Environmental Public Health Journal 2017 | BCIT Institutional Repository

Environmental Public Health Journal 2017

Evaluating the cleaning procedures of meat slicers at retail delis in Metro Vancouver
Background: Ready-to-eat deli meats are widely consumed by the public; however they are also a high risk food for carrying Listeria monocytogenes. Listeriosis, an infection that can result from consumption of Listeria monocytogenes contaminated food, is the leading cause of deaths related to foodborne illness in Canada. Due to structural constraints and inadequate cleaning, mechanical slicers used to process deli meats have been implicated as a major source of Listeria monocytogenes contamination of deli meats. Several governing bodies, including local health authorities have published recommendations on the proper method of cleaning and sanitizing meat slicers to prevent the risk of contamination of deli meats. This study evaluated the compliancy of retail delis in Metro Vancouver to these recommendations and also assessed their knowledge of the risk associated with deli meats. Methods: An in-person, self-administered paper survey was conducted at several retail delis and supermarkets. The survey questions determined the cleaning and sanitation procedures of meat slicers at the establishments and also assed knowledge of the risk associated with deli meats. Both nominal and numerical data was collected and analyzed using a Chi-squre test and a t-test. Results: Based on the data collected, a statistically significant difference was identified between the cleaning procedures practiced by the establishments and those recommended to prevent pathogen transmission through meat slicers. The chi-square test revealed that there is a statistically significant association between the size of the establishment and the adequacy of cleaning procedures, with small-scale delis being less likely to comply with the cleaning practices that are recommended by governing bodies. Conclusion: Cleaning procedures practiced at retail delis and supermarkets are not consistent with those recommended by regulatory agencies to prevent the transmission of pathogens such as Listeria monocytogenes from meat slicers to deli meats. Smaller retail delis are less likely to follow proper cleaning methods than larger supermarket delis. Educational intervention by health authorities may be needed to ensure that food establishments are informed of proper and timely cleaning procedures., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2017., Peer reviewed, Deli, Meat slicers, Cleaning and sanitation, Listeria monocytogenes
Quantification of temperature fluctuations in restaurant coolers and modelled Listeria monocytogenes growth
Background: Coolers in food service establishments should ideally operate at 4°C or less. However in restaurant environments cooler doors are continually being opened and closed as food workers gather and store items. These actions may lead to temperature fluctuations in coolers which may pose a health risk towards the storage of potentially hazardous foods. This study measured and analyzed temperature fluctuations in coolers and quantified the risk they presented by modelling Listeria monocytogenes growth in response to these temperatures. Method: ACR Systems Inc. Smart Buttons were placed near the opening of restaurant coolers and recorded temperatures over a 1-week span. Food Spoilage and Safety Predictor (FSSP) was used to model L. monocytogenes growth in response to the collected cooler temperatures. Results: Coolers spend significantly less than 50% of the time above 4°C. The magnitude of temperature fluctuations during open business hours was found to be insignificant in comparison to fluctuations during closed business hours. However, fluctuations were significantly greater in reach-in coolers than in walk-in coolers. With respect to modeled L. monocytogenes growth, it was inconclusive on whether growth would be more or less than Health Canada’s 100cfu/g policy in smoked salmon. However growth was significantly less than this limit in ready-to-eat ham. Conclusions: More restaurant coolers need to be analyzed to confirm whether the defrost cycles of coolers have a greater impact on temperature fluctuations above 4°C than the daily activities of staff members. In addition, more coolers need to be analyzed to determine whether L. monocytogenes growth in smoked salmon stored in coolers for a week grow significantly more than 100cfu/g. However, it can be concluded L. monocytogenes growth will be significantly less than 100cfu/g in ready-to-eat ham and will pose a lower risk for listeriosis than smoked salmon., Peer-reviewed article, Published., Project submitted in partial fulfillment of the requirement for the degree of Bachelor of Technology in Environmental Health, British Columbia Institute of Technology, 2017., Peer reviewed, Restaurant, Coolers, Temperature, Fluctuation, Listeria monocytogenes, Growth, Smoked salmon, Ready-to-eat ham