Attachment_23.pdf

Environmental Sampling For the Detection of Listeria monocytogenes

1. BACKGROUND

Listeria monocytogenes has been associated with such foods as raw milk, supposedly pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats (all types), and raw and smoked fish. Its ability to grow at temperatures as low as 0°C permits multiplication in refrigerated foods.4

Listeriosis is an atypical foodborne illness of major public health concern because of the severity of the disease (meningitis, septicemia, and abortion), a high case-fatality rate, a long incubation and a predilection for individuals with underlying conditions. Listeria monocytogenes differs from most other food-borne pathogens because it is widely distributed, resistant to diverse environmental conditions, including low pH and high NaCl concentrations, and is microaerobic and phychrotrophic.

The various ways it can enter food processing plants, its ability to grow and survive for long periods of time in the environment, on foods, and in food processing plants and its ability to grow at low temperatures and to survive in or on food for prolonged periods under adverse conditions have made it a major concern for many manufacturing industries over the last decades.2

2. SAMPLE COLLECTION

DOs DON’Ts Moist wet areas with standing water Floors and related areas – Under floor mounted equipment, scales (floor and table mounted) Employees – work shoes, hands etc

Sanitizing foot mats – if disinfectant is not maintained this can be a good harboring source

Hand wash or eyewash stations -

Cleaning Equipment – automated floor cleaning equip, brooms, mops, waste containers especially underside, etc

Packaging materials – jars, lids, etc

Air conveying equipment – pressurized air lines, air hoses, condensate from pressurized air lines. HVAC evaporators and evaporator condensate pans

Direct product contact surfaces – allegedly cleaned often and would not have residual organism growth, unless there is product residue that is at least 4 – 6 hours old accumulation

Product conveyors – cables, belts, joints, where product residue accumulates, exposed bearings and rollers

Raw material – product raw materials, flour, peanuts, etc.

Motor and Electrical Housings – that are not cleaned and/ or sanitized.

Outside the plant – roof, parking lot, walkways, etc.

Cracked equipment – boots (shock absorbing equipment), metal joints, etc.

Areas with running water -

Under sinks / safety stations – Under hand wash or eyewash stations if appearance of leaks, cracks, etc.

Equipment – areas that are difficult to reach and clean, non-food contact surfaces, nooks and crannies.

Environmental Sampling For the Detection of Listeria monocytogenes

DOs DON’Ts Doorways - floor area leading directly into production areas

Drains – Not during production Ice Makers – inside, scoops, underside of top of ice chamber

Ceilings and Walls – in production areas coolers and freezers

References:

1. FDA. Investigations Operations Manual 2008. 4.3.7.7.2 – Environmental Sampling

2. Doyle, Michael et al. Food Microbiology Fundamentals and Frontiers 2nd Ed. Pgs 383-403.

3. Cliver, Dean and Riemann, Hanns. Foodborne Diseases 2nd Ed. Pgs 55 – 67

4. Bad Bug Book. Listeria monocytogenes http://insideportlets.fda.gov/portal/page?_pageid=197,726738&_dad=portal&_schema=PORTAL

5. Control of Listeria monocytogenes in Refrigerated or Frozen Ready to Eat Foods Draft Guidance.

http://insideportlets.fda.gov/portal/page?_pageid=197,726738&_dad=portal&_schema=PORTAL http://insideportlets.fda.gov/portal/page?_pageid=197,726738&_dad=portal&_schema=PORTAL http://insideportlets.fda.gov/portal/page?_pageid=197,726738&_dad=portal&_schema=PORTAL