results of listeria sampling in crawfish processing plants
DESCRIPTION
RESULTS OF LISTERIA SAMPLING IN CRAWFISH PROCESSING PLANTS. 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 ) - PowerPoint PPT PresentationTRANSCRIPT
RESULTS OFLISTERIA SAMPLING
INCRAWFISH PROCESSING
PLANTS
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
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
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
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
Sampling Sites
Divided into 5 groups Raw Product samples Raw/In-Process areas Cooked/In-Process areas Food Contact Surfaces Finished Product samples
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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