The most stringent approach calls for separate Listeria -killing and growth-suppressing treatments, both applied after cooking. Firms that choose the least stringent approach—general sanitation only—will be subject to more frequent USDA inspections, the agency said.
He said the new rule does not specify how often firms will be expected to test surfaces and equipment. Companies will have to share their test results and information about Listeria controls with the FSIS. An estimated 2, cases of listeriosis, with deaths, occur each year in the United States as a result of eating food contaminated with L monocytogenes, according to the USDA.
The disease is most dangerous for fetuses, newborns, the elderly, and people with weakened immune systems. Last summer and fall, a listeriosis outbreak linked to turkey deli meat sickened at least 52 people, killed 7, and caused 3 miscarriages. Plants must choose one of the following approaches:. A coalition of food industry and medical groups petitioned the FDA in August to allow irradiation of RTE meat and poultry, along with fruits and vegetables, but the FDA has not announced a decision.
The new Listeria rule also permits firms to put information about Listeria control measures on product labels, the USDA said. The assessment indicated that the use of post-packaging pasteurization or growth inhibitors could yield dramatic public health benefits.
The report also said the combination of product treatments, sanitation, and testing would be more effective than any of those measures alone. The background of the new rules also includes a "risk ranking" conducted by the FDA in All 12 people were hospitalized, and one death was reported from Florida.
Epidemiologic evidence showed that deli meat was the likely source of this outbreak. State and local public health officials interviewed ill people about the foods they ate in the month before they became ill. Of the 11 people interviewed, all reported eating Italian-style deli meats, such as salami, mortadella, and prosciutto. They reported purchasing prepackaged deli meats and meats sliced at deli counters at various locations.
USDA-FSIS and state officials reviewed records collected from stores where ill people purchased deli meats to find a common supplier of deli meats. They also tested deli meat products that ill people reported eating. However, they did not find a common supplier or a specific type of deli meat as the source of this outbreak. Sign up for RSS Feed. Skip directly to site content Skip directly to page options Skip directly to A-Z link. Listeria Listeriosis. Section Navigation. Facebook Twitter LinkedIn Syndicate.
Minus Related Pages. The CDC warns that people age 65 and older face a higher risk of getting severely sick from listeria. Pregnant women, who also have weakened immune systems, have a greater chance of becoming seriously ill as well. The CDC recommends that these high-risk populations avoid eating deli meats, unless heated to an internal temperature of degrees F or until steaming hot just before serving. It also suggests keeping deli meats isolated from other items, even in the refrigerator, because the bacteria can still survive in cool temperatures and spread to other foods and surfaces.
The federal health agency estimates that about 1, people get listeriosis the infection caused by the bacteria Listeria monocytogenes each year, and about die. In addition to diarrhea, nausea, and fever, patients may experience fever, chills, and muscle aches.
Vegetables can become contaminated from the soil or from manure used as fertilizer. Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin such as meats and dairy products.
The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing, such as soft cheeses and cold cuts at the deli counter. Unpasteurized raw milk or foods made from unpasteurized milk may contain the bacterium. Listeria is killed by cooking; however, processing steps which take place after cooking e.
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