Salmonella and Listeria monocytogenes: Serious Threats to the Safety of Food
Earlier in the month, I mentioned the top microbial enemies we all face in foodservice operations, E. coli, Campylobacter, Salmonella, and Listeria monocytogenes. While we discussed E. coli and Campylobacter, we did not get around to discussing Salmonella or Listeria monocytogenes.
Food is the source for most Salmonella outbreaks in the United States, which causes about 1.35 million infections each year. The illness that results from Salmonella is called salmonellosis, and it can be serious. Most individuals who contract salmonellosis will recover within a week, yet, it accounts for almost one-third of all food-related deaths in the United States. Salmonellosis infections result in 26,500 hospitalizations and 420 deaths each year.
It is hard to trace outbreaks to any one source. Recent outbreaks have been linked to cashew brie (yes, there is such a thing as cashew brie, I thought it was a typo, so I looked it up!), ground turkey, mushrooms, peaches, and onions, which shows the wide variety of products that could be impacted by Salmonella.
Listeria monocytogenes is the bacterium that causes listeriosis, which sickens an estimated 1,600 people each year, resulting in approximately 260 deaths yearly in the United States. Listeriosis is more likely to impact pregnant women, newborns, older adults, and those with weakened immune systems.
Most individuals who contract salmonellosis will recover within a week, yet, it accounts for almost a third of all food-related deaths in the United States.
Sources of listeriosis outbreaks over the last few years have been related to deli meats and cheeses (3 of the 5 reported outbreaks from known sources), mushrooms (1 of the 5 reported outbreaks), and hard-boiled eggs (1 of the 5 reported outbreaks). The implication of deli meats and cheeses in listeriosis outbreaks is the reason women are encouraged to forgo consuming these items during pregnancy.
To mitigate the likelihood of a salmonellosis or a listeriosis infection, wash your hands and thoroughly wash and sanitize cutting boards and other food contact surfaces, especially those that have come into contact with raw meat or poultry. Be sure to thoroughly wash fresh fruits and vegetables before consuming, cook foods to the proper temperatures, and refrigerate leftovers and other perishable items as quickly as possible. Last, but not least, refrain from eating or drinking foods containing raw eggs or unpasteurized milk. And yes, this does include raw cookie dough that contains raw eggs.
If you have more questions about the microbiology of food safety, be sure to join us in just a few days for our next SafeBites Webinar! Dr. Sara Gragg, an associate professor of animal sciences and industry at Kansas State University will present “The Science Behind the Temperature Danger Zone and Limiting Bacterial Growth.” Be sure to sign-up and join us. Risk Nothing.
A Little Poultry Safety Information
Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct focus on our fowl food with concerns about whether this awful disease can transfer from birds to humans.
The Basic Principles of Food Safety
Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes.
Be Aware When You Prepare – Food Prep Tips
The subject of food preparation covers some very broad, basic principles within food safety, with many steps associated with “risk” in some recipes. Certainly, preparation steps are where the most mistakes have occurred if a foodborne illness should occur. Outbreaks usually happen when more than one mistake occurs during prep, but sometimes it only takes one. Cooking is the biggest risk for raw foods, but all foods become ready-to-eat foods at some point in final preparation steps and that’s where the most care is required.
Food Gloves & Latex Allergy Education
Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.
