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Related Concept Videos

Standard Precaution01:26

Standard Precaution

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Standard precautions are the minimum infection control safeguards used while caring for all patients, irrespective of their disease condition. They help prevent the spread of common infectious microorganisms to healthcare workers, patients, and visitors in all healthcare settings.
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Transmission-based Precautions I: Contact, Enteric, and Droplets01:17

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Transmission-based precautions are for patients known to be infected or suspected to be infected or colonized with organisms that pose a significant risk to others. Some transmission-based precautions include contact, enteric, and droplet.
Contact Precautions:
Contact precautions are the measures taken to prevent the transmission of infectious agents, especially epidemiologically important microorganisms such as MRSA or influenza, primarily transmitted through direct or indirect contact with an...
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Handwashing II: Pre-procedure and Initial Procedure Steps01:19

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The pre-procedure steps of handwashing include removing jewelry and rolling up sleeves. However, many organizations allow staff to wear wedding rings.
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Hand hygiene01:23

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Asepsis is the practice of preventing or breaking the chain of infection. The nurse employs aseptic techniques to prevent the spread of microorganisms and reduce the risk of diseases. Hand hygiene is the cornerstone of aseptic techniques and is classified into medical and surgical asepsis. Medical asepsis includes hand hygiene and the use of gloves. Surgical asepsis, or the sterile technique, refers to practices that render and keep objects and areas free of microorganisms.
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Cleaning, Sterilization, and Disinfection01:30

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Cleaning, disinfection, and sterilization are the methods that help to break the infection chain and prevent disease.
Cleaning
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Healthcare Associated Infections II: Preventive Measures01:22

Healthcare Associated Infections II: Preventive Measures

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Essential infection prevention measures are based on the knowledge of the infection chain, the modes of transmission in healthcare settings, and the use of the best practices in all healthcare settings. Compulsory public reporting of healthcare-associated infection rates is needed to allow individuals and the community to make informed choices regarding selecting a healthcare facility.
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Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
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Observed Potential Cross-Contamination in Retail Delicatessens.

Meghan M Holst1, Laura G Brown1, Brendalee Viveiros2

  • 1Centers for Disease Control and Prevention, National Center for Environmental Health, 4770 Buford Highway, Atlanta, Georgia 30341.

Journal of Food Protection
|January 28, 2021
PubMed
Summary

Retail delis often fail to prevent Listeria monocytogenes cross-contamination, posing a food safety risk. Implementing a food safety management plan with proper training and monitoring is crucial for reducing these risks.

Keywords:
Listeria monocytogenesCross-contaminationDeliRetail foodU.S. Food and Drug Administration Food Code

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Area of Science:

  • Food Safety
  • Microbiology
  • Public Health

Background:

  • Listeria monocytogenes is a significant cause of foodborne illness and death in the US.
  • Cross-contamination in retail delicatessens is a common pathway for Listeria monocytogenes transmission.
  • Retail deli meats are frequently associated with Listeria monocytogenes foodborne illness.

Purpose of the Study:

  • To identify deli characteristics associated with Listeria monocytogenes cross-contamination.
  • To assess compliance with the U.S. Food and Drug Administration Food Code provisions in retail delis.
  • To describe the prevalence of cross-contamination practices in retail delicatessens.

Main Methods:

  • A study was conducted by the Centers for Disease Control and Prevention's Environmental Health Specialists Network in 2012.
  • 298 retail delis across six jurisdictions were observed.
  • Practices related to food handling, storage, and sanitation were assessed for compliance with food safety regulations.

Main Results:

  • 23.6% of delis using wet wiping cloths did not store them in sanitizing solution.
  • 9.4% of delis showed potential cross-contamination between raw and ready-to-eat foods during preparation.
  • 24.6% of delis improperly stored raw meats with ready-to-eat products in cold storage units.

Conclusions:

  • Gaps in cross-contamination prevention exist in retail delis.
  • Adopting comprehensive food safety management plans is essential.
  • Training, certification, and monitoring are key components to minimize food safety risks.