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Presentation on theme: "RESULTS OF LISTERIA SAMPLING IN CRAWFISH PROCESSING PLANTS."— Presentation transcript:


2 Project Approach Study 10 RTE seafood processing plants in the U.S. - 4 smoked fish ( 2 East Coast & 2 West Coast) - 4 crab ( Chesapeake ) & 2 crawfish ( Louisiana ) Year 1 (2001) – Track and evaluate Listeria contamination patterns in each plant using molecular DNA subtyping techniques Year 2 (2002) - Implement and evaluate intervention strategies & their effectiveness Year 3 (2003) – Conduct industry workshops to facilitate industry use of effective Lm controls

3 Summary of Sampling Results L. monocytogenes and other Listeria species were found on live crawfish Assume there are Listeria on every uncooked crawfish entering your facility Standard industry cooking process destroys Listeria Achieve an internal temperature of 180ºF Based on destroying pathogens

4 Summary of Sampling Results Primary risk of Listeria on processing surfaces and final product is through in-plant cross- contamination L. monocytogenes in finished product is a serious health risk to the consumer Discovery of Lm in your final product puts your business at risk to regulatory actions

5 Sampling Overview Sampling Goal - determine potential sources of Listeria and its spread through the process Two crawfish plants participated Two seasons – weekly sampling 2001 & 2002 Listeria control strategies training were given between seasons As the study progressed in the two plants, sampling locations were added

6 Sampling Sites Divided into 5 groups Raw Product samples Raw/In-Process areas Cooked/In-Process areas Food Contact Surfaces Finished Product samples

7 Sampling Sites Crawfish product samples (raw & finished) were collected Surfaces were sampled by wiping with a moist collection sponge Non-food contact doors, drains, sinks, sealer, underneath tables Food contact colanders, tables, trays, scale, hands

8 Industry Production Notes Production for 2001>>2002 for both plants ~ 4 – 5 times greater 2001 harvest ~ 90% from ponds 2002 ~ 30%-50% from wild harvest

9 Microbiology data & results Different numbers & colors mean different Lm (pathogens) ribotypes L.ssp means Listeria (non-pathogens) other than monocytogenes Raw & Finished product had six lots tested at each sampling week - means no Listeria were found


11 Plant C1-Raw Product Confirms presence of Listeria on live crawfish Raw crawfish are source of Listeria Multiple ribotypes (strains) of Lm and other Listeria species 2002 season larger incidence of Listeria 4 – 5 times greater production


13 C1-Raw/In-Process Shows presence of Listeria and potential growth Potential of cross-contamination from raw, live crawfish: Live crawfish falling on floor Employees – handling raw, then cooked crawfish Handling raw crawfish, then area surfaces Travel between live collection/handling area and cook room Leaving raw crawfish containers in cook room/floor


15 C1-Cooked/In-Process Further confirmation of kill step during cooking Potential cross-contamination from raw process area Drains – single largest area of incidence Difficult to control & remove Listeria once it is introduced A mostly wet, moist environment Favorable condition for Listeria growth

16 Drain-to-Drain Potential methods of contamination Back-up/overloading of drains All rooms same connected system Via floors, travel between rooms Employees, equipment Control or stop employee travel between rooms Control equipment movement between peeling and packing rooms


18 C1-Non-food Contact Surfaces Doors Example of potential cross-contamination Employee movement between rooms Live/raw crawfish to hands to doors Contaminated equipment or clothing to hands to doors Packing Room door Control employee movement Peeling Room into Packing Room Packing Room into Peeling Room


20 C1-Food Contact Surfaces & Finished Product Samples End of Process, Highest Consequence Control at beginning, decrease risk at end No incidence of Listeria Confirms cooking process kills Listeria Achieve internal temperature of 180 ºF Maintain control of product, equipment and employee sanitation and cross-contamination


22 Plant C2-Raw Product & Raw/In-Process Areas Again, confirms presence of multiple Listeria on live crawfish Greater incidence of Listeria in 2002 Listeria harborage in drains, similar to C1 No Lm found though No incidence found on employee hands


24 C2-Cooked/In-Process & Non-food Contact Surfaces Potential cross-contamination from raw, live crawfish Drains & Doors Listeria in peeling room, not in packing room drains – does includes Lm Mostly continuous wet, moist environment Favorable condition for Listeria growth Listeria found on packing room door Similar to plant C1


26 C2-Food Contact Surfaces Repeated incidence of Listeria found Contamination of processing equipment Possibly trays on floor Listeria found in peeling room drain Trays back onto table Contamination of table Similar risk if product gets onto floor then table


28 C2-Finished Product Samples Single incidence of Listeria confirms importance of preventing cross-contamination Listeria on food product surfaces provides high risk of contamination of finished product Tables, trays, colanders Need to control cross-contamination throughout process to prevent Listeria in packaged tail meat

29 Overall Conclusions Live crawfish are a source of Listeria monocytogenes and other bacteria Proper crawfish cooking process kills Listeria Facilities can still possess Listeria Drains were the main location of contamination Cross-contamination of food processing surfaces and equipment can lead to Listeria in your finished product

30 Overall Conclusions Preventing cross-contamination is Critical Live crawfish to plant surfaces Live product to cooked product Contamination of surfaces between cook, peeling, and packing rooms Equipment to product Food Safety, Product Quality, Good Business

31 Acknowledgements Johnathan Walker for collecting plant samples Martin Wiedmanns Laboratory at Cornell for microbiological testing and analysis USDA Food Safety Initiative for project funding


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