Estimating Changes in Public Health Following Implementation of Hazard Analysis and Critical Control Point in the United States Broiler Slaughter Industry

2012 ◽  
Vol 9 (1) ◽  
pp. 59-67 ◽  
Author(s):  
Michael S. Williams ◽  
Eric D. Ebel
Keyword(s):  
Public Health ◽  
United States ◽  
Hazard Analysis ◽  
Control Point ◽  
The United States ◽  
Critical Control Point

scholarly journals Influence of Sampling Methodology on Reported Incidence of Salmonella in Poultry

2006 ◽  
Vol 89 (2) ◽  
pp. 512-516 ◽  
Author(s):  
Daniel L Fletcher
Keyword(s):  
United States ◽  
Hazard Analysis ◽  
Control Point ◽  
The United States ◽  
Research Activity ◽  
Department Of Agriculture ◽  
Sampling Methodology ◽  
Critical Control Point ◽  
Regulatory Standards ◽  
Human Illness

Abstract Salmonella is a major pathogen associated with poultry food products. Over the past 20 years, pressure to reduce human illness from poultryrelated salmonellosis has resulted in intensive research activity as well as stronger regulatory standards in Europe, North America, and, because of international trade policies, throughout the world. In the United States, implementation of a Hazard Analysis Critical Control Point-based inspection program has been credited with reducing the incidence of Salmonella-positive carcasses from approximately 20 to 10. Since 1998, however, the reported incidence of Salmonella in retail poultry from 12 countries implementing similar pathogen reduction programs, including the United States, has averaged 29 positive for Salmonella. Although these reports examined products at retail outlets and used a variety of sampling methodologies, these results appear to contradict the U.S. Department of Agriculture claims for Salmonella reduction. The purpose of this review is to examine this contradiction with a focus on the potential impact of sampling methodology on reported incidences of Salmonella.

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

2008 ◽  
Vol 71 (2) ◽  
pp. 356-364 ◽  
Author(s):  
JAZMIN D. VOJDANI ◽  
LARRY R. BEUCHAT ◽  
ROBERT V. TAUXE
Keyword(s):  
Fruit Juice ◽  
Hazard Analysis ◽  
Control Point ◽  
Public Health Problem ◽  
The United States ◽  
Control Measures ◽  
E Coli ◽  
Critical Control Point ◽  
Control And Prevention ◽  
Human Illness

Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice–associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin–producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

Multiplex Quantitative PCR Analysis of Strawberries from Bogotá, Colombia, for Contamination with Three Parasites

2020 ◽  
Vol 83 (10) ◽  
pp. 1679-1684 ◽  
Author(s):  
CAROLINA ORTIZ PINEDA ◽  
TAMIRAT TEFERA TEMESGEN ◽  
LUCY J. ROBERTSON
Keyword(s):  
Quantitative Pcr ◽  
Hazard Analysis ◽  
Fresh Produce ◽  
Control Point ◽  
Parasitic Infection ◽  
The United States ◽  
Pcr Analysis ◽  
Detergent Solution ◽  
Production Chain ◽  
Critical Control Point

ABSTRACT Berries are potential vehicles for the transmission of parasites and have been implicated in illness outbreaks in various countries around the world, particularly in the United States. Although data on contamination of fresh produce with foodborne parasites have been obtained from various global regions, data from Colombia are lacking even though South American countries are major producers of fresh produce, which is both consumed nationally and exported. In this study, we used a previously published multiplex quantitative PCR approach to investigate contamination of strawberries purchased in either supermarkets or local markets in 20 localities. Strawberries were washed in a detergent solution after purchase, and the eluate was concentrated and sent to Norway for molecular analysis. Of the 120 strawberry samples analyzed, wash eluate from 6 samples (5%) tested positive for Toxoplasma gondii DNA, and 1 sample (0.83%) was positive for Cyclospora cayetanensis DNA. These results indicate that strawberries for sale in Bogotá, Colombia, may be contaminated with T. gondii and C. cayetanensis and, therefore, could act as transmission vehicles for these parasites. These data also indicate that cat and human fecal contamination of the strawberries has occurred at some point in their production, transportation, or storage. These findings highlight the need for a hazard analysis critical control point investigation of the strawberry production chain and implementation of measures to reduce the risk of strawberry contamination, thereby minimizing the risk of transmission of parasitic infection via these fruits, which are usually consumed raw. HIGHLIGHTS

scholarly journals Changes in Salmonella Contamination in Meat and Poultry Since the Introduction of the Pathogen Reduction and Hazard Analysis and Critical Control Point Rule

2020 ◽  
Vol 83 (10) ◽  
pp. 1707-1717
Author(s):  
MICHAEL S. WILLIAMS ◽  
ERIC D. EBEL ◽  
GURINDER SAINI ◽  
EPIPHANIE NYIRABAHIZI
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Historical Review ◽  
The United States ◽  
Escherichia Coli O157 ◽  
Critical Control Point ◽  
Poultry Products ◽  
Large Production ◽  
Pathogen Reduction ◽  
Inspection Service

ABSTRACT In 1996, the Food Safety and Inspection Service (FSIS) published its pathogen reduction and hazard analysis and critical control point (PR-HACCP) rule. The intention of this program was to reduce microbial contamination on meat, poultry, and egg products. The program was implemented in stages between January 1998 and January 2000, with sampling for Escherichia coli O157:H7 and/or Salmonella in large production establishments beginning in 1998. As the PR-HACCP program begins its third decade, it is reasonable to question whether there have been reductions in the frequency of pathogen-contaminated meat and poultry products reaching consumers. This study summarizes the results for over 650,000 samples collected by FSIS between 2000 and 2018 in slaughter and processing establishments across the United States and compares these results to the roughly 100,000 retail samples collected by the U.S. Food and Drug Administration between 2002 and 2017. The data demonstrate that there has been an overall reduction in the occurrence of Salmonella on meat and poultry products, but the direction and magnitude of change has not been consistent over time or across commodities. Although the available data do not support the identification of causal factors for the observed changes, a historical review of the timing of various factors and policy decisions generates potential hypotheses for the observed changes. HIGHLIGHTS

Pathogenic Microorganisms Associated with Fresh Produce

1996 ◽  
Vol 59 (2) ◽  
pp. 204-216 ◽  
Author(s):  
LARRY R. BEUCHAT
Keyword(s):  
United States ◽  
Fresh Produce ◽  
Control Point ◽  
The United States ◽  
Enterotoxigenic Escherichia Coli ◽  
Pathogenic Microorganisms ◽  
Critical Control Point ◽  
Fresh Vegetables ◽  
Spoilage Bacteria ◽  
Salad Vegetables

The presence of numerous genera of spoilage bacteria, yeasts and molds, and an occasional pathogen on fresh produce has been recognized for many years. Several outbreaks of human gastroenteritis have been linked to the consumption of contaminated fresh vegetables and, to a lesser extent, fruits. Salads containing raw vegetables have been identified as vehicles of traveler's diarrhea, an illness sometimes experienced by visitors to developing countries. Enterotoxigenic Escherichia coli is the most common cause of this illness. Enterohemorrhagic E. coli, specifically serotype O157:H7, has been implicated as the causative agent in an outbreak of gastroenteritis resulting from the consumption of cantaloupes. Outbreaks of salmonellosis in humans have been attributed to consumption of contaminated tomatoes, mustard cress, bean sprouts, cantaloupe, and watermelon. An onion-associated outbreak of Shigella flexneri gastroenteritis has recently been reported in the United States. Outbreaks of human listeriosis have been epidemiologically linked to the consumption of fresh cabbage and lettuce. Gastrointestinal illness caused by the consumption of raw vegetable seed sprouts contaminated by Bacillus cereus has been documented. The ability of Aeromonas hydrophila and Aeromonas sobria to produce several virulence factors has been documented and their fairly common occurrence in water raises concern over public health risks that may be associated with the consumption of salad vegetables, although their role as agents in foodborne illness has not been fully confirmed. Viruses are not likely to grow on contaminated vegetables and fruits but can survive long enough to cause life-threatening illness in humans. An increased per capita consumption of fresh and lightly processed produce in the United States and other countries, coupled with an increase in importation of produce to these countries from regions where standards for growing and handling produce may be compromised, has resulted in heightened interest in outbreaks of human gastroenteritis that may be attributed to contaminated fresh produce, particularly salad vegetables. Likewise methods of handling, processing, packaging, and distribution of fresh produce on a regional or local scale within countries are receiving attention in terms of identifying and controlling microbiological hazards. Hazard analysis critical control point (HACCP) programs are being developed in an effort to minimize the risk of illness associated with consumption of fresh produce. Examples of pathogenic microorganisms associated with fresh produce as well as procedures that can be used to reduce their incidence at the point of consumption are discussed.

Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective

2003 ◽  
Vol 66 (7) ◽  
pp. 1310-1325 ◽  
Author(s):  
CYNTHIA M. STEWART ◽  
MARTIN B. COLE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
The United States ◽  
Performance Criteria ◽  
Critical Control Point ◽  
Baked Goods ◽  
Health Goal ◽  
Public Health Goal

The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.

scholarly journals A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 776
Author(s):  
Hudson T. Thames ◽  
Anuraj Theradiyil Sukumaran
Keyword(s):  
United States ◽  
Cetylpyridinium Chloride ◽  
Control Point ◽  
The United States ◽  
Local Network ◽  
Sodium Chlorite ◽  
Primary Concern ◽  
Broiler Meat ◽  
Critical Control Point ◽  
Poultry Processing

Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.

U.S. Food Safety and Inspection Service Testing for Salmonella in Selected Raw Meat and Poultry Products in the United States, 1998 through 2003: An Establishment-Level Analysis

2006 ◽  
Vol 69 (11) ◽  
pp. 2600-2606 ◽  
Author(s):  
DENISE R. EBLEN ◽  
KRISTINA E. BARLOW ◽  
ALECIA LAREW NAUGLE
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Performance Standards ◽  
The United States ◽  
Performance Standard ◽  
Critical Control Point ◽  
Poultry Products ◽  
Inspection Service

The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction–hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify that establishments are meeting performance standards. Samples are collected in sets in which the number of samples is defined but varies according to product class. A sample set fails when the number of positive Salmonella samples exceeds the maximum number of positive samples allowed under the performance standard. Salmonella sample sets collected at 1,584 establishments from 1998 through 2003 were examined to identify factors associated with failure of one or more sets. Overall, 1,282 (80.9%) of establishments never had failed sets. In establishments that did experience set failure(s), generally the failed sets were collected early in the establishment testing history, with the exception of broiler establishments where failure(s) occurred both early and late in the course of testing. Small establishments were more likely to have experienced a set failure than were large or very small establishments, and broiler establishments were more likely to have failed than were ground beef, market hog, or steer-heifer establishments. Agency response to failed Salmonella sample sets in the form of in-depth verification reviews and related establishment-initiated corrective actions have likely contributed to declines in the number of establishments that failed sets. A focus on food safety measures in small establishments and broiler processing establishments should further reduce the number of sample sets that fail to meet the Salmonella performance standard.

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