Lipcsei Lauren E, Brown Laura G, Hoover E Rickamer, Faw Brenda V, Hedeen Nicole, Matis Bailey, Nicholas David, Ripley Danny
1 Centers for Disease Control and Prevention, National Center for Environmental Health, 4770 Buford Highway, Mailstop F58, Atlanta, Georgia 30341.
2 California Department of Public Health, Sacramento, California 95899.
J Food Prot. 2018 May;81(5):799-805. doi: 10.4315/0362-028X.JFP-17-407.
The Centers for Disease Control and Prevention (CDC) estimates that 3,000 people die in the United States each year from foodborne illness, and Listeria monocytogenes causes the third highest number of deaths. Risk assessment data indicate that L. monocytogenes contamination of particularly delicatessen meats sliced at retail is a significant contributor to human listeriosis. Mechanical deli slicers are a major source of L. monocytogenes cross-contamination and growth. In an attempt to prevent pathogen cross-contamination and growth, the U.S. Food and Drug Administration (FDA) created guidance to promote good slicer cleaning and inspection practices. The CDC's Environmental Health Specialists Network conducted a study to learn more about retail deli practices concerning these prevention strategies. The present article includes data from this study on the frequency with which retail delis met the FDA recommendation that slicers should be inspected each time they are properly cleaned (defined as disassembling, cleaning, and sanitizing the slicer every 4 h). Data from food worker interviews in 197 randomly selected delis indicate that only 26.9% of workers ( n = 53) cleaned and inspected their slicers at this frequency. Chain delis and delis that serve more than 300 customers on their busiest day were more likely to have properly cleaned and inspected slicers. Data also were collected on the frequency with which delis met the FDA Food Code provision that slicers should be undamaged. Data from observations of 685 slicers in 298 delis indicate that only 37.9% of delis ( n = 113) had slicers that were undamaged. Chain delis and delis that provide worker training were more likely to have slicers with no damage. To improve slicer practices, food safety programs and the retail food industry may wish to focus on worker training and to focus interventions on independent and smaller delis, given that these delis were less likely to properly inspect their slicers and to have undamaged slicers.
美国疾病控制与预防中心（CDC）估计，美国每年有3000人死于食源性疾病，其中单核细胞增生李斯特菌导致的死亡人数位列第三。风险评估数据表明，零售切片的熟食肉类受单核细胞增生李斯特菌污染是人类感染李斯特菌病的一个重要因素。机械熟食切片机是单核细胞增生李斯特菌交叉污染和滋生的主要源头。为防止病原体交叉污染和滋生，美国食品药品监督管理局（FDA）制定了指南，以推广良好的切片机清洁和检查规范。CDC的环境卫生专家网络开展了一项研究，以进一步了解零售熟食店在这些预防策略方面的做法。本文纳入了该研究的数据，内容涉及零售熟食店达到FDA建议的频率，即每次对切片机进行正确清洁（定义为每4小时对切片机进行拆卸、清洁和消毒）后都要进行检查。对197家随机挑选的熟食店的食品工作人员进行访谈的数据表明，只有26.9%的工作人员（n = 53）按此频率清洁和检查切片机。连锁熟食店以及在最繁忙日服务超过300名顾客的熟食店更有可能对切片机进行正确的清洁和检查。还收集了熟食店达到FDA食品法典规定的切片机应无损坏这一要求的频率数据。对298家熟食店的685台切片机进行观察的数据表明，只有37.9%的熟食店（n = 113）的切片机无损坏。提供员工培训的连锁熟食店和熟食店更有可能拥有无损坏的切片机。为改善切片机的使用规范，鉴于独立经营的小型熟食店不太可能对切片机进行正确检查且切片机无损坏，食品安全计划和零售食品行业不妨将重点放在员工培训上，并将干预措施集中在这些熟食店上。
