Hammons Susan R, Etter Andrea J, Wang Jingjin, Wu Tongyu, Ford Thomas, Howard Michael T, Oliver Haley F
Department of Food Science (ORCID: http://orcid.org/0000-0001-6756-8790 [T.W.]), Purdue University, West Lafayette, Indiana 47907.
Purdue Interdisciplinary Life Sciences Program, Purdue University, West Lafayette, Indiana 47907.
J Food Prot. 2017 Nov 1;80(11):1913-1923. doi: 10.4315/0362-028X.JFP-17-113.
The objective of this study was to develop and assess the efficacy of an aggressive deep cleaning sanitation standard operating procedure (DC-SSOP) in nine retail delicatessens to reduce persistent Listeria monocytogenes environmental contamination. The DC-SSOP was developed from combined daily SSOPs recommended by the Food Marketing Institute and input from experts in Listeria control from food manufacturing and sanitation. The DC-SSOP was executed by a trained professional cleaning service during a single 12-h shutdown period. A modified protocol from the U.S. Food and Drug Administration Bacteriological Analytical Manual was used to detect L. monocytogenes in samples from 28 food and nonfood contact surfaces that were collected immediately before and after each cleaning and in samples collected monthly for 3 months. The DC-SSOP significantly reduced L. monocytogenes prevalence overall during the 3-month follow-up period and produced variable results for persistent L. monocytogenes isolates. Six delis with historically low to moderate L. monocytogenes prevalence had no significant changes in the number of samples positive for L. monocytogenes after deep cleaning. Deep cleaning in very high prevalence delis (20 to 30% prevalence) reduced L. monocytogenes by 25.6% (Padj < 0.0001, n = 294) overall during the follow-up period. Among delis with extremely high prevalence (>30%), positive samples from nonfood contact surfaces were reduced by 19.6% (Padj = 0.0002, n = 294) during the follow-up period. The inability of deep cleaning to completely eliminate persistent L. monocytogenes was likely due to the diverse infrastructures in each deli, which may require more individualized intervention strategies.
本研究的目的是制定并评估一种积极的深度清洁卫生标准操作程序（DC - SSOP）在九家零售熟食店中的效果，以减少环境中持续存在的单核细胞增生李斯特菌污染。DC - SSOP是根据食品营销协会推荐的日常SSOP组合以及食品制造和卫生领域李斯特菌控制专家的意见制定的。DC - SSOP由经过培训的专业清洁服务人员在12小时的单次停业期间执行。采用美国食品药品监督管理局《细菌学分析手册》的改良方案，对每次清洁前后立即采集的28个食品和非食品接触表面的样本以及连续3个月每月采集的样本中的单核细胞增生李斯特菌进行检测。在3个月的随访期内，DC - SSOP总体上显著降低了单核细胞增生李斯特菌的流行率，对于持续存在的单核细胞增生李斯特菌分离株产生了不同的结果。六家单核细胞增生李斯特菌流行率历史上较低至中等的熟食店，深度清洁后单核细胞增生李斯特菌阳性样本数量没有显著变化。在流行率非常高的熟食店（流行率为20%至30%），深度清洁在随访期内总体上使单核细胞增生李斯特菌减少了25.6%（校正P值<0.0001，n = 294）。在流行率极高（>30%）的熟食店中，随访期内非食品接触表面的阳性样本减少了19.6%（校正P值 = 0.0002，n = 294）。深度清洁无法完全消除持续存在的单核细胞增生李斯特菌，可能是由于每家熟食店的基础设施各不相同，这可能需要更具个性化的干预策略。
