Centers for Disease Control and Prevention, National Center for Environmental Health, 4770 Buford Highway, Atlanta, Georgia 30341.
Rhode Island Department of Health, 3 Capitol Hill, Providence, Rhode Island 02908.
J Food Prot. 2021 Jun 1;84(6):1055-1059. doi: 10.4315/JFP-20-403.
Listeria monocytogenes is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes (between contaminated and uncontaminated equipment, food, and hands) is common in delicatessens and likely plays a role in the foodborne illness associated with retail deli meats. In 2012, the Centers for Disease Control and Prevention's Environmental Health Specialists Network conducted a study to describe deli characteristics related to cross-contamination with L. monocytogenes. The study included 298 retail delis in six state and local health departments' jurisdictions and assessed how well deli practices complied with the U.S. Food and Drug Administration Food Code provisions. Among delis observed using wet wiping cloths for cleaning, 23.6% did not store the cloths in a sanitizing solution between uses. Observed potential cross-contamination of raw meats and ready-to-eat foods during preparation (e.g., same knife used on raw meats and ready-to-eat foods, without cleaning in between) was present in 9.4% of delis. In 24.6% of delis with a cold storage unit, raw meats were not stored separately from ready-to-eat products in containers, bins, or trays. A proper food safety management plan can reduce gaps in cross-contamination prevention and should include adopting procedures to minimize food safety risks, instituting training with instruction and in-person demonstrations and certifying staff on those procedures, and monitoring to ensure the procedures are followed.
单核细胞增生李斯特菌在美国是一个长期存在的公共卫生问题，是食源性疾病导致死亡的第三大原因。单核细胞增生李斯特菌（在污染和未污染的设备、食品和手上之间）的交叉污染在熟食店很常见，可能与零售熟食肉相关的食源性疾病有关。2012 年，疾病控制与预防中心的环境卫生专家网络进行了一项研究，描述了与单核细胞增生李斯特菌交叉污染有关的熟食店特征。该研究包括六个州和地方卫生部门管辖范围内的 298 家零售熟食店，并评估了熟食店的做法与美国食品和药物管理局食品法典规定的符合程度。在观察到使用湿抹布进行清洁的熟食店中，23.6%的熟食店在使用之间没有将抹布储存在消毒溶液中。在准备过程中观察到生肉和即食食品之间存在潜在的交叉污染（例如，在生肉和即食食品上使用同一把刀，中间不清洗），这种情况在 9.4%的熟食店中存在。在 24.6%有冷藏单元的熟食店中，生肉没有存放在容器、箱或托盘内与即食产品分开。适当的食品安全管理计划可以减少交叉污染预防方面的差距，应包括采取程序来最大限度地降低食品安全风险，实施培训并进行现场演示和认证员工，以及监测以确保程序得到遵守。
