Listeria monocytogenes: Prevalence and Levels in Deli-Meat at Retail The NAFSS Study Public Meeting: June 23, 2009 . Dr. Ann Draughon, Roddy Distinguished Professor The University of Tennessee, Knoxville Funding: National Alliance for Food Safety and Security, Universities of Tennessee, Minnesota, UC Davis, Auburn and USDA/ARS

Michigan State University Collaborators: NAFSS USDA-ARS Consultants: AMI, FMI, NTF, NFPA/FPA, USDA-FSIS Draughon Cliver, Hajmeer Ryser Oyarzabal Michigan State University U. C. Davis Auburn University

Objectives: Objective 1 - Determine the occurrence of Listeria monocytogenes in 8015 selected RTE meat and poultry deli meats sliced at deli counter and product pre-packaged under USDA inspection Objective 2 - Determine the levels of Listeria monocytogenes (LM) in RTE meat and poultry that is positive for LM

Types of Samples Targeted Goal: 8000 Samples Total (½ retail deli and ½ pre-packed manufacturer) LM Sample Size: 125 g (FSIS methodology) Uncured Poultry:1000 deli, 1000 pre-pack Cured Poultry: 1000 deli, 1000 pre-pack Beef and Pork: 2000 deli, 2000 pre-pack Previously Unopened Chub Samples:1000

Locations for Sample Collection Collect data in locations where foodborne illness data are routinely documented by FoodNet/PulseNet Choose locations representative of the United States (geographic, product availability, age & other demographics) 3. Choose locations where NAFSS scientist were willing to work collaboratively and follow highly specific and identical detailed protocols for sample collection, handling, analysis and data reporting

FoodNet Sites

Sampling Protocol Information Detailed Collection & Sampling Protocol- All labs followed exactly the same protocols 450 g Sample (Use 125/250g) in USDA FSIS protocol) – remainder saved for later study Census data collected for each state/location - population percentage calculated for each county and collection weighted by county – Tennessee Population: 5,689,283 (98 counties) Population of Shelby County: 897,472 Shelby is 15.7% of population x 2000 samples 315 samples collected in Shelby County

Sampling Protocol Information Stores in sampling area (yellow pages and internet) selected based on random number generator. Each store visited only once. Information on Deli Practices Collected with Sample From store to lab in <24h, held at <4 C Temperature Data Loggers in all coolers Extensive Information Collected With Sample

Type of Sample Info Collected Sample Code #, Name & Type of Product, Store Random Code #, Purchase Date, County, Inspection Code Manufacture date - “Sell By Date” (*date was never within 7 days of collection to allow for transport and testing) Amount of Product - Size of Sample at least 450g, Amount remaining of deli product before slicing Manufacturing Codes Product Collection Temperature, Ambient Temperature Formulation (antimicrobial if label available) – future study State or Federally inspected   Brand varieties encouraged so that a cross section of the market was demonstrated. Brand Matching (ie. Retail Case Ready vs Deli) was not possible. Customer Based Deli Practices Score (our system)

Type of Sample Info Collected Sample Code #, Name & Type of Product, Store Random Code #, Purchase Date, County, Inspection Code Manufacture date - “Sell By Date” (*date was never within 7 days of collection to allow for transport and testing) Amount of Product - Size of Sample at least 450g, Amount remaining of deli product before slicing Manufacturing Codes Product Collection Temperature, Ambient Temperature Formulation (antimicrobial if label available) – future study State or Federally inspected   Brand varieties encouraged so that a cross section of the market was demonstrated. Brand Matching (ie. Retail Case Ready vs Deli) was not possible. Customer Based Deli Practices Score (our system)

Selection of Grocery Stores Type A Stores: 75% of samples In the Top 100 Retailers: Examples: Wal-Mart, Kroger, Albertsons, Safeway, Ahold, Publix, Delhaize, Winn Dixie, A&P, HEB, Supervalu, Shaws, Eagle, Hy-Vee, Pathmark, Raley’s, Wegmans, Harris-Teeter, Stater Bro, Price Shopper, Whole Foods (including ALL store names owned by the corporation – i.e.. Kroger (Ralphs, King Sooper, Smith’s, Dillons, QFC, PayLess, etc.) Type B Stores: 25% of samples Examples: Small regional chains, privately or family owned, small national chains

Analysis Protocol for LM (USDA with additions) MOX Rapid LM Chrom Agar 125 g sample UVM Broth Fraser Broth Only if Presumptive Positive Gene Trak Listeria Assay 3 Tube MPN (USDA Protocol) Horse Blood Overlay Agar API & GeneQuence Genetic Confirmation STORAGE, PFGE, PCR

Product Breakdown for Positive LM # Positives # Samples %Positive Deli Poultry Cured Uncured 22 7 15 2015 1000 1015 1.1 0.7 1.5 Deli Beef 13 4 9 500 1.3 0.8 1.8 Deli Pork Cured Mixed Cured 1 36 2.8 PP Poultry – Cured PP Beef Cured PP Pork Cured 2 964 0.1 0.2 0.0

LM Positive Deli Style RTE Meat & Poultry Samples -2005-2006 State Pre-Packed Deli Sliced Total Pos Total Samples CA 12 2015 GA 10 2000 MN 4 16 TN 2 15 17 % POS 0.15% 1.23% 0.69% 8015 NFPA ‘03 0.4% 2.7% 0.89% (2000-2001)

Comparison of LM Occurrence in RTE Meat and Poultry at Retail Product RTE Meat & Poetry 2001-02 % Pos LM 2005-06 Reduction in Pos LM Pre-Pack 0.40 0.15 63% Deli-Pack 2.70 1.23 55% Ratio of LM in deli vs. pre-pack 7:1 8:1

MPN of LM in RTE Meat & Poultry 2005-2006 Number of Positive Samples Level of LM in MPN/g

Comparison of MPN of LM in RTE Meat & Poultry-2002 vs. 2005 Positive Samples Level of LM in MPN/g

Deli Checklist 10 pt Maximum Score of 0, 1or 2 for each section (2=no observed deficiency) Personnel – cleanliness, hairnet, gloves, apron, etc. Product – clean, orderly, refrigerated, no raw meat contact, unprotected contact with surfaces Display Case – clean, drip, maintenance, customer access, temperature

Checklist continued… Visible Deli Facilities – clean, trash covered, food prep in serving area, clutter, floors, slicers- set up and cleanliness, food contact surfaces cleaned frequently, etc. Premises – appear clean, off-odors, rodents, bait or insects, standing water, appropriate indoor temperature (68 to 78), humidity if available, product transport carts

Deli Practices Checklist

Deli Checklist Scores - All Stores Number of stores Deli Checklist Score 0-10 (10=excellent)

LM Positives Compared to Checklist Scores Positive Samples Check-List Score 0-10 (10=excellent)

Product Temperature at Time of Collection of LM pos Samples # Samples Temperature °C NAFSS

Refrigeration Storage Times for Deli Meatsa Average Storage Time PrePacked Deli Meats Sliced at Deli 1 to 3 days 32% 39% 4 to 7 days 37% 36% 8 to 10 days 6% 3% 11 to 14 days 4% 1% 15 to 60 days 0% Source: AMI 2001, FDA CFSAN, 2003

Approximately How Many Cells Are Consumed in a Typical Serving that is Positive for LM? Assumption 56 g consumed # cells consumed Time 0 no storage 83% <1.0 MPN/g 56 8% 1-10 MPN/g 56 to 560 4% 10-100 MPN/g 560 to 5600 5% >100-1000 MPN/g 5600 to 56000

Concluding Thoughts LM Prevalence: 0.15% pre-packed 1.2% deli sliced LM Prevalence in RTE meat and poultry reduced by more than half since 2002 LM Levels were reduced compared to 2002 Intervention is needed to assist some of the smaller grocery deli operators to improve deli practices Delis that are attractive and look clean may still have issues with LM

Acknowledgement and Appreciation: Folks Who Critically Reviewed and Contributed to Methodology , Experimental Design and Sampling Protocol Listeria Research Team: Ryser, Oryzabal, Hajmeer, Cliver USDA-ARS Liaison: Jim Lindsay USDA-FSIS Lynda K., Heather H-F, Many Formerly NFPA now FPA: Jenny Scott American Meat Institute: Randy Huffman Food Marketing Institute: Jill Hollingsworth National Alliance for Food Safety & Security: J. Denton Thank you