Food Protection Trends - March/April 2021 - 190
brine tank drain, in the bottom of a brine tank, on two legs of
processing tables, in five areas on the floor, and in two floor
drains in the processing areas.
Group 4, facility N insanitary conditions. Totes used to keep
fish immersed in the brine solution were soiled and stored
on the wet floor. Totes constructed with holes in the bottom
used for holding fish were placed on cardboard that had been
previously stepped on by employees. The fans used to dry
the fish after brining were visibly dirty. There was rust on
the ceiling in the walk-in cooler above exposed stored fish.
A box of salt used during brining of the fish was stored on top
of a floor drain. All of these sanitation issues were corrected
before the inspection was completed. The firm did not have
any procedures for environmental sampling.
Group 4, facility O environmental sample locations (initial
inspection). Environmental sampling results from facility
O showed that Listeria spp. were detected in 12 swabs from
the 78 collected. After further testing of the 12 Listeria
spp. isolates, 10 were found to be L. monocytogenes and 2
were nonpathogenic Listeria species. L. monocytogenes was
detected on (i) a paddle used to agitate thawing fish, (ii) the
bottom rack of a cart in the brine cooler, (iii) a brine tank
drain spout, (iv) the exterior door handle on the smoker
cooler, (v) the rubber strip on the interior of the brine cooler
door, (vi) the rubber grip areas on the top handles of two
step ladders (brining area), (vii) the front and (viii) rear
forklift wheels (thaw area), (ix) the exterior strip along the
base of the thaw room door, and (x) a rope attached to the
thaw room door used to lower the roll-up door.
Group 4, facility O sanitation controls (initial inspection).
Facility O had ozonated water for thawing fish, quaternary
ammonium hand dips, fogs for equipment, foot dips, foaming
floor sprays, peracetic floor wash, quarterly employee
training, an environmental testing plan for Listeria spp.,
and finished product testing for L. monocytogenes. The
investigator's review of the facility's own routine weekly
environmental sampling over a 10-month period prior to the
inspection showed that Listeria spp. were detected on two
separate sampling dates from the floor in the brining room
and the floor near a freezer. The firm's corrective actions
included cleaning with chlorine solution, steam cleaning, and
sanitizing with quaternary ammonia solution, followed by the
collection of additional swabs over three consecutive days.
The firm's results showed that Listeria spp. were not detected
in the swabs taken after this intense cleaning and sanitizing.
Group 4, facility O insanitary conditions (initial inspection).
During the inspection, investigators observed poor employee
practices. For example, employees sprayed and cleaned
brining bins in a manner that generated splash and spray,
which contacted the floor near fish that was ready to enter the
smoker; this created the potential for cross-contamination
from the floor. Carts of packaged finished product were
stored under cooling units that were dripping condensation.
An employee was observed dragging their smock across
190
Food Protection Trends March/April
the finished product processing floor for several feet while
leaving on break.
Group 4, facility O first re-inspection. Facility O was reinspected due to the detection of L. monocytogenes on a
food contact surface (the bottom rack of a cart in the brine
cooler holding exposed salmon fillets on above racks).
During the re-inspection, the firm provided information on
their corrective actions for the previous inspection, which
consisted of cleaning and documentation of sanitation
improvements. Additionally, the FDA investigators observed
employees handling processing clothing properly without
contacting the floor, and the cooler had been reorganized
to prevent product from being stored under the cooler unit
where dripping condensation was previously observed. The
firm also replaced their totes with disposable totes, replaced
drain covers in the fish fillet area, added additional foot dips,
sanitized brining utensils, and started periodically spraying
step ladders with chlorine.
Additional environmental sampling conducted by FDA
showed that L. monocytogenes was detected in 8 swabs of the
96 analyzed. L. monocytogenes was isolated from (i) a rubber
grip area on the top handle of a step ladder in the brine area,
(ii) a taped area on the top handle of a step ladder in the
brine area, (iii) a rubber strip on the base of the brining room
door, (iv) a wheel of a pallet jack, (v) a paddle with rivets
used to stir brine, (vi) an in-floor scale in the fillet area,
(vii) the front wheel of a pallet jack in the RTE food
processing area, and (viii) rack surfaces in the finishing cooler.
Finished product samples collected by FDA were found to
be contaminated by L. monocytogenes. The firm voluntarily
recalled the product. PFGE conducted by FDA showed that
the L. monocytogenes isolated during the initial inspection
was indistinguishable from the isolate obtained during
the first re-inspection. This indicates that the facility's
cleaning, sanitizing, and corrective actions were not
sufficient to eliminate the pathogen and a resident strain
of L. monocytogenes was established in the facility. These
results also suggest that the rubber grip and taped areas on
the step ladders may have been difficult to clean surfaces
that created niches for the harborage of L. monocytogenes
and that the firm's corrective action of periodically spraying
the step ladders with chlorine did not eliminate the
pathogen. The PFGE conducted by FDA also showed that
L. monocytogenes isolated from the finished product was
indistinguishable from the environmental samples. This
indicates that the contamination most likely occurred from
cross-contamination within the facility.
Group 4, facility O second re-inspection. A second re-inspection was conducted because FDA detected L. monocytogenes
in environmental and finished product samples during the
first re-inspection. Once again, FDA evaluated CGMPs, collected environmental and finished product samples, verified
sanitation and process changes since the first re-inspection,
and reviewed the firm's environmental testing records. The
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
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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
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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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