RESULTS OF LISTERIA SAMPLING IN CRAWFISH PROCESSING PLANTS

1. RESULTS OF LISTERIA SAMPLING IN CRAWFISH PROCESSING PLANTS

2. Project Approach Study 10 RTE seafood processing plants in the U.S. - 4 smoked fish (2 East Coast & 2 West Coast) - 4 crab (Chesapeake) & 2 crawfish (Louisiana) Year 1 (2001) – Track and evaluate Listeria contamination patterns in each plant using molecular DNA subtyping techniques Year 2 (2002) - Implement and evaluate intervention strategies & their effectiveness Year 3 (2003) – Conduct industry workshops to facilitate industry use of effective Lm controls

3. Summary of Sampling Results • L. monocytogenes and other Listeria species were found on live crawfish • Assume there are Listeria on every uncooked crawfish entering your facility • Standard industry cooking process destroys Listeria • Achieve an internal temperature of 180ºF • Based on destroying pathogens

4. Summary of Sampling Results • Primary risk of Listeria on processing surfaces and final product is through in-plant cross-contamination • L. monocytogenes in finished product is a serious health risk to the consumer • Discovery of Lm in your final product puts your business at risk to regulatory actions

5. Sampling Overview • Sampling Goal - determine potential sources of Listeria and its spread through the process • Two crawfish plants participated • Two seasons – weekly sampling • 2001 & 2002 • Listeria control strategies training were given between seasons • As the study progressed in the two plants, sampling locations were added

6. Sampling Sites • Divided into 5 groups • Raw Product samples • Raw/In-Process areas • Cooked/In-Process areas • Food Contact Surfaces • Finished Product samples

7. Sampling Sites • Crawfish product samples (raw & finished) were collected • Surfaces were sampled by wiping with a moist collection sponge • Non-food contact • doors, drains, sinks, sealer, underneath tables • Food contact • colanders, tables, trays, scale, hands

8. Industry Production Notes • Production for 2001>>2002 for both plants • ~4 – 5 times greater • 2001 harvest ~ 90% from ponds • 2002 ~ 30%-50% from wild harvest

9. Microbiology data & results • Different numbers & colors mean different Lm (pathogens) ribotypes • L.ssp means Listeria (non-pathogens) other than monocytogenes • Raw & Finished product had six lots tested at each sampling week • “-” means no Listeria were found

11. Plant C1-Raw Product • Confirms presence of Listeria on live crawfish • Raw crawfish are source of Listeria • Multiple ribotypes (strains) of Lm and other Listeria species • 2002 season larger incidence of Listeria • 4 – 5 times greater production

13. C1-Raw/In-Process • Shows presence of Listeria and potential growth • Potential of cross-contamination from raw, live crawfish: • Live crawfish falling on floor • Employees – handling raw, then cooked crawfish • Handling raw crawfish, then area surfaces • Travel between live collection/handling area and cook room • Leaving raw crawfish containers in cook room/floor

15. C1-Cooked/In-Process • Further confirmation of kill step during cooking • Potential cross-contamination from raw process area • Drains – single largest area of incidence • Difficult to control & remove Listeria once it is introduced • A mostly wet, moist environment • Favorable condition for Listeria growth

16. Drain-to-Drain • Potential methods of contamination • Back-up/overloading of drains • All rooms same connected system • Via floors, travel between rooms • Employees, equipment • Control or stop employee travel between rooms • Control equipment movement between peeling and packing rooms

18. C1-Non-food Contact Surfaces • Doors • Example of potential cross-contamination • Employee movement between rooms • Live/raw crawfish to hands to doors • Contaminated equipment or clothing to hands to doors • Packing Room door • Control employee movement • Peeling Room into Packing Room • Packing Room into Peeling Room

20. C1-Food Contact Surfaces& Finished Product Samples • End of Process, Highest Consequence • Control at beginning, decrease risk at end • No incidence of Listeria • Confirms cooking process kills Listeria • Achieve internal temperature of 180ºF • Maintain control of product, equipment and employee sanitation and cross-contamination

22. Plant C2-Raw Product & Raw/In-Process Areas • Again, confirms presence of multiple Listeria on live crawfish • Greater incidence of Listeria in 2002 • Listeria harborage in drains, similar to C1 • No Lm found though • No incidence found on employee hands

24. C2-Cooked/In-Process &Non-food Contact Surfaces • Potential cross-contamination from raw, live crawfish • Drains & Doors • Listeria in peeling room, not in packing room drains – does includes Lm • Mostly continuous wet, moist environment • Favorable condition for Listeria growth • Listeria found on packing room door • Similar to plant C1

26. C2-Food Contact Surfaces • Repeated incidence of Listeria found • Contamination of processing equipment • Possibly trays on floor • Listeria found in peeling room drain • Trays back onto table • Contamination of table • Similar risk if product gets onto floor then table

28. C2-Finished Product Samples • Single incidence of Listeria confirms importance of preventing cross-contamination • Listeria on food product surfaces provides high risk of contamination of finished product • Tables, trays, colanders • Need to control cross-contamination throughout process to prevent Listeria in packaged tail meat

29. Overall Conclusions • Live crawfish are a source of Listeria monocytogenes and other bacteria • Proper crawfish cooking process kills Listeria • Facilities can still possess Listeria • Drains were the main location of contamination • Cross-contamination of food processing surfaces and equipment can lead to Listeria in your finished product

30. Overall Conclusions • Preventing cross-contamination is Critical • Live crawfish to plant surfaces • Live product to cooked product • Contamination of surfaces between cook, peeling, and packing rooms • Equipment to product • Food Safety, Product Quality, Good Business

31. Acknowledgements • Johnathan Walker for collecting plant samples • Martin Wiedmann’s Laboratory at Cornell for microbiological testing and analysis • USDA Food Safety Initiative for project funding