Protection Trends - March/April 2021 - 219
Food Protection Trends - March/April 2021 - 220
Food Protection Trends - March/April 2021 - 221
Food Protection Trends - March/April 2021 - 222
Food Protection Trends - March/April 2021 - 223
Food Protection Trends - March/April 2021 - 224
Food Protection Trends - March/April 2021 - 225
Food Protection Trends - March/April 2021 - 226
Food Protection Trends - March/April 2021 - 227
Food Protection Trends - March/April 2021 - 228
Food Protection Trends - March/April 2021 - 229
Food Protection Trends - March/April 2021 - 230
Food Protection Trends - March/April 2021 - 231
Food Protection Trends - March/April 2021 - Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices
Food Protection Trends - March/April 2021 - 233
Food Protection Trends - March/April 2021 - 234
Food Protection Trends - March/April 2021 - 235
Food Protection Trends - March/April 2021 - 236
Food Protection Trends - March/April 2021 - 237
Food Protection Trends - March/April 2021 - 238
Food Protection Trends - March/April 2021 - Ability of Whole-Genome Sequencing to Refine a Salmonella I 4,[5],12:i:- Cluster in New York State and Detect a Multistate Outbreak Linked to Raw Poultry
Food Protection Trends - March/April 2021 - 240
Food Protection Trends - March/April 2021 - 241
Food Protection Trends - March/April 2021 - 242
Food Protection Trends - March/April 2021 - 243
Food Protection Trends - March/April 2021 - 244
Food Protection Trends - March/April 2021 - 245
Food Protection Trends - March/April 2021 - 246
Food Protection Trends - March/April 2021 - 247
Food Protection Trends - March/April 2021 - Beyond the Bio Nadia Narine
Food Protection Trends - March/April 2021 - 249
Food Protection Trends - March/April 2021 - 250
Food Protection Trends - March/April 2021 - PDG Highlight Food Safety Assessment, Audit and Inspection Professional Development Group
Food Protection Trends - March/April 2021 - 252
Food Protection Trends - March/April 2021 - 253
Food Protection Trends - March/April 2021 - 254
Food Protection Trends - March/April 2021 - 255
Food Protection Trends - March/April 2021 - Industry Products
Food Protection Trends - March/April 2021 - 257
Food Protection Trends - March/April 2021 - Coming Events
Food Protection Trends - March/April 2021 - Cover3
Food Protection Trends - March/April 2021 - Cover4
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