Meat + Poultry - June 2017 - 84

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the design of plant facilities to manage
and prevent bacteria from entering the
environment. "NAMI and the industry have
created 10 principles of sanitary design
for all processors (non-competitive). They
include making equipment cleanable to a
microbiological level; materials must be
compatible; surfaces must be accessible
for cleaning and inspection; equipment
must be self-draining to prevent harborage;
no hollow areas in equipment; no niches;
sanitary operational performance; hygienic
design of maintenance enclosures; hygienic
compatibility with other plant systems; and
validated cleaning and sanitizing protocols.
"It is also very important not to crosscontaminate in plants. As employees enter
an RTE room, it's very important for them to
make sure they're not bringing any Lm from
the raw side," Craven says. There also needs to
be periodic "deep cleaning."
"Additives have been successful in keeping
Listeria out, like sodium lactate and sodium
acetate," Doyle says, "because they act as
antimicrobials, reducing the risk. When I was
at the University of Wisconsin, Listeria was
one of the first pathogens we worked on. Now
these (deli) products are very safe." He voices
some concern about the "natural" and "clean
label" movement in the industry, because
keeping these kinds of additives out will
lessen protection against Listeria and other
pathogens. Environmental testing and final
product testing are very important, he says.

GAINING CONTROL
"The two pillars of environmental control of
Listeria are management and verification,"
Butts says. "The control has taken place in
the US processed meat industry as measured
by more than 25 years of USDA compliance
sampling." He notes there has not been a direct
link of a Listeria illness or death associated
with a federally inspected meat plant in the US
since 2003. He says FSIS regulatory testing for
Listeria monocytogenes in ready-to-eat meat
and poultry products has found decreasing
percentages of Lm positives from 1990 to 2015
- dropping from 4.5 percent in tests in 1990 to
0.5 percent in 2015.
"The process control for Listeria starts
with looking for it," Butts says. "Starting with
dry cleaning, rinsing, then foaming and rinsing,
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Meat + Poultry - June 2017

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