The threat of Listeria monocytogenese contamination of food remains at a high level in the United States. The Centers for Disease Control and Prevention, the Food and Drug Administration (FDA) and the USDA Food Safety and Inspection Service (FSIS) have announced several Class 1 recalls during the past two years. The following is a list of the recent Listeria related recalls in the United States in 2023 and 2024.
Peaches, plums, and nectarines
In November 2023, the FDA requested HMC Group Marketing, Inc. voluntarily recall fruit sold from May 1, 2022, through November 15, 2023, and from May 1, 2023, through November 15, 2023, due to Listeria risk.
Queso fresco and cotija cheese
In February 2024, the FDA investigated a Listeria outbreak linked to these cheeses.
Deli meats
In 2024, the Centers for Disease Control and Prevention (CDC) identified a widespread outbreak of listeriosis linked to deli meats produced by Boar's Head Provision Company in Greensville County, Virginia. The outbreak affected 19 states, including New York, Maryland, New Jersey, Virginia, Massachusetts, Florida, Missouri, and Georgia. There were 10 people who died from the outbreak and 59 people were hospitalized.
Ready-to-eat poultry
USDA FSIS determined meat and poultry products processed by BrucePac between May 31, 2024, and October 8, 2024, must be recalled due to Listeria contamination. The size of the recall ultimately rose to 11,765,285 pounds. CDC has reported no illnesses or deaths linked to the recall.
BrucePac is a supplier of many large retailers, there are dozens of brands, and a wide array of products involved. These include packaged, prepared salads with precooked chicken sold at Kroger, Trader Joe's, Target, Wegmans, H-E-B, 7-Eleven, and Giant Eagle. FSIS published a 343-page list of products and their packaging.
FSIS also reported some brands of frozen meals, including ReadyMeals, Rao's, El Monterey, Atkins, Signature Select, Boston Market, Amazon Fresh, Michelina's, and Great Value, all containing precooked chicken, are affected by the recall, as well.
The threat posed by Listeria associated with ready-to-eat (RTE) foods is well known to the industry, the FDA, FSIS and CDC.
While the regulatory agencies have guidance in place to reduce the risk of Listeria contamination and resulting human illness, obviously there are too many instances where companies and possibly the regulatory guidance have failed.
Listeria Risk
Listeria is a serious public health risk. If infected by this type of bacteria, individuals often develop a disease known as listeriosis. Healthy individuals who develop listeriosis may remain symptom-free or, in some cases, may develop mild flu-like or gastroenteritis-like symptoms. Of greater concern are vulnerable individuals with a weakened immune system. Hospitalization is common, and with pregnant women, there is a danger that the fetus will also become infected and possibly perish.
It is well known that modern food production environments, often, wet, cold, and with many places that can harbor Listeria monocytogenese, represent a significant risk to post processing contamination.
Preventing Listeria Contamination: Ingredient Supply Chains, Processing and Post Processing Contamination Controls
Prevention begins from the foundation of the “Culture of Food Safety” at the highest corporate levels to supervisors and managers, and the employees in direct control of prevention efforts.
Crisis 24 product risk experts routinely assist companies in evaluating their supply chain, preventive controls (administrative and engineering) and environmental monitoring and sanitation controls.
Pulled from decades of professional experiences and current root cause analysis of Listeria related recalls, the following are key prevention variables:
Supply Chain
Ensure that it is clear who owns the “preventive control” for all incoming ingredients that could be contaminated. If the receiving firm “owns” the preventive control, then the supply chain controls are less important. However, validation and verification of expected supply chain controls are important. Also, knowing the extent of possible contamination is important as the level of processor preventive controls can be influenced by the level of contamination of ingredients.
Environmental Monitoring
A comprehensive environmental monitoring program (EMP) is the first step to preventing post processing contamination by Listeria. Too many food production facilities with Listeria risks have inadequate and inconsistently managed EMP programs. The old saying, “You can’t manage what you can’t measure” is true as it relates to Listeria risks.
EMP Programs During Production Runs
Sampling of the production environment for Listeria after four to six hours of production is an important consideration. The FSIS allows production runs as high as 60 hours before completing clean breaks. In facilities with known Listeria harborage issue, this is an extremely risky proposition. The odds of product contamination rise over time, and the risk of large recalls can result.
FSIS allows companies with known Listeria issues to test Zone 1 food contact surfaces for Listeria and if identified they allow for test and hold programs. Evidence indicates that product contamination is not necessarily uniform, so testing cannot be relied upon to protect public health. Companies should focus efforts on a seek and destroy approach for Listeria rather than a Zone 1 testing and test and hold strategy. This is not working. The FDA puts pressure on companies to eradicate Listeria from the production environment to the greatest extent possible.
Harborage of Listeria
Often food processing facilities were originally constructed for other purposes or without “modern” considerations for hygienic design. Wall and floor interfaces, drain design, floor coatings can contribute to the harborage of Listeria. Identifying harborage areas is a critical step in determining risk reduction strategies. A seek and destroy all strategy for Listeria often includes elimination of harborages. Many facilities have mild steel materials that are corroded. Listeria needs iron to grow along with nutrients and moisture. Addressing these factors is essential to reducing post-processing contamination of ready-to-eat foods.
Cleaning and Sanitation
EMP data and information on harborage locations is the key to designing a targeted, effective sanitation program. Factors that require consideration include selection of chemical agents, standard operating procedures, staff training, and documentation of cleaning effectiveness. Many facilities contaminated with Listeria risk aerosolization of the pathogen during cleaning, especially when high pressure water is used. This can spread Listeria contamination throughout the facility including air handling systems. Air handling systems are often overlooked as a source of post processing contamination.
Equipment Design and Maintenance
The hygienic design and ability to effectively clean equipment is an important consideration. Verification of cleaning and sanitizing equipment, especially Zone 1 food contact surfaces is critical.
Staff Hygiene
All staff must be trained to understand the risk of post-processing contamination of ready-to-eat food by Listeria. This includes non-food handlers, to follow good personal hygiene practices and movement through facilities from higher risk areas such as loading docks and equipment cleaning areas. Awareness of food handler activities that may give rise to the presence and movement of Listeria must be highlighted as part of the staff training program.
Crisis24 food safety and quality experts can help you prevent Listeria contamination and other potential causes of recalls. Explore our capabilities.
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