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Food Safety Practices Linked with Proper Refrigerator Temperatures in Retail Delis.

Laura G Brown1, Edward Rickamer Hoover2, Brenda V Faw3

  • 11 National Center for Environmental Health, Centers for Disease Control and Prevention , Atlanta, Georgia .

Foodborne Pathogens and Disease
|March 3, 2018
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Retail delis show improved refrigeration temperatures, but 17.1% still exceed the FDA

Keywords:
FDA Food CodeListeria monocytogenes,food safetyrefrigerated storageretail delisrisk assessmenttemperatures

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Area of Science:

  • Food safety
  • Public health
  • Microbiology

Background:

  • Listeria monocytogenes (L. monocytogenes) is a leading cause of fatal foodborne illnesses.
  • Contamination of sliced deli meats at retail is a significant source of L. monocytogenes infections.
  • The FDA recommends a maximum temperature of 41°F for Time and Temperature Control for Safety (TCS) foods.

Purpose of the Study:

  • To assess the frequency of retail deli refrigerators exceeding the FDA's 41°F limit for TCS foods.
  • To identify deli and staff characteristics associated with inadequate refrigeration temperatures.
  • To evaluate trends in retail deli temperature control over time.

Main Methods:

  • Environmental Health Specialists Network (EHS-Net) observed 445 refrigerators in 245 retail delis.
  • Data collected included refrigerator temperatures and deli/staff characteristics.
  • Statistical analysis identified factors linked to temperatures exceeding 41°F.

Main Results:

  • 17.1% of observed delis had at least one refrigerator temperature above 41°F.
  • Refrigeration temperatures were generally lower than reported in a similar 2007 study, indicating improvement.
  • Delis with multiple refrigerators, no temperature recording, or non-certified managers had higher odds of exceeding 41°F.

Conclusions:

  • Retail temperature control for food safety is improving.
  • A persistent gap exists, with some delis failing to maintain adequate refrigeration.
  • Kitchen manager certification and consistent temperature recording are associated with better food safety practices.