Brown Laura G, Hoover Edward Rickamer, Faw Brenda V, Hedeen Nicole K, Nicholas David, Wong Melissa R, Shepherd Craig, Gallagher Daniel L, Kause Janell R
1 National Center for Environmental Health, Centers for Disease Control and Prevention , Atlanta, Georgia .
2 National Environmental Health Association , Denver, Colorado.
Foodborne Pathog Dis. 2018 May;15(5):300-307. doi: 10.1089/fpd.2017.2358. Epub 2018 Mar 2.
Listeria monocytogenes (L. monocytogenes) causes the third highest number of foodborne illness deaths annually. L. monocytogenes contamination of sliced deli meats at the retail level is a significant contributing factor to L. monocytogenes illness. The Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted a study to learn more about retail delis' practices concerning L. monocytogenes growth and cross-contamination prevention. This article presents data from this study on the frequency with which retail deli refrigerator temperatures exceed 41°F, the Food and Drug Administration (FDA)-recommended maximum temperature for ready-to-eat food requiring time and temperature control for safety (TCS) (such as retail deli meat). This provision was designed to control bacterial growth in TCS foods. This article also presents data on deli and staff characteristics related to the frequency with which retail delis refrigerator temperatures exceed 41°F. Data from observations of 445 refrigerators in 245 delis showed that in 17.1% of delis, at least one refrigerator was >41°F. We also found that refrigeration temperatures reported in this study were lower than those reported in a related 2007 study. Delis with more than one refrigerator, that lacked refrigerator temperature recording, and had a manager who had never been food safety certified had greater odds of having a refrigerator temperature >41°F. The data from this study suggest that retail temperature control is improving over time. They also identify a food safety gap: some delis have refrigerator temperatures that exceed 41°F. We also found that two food safety interventions were related to better refrigerated storage practices: kitchen manager certification and recording refrigerated storage temperatures. Regulatory food safety programs and the retail industry may wish to consider encouraging or requiring kitchen manager certification and recording refrigerated storage temperatures.
单核细胞增生李斯特菌（L. monocytogenes）每年导致的食源性疾病死亡人数位居第三。零售层面切片熟食肉类受到单核细胞增生李斯特菌污染是导致单核细胞增生李斯特菌病的一个重要因素。美国疾病控制与预防中心的环境卫生专家网络（EHS-Net）开展了一项研究，以更多地了解零售熟食店在预防单核细胞增生李斯特菌生长和交叉污染方面的做法。本文介绍了该研究中关于零售熟食店冰箱温度超过41°F的频率的数据，41°F是美国食品药品监督管理局（FDA）针对需要时间和温度控制以确保安全的即食食品（如零售熟食肉类）建议的最高温度。这一规定旨在控制需要时间和温度控制的食品中的细菌生长。本文还介绍了与零售熟食店冰箱温度超过41°F的频率相关的熟食店和员工特征数据。对245家熟食店中445台冰箱的观察数据显示，在17.1%的熟食店中，至少有一台冰箱温度高于41°F。我们还发现，本研究中报告的冷藏温度低于2007年一项相关研究中报告的温度。拥有多台冰箱、未记录冰箱温度且经理从未获得食品安全认证的熟食店，其冰箱温度高于41°F的几率更大。这项研究的数据表明，零售温度控制随着时间的推移正在改善。它们还指出了一个食品安全差距：一些熟食店的冰箱温度超过41°F。我们还发现，两项食品安全干预措施与更好的冷藏储存做法有关：厨房经理认证和记录冷藏储存温度。监管食品安全计划和零售行业不妨考虑鼓励或要求进行厨房经理认证并记录冷藏储存温度。
