Food Protection Trends - March/April 2021 - 193

include intensified cleaning and sanitizing with disassembly
of equipment, intensified environmental sampling of affected
and surrounding areas, and correction of any conditions
or procedures that led to the contamination. Food-related
corrective actions should include segregation and holding of
any food that may have had contact with the contaminated
food contact surface. Processors should then decide what to
do with the affected food. FDA recommends the product be
reprocessed with a listericidal control measure (e.g., a cook
that eliminates L. monocytogenes), destroyed, or diverted to a
use in which it will not be consumed by humans or animals.
If product has entered commerce, processors should initiate
a recall.
Facility N was found by FDA to have L. monocytogenes
in a brine tank drain, on the bottom of a brine tank, on two
legs of processing tables, in five areas on the floor, and in two
floor drains in the processing areas. These environmental
sampling results indicate that the nonfood contact surfaces
of floor, floor drains, and equipment in contact with the floor
were potential sources of L. monocytogenes contamination.
Nonfood contact surfaces can be a potential source of
contamination, and having adequate corrective actions is
important. Drains are a composite of what can be found in
the room and are a hospitable environment for Listeria (15).
When Listeria is detected in drains, processors should correct
any conditions that led to the contamination, including
evaluation of drain design and function; conduct additional
environmental sampling; clean and sanitize the area; and
ensure that procedures are in place to prevent the spread
of contamination (23). Although surfaces such as floors,
drains, and wheels of a pallet jack or cart are not food contact
surfaces, these surfaces are important because insanitary
actions by employees can spread the contamination to food
contact surfaces or food (23). For example, contamination
on the floor could be transferred to food contact surfaces
by water splash and spray or by placing items, such as boxes
and hoses, on food contact surfaces after they have been in
direct contact with the floor. When Listeria spp. are detected
on nonfood contact surfaces that are in close proximity
to food and food contact surfaces, FDA recommends
that processors implement corrective actions that include
cleaning and sanitizing, environmental sampling of affected
and surrounding areas, and correction of any conditions or
procedures that led to the contamination (23). Additionally,
FDA recommends that sanitation procedures be intensified
when Listeria spp. are detected on several nonfood contact
surfaces that are in close proximity to food and food contact

surfaces during the same sampling period. This is because
the routine sanitation procedures are likely inadequate, and
Listeria spp. may have become established in one or more
harborages (23).
CONCLUSION
The inspections showed a low prevalence of L. monocytogenes (≤1 positive) in each of the 13 of 15 cold-smoked
salmon processing facilities sampled by FDA. Two facilities
(N and O) had a higher prevalence of L. monocytogenes (11 and
10 positives, respectively). Facility N had 11 L. monocytogenes
and 12 nonpathogenic species of Listeria positives, mostly from
the floor, floor drains, and equipment in contact with the floor.
The facility had no environmental sampling program, and their
most significant insanitary conditions were poor employee
practices that likely led to Listeria spp. cross-contamination
from the floor to equipment. Facility O had gross insanitation,
poor employee practices, difficult to clean surfaces, and
inadequate cleaning and sanitizing that likely contributed to
cross-contamination, resulting in the adulteration of coldsmoked salmon from a resident strain of L. monocytogenes.
In addition, the facility's use of antimicrobial agents on raw
product, food contact surfaces, and floors did not compensate
for the insanitary practices observed during the inspection.
The results also showed that three facilities (A, B, and
C), where there was no detection of Listeria spp., routinely
conducted environmental and finished product testing
and had frequent employee training in addition to routine
cleaning and sanitizing. Overall, the results show that to
minimize the potential for L. monocytogenes contamination,
it is necessary to have comprehensive practices that include
sanitation that prevents contamination of food and food
contact surfaces, sanitary employee practices, appropriate
corrective actions, and environmental sampling to identify
and eliminate niches where L. monocytogenes can persist.
ACKNOWLEDGMENTS
The authors are appreciative of FDA investigators that
conducted the inspections and collected environmental
samples. The authors also thank the following FDA, Center
for Food Safety and Applied Nutrition employees for their
thoughtful review of the manuscript: Jenny Scott, Senior
Advisor to the Director, Office of Food Safety; Mickey
Parish, Senior Science Advisor, Office of the Center Director,
and Lane Highbarger and Molly Harry, Consumer Safety
Officers, Office of Food Additive Safety.

REFERENCES
1. Ben Embarek, P. K. 1994. Presence, detection
and growth of Listeria monocytogenes in
seafoods: a review. Int. J. Food Microbiol.
23:17-34.
2. Bennion, J. R., F. Sorvillo, M. E. Wise,
S. Krishna, and L. Mascola. 2008. Decreasing
listeriosis mortality in the United States,
1990-2005. Clin. Infect. Dis. 47:867-874.

3. Busta, F. F., G. E. Bledsoe, G. J. Flick,
L. Gram, D. Herman, M. L. Jahncke, and
D. R. Ward. 2001. Processing parameters
needed to control pathogens in cold-smoked
fish. J. Food Sci. 66(Suppl.):S1055-S1134.
Available at: https://www.fda.gov/Food/
FoodborneIllnessContaminants/ucm545157.
htm. Accessed 15 May 2020.

4. Centers for Disease Control and Prevention.
2013. Standard operating procedure for
PulseNet PFGE of Listeria monocytogenes.
Available at: https://www.cdc.gov/pulsenet/
pathogens/pfge.html. Accessed 15 May 2020.

March/April Food Protection Trends

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https://www.cdc.gov/pulsenet/pathogens/pfge.html https://www.cdc.gov/pulsenet/pathogens/pfge.html https://www.fda.gov/Food/FoodborneIllnessContaminants/ucm545157 https://www.fda.gov/Food/FoodborneIllnessContaminants/ucm545157

Food Protection Trends - March/April 2021

Table of Contents for the Digital Edition of Food Protection Trends - March/April 2021

Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections
Sensitivity of Planktonic Cells and Biofilm of Wild- Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite
I Read It on Reddit: Food Safety Information-Seeking Preferences and Practices of Young Adults Online
Food Safety Knowledge and Self-Reported Practice among Campers in the United States
Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices
Ability of Whole-Genome Sequencing to Refine a Salmonella I 4,[5],12:i:- Cluster in New York State and Detect a Multistate Outbreak Linked to Raw Poultry
Beyond the Bio Nadia Narine
PDG Highlight Food Safety Assessment, Audit and Inspection Professional Development Group
Industry Products
Coming Events
Food Protection Trends - March/April 2021 - Cover1
Food Protection Trends - March/April 2021 - Cover2
Food Protection Trends - March/April 2021 - 177
Food Protection Trends - March/April 2021 - 178
Food Protection Trends - March/April 2021 - 179
Food Protection Trends - March/April 2021 - 180
Food Protection Trends - March/April 2021 - 181
Food Protection Trends - March/April 2021 - 182
Food Protection Trends - March/April 2021 - 183
Food Protection Trends - March/April 2021 - Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections
Food Protection Trends - March/April 2021 - 185
Food Protection Trends - March/April 2021 - 186
Food Protection Trends - March/April 2021 - 187
Food Protection Trends - March/April 2021 - 188
Food Protection Trends - March/April 2021 - 189
Food Protection Trends - March/April 2021 - 190
Food Protection Trends - March/April 2021 - 191
Food Protection Trends - March/April 2021 - 192
Food Protection Trends - March/April 2021 - 193
Food Protection Trends - March/April 2021 - 194
Food Protection Trends - March/April 2021 - Sensitivity of Planktonic Cells and Biofilm of Wild- Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite
Food Protection Trends - March/April 2021 - 196
Food Protection Trends - March/April 2021 - 197
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Food Protection Trends - March/April 2021 - 199
Food Protection Trends - March/April 2021 - 200
Food Protection Trends - March/April 2021 - 201
Food Protection Trends - March/April 2021 - 202
Food Protection Trends - March/April 2021 - 203
Food Protection Trends - March/April 2021 - I Read It on Reddit: Food Safety Information-Seeking Preferences and Practices of Young Adults Online
Food Protection Trends - March/April 2021 - 205
Food Protection Trends - March/April 2021 - 206
Food Protection Trends - March/April 2021 - 207
Food Protection Trends - March/April 2021 - 208
Food Protection Trends - March/April 2021 - 209
Food Protection Trends - March/April 2021 - 210
Food Protection Trends - March/April 2021 - 211
Food Protection Trends - March/April 2021 - 212
Food Protection Trends - March/April 2021 - 213
Food Protection Trends - March/April 2021 - 214
Food Protection Trends - March/April 2021 - 215
Food Protection Trends - March/April 2021 - Food Safety Knowledge and Self-Reported Practice among Campers in the United States
Food Protection Trends - March/April 2021 - 217
Food Protection Trends - March/April 2021 - 218
Food Protection Trends - March/April 2021 - 219
Food Protection Trends - March/April 2021 - 220
Food Protection Trends - March/April 2021 - 221
Food Protection Trends - March/April 2021 - 222
Food Protection Trends - March/April 2021 - 223
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Food Protection Trends - March/April 2021 - 225
Food Protection Trends - March/April 2021 - 226
Food Protection Trends - March/April 2021 - 227
Food Protection Trends - March/April 2021 - 228
Food Protection Trends - March/April 2021 - 229
Food Protection Trends - March/April 2021 - 230
Food Protection Trends - March/April 2021 - 231
Food Protection Trends - March/April 2021 - Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices
Food Protection Trends - March/April 2021 - 233
Food Protection Trends - March/April 2021 - 234
Food Protection Trends - March/April 2021 - 235
Food Protection Trends - March/April 2021 - 236
Food Protection Trends - March/April 2021 - 237
Food Protection Trends - March/April 2021 - 238
Food Protection Trends - March/April 2021 - Ability of Whole-Genome Sequencing to Refine a Salmonella I 4,[5],12:i:- Cluster in New York State and Detect a Multistate Outbreak Linked to Raw Poultry
Food Protection Trends - March/April 2021 - 240
Food Protection Trends - March/April 2021 - 241
Food Protection Trends - March/April 2021 - 242
Food Protection Trends - March/April 2021 - 243
Food Protection Trends - March/April 2021 - 244
Food Protection Trends - March/April 2021 - 245
Food Protection Trends - March/April 2021 - 246
Food Protection Trends - March/April 2021 - 247
Food Protection Trends - March/April 2021 - Beyond the Bio Nadia Narine
Food Protection Trends - March/April 2021 - 249
Food Protection Trends - March/April 2021 - 250
Food Protection Trends - March/April 2021 - PDG Highlight Food Safety Assessment, Audit and Inspection Professional Development Group
Food Protection Trends - March/April 2021 - 252
Food Protection Trends - March/April 2021 - 253
Food Protection Trends - March/April 2021 - 254
Food Protection Trends - March/April 2021 - 255
Food Protection Trends - March/April 2021 - Industry Products
Food Protection Trends - March/April 2021 - 257
Food Protection Trends - March/April 2021 - Coming Events
Food Protection Trends - March/April 2021 - Cover3
Food Protection Trends - March/April 2021 - Cover4
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