listeria monocytogenes intervention and control workshop

Listeria monocytogenes Intervention and Control Workshop for the Produce IndustrySeptember 13 - 14, 2018

Seaside, California

General Session: Background Information on Lm/Listeriosis

Presented by Sonia Salas

Senior Director Science & Technology

Listeria 101: a quizSource:

Jennifer McEntire, Ph.D.

United Fresh Produce Assn

[email protected]

mailto:[email protected]

Question 1:

• Which of the following groups is not considered highly vulnerable to listeriosis?

• Pregnant women• Children• The elderly• The immuno-compromised

Question 2:

• How many illnesses are associated with listeriosisannually?

• 16• 160• 1,600• 16,000

Question 2:

• How many illnesses are associated with listeriosisannually?

• 16• 160• 1,600• 16,000

So why are we making a big deal about it?

Question 3:

• After eating contaminated food, how long is it before someone shows symptoms of listeriosis?

• 1-4 weeks, up to 70 days• 3-4 days, up to 1 week• 2-3 months, up to 6 months• 7-10 days, up to 30 days

Discussion Question

• Who remembers what they ate 70 days ago?

Question 4: True/ False

• FDA performs Whole Genome Sequencing on every L. monocytogenes found during a swabathon


• FDA performs Whole Genome Sequencing on every L. monocytogenes found during a swabathon

• True• How does this relate to the previous question about

remember what you ate 70 days ago?• Poll: How many of you have experienced a swabathon

Question 5:

• Why is Listeria difficult to control?• Listeria can grow at refrigeration temperatures• Listeria can hide in niches where they are difficult to

remove through normal sanitation• It’s “ubiquitous” in the environment• All of the above

Question 5:

• Why is Listeria difficult to control?• Listeria can grow at refrigeration temperatures• Listeria can hide in niches where they are difficult to

remove through normal sanitation• It’s “ubiquitous” in the environment• All of the above

What does “ubiquitous” mean?... More on that…

Question 6: True/False

• Listeria is a zoonotic organism like Salmonella, meaning that it’s commonly associated with animal hosts?

Question 6: True/False

• Listeria is a zoonotic organism like Salmonella, meaning that it’s commonly associated with animal hosts?

• False• Listeria is a soil –associated organism

“ubiquitous”

• 17.5% NY farm soil samples positive for L. monocytogenes (2013 Strawn et al. AEM)

• 30% of 74 water samples positive• Non-irrigation surface water

• 1% positive for “raw cut vegetables” in market basket survey (2017 Luchansky et al. JFP)

• Ubiquitous ≠ can’t be controlled in your facility


• Listeria are always pathogenic


• Listeria are always pathogenic

False. Two species are pathogenic. L. monocytogenes is a human pathogen. There are several other non-pathogenic species.

Question 8:

• Which of the following foods has not been recalled due to L. monocytogenes?

• Ice cream• Hummus• Macadamia nuts• Frozen waffles• Organic basil pesto• Butternut spirals• Frozen vegetables• Peaches• Leafy greens, sliced apples, onions, etc.

Reportable Food Registry Identifies Concerns

Salmonella

33%

Undeclared allergens

36%

L. mono-cytogenes

18%

Other13%

Reportable Food Registry Reports 2009-2013

• Electronic portal for industry to report foods when use is reasonably likely to cause illness, injury or death

• Biological hazards in foods are reported most frequently

• Undeclared allergens represent about 1/3 of reports

Listeria monocytogenes in Produce?

Listeria monocytogenes does not grow when:

• The pH of the food is ≤ 4.4

• The water activity of the food is ≤ 0.92

• The food is formulated to contain a combination of factors scientifically demonstrated to prevent growth (antimicrobials, preservatives)


pH: Fruits, Vegetables/other foods

Source: Clemson University

Abalone 6.10 - 6.50 Apple, eating 3.30 - 4.00 Apples, Delicious 3.9 Apples, Golden Delicious3.6 Apples, Jonathan 3.33 Apples, McIntosh 3.34 Apricots 3.30 - 4.80 Artichokes 5.50 - 6.00 Asparagus 6.00 - 6.70 Avocados 6.27 - 6.58 Banana, yellow 5.00 - 5.29 Beans, Lima 6.5 String beans 5.6 Beans, Wax 5.30 - 5.70 Beets 5.30 - 6.60 Blackberries, Washington 3.85 - 4.50 Blueberries, Maine 3.12 - 3.33 Broccoli, cooked 6.30 - 6.52 Brussels sprout 6.00 - 6.30 Buttermilk4.41 - 4.83 Cabbage 5.20 - 6.80 Cabbage, Green 5.50 - 6.75 Cabbage, Red 5.60 - 6.00 Cabbage, Savoy 6.3 Cabbage, White 6.2 Cantaloupe 6.13 - 6.58 Carrots 5.88 - 6.40 Cauliflower 5.6 Celery 5.70 - 6.00 Cherries, California 4.01 - 4.54 Cherries, Royal Ann 3.80 - 3.83 Chicory 5.90 - 6.05 Corn 5.90 - 7.30 Cucumbers 5.12 - 5.78 Eggplant 5.50 - 6.50 Escarole 5.70 - 6.00 Figs, Calamyrna 5.05 - 5.98 Garlic 5.8 Grapes, Seedless 2.90 - 3.82 Grapefruit3.00 - 3.75 Greens, Mixed, chopped 5.05 - 5.22 Jackfruit 4.80 - 6.80 Kumquat, Florida 3.64 - 4.25 Leeks 5.50 - 6.17 Lettuce 5.80 - 6.15 Lettuce, Boston 5.89 - 6.05 Lettuce, Iceberg 5.70 - 6.13 Lime 2.00 - 2.80 Lychee 4.70 - 5.01

Mangoes, ripe 3.40 - 4.80 Melon, Casaba 5.78 - 6.00 Melons, Honey dew 6.00 - 6.67 Melons, Persian 5.90 - 6.38 Mushrooms 6.00 - 6.70 Nectarines 3.92 - 4.18 Onions, red 5.30 - 5.80 Onion white 5.37 - 5.85 Onions, yellow 5.32 - 5.60 Oranges, Florida 3.69 - 4.34 Palm, heart of 6.7 Papaya 5.20 - 6.00 Parsley 5.70 - 6.00 Parsnip 5.30 - 5.70 Peaches 3.30 - 4.05 Pears, Bartlett 3.50 - 4.60 Peppers 4.65 - 5.45 Peppers, green 5.20 - 5.93 Persimmons 4.42 - 4.70 Pineapple 3.20 - 4.00 Plums, Blue 2.80 - 3.40 Plums, Damson 2.90 - 3.10 Plums, Green Gage 3.60 - 4.30 Plums, Red 3.60 - 4.30 Plums, Yellow 3.90 - 4.45 Potatoes 5.40 - 5.90 Sweet Potatoes 5.30 - 5.60 Yams – Tubers 5.7 Pumpkin 4.90 - 5.50 Radishes, red 5.85 - 6.05 Radishes, white 5.52 – 5.69 Raspberries 3.22 - 3.95 Rhubarb 3.10 - 3.40 Romaine lettuce 5.78 - 6.06 Scallion 6.20 Spinach 5.50 - 6.80 Strawberries 3.00 - 3.90 Strawberries, California 3.32 - 3.50 Sweet Potatoes 5.30 - 5.60 Swiss Chard, cooked 6.17 - 6.78 Tangerine 3.32 - 4.48 Tomatillos 3.83 Tomatoes 4.30 - 4.90 Tomatoes, Vine ripened 4.42 - 4.65 Turnips 5.29 - 5.90 Turnip, greens, cooked 5.40 - 6.20 Watercress 5.88 - 6.18 Watermelon 5.18 - 5.60 Zucchini, cooked 5.69 - 6.10


pH of most fruits/vegetables is ≥ 4.4

WATER ACTIVITY VALUES OF SELECT FOOD INGREDIENTS AND PRODUCTS

Shelly J. Schmidt and Anthony J. Fontana, Jr (2007)

FRUITS

Apples 0.988–0.975 Apples 0.988 Apple, Gala 0.985 Apple, Red Delicious 0.984 Apricots 0.985–0.977 Bananas 0.987–0.964 Bananas 0.979 Blackberries 0.989–0.986 Blueberries 0.982 Cherries 0.986–0.959 Cherries, Sour 0.983–0.971 Cherries, Sweet 0.975 Cranberries 0.989 Currants 0.990 Dates 0.974 Figs 0.974 Grapefruit 0.985–0.980 Grapes 0.986–0.963 Lemon, Fresh 0.998 Lime, Fresh 0.998 Mangoes 0.986 Melon 0.991–0.970 Nectarines 0.984 Oranges 0.987–0.979 Papaya 0.990 Peach, Fresh 0.998 Pears 0.989–0.979 Persimmons 0.976 Pineapple 0.988–0.985 Plums 0.982–0.969 Quinces 0.981–0.972 Raspberries 0.994–0.984 Strawberries 0.997–0.986 Tangerines 0.987 Watermelon 0.992 Vegetables Artichokes 0.987–0.976 15 Asparagus 0.994–0.992 15 Avocado 0.989 15 Beets 0.988–0.979 15 Broccoli, Sprouting 0.991

Brussel Sprouts 0.990 Cabbage 0.992–0.990 Carrots 0.993–0.983 Cauliflower 0.990–0.984 Celeriac 0.990 Celery 0.994–0.987 Celery Leaves 0.997–0.992 Corn, Sweet 0.994 Cucumbers 0.998–0.992 Eggplant 0.993–0.987 Endive 0.995 Green Beans 0.987 Green Pepper 0.998 Green Onions 0.996–0.992 Lima Beans 0.994 Leeks 0.991–0.976 Lettuce 0.996 Mushrooms 0.995–0.989 Onions 0.990–0.974 15 Parsnips 0.988 Peas, Green 0.990–0.980 Peppers 0.997–0.982 Potato, Russet, Baking 0.993 Potatoes 0.997–0.988 Potatoes, Sweet 0.985 Pumpkins 0.992–0.984 Radishes 0.990–0.980 Radishes, Small 0.996–0.994 Rhubarb 0.989 Rutabagas 0.988 Spinach 0.998–0.994 Squash 0.994–0.996 Tomatoes 0.998–0.991 Turnips 0.988 15


Water activity (aꙍ) forfruits/vegetables

is ≥ 0.92

What makes Listeria monocytogenesso unique?

• It is hardy and salt-tolerant

• It can survive and grow under refrigeration

temperatures

• It is ubiquitous in the environment (soil, decaying

vegetation)

• L. mono can cause 1) listerial gastroenteritis (a mild,

non-invasive illness) or 2) listeriosis (a severe, invasive

illness)

• Listeriosis has a high mortality rate compared to

illnesses caused by most other foodborne pathogens

(~20% compared to <1 % for Salmonella or E. coli

O157)

What is Listeriosis?

• Serious infection

• Affects pregnant women,

newborns, older adults and

people with weakened immune

systems

• Can cause bloodstream infections

(sepsis) or brain infection

(meningitis or encephalitis).

Listeriosis outbreaks

Table 1. Listeriosis outbreaks associated with fresh produce

Source: Listeria monocytogenes in Fresh Produce: Outbreaks, Prevalence and Contamination Levels, Qi Zhu, Ravi

Gooneratne and Malik Altaf Hussain

Listeria Persistence

Martin Wiedmann

Department of Food Science

Cornell University, Ithaca, NY

E-mail: [email protected]

Phone: 607-254-2838

Thank you to Drs. John Butts and Laura

Strawn for pictures and helpful discussions


Sample Source

*

VISIT 2

VISIT 3

VISIT 1

*

**

*

**

**

***

*

*

**

Sample Ribotype Sample Source RiboPrint® Pattern

1039C (E) Floor drain, raw materials area

1039C (E) Floor drain, hallway to finished area

1039C (IP) Troll Red King Salmon, in brine, head area

1039C (IP) Troll Red King Salmon, in brine, belly area

1039C (IP) Brine, Troll Red King Salmon

1039C (IP) Faroe Island Salmon, in brine, head area

1039C (F) Smoked Sable

1039C (F) Cold-Smoked Norwegian Salmon

1044A (E) Floor drain, brining cold room 1

1044A (R) Raw Troll Red King Salmon, head area

1044A (IP) Brine, Faroe Island Salmon

1045 (R) Raw Troll Red King Salmon, belly area

1045 (IP) Faroe Island Salmon, in brine, head area

1053 (IP) Norwegian Salmon, in brine

1062 (E) Floor drain #1, raw materials preparation

1039C (E) Floor drain #1, raw materials preparation

1039C (E) Floor drain, brining cold room 1

1039C (E) Floor drain #2, raw materials preparation

1039C (E) Floor drain #2, raw materials receiving

1039C (E) Floor drain, finished product area

1039C (E) Floor drain, hallway to finished area

1039C (IP) Brine, Troll Red King Salmon

1039C (F) Smoked Sable

1044A (IP) Sable, in brine

1044A (IP) Brine, Faroe Island Salmon

1062 (IP) Brine, Norwegian Salmon

DNA fingerprinting can identify persistence in plants

L.mono/Listeriosis

Final thoughts

• Fresh produce may support L.mono

growth

• L.mono is an environmental pathogen and

can be persistent

• Listeriosis has a high mortality rate

• A preventive approach is needed (sanitary

design, process management,

environmental monitoring, etc.)

Sonia SalasSenior Director, Science & Technology

[email protected]

Thank you!

Questions


listeria monocytogenes intervention and control workshop

Documents