Michigan State University Extension, 200 Grand River Avenue, Suite 102, Port Huron, Michigan 48060, USA.
J Food Prot. 2021 Sep 1;84(9):1567-1574. doi: 10.4315/JFP-20-415.
Science-based guidance was used at eight small and very small state and federally inspected ready-to-eat meat and poultry processors across Michigan. Data were collected to determine the current level of sanitary control methods used for reducing Listeria in the processing environment and compared interactions with the facility microbial results. A checklist was created to assess the current recommended sanitary control methods from the U.S. Department of Agriculture, U.S. Food and Drug Administration, and the Michigan Department of Agriculture and Rural Development. The checklist, composed of 178 items divided into 10 general content domains, was used to assess which of the recommended controls were being used in the facilities to prevent postlethality contamination of ready-to-eat products. Effectiveness of preoperational and operational sanitation was assessed through sampling 12 nonfood contact surfaces by using an ATP reader and amplified nucleic single temperature reaction test for Listeria spp., including L. monocytogenes, at each facility. In total, 288 samples were taken collectively from the eight facilities (96 ATP, 96 preoperational Listeria spp., and 96 operational Listeria spp.). Microbial outcomes did not differ (P > 0.05) based on the overall number of recommended sanitary control methods used and the type of facility inspection. There was a greater content domain compliance overall in operational sanitation (P = 0.0005), sanitation (P = 0.0030), facility (P = 0.0397), and personal hygiene (P = 0.0033) than for segregation procedures regardless of the regulating body. Findings suggest that regardless of the regulating body, the quality of sanitary control measures used is more impactful for microbial control than simply the quantity implemented. Pathogen control may be obtained without implementing all of the sanitary control methods within the guidance documents.
在密歇根州的八家小型和超小型州和联邦检查的即食肉类和禽肉加工厂使用了基于科学的指导。收集数据以确定当前用于减少加工环境中李斯特菌的卫生控制方法的水平，并比较与设施微生物结果的相互作用。创建了一份清单，以评估美国农业部、美国食品和药物管理局以及密歇根州农业和农村发展部目前推荐的卫生控制方法。该清单由 178 项组成，分为 10 个一般内容领域，用于评估设施中正在使用哪些推荐的控制措施来防止即食产品的死后污染。通过使用 ATP 读取器和李斯特菌属的扩增核酸单温度反应测试对 12 个非食品接触表面进行采样，评估了预操作和操作卫生的有效性，包括每个设施中的单核细胞增生李斯特菌。总共从八家工厂采集了 288 个样本（96 个 ATP、96 个预操作李斯特菌属和 96 个操作李斯特菌属）。微生物结果（P>0.05）不受所使用的推荐卫生控制方法的总数和工厂检查类型的影响。操作卫生的总体内容域合规性更高（P=0.0005），卫生（P=0.0030）、设施（P=0.0397）和个人卫生（P=0.0033），无论监管机构如何。研究结果表明，无论监管机构如何，用于微生物控制的卫生控制措施的质量比实施的数量更能影响控制效果。无需在指导文件中实施所有卫生控制方法，即可获得病原体控制。
