Recontamination Issues in the Food Processing Industry What, Where, and How Important are They

1. Recontamination Issues in the Food Processing IndustryWhat, Where, and How Important are They? Dr. Paul A. Hall PresidentAIV Microbiology & Food Safety Consultants, LLC Hawthorn Woods, IL USA

2. Producing Safe Food is Our Top Priority! Consumer protection and trust Consumers must be able to trust the brands they buy and the food they eat Food safety is absolutely critical to that trust Business survival/self-interest Our brands are our most important asset History is replete with brands and businesses being destroyed because of a lapse in food safety Industry responsibility Moral obligation to produce food as safe as practical Industry pledge not to make safety a competitive issue

3. Why is Food Safety our Top Priority? It is a cost of doing business The changing global food safety landscape demands more diligence, flexibility, and speed than ever before. The cost impact of not doing food safety right is higher than it�s ever been. The benefits of doing food safety right contributes directly to the bottom line � and not just in cost avoidance. Consumer and regulatory scrutiny are at an all time high. World class companies that win in the marketplace have world class food safety principles.

4. Causes of Foodborne Contamination Food Products can become contaminated via several routes: Naturally occurring (raw foods) Underprocessing/improper processing Recontamination/cross-contamination Pathogens Spoilage organisms Allergens Chemical contaminants Intentional contamination Economic adulteration (e.g melamine) Bioterrorism

5. Recontamination Issues in the Food Processing Industry Food products that are subject to a lethality step are generally free of vegetative pathogens and depending on the degree of treatment, free of spore forming pathogens. However, post-lethality recontamination can occur if proper procedures/practices are not in place. Additionally, recontamination can occur at different points along the farm-to-fork continuum.

6. Importance of Recontamination in the Food Processing Industry Question: How important is the issue of recontamination to the food industry? Answer: Extremely Important!!!

7. Factors Contributing to Pathogens in Foods A WHO survey performed in Europe found cross-contamination to be the most important factor relating to the presence of pathogens in prepared foods:

8. A summary of principal known factors contributing to foodborne illness in Washington State (USA) from 1990-1999: Factors Contributing to Pathogens in Foods

9. Examples of Outbreaks Attributed to Recontamination Originating from Various Sources Across the Food Chain

10. Examples of Outbreaks Attributed to Recontamination Originating from Various Sources Across the Food Chain

11. Examples of Outbreaks Attributed to Recontamination Originating from Various Sources Across the Food Chain

12. Examples of Outbreaks Attributed to Recontamination Originating from Various Sources Across the Food Chain

13. Case Studies

14. Salmonella in Sesame Seed Products

15. Salmonella in Sesame Seed Products In 2001, recalls of a sesame seed product, halvah (a candy made of sesame seed, sugar and flavor) occurred in Australia and Sweden. The halvah was contaminated with multi-resistant Salmonella typhimurium DT104. One survey showed that Salmonella can be isolated from sesame seed products.

17. Sesame seed can be contaminated with Salmonella during growth of the plant, storage, or processing. However, Salmonella should not survive the production of halvah because of the high temperature (>120�C) employed in the process. The likely cause of the outbreaks was cross-contamination of the halvah during packaging and/or transport. Salmonella in Sesame Seed Products

19. Peanut Butter Industry Facts Peanut butter is a ~1 billion $ industry in U.S. 5 major manufacturers account for 75% of production 50% of U.S. peanut crop used for peanut butter Peanut butter is found in 90% of homes in U.S. Average consumer eats peanut butter 27 times/year

20. Peanut Butter is produced from roasted shelled peanuts Fat content ranges 49-52% Salt is usually added at a 1-2% final concentration (lower in dietetic formulations) Moisture content <1%, aw <0.3% Low aw precludes the active growth of spoilage organisms and pathogens Peanut Butter Characteristics

22. Raw peanuts, as with other raw agricultural commodities, are known to be contaminated with Salmonella spp Studies have shown that the most heat resistant strain (Salmonella seftenberg) is inactivated by peanut roasting Contamination of peanut butter with Salmonella spp. occurs via post-roasting recontamination Prevention of recontamination depends largely upon effective separation of raw peanuts (and associated dust/fines) and the post-roast processing areas Once peanut butter is contaminated with Salmonella spp., it will survive for prolonged periods of time

23. First outbreak linked to peanut butter was reported in Australia in 1996 (Salmonella mbandaka) Salmonella agona outbreaks reported in 1996 in 4 countries was associated with the consumption of a peanut butter coated RTE savory snack First outbreak in the U.S. traced to Salmonella tennessee in peanut butter was reported in February 2007

24. Inadequate separation of pre-roast/post-roast processing areas. Dust/fines present in the post-roast areas Roof leak and faulty sprinkler head leak introduces moisture into the environment allowing for potential growth of Salmonella tennessee During subsequent processing, handling, and filling, Salmonella tennesee found its way into the product

25. Typical dry cleaning procedures were not able to eliminate the pathogen from the environment Environmental monitoring procedures were insufficient to detect the organism in the environment Finished product testing also did not detect the organism implying sporadic contamination

27. Listeria monocytogenes Overview Listeria monocytogenes is a Gram positive, non-spore forming rod that can grow at refrigerated temperatures. L. monocytogenes is ubiquitous in the environment and can be isolated from a wide range of foods. Certain strains of L. monocytogenes can cause illness in humans: Neonates (sepsis, pneumonia, meningitis) Pregnant women (fever, miscarriage, stillbirth) Elderly (sepsis, meningitis, focal infections) Immunocompromised (sepsis, meningitis, focal infections) Healthy adults (rarely, diarrheal illness) High levels of L. monocytogenes have to be consumed in order to cause illness

28. Certain foods pose an increased risk of being associated with listeriosis These foods have the following properties: Have the potential for contamination with L. monocytogenes Support the growth of Listeria to high numbers Are ready-to-eat foods Require refrigeration Stored for extended periods of time Characteristics of High-Risk Foods

29. Foods can be classified according to their risk, based on their properties and history of known illness Listeria Risk Classification

31. Typical Process Flow for Hot Dog Production

32. An estimated 20 billion hot dogs are consumed annually in the U.S. Hot dogs are cooked to a lethal temperature sufficient to destroy L. monocytogenes. Post-cooking recontamination of hot dogs can occur during subsequent handling prior to packaging. Furthermore, recontaminated hot dogs that do not contain inhibitors can support the growth of L. monocytogenes to high levels. Subsequent re-heating of the hot dog (e.g. microwaving) may be insufficient to reduce levels, leading to illness in susceptible individuals. Listeria monocytogenes in Hot Dogs

33. A combination approach has been used to eliminate/control L. monocytogenes in RTE meat products: Better hygienic design of equipment Reformulating product to inhibit growth Improved sanitation protocols Aggressive monitoring of equipment and processing environment for Listeria Training of personnel Control of L. monocytogenes in Hot Dogs

34. Listeria Control Equation is based on the premise that intensive environmental monitoring is effective in understanding the plant�s control measures. Systematic, disciplined approach to seek out, find and eliminate the undesirable conditions which could support harborage or transference of pathogens. Listeria Control Equation

35. Listeria Control Equation

36. Zoning Concept � A Useful Tool for Monitoring the Production Environment

37. Comprehensive Environmental Monitoring Program Timely assessment of control of RTE environment Biased intensive sampling before and during production to monitor all areas Large surface areas sampled for Listeria genus or other suitable indicator Sampling is randomized (by the day of the week and shift) Every RTE processing line must be sampled, ideally on a weekly basis Sampling plans need to be flexible and tailored to each specific line and facility

38. Common Routes of Recontamination

39. Common Routes of Recontamination Raw materials Food contact surfaces and equipment Airborne contamination Pests Personnel

40. Direct addition of contaminated raw materials/ingredients to previously processed product Salmonella in paprika used to season potato chips Y. enterocolitica in chocolate syrup use to prepare chocolate milk C. botulinum in onions added to cheese Salmonella-contaminated ingredient added to non-RTE microwavable pot pies Direct or indirect inadvertent commingling of raw materials and finished product Tuna salad contaminated with C. jejuni (O:33) during preparation Salmonella in pasteurized milk inadvertently commingled with raw milk Common Routes of Recontamination: Raw Materials

41. Usually occurs via water droplets from high pressure hoses, condensation from ceilings and overheads, dust, and occasionally exhaust vents Droplet transmission from drains in a fish processing facility (L. monocytogenes) Dust contamination of extruded dog food (Salmonella) Water droplets from leaky roofs (Salmonella in peanut butter) Inadvertent sewage water from leaky pipe over processing line (Salmonella in chocolate) Common Routes of Recontamination: Airborne Contamination

42. Insects, birds, amphibians, and rodents are recognized vectors for transmission of pathogens Salmonella outbreak in orange juice traced to amphibians coming into the processing facility Common Routes of Recontamination: Pests

43. Inadequately cleaned surfaces and equipment can be a major source of recontamination L. monocytogenes in hot dogs E. coli O157:H7 in flavored yogurt contaminated via pump RTE sandwiches in major retail chain due to cross-contamination during assembly at the store (Salmonella and L. monocytogenes) Listeria-contaminated slicer blade in RTE spiral ham operation Containers and packaging materials used to store or transport processed products have been sources of recontamination Salmonella in ice cream mix contaminated in tanker truck used for unpasteurized raw eggs Common Routes of Recontamination: Food Contact Surfaces and Equipment

44. Transfer of pathogens to foods via food handlers is a well-established mode of contamination Hepatitis A outbreak among school children traced to strawberries contaminated from infected field workers S. sonnei infection traced to spring onion contaminated by a food handler Norwalk-virus outbreaks in cruise ships traced to contaminated food handlers Deficient or absence of hand washing has been identified as the most frequent cause of low infectious dose pathogen transmission Common Routes of Recontamination: Personnel

45. Avoiding Recontamination Issues � Putting it all Together

46. Putting it all Together The food industry must be committed to the highest possible standards of food safety throughout its operations and should take significant measures to that end: Each food company should have an established Senior Leadership position, to bring additional focus to developing and implementing programs that continuously improve product safety and design. Companies should consider the use of external expert food safety advisory bodies and process authorities to provide guidance on issues of food safety. Companies should have the proper checks and balances to ensure that their suppliers and co-manufacturers are in compliance with established food safety standards.

47. HACCP and associated pre-requisite programs should be the cornerstone of a company�s food safety program: HACCP plans should be reassessed ideally on an annual basis or if there are any significant process changes. HACCP plans should be developed using experienced cross-functional teams and reviewed/approved by a third-party expert authority if in-house expertise is not available. Food Safety Assessments should be conducted to determine if the HACCP plan and pre-requisite programs are being followed and to identify gaps in the food safety system. Food companies should require that their suppliers and co-manufacturers have implemented a valid HACCP plan and associated pre-requisite programs. Putting it all Together

48. Food Companies must commit to making significant capital and resource investment to ensure the production of safe food: Installation of state-of-the art equipment and process redesign. Complete separation of raw ingredients from finished product areas. Implementation of an aggressive environmental monitoring program for pathogens or indicators of pathogens in the plant. Implementation of a validated allergen control plan. Implementation of statistical sampling plan for finished product testing on all lots of finished product (where it adds value). Use of the latest leading-edge detection technologies for all pathogen testing. Putting it all Together

49. Sponsorship of leading-edge research for control of pathogens in food products from farm to fork. Proactive leadership in external committees, trade organizations, and research institutions to promote food safety. Conduct in-depth safety and quality system and capabilities assessments using cross-functional teams and independent technical experts at targeted manufacturing plants. Assess overall recall and traceability processes across our supply chain. Assess organizational capabilities across Operations to ensure proper resource allocation. Putting it all Together

50. Thank you! A Presentation at the IAFP Latin America Symposium on Food Safety Royal Palm Plaza Hotel resort Campinas, SP, Brasil May 26, 2008 paul.hall@aivfoodsafety.com