Navigating the Latest Listeria Outbreak…again

Welcome to Food Safety Education Month! Late last month in my blog we talked about this once-a-year time to focus on educating your employees and amping up your food safety plan for the next year. But as we end out the summer, we find ourselves in the midst of a large-scale foodborne illness outbreak. This outbreak involves Boar’s Head products, commonly used in the foodservice industry, and Listeria Monocytogenes.

The only Boar’s Head product that has been implicated thus far is a Boar’s Head Liverwurst product that was produced between June 11 and July 17, 2024. To-date, 18 states have been impacted, many on the east coast, but it has also hit the upper Midwest, Arizona, and New Mexico. As of this publishing, there have been 57 cases recognized, all of which required hospitalization, and nine deaths.

Listeria has been a common cause of outbreaks in the last few years, and we have discussed it within our blogs before, both earlier this year and in prior years. What makes this outbreak particularly troublesome is that the product is a ready-to-eat liverwurst product.  While you may have been stuck on the fact that it is liverwurst, and although I love liverwurst, many people are not fond of it, so they skip over the fact that it is a ready-to-eat product.

One of the things we know about listeria is that an effective way to protect yourself from listeria is to heat or cook items to 165°F (74°C) prior to consuming them. Listeria bacteria can survive in refrigerated conditions, but they are killed by heat. And while some people do like to cook liverwurst in a little oil to give it some crispness and texture, most eat it cold or use it as a spread.

… We find ourselves in the midst of a large-scale Listeria Monocytogenes outbreak. This particular outbreak involved products commonly used in the foodservice industry.   

As a foodservice operator, what can you do to protect yourselves from outbreaks such as this? After all, Boar’s Head has been a highly respected producer for many years, so our warning to only buy from reputable suppliers is somewhat of a moot point.  Here are some considerations:

  • Often your foodservice suppliers will help inform you of these recalls, but don’t depend solely on them. Stay updated on food recalls. You can sign up to be on an email list from the USDA and FDA by visiting www.recalls.gov. If you sign-up, be prepared for a lot of recall notifications, but really, it will only take a minute or two a day to scan the recalls you receive to determine if your operation uses the product.
  • Too often, employees take ready-to-eat products, including deli meats, for granted, not remembering that the same rules of cross contamination should apply. If listeria did happen to find its way into your business through a deli meat product, you can help contain it by treating it like any other meat product and avoid cross contamination.
  • Keep deli meats refrigerated at 41°F (5°C) or lower. After deli meats are delivered, make sure they find their way to the cooler as quickly as possible, especially during the hot weather months.
  • Once opened, deli meat should be consumed within seven days. For those who prefer to buy deli meats in bulk, freezing is a good option. You can safely freeze deli meats for up to two months without significant loss of quality, but make sure to thaw them in the refrigerator before eating and be sure you are able to track the product within your operation. Should a recall be issued on the product a month after placing it in the freezer, you want to be able to determine if the product was part of that recall.

There will be a lot more coming out about this most recent outbreak in the coming weeks.  I’ve already read quite a bit about the conditions that caused it, but until final reports come out, I hesitate to comment on reports that may or may not be true. As an operator, have good standards in place within your operation and rely on your employees and the culture of food safety that you’ve spent time developing.  Risk Nothing. 

 

Evaluating Food Safety

One of the suggestions I made in the last blog was to assess the food safety culture in your organization by observing the food handling techniques of workers. Let’s explore that some more. You can do an overall assessment or you can hone in on specific areas of the operation, such as production or cleaning practices. Remember, when the environmental health inspector visits your operation, he/she just gets a snapshot of what is going on in your operation on that particular day at that specific time. You are there nearly every day, so you have a much better understanding on what really happens in your operation.

September is Food Safety Education Month: The Culture of Food Safety

Developing a culture of food safety is important for any foodservice operation. You may be wondering--just what is a culture of food safety? Let’s start talking about it by first defining what is meant by culture. When you look culture up in the dictionary, you will see terms such as shared knowledge, beliefs, values, attitudes, and meanings; a way of life; patterns of behavior; learned behavior of a group of people; and transmitted from generation to generation. I think these descriptors provide good insight into the meaning of a culture of food safety. You can also think about where you grew up, and a vision of culture comes. For example, I grew up in rural Oklahoma, graduating in the 1970’s with a class of 24 students. My culture instilled in me an appreciation for rural life, hard work, and independence. As I grow older, I realize I haven’t changed very much from my early years, even though I have completed a PhD, lived a lot of places, and traveled throughout the world!

Produce Safety: Special Considerations

In our last blog, I talked about general produce safety. Today, I want to talk about some special products—melons, tomatoes, leafy greens, and sprouts. These are all foods that have a history of bacterial contamination leading to foodborne illness. I also want to discuss salad bars because they have some special risks.