Observed Potential Cross-Contamination in Retail Delicatessens

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.