Unformatted text preview: Food Microbiology and Food Safety
Practical Approaches Jeffrey Farber
Jackie Crichton
O. Peter Snyder, Jr. Editors Retail Food
Safety Food Microbiology and Food Safety Series Editor:
Michael P. Doyle Food Microbiology and Food Safety Series
The Food Microbiology and Food Safety series is published in conjunction with
the International Association for Food Protection, a non-profit association for
food safety professionals. Dedicated to the life-long educational needs of its
Members, IAFP provides an information network through its two scientific journals
(Food Protection Trends and Journal of Food Protection), its educational Annual
Meeting, international meetings and symposia, and interaction between food safety
professionals. Series Editor
Michael P. Doyle, Regents Professor and Director of the Center for Food Safety,
University of Georgia, Griffith, GA, USA Editorial Board
Francis F. Busta, Director, National Center for Food Protection and Defense,
University of Minnesota, Minneapolis, MN, USA
Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia
Jeffrey Farber, Bureau of Microbial Hazards, Ottawa, ON, Canada
David Golden, Professor of Microbiology, Department of Food Science
and Technology, University of Tennessee, Knoxville, TN, USA
Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA More information about this series at Jeffrey Farber • Jackie Crichton
O. Peter Snyder, Jr.
Editors Retail Food Safety Editors
Jeffrey Farber
Bureau of Microbial Hazards
Health Canada
Ottawa, ON, Canada Jackie Crichton
Consultant
Pakenham, ON, Canada O. Peter Snyder, Jr.
SnyderHACCP
Roseville, MN, USA ISBN 978-1-4939-1549-1
ISBN 978-1-4939-1550-7 (eBook)
DOI 10.1007/978-1-4939-1550-7
Springer New York Heidelberg Dordrecht London
Library of Congress Control Number: 2014949135
© Springer Science+Business Media, LLC 2014
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Springer is part of Springer Science+Business Media ( ) Contents 1 An Introduction to Retail Food Safety ..................................................
Jeffrey Farber, Jackie Crichton, and Oscar P. Snyder, Jr. 1 2 Control of Pathogens at Retail ...............................................................
G.K. Kozak, Jackie Crichton, and Jeffrey Farber 3 3 Potential Food Safety Risks: Total Store and by Department ............
Jackie Crichton 17 4 The Applications and Uses of GFSI-Benchmarked
Food Safety Schemes in Relation to Retail ...........................................
Lucia E. Anelich and Kevin P. Swoffer 37 Listeria monocytogenes, Listeriosis and Control Strategies:
What the Retail Deli and Food Safety Manager Need to Know .........
Susan R. Hammons and Haley F. Oliver 43 5 6 Control of Foodborne Viruses at Retail ................................................
Jason Tetro 59 7 An Overview of Retail Food Hygiene in Europe ..................................
Alec Kyriakides 81 8 Retail HACCP-Based Systems ............................................................... 133
Jackie Crichton 9 Sanitation and Sanitation Issues at Retail ............................................ 145
Thomas Ford and Amy Opper 10 Retail Food Handler Certification and Food Handler Training ......... 153
Oscar P. Snyder, Jr. v vi 11 Contents Retail Food Safety Risks for Populations of Different Races,
Ethnicities, and Income Levels .............................................................. 177
Jennifer J. Quinlan Index ................................................................................................................. 191 Chapter 1 An Introduction to Retail Food Safety
Jeffrey Farber, Jackie Crichton, and O. Peter Snyder, Jr. Retail is that step in the food supply chain just before the care and control of a
product is handed over to the final customer or consumer.
Retail food outlets take on a number of formats, shapes, and sizes and offer a
wide array of products prepared and sold in a variety of formats using many different display methods. Products may originate from domestic suppliers or be imported.
They may be sold in the manufacturers original package or they may be assembled,
further prepared and/or packaged at store level.
Retail is unique in that the majority of the workforce is made up of part-time
workers. For many retail employees, this is their first job and/or something that they
will do only for a short time, e.g., until they finish school, “find a real job.” Many
retail outlets operate 24 h a day, 7 days a week.
Retail is also unique in that customers/consumers have varying degrees of access
to the food premises and to products being offered for sale (e.g., products sold
bulk self-serve). All of these factors add to the complexity of ensuring food safety
at retail.
Food safety has long been a focus of the retail food industry and is increasingly
being focused on by consumers and governments worldwide. In some instances the
food purchased by the consumer will require further preparation, while in other
cases it will be ready to eat. In all instances, the consumer expectation is that the J. Farber (*)
Bureau of Microbial Hazards, Health Canada, Ottawa, ON, Canada K1A 0K9
e-mail: [email protected]
J. Crichton
Consultant, 3062 – 9th Conc N., Pakenham, ON, Canada K0A 2X0
e-mail: [email protected]
O.P. Snyder, Jr.
SnyderHACCP, P.O. Box 13734; Roseville, MN 55113, USA
e-mail: [email protected]
© Springer Science+Business Media, LLC 2014
J. Farber et al. (eds.), Retail Food Safety, Food Microbiology and Food Safety,
DOI 10.1007/978-1-4939-1550-7_1 1 2 J. Farber et al. products they purchase are safe to consume as purchased or that they will be able to
prepare the products in such a way that they will be safe to consume.
Food safety at retail starts with good procurement practices and ends with good
recall procedures that can be quickly implemented should a food safety issue occur.
For the most part, all products sold at retail must be sourced from inspected suppliers. To assist in the delivery of safe food, retailers are increasingly relying on
third-party verification of suppliers’ food safety systems/practices. In fact, many
retailers now require that their suppliers, both domestic and import, be certified to a
Global Food Safety Initiative (GFSI) benchmarked food safety scheme (see Chap.
4). One requirement of such certification schemes is increased traceability along the
food supply chain. Basic traceability is “one up, one down.” This means that each
entity along the supply chain knows where/from whom their product has been purchased and where/to whom it has been sold. However, retail does not typically have
a record of to whom they have sold a product (i.e., the final customer or final consumer) except for a few companies/programs, e.g., club stores, customer loyalty
programs. It is important to note that many customers/consumers do not wish companies to have access to their purchasing habits and that for companies to access
such information via club cards or customer loyalty programs, customers/consumers must sign agreements allowing companies to access their purchasing information. However, it should be noted that having consumer loyalty programs has been
very beneficial in helping to identify the source of foodborne outbreaks.
Retail is a unique environment. The food processing procedures that occur at
retail range from simple to complex and so do the food safety practices and procedures that need to be put in place.
This book provides information ranging from the simple and hands-on, to the
more scientific and complex. If the information provided causes you to recognize
the need for, as well as prompts you to consider taking steps to initiate or improve
upon further action food safety in the retail environment, it will have met its goal. Chapter 2 Control of Pathogens at Retail
G.K. Kozak, Jackie Crichton, and Jeffrey Farber 2.1 Introduction The Public Health Agency of Canada estimates that each year roughly one in eight
Canadians (or four million people) gets sick, with a domestically acquired foodborne illness (Thomas et al. 2013). There are 30 known pathogens that can cause
foodborne illness (Thomas et al. 2013) and they are responsible for about 40 % of
the foodborne illnesses in Canada. However, the remaining 60 % of the illnesses are
caused by unspecified agents (Thomas et al. 2013). These unspecified agents were
defined as: agents with insufficient data to estimate agent-specific burden; known
agents not yet identified as causing foodborne illness; microbes, chemicals, or other
substances known to be in food whose ability to cause illness is unproven, and
agents not yet identified (Thomas et al. 2013). Each year, 31 major pathogens
acquired in the USA are responsible for 9.4 million episodes of foodborne illness,
about 56,000 hospitalizations, and 1,300 deaths (Scallan et al. 2011). For those G.K. Kozak, M.Sc. (*)
Evaluation Division, Food Directorate, Tunney’s Pasture,
251 Sir Frederick Banting Driveway, Ottawa, ON, Canada K1A 0K9
Bureau of Microbial Hazards, Food Directorate, Health Products and Food Branch,
Health Canada, Ottawa, ON, Canada K1A 0K9
e-mail: [email protected]
J. Crichton
Consultant, 3062 – 9th Conc N,
Pakenham, ON, K0A 2X0, Canada
e-mail: [email protected]
J. Farber
Bureau of Microbial Hazards, Health Canada, Ottawa, ON, K1A 0K9 Canada
e-mail: [email protected]
© Springer Science+Business Media, LLC 2014
J. Farber et al. (eds.), Retail Food Safety, Food Microbiology and Food Safety,
DOI 10.1007/978-1-4939-1550-7_2 3 4 G.K. Kozak et al. involved in food safety, the reduction in occurrence of foodborne illness is the number
one priority. Retail stores associated with an outbreak can experience loss of clientele as well as bad publicity, both of which can have a devastating financial impact
on the business. This chapter will outline the food safety risks specific to retail, as
well as provide useful guidance to help prevent food contamination at various steps
in food preparation, handling, and storage in a retail store. 2.2
2.2.1 Pathogens of Concern
Bacteria Many episodes of foodborne illness are caused by bacteria. While some bacteria
can be very beneficial in food industry such as in yogurt and dairy production, there
are also harmful bacteria that are known to cause illness. Table 2.1 outlines the
characteristics of some major foodborne pathogens. In Canada, Clostridium perfringens, nontyphodial Salmonella spp., Campylobacter, and Bacillus cereus have
been identified as the top four bacterial agents causing illness (Thomas et al. 2013).
In the USA, C. perfringens, non-typhodial Salmonella spp. Campylobacter and
Staphylococcus aureus were among the top four illness causing microorganisms
(CDC 2013), while in Europe, Campylobacter, Salmonella, Verotoxigenic E. coli,
and Yersina are the most prevalent (European Food Safety Authority 2013). Most
of the time, food contaminated with bacteria will smell, look, and taste normal to
the consumer. It is impossible to determine the presence of harmful microorganisms by relying on your senses alone. Bacteria can contaminate food in a numbers
of ways including through raw foods, contaminated water, soil, people, pests, air
dust, dirt, etc.
Food contaminated with pathogenic bacteria can make you ill in two main ways.
Firstly, through bacterial infection, when the ingested live bacteria, such as
Salmonella, multiply in your body to cause illness. Secondly, through foodborne
intoxication which occurs when bacteria produce toxins in the food and then the
food is ingested with preformed toxin in it. Examples of organisms foodborne intoxication would be Clostridium botulinum, S. aureus and B. cereus. 2.2.2 Viruses Although bacteria are responsible for many cases of foodborne illness, there are
other biological hazards that can be responsible. One of these hazards are viruses,
the smallest of all microorganisms. Viruses need to invade living human or animal
cells to survive and, as such, they cannot grow or multiply in food. However, their Escherichia coli
(O157) Raw or undercooked ground
beef and beef products are
the vehicles most often
implicated, produce, dairy
products Raw/inadequately
pasteurized milk, cheeses
(particularly soft cheeses),
ice cream, raw vegetables,
raw poultry and meats (all
types), fermented raw meat
sausages, hot dogs and deli
meats, and raw and smoked
fish and other seafood
Most often meats, poultry,
eggs, milk, and dairy
products Listeria
monocytogenes Salmonella nontyphi Food associated
Raw poultry, raw meat Pathogen
Campylobacter Nausea, vomiting, abdominal
cramps, diarrhea, fever, headache,
high fever, from 39° to 40 °C;
lethargy, gastrointestinal symptoms,
including abdominal pains and
diarrhea or constipation; headache,
achiness, loss of appetite
Hemorrhagic colitis is characterized
by severe cramping (abdominal
pain), nausea or vomiting, and
diarrhea that initially is watery, but
becomes grossly bloody. In some
cases, the diarrhea may be extreme,
appearing to consist entirely of blood
and occurring every 15–30 min.
Fever typically is low grade or absent Symptoms
Diarrhea, abdominal cramps, and
vomiting
Develop fever, muscle aches, nausea,
vomiting, and, sometimes, diarrhea.
May spread to the nervous system,
symptoms may include headache,
stiff neck, confusion, loss of balance,
and convulsions, abortion Table 2.1 Illness characteristics associated with major foodborne pathogens 3–4 but may
range from 1
to 9 days 6–72 h Up to 70 days Onset time
2–5 days 2–9 days 2–7 days Days to several
weeks Illness duration
2–10 days (continued) 10–100 cells As little as one cell >100 cfu/g Infectious dose
500 cells 2 Control of Pathogens at Retail
5 Imported fresh produce,
such as raspberries, basil,
and several varieties of
lettuce Raw or improperly cooked
oysters
Any food touched by an
infected food handler or
from contact with an
environmental source of
oocysts Cyclospora Vibrio
parahaemolyticus
Cryptosporidium Norovirus Food associated
Cold cuts and sandwiches,
fruits and fruit juices, milk
and milk products,
vegetables, salads, shellfish,
and iced drinks are
commonly implicated in
outbreaks
Salad ingredients, fruits, and
oysters Pathogen
Hepatitis A Table 2.1 (continued) Symptoms usually present as
acute-onset vomiting (often
explosive); watery, nonbloody
diarrhea with abdominal cramps and
nausea
Watery diarrhea, with frequent,
sometimes explosive bowel
movements. Other common
symptoms include loss of appetite,
weight loss, abdominal cramping and
bloating, nausea and fatigue
Diarrhea, abdominal cramps, nausea,
vomiting, fever, and bloody diarrhea
Profuse, watery diarrhea, along with
nausea, vomiting, and cramping.
Fever can also accompany these
symptoms. Symptoms
Fever, anorexia, nausea, vomiting,
diarrhea, myalgia, hepatitis and often
jaundice 4–90 h; mean
of 17 h
3–5 days, up
to 2 weeks 2–14 days
(mean 1 week) 24 and 48 h Onset time
30 days (range
15–50 days) 2–4 days, but can
last up to two
weeks 2–6 days Days to months Symptoms
generally persist
for 12–60 h, with
a mean of 24–48 h Illness duration
Typically 1–2
weeks ID50 of
100 million cells
10–100 oocytes NA 1–10 particles Infectious dose
10–100 particles 6
G.K. Kozak et al. Food associated
Has been isolated from root
crops, lettuces, herbs, and
strawberries irrigated with
wastewater Symptoms
Onset time
Illness duration
GI disease. In some people, the
1–3 weeks
2–6 weeks
results may be more serious (severe
diarrhea, dehydration, and loss of
weight), and occasionally
life-threatening
Toxoplasma
Meat can contain cysts;
In 80–90 % of healthy humans,
5–23 days
Several weeks,
particularly pork, as well as
infection is asymptomatic and
90 %
sheep and goat meat
clinical toxoplasmosis is rare. In the
asymptomatic
remaining 10–20 % cases, a viral-like
febrile illness occurs with swollen
lymph nodes, a rash, malaise, and
‘flu’ like symptoms; vertical
transmission possible
Adapted from (FDA 2012; Public Health Agency of Canada (PHAC) 2013; Food Standards Australia New Zealand (FSANZ) 2013) Pathogen
Giardia NA Infectious dose
As few as 10 cysts 2 Control of Pathogens at Retail
7 G.K. Kozak et al. 8 presence on foods can cause serious illness. In fact, norovirus is the number one
foodborne pathogen in Canada and the USA, while in Europe it is among the top
three pathogens. Other viruses such as hepatovirus, astrovirus, and enterovirus and
others have also been associated with foodborne illness (Vasickova et al. 2005). In
addition, some viruses, e.g., norovirus, are highly infectious and can lead to secondary cases and widespread outbreaks (Vega et al. 2014). 2.2.3 Parasites Parasites are another biological organism that can cause foodborne illness. These
organisms often have complicated life cycles, which can involve numerous hosts
before they infect humans. With the increase in globalization, a growing number of
foodborne parasites have emerged as new agents causing foodborne illness
(Robertson et al. 2013). Recent work done by the FAO/WHO to prioritize foodborne parasites, ranked the top foodborne illness associated parasites, as follows;
Taenia solium, Echinococcus granulosus, E. multilocularis, Toxoplasma gondii and
Cryptosporidium (FAO 2012). 2.3 How Food Can Become Contaminated at Retail While food can become contaminated at any stage of the farm-to-fork continuum,
this chapter will focus on the major sources of contamination which can occur at the
retail level. The intrinsic factors which can affect pathogen survival are outlined in
Table 2.2.
Table 2.2 Intrinsic factors affecting the survival and growth of some foodborne bacterial
pathogens
Pathogen
Campylobacter
Listeria
monocytogenes
Salmonella
(nontyphi) Temperature
Optimum 42 °C,
range 32–45 °C
Optimum 30–37 °C,
range −1.5 to 45 °C.
5.2–46.2 °C,
optimum 35–43 °C pH
Optimum 6.5–7.5,
range 4.5–9.5
Optimum 6.5–7.5,
range 4.0–9.6
Range 3.8–9.5
optimum, 7–7.5 Escherichia coli
(O157) Optimum 37 °C, min
7–8 °C, max 46 °C Optimum 6–7,
range 4.4–10.0 Vibrio
parahaemolyticus 20–35 °C; it can
grow at temperatures
up to 41 °C
Min minimum, Max maximum Optimum 7.8–8.6;
range 4.8–11 Water activity (aw)
Optimum growth
aw = 0.997
Optimum growth
aw = 0.90
Min 0.93
Max >0.99
Optimum 0.99
Optimum growth
aw = 0.99
Min aw = 0.95
aw ran...
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