From time to time, there are unfortunate food related outbreaks that cause food establishments to reassess their food safety systems. The cantaloupe-Listeria outbreak was one such case that caught many off guard and prompted a new look at Listeria in fresh produce. The Salmonella outbreak associated with chicken pot pies was another case that resulted in the need to validate microwave cooking instructions for frozen food.
Along with these, we can add the Listeria in Ice Cream and Listeria in Carmel Apples.
To this point, much of the focus of Listeria was on products that would support growth. Ice cream, a frozen pasteurized product, was not viewed as risky as refrigerated products such as deli meats, or refrigerated products containing dairy like coleslaw or cheese. So while indications are that the levels of Listeria in the ice cream were low, two factors come into play....one was that the ice cream impacted individuals with underlying health issues, and that the ice cream was used to make shakes and those shakes could have been held at room temperature for some time. Research is ongoing and may provide more insight.
Camel apples weren't even on the radar. There was concern with sliced apples, where Listeria could grow on the cut surface albeit slowly, but this was whole apples. However in this case, the stick may have caused a similar action (surface damage) within the apple as the stick was inserted that may have provided conditions more apt to support growth. Or high levels of the organism were forced into the apple. Here again, research into this outbreak is ongoing.
So for products that support little or no growth potential for Listeria in their original state, we need to ask:
1) Will the level of Listeria contamination on a ready-to-eat product be high enough to impact the health of those with severe underlying health issues? Then, maintaining a clean environment is needed prevent contamination regardless of whether the product supports growth.
2) Will the properties of the product change where those changes can support growth? Such changes can occur anywhere downstream including other food operations, foodservice or retail establishments, or even by consumers.
3) Will the item be used as an ingredient in other products where those other products are more apt to support the growth of Listeria. So if apples will be added to a slaw type of salad, what will be the impact in the slaw if a small level of listeria are present on the apples?
Of course one other thing that is important to consider - will product be tested by the customer, a government agency, or some other interested party. Many recalls are started when someone tests product and find something that can be considered dangerous...including Listeria. And it could be a strain of LM that is not overly pathogenic.
Wall Street Journal
http://www.wsj.com/articles/ice-cream-recall-sends-chill-through-food-industry-1438437781
Ice-Cream Recall Sends Chill Through Food Industry
Blue Bell’s problems prompt rethinking of measures to prevent bacteria contamination
By Jesse Newman
Updated Aug. 2, 2015 7:28 p.m. ET
63 COMMENTS
As Blue Bell Creameries LP prepares to resume production of its ice cream after a sweeping recall, its mistakes are fueling broader rethinking of how to keep ice cream and other foods free of deadly bacteria.
Federal records show that Blue Bell failed to follow practices recommended by government and industry groups that might have prevented listeria contamination of ice cream at all three of its main plants. At the same time, some food-safety professionals say the crisis is indicative of insufficient attention, beyond Blue Bell, of the risks of listeria.
“It’s really been a wake-up call for the food industry, and not just for dairy but for other companies as well who thought they were in good shape but are now asking, could this happen to me,” said Joe Stout, a food-safety consultant who was previously a senior manager at Kraft Foods.
