Recently Food safety news reported that the CDC declared a Listeria outbreak in late summer infections traced to Boar’s Head meats are over.
We reported: “The Centers for Disease Control and Prevention began investigating the Boar’s Head outbreak on July 19. Ultimately, the outbreak sickened 59 people in 19 states, killing 10 people. The company closed its manufacturing plant in Jarratt, VA, and permanently halted liverwurst production nationwide. . Boar’s Head has recalled more than 7 million pounds of processed meats due to the outbreak.”
Rep. Rosa DeLauro, D-CT led a group of federal lawmakers calling for an investigation into the outbreak and Boar’s Head’s manufacturing practices. The U.S. Department of Agriculture has said the company is under criminal investigation.
However, Boar’s Head was simply the most visible incident. A list of food companies affected by Listeria-related recalls so far in the fourth quarter of 2024 includes Fresh Express, Rao’s, Boston Market, Great Value, Atkins, Dole, Taylor Farms, Home Chef, BrucePak, McDonald’s and Signature Select . Most supermarkets carried the affected products, including Aldi, Amazon Fresh, Giant Eagle, HEB, Kroger, Meijer, Publix, Target, Trader Joe’s, Walmart, Wegmans and C-store chain 7-Eleven. Tens of millions of pounds of products have been recalled.
We asked some of the most prominent voices in food safety what happened and what steps we can take to help reduce this threat to public health.
Steven Mandernachexecutive director of the Association of Food and Drug Officials, suggested a lack of a comprehensive program at Boar’s Head led to the problem.
“Boar’s Head is different from the others. Boar’s Head appears to be the result of the lack of a comprehensive and implemented prevention program for Listeria monocytogenes, which was clearly necessary due to the nature of the products produced, some obvious gaps and longer-term correction issues, and a lack of coordination and communication between the state and the state. federal agencies.
“Second, part of this increase is likely related to improved detection and a better ability to link cases to specific foods. Some are likely related to the appearance of a reduction in Listeria-related outbreaks and a reduced focus on Listeria monocytogenes through surgery.”
Mandernach suggested, “Now all food companies should evaluate, update and ensure their Listeria monocytogenes prevention program. Furthermore, it could also be a sign that our knowledge about the prevention of Listeria monocytogenes is not as good as we thought. And if I were a retailer with recalled Boar’s Head products being cut and processed within their meat department or deli, I would implement a more comprehensive program with periodic environmental testing to ensure that Listeria monocytogenes did not enter their facility.
Bet KoenigPresident of Koenig Food Safety LLC said, “It’s time to get back to basics. Food processing facilities must establish robust sanitation and environmental monitoring programs, and management must act on the results. Spending time on the production floor every day and having real conversations between management and operators builds strong lines of communication and reveals hidden problem areas.
“Resources must be allocated to detect and destroy pathogens, develop hygiene zones to protect critical areas, repair infrastructure and control traffic. There are costs associated with doing things right, but these pale in comparison to the costs to families who have lost loved ones and facilities closed due to foodborne pathogen contamination.”
Phyllis EntisMSc., an author and food safety microbiologist, blamed complacency for the Boar’s Head outbreak. “The FSIS, which ‘inspected’ the Boar’s Head facility daily, did nothing to require the company to adhere to regular cleaning, sanitation, and Listeria testing protocols until the Boar’s Head products were identified as the source of the outbreak .
“Since that time, we have had another deadly outbreak of Listeria monocytogenes linked to an FSIS regulated facility, Yu Shang Food Inc. It is time for a major overhaul of FSIS policies and strategies to prevent microbiological risks around the world. sectors over which it has control.”
Marion NestleProfessor of Nutrition, Food Studies and Public Health at New York University pointed out the inherent difficulties of containing Listeria, saying: “The bacteria are difficult to control because they multiply at refrigerator temperatures that would discourage other pathogens.
“I once visited a meatpacking plant where there was Listeria to remind; the company thought it would be easier to move somewhere else than to try to clean up where they were. Testing for pathogens would help, but the incentives are not (test); if they find Listeria, they cannot sell their products. They would rather do a Hail Mary and take their chances.
“The key to Listeria prevention is creating a corporate culture that focuses on food safety, where everyone cares and is rewarded for doing the right thing.”
Darin Detwiler is a respected academic, consultant, advocate and author in the field of food safety, and professor of food policy and corporate social responsibility at Northeastern University.
His biggest concern? “This year’s resurgence of Listeria highlights troubling trends in food safety leadership. Perhaps delays in inspections and reallocation of resources during the pandemic have allowed sanitation shortages to fester, while some businesses became complacent and even reduced investments in critical hygiene practices.
“Outbreaks linked to uncooked products such as onions and carrots highlight the need for stricter preventive controls earlier in the supply chain. Multi-state recalls caused by premature shipping before pathogen test results increase risks and costs – with the most significant costs involving human lives.
“Boar’s Head’s century-old reputation and McDonald’s global prominence are a stark reminder: no brand is immune to pathogens – or public scrutiny.”
Keith Warrinerwho conducts research into improving food safety within the meat processing and fresh-cut sectors at the University of Guelph, is well positioned to comment on the Boar’s Head recall.
“Listeria monocytogenes is making a comeback. The pathogen never really went away, despite North America being considered the safest food system in the world. The main challenge is how HACCP, food safety plans, knowledge and training can be translated into practice. The reality is that every action, in order to be implemented, requires belief, which in turn is derived from memory anchors.
“Companies believe in productivity, profit and quality. Food safety is less visible and applied less often compared to a process that makes work easier or faster. So far the focus has been on traceability and testing, but neither is effective.”
Jeff ChiltonVice President of Consulting at Intertek Alchemy said: “Listeria control has been an ongoing challenge for the food industry for decades. This ubiquitous pathogen is of concern because of its ability to grow at refrigerated temperatures and high mortality rates. 2024 was a particularly bad year due to foodborne illness outbreaks and major product recalls due to Listeria monocytogenes contamination.
“This underlines the need for a fresh look at Listeria prevention and control methods. We need to look beyond traditional methods to see how we can create additional safety for our people, product and process controls. Robust foundations for sanitary procedures, environmental monitoring programs, product and GMP controls must remain in place. Any failure in these fundamental systems can lead to Listeria contamination.
“New technologies are available to help reduce this threat to public health. Companies can now deploy shoe cleaning stations for shoe inspection, new antimicrobial ingredients such as peptides, equipment sterilization methods and post-lethal treatments such as high-pressure processing of packaged products.
“This multi-barrier approach promotes greater prevention and control of Listeria. Food safety is part of doing business. Positive investments in these areas will pay good dividends in improving safety and preventing catastrophic loss of life and finances while avoiding outbreaks and recalls.
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According to the Centers for Disease Control and Prevention, an estimated 48 million people become sick from a foodborne illness each year, 128,000 are hospitalized and 3,000 die. The CDC coordinates as many as 36 surveys in multiple states each week.
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