General Session: Background Information on Lm/Listeriosis

Transcription

1 Listeria monocytogenes Intervention and Control Workshop for the Produce Industry September 13-14, 2018 Seaside, California General Session: Background Information on Lm/Listeriosis Presented by Sonia Salas Senior Director Science & Technology

2 Listeria 101: a quiz Source: Jennifer McEntire, Ph.D. United Fresh Produce Assn jmcentire@unitedfresh.org

3 Question 1: Which of the following groups is not considered highly vulnerable to listeriosis? Pregnant women Children The elderly The immuno-compromised

4 Question 1: Which of the following groups is not considered highly vulnerable to listeriosis? Pregnant women Children The elderly The immuno-compromised

5 Question 2: How many illnesses are associated with listeriosis annually? ,600 16,000

6 Question 2: How many illnesses are associated with listeriosis annually? ,600 16,000 So why are we making a big deal about it?

7 Question 3: After eating contaminated food, how long is it before someone shows symptoms of listeriosis? 1-4 weeks, up to 70 days 3-4 days, up to 1 week 2-3 months, up to 6 months 7-10 days, up to 30 days

8 Question 3: After eating contaminated food, how long is it before someone shows symptoms of listeriosis? 1-4 weeks, up to 70 days 3-4 days, up to 1 week 2-3 months, up to 6 months 7-10 days, up to 30 days

9 Discussion Question Who remembers what they ate 70 days ago?

10 Question 4: True/ False FDA performs Whole Genome Sequencing on every L. monocytogenes found during a swabathon

11 Question 4: True/ False FDA performs Whole Genome Sequencing on every L. monocytogenes found during a swabathon True How does this relate to the previous question about remember what you ate 70 days ago? Poll: How many of you have experienced a swabathon

12 Question 5: Why is Listeria difficult to control? Listeria can grow at refrigeration temperatures Listeria can hide in niches where they are difficult to remove through normal sanitation It s ubiquitous in the environment All of the above

13 Question 5: Why is Listeria difficult to control? Listeria can grow at refrigeration temperatures Listeria can hide in niches where they are difficult to remove through normal sanitation It s ubiquitous in the environment All of the above What does ubiquitous mean?... More on that

14 Question 6: True/False Listeria is a zoonotic organism like Salmonella, meaning that it s commonly associated with animal hosts?

15 Question 6: True/False Listeria is a zoonotic organism like Salmonella, meaning that it s commonly associated with animal hosts? False Listeria is a soil associated organism

16 ubiquitous 17.5% NY farm soil samples positive for L. monocytogenes (2013 Strawn et al. AEM) 30% of 74 water samples positive Non-irrigation surface water 1% positive for raw cut vegetables in market basket survey (2017 Luchansky et al. JFP) Ubiquitous can t be controlled in your facility

17 Question 7: True/ False Listeria are always pathogenic

18 Question 7: True/ False Listeria are always pathogenic False. Two species are pathogenic. L. monocytogenes is a human pathogen. There are several other nonpathogenic species.

19 Question 8: Which of the following foods has not been recalled due to L. monocytogenes? Ice cream Hummus Macadamia nuts Frozen waffles Organic basil pesto Butternut spirals Frozen vegetables Peaches Leafy greens, sliced apples, onions, etc.

20 Reportable Food Registry Identifies Concerns Reportable Food Registry Reports L. monocytogenes 18% Other 13% Undeclared allergens 36% Salmonella 33% Electronic portal for industry to report foods when use is reasonably likely to cause illness, injury or death Biological hazards in foods are reported most frequently Undeclared allergens represent about 1/3 of reports

21 Listeria monocytogenes in Produce?

22 Listeria monocytogenes in Produce? Listeria monocytogenes does not grow when: The ph of the food is 4.4 The water activity of the food is 0.92 The food is formulated to contain a combination of factors scientifically demonstrated to prevent growth (antimicrobials, preservatives)

23 Listeria monocytogenes in Produce? Listeria monocytogenes does not grow when: The ph of the food is 4.4 The water activity of the food is 0.92 The food is formulated to contain a combination of factors scientifically demonstrated to prevent growth (antimicrobials, preservatives)

24 Listeria monocytogenes in Produce? ph: Fruits, Vegetables/other foods Source: Clemson University Abalone Apple, eating Apples, Delicious 3.9 Apples, Golden Delicious3.6 Apples, Jonathan 3.33 Apples, McIntosh 3.34 Apricots Artichokes Asparagus Avocados Banana, yellow Beans, Lima 6.5 String beans 5.6 Beans, Wax Beets Blackberries, Washington Blueberries, Maine Broccoli, cooked Brussels sprout Buttermilk Cabbage Cabbage, Green Cabbage, Red Cabbage, Savoy 6.3 Cabbage, White 6.2 Cantaloupe Carrots Cauliflower 5.6 Celery Cherries, California Cherries, Royal Ann Chicory Corn Cucumbers Eggplant Escarole Figs, Calamyrna Garlic 5.8 Grapes, Seedless Grapefruit Greens, Mixed, chopped Jackfruit Kumquat, Florida Leeks Lettuce Lettuce, Boston Lettuce, Iceberg Lime Lychee Mangoes, ripe Melon, Casaba Melons, Honey dew Melons, Persian Mushrooms Nectarines Onions, red Onion white Onions, yellow Oranges, Florida Palm, heart of 6.7 Papaya Parsley Parsnip Peaches Pears, Bartlett Peppers Peppers, green Persimmons Pineapple Plums, Blue Plums, Damson Plums, Green Gage Plums, Red Plums, Yellow Potatoes Sweet Potatoes Yams Tubers 5.7 Pumpkin Radishes, red Radishes, white Raspberries Rhubarb Romaine lettuce Scallion 6.20 Spinach Strawberries Strawberries, California Sweet Potatoes Swiss Chard, cooked Tangerine Tomatillos 3.83 Tomatoes Tomatoes, Vine ripened Turnips Turnip, greens, cooked Watercress Watermelon Zucchini, cooked ph of most fruits/vegetables is 4.4

25 Listeria monocytogenes in Produce? Listeria monocytogenes does not grow when: The ph of the food is 4.4 The water activity of the food is 0.92 The food is formulated to contain a combination of factors scientifically demonstrated to prevent growth (antimicrobials, preservatives)

26 Listeria monocytogenes in Produce? WATER ACTIVITY VALUES OF SELECT FOOD INGREDIENTS AND PRODUCTS Shelly J. Schmidt and Anthony J. Fontana, Jr (2007) FRUITS Apples Apples Apple, Gala Apple, Red Delicious Apricots Bananas Bananas Blackberries Blueberries Cherries Cherries, Sour Cherries, Sweet Cranberries Currants Dates Figs Grapefruit Grapes Lemon, Fresh Lime, Fresh Mangoes Melon Nectarines Oranges Papaya Peach, Fresh Pears Persimmons Pineapple Plums Quinces Raspberries Strawberries Tangerines Watermelon Vegetables Artichokes Asparagus Avocado Beets Broccoli, Sprouting Brussel Sprouts Cabbage Carrots Cauliflower Celeriac Celery Celery Leaves Corn, Sweet Cucumbers Eggplant Endive Green Beans Green Pepper Green Onions Lima Beans Leeks Lettuce Mushrooms Onions Parsnips Peas, Green Peppers Potato, Russet, Baking Potatoes Potatoes, Sweet Pumpkins Radishes Radishes, Small Rhubarb Rutabagas Spinach Squash Tomatoes Turnips Water activity (a ꙍ ) for fruits/vegetables is 0.92

27 Listeria monocytogenes in Produce? Listeria monocytogenes does not grow when: The ph of the food is 4.4 The water activity of the food is 0.92 The food is formulated to contain a combination of factors scientifically demonstrated to prevent growth (antimicrobials, preservatives)

28 What makes Listeria monocytogenes so unique? It is hardy and salt-tolerant It can survive and grow under refrigeration temperatures It is ubiquitous in the environment (soil, decaying vegetation) L. mono can cause 1) listerial gastroenteritis (a mild, non-invasive illness) or 2) listeriosis (a severe, invasive illness) Listeriosis has a high mortality rate compared to illnesses caused by most other foodborne pathogens (~20% compared to <1 % for Salmonella or E. coli O157)

29 What is Listeriosis? Serious infection Affects pregnant women, newborns, older adults and people with weakened immune systems Can cause bloodstream infections (sepsis) or brain infection (meningitis or encephalitis).

30 Listeriosis outbreaks Table 1. Listeriosis outbreaks associated with fresh produce Source: Listeria monocytogenes in Fresh Produce: Outbreaks, Prevalence and Contamination Levels, Qi Zhu, Ravi Gooneratne and Malik Altaf Hussain

31 Listeria Persistence Martin Wiedmann Department of Food Science Cornell University, Ithaca, NY Phone: Thank you to Drs. John Butts and Laura Strawn for pictures and helpful discussions

32 VISIT 1 VISIT 2 VISIT 3 DNA fingerprinting can identify persistence in plants Sample Ribotype Sample Source Sample Source RiboPrint Pattern * 1039C (E) Floor drain, raw materials area * 1039C (E) Floor drain, hallway to finished area * 1039C (IP) Troll Red King Salmon, in brine, head area * 1039C (IP) Troll Red King Salmon, in brine, belly area * 1039C (IP) Brine, Troll Red King Salmon * 1039C (IP) Faroe Island Salmon, in brine, head area * 1039C (F) Smoked Sable * 1039C (F) Cold-Smoked Norwegian Salmon 1044A (E) Floor drain, brining cold room A (R) Raw Troll Red King Salmon, head area 1044A (IP) Brine, Faroe Island Salmon 1045 (R) Raw Troll Red King Salmon, belly area 1045 (IP) Faroe Island Salmon, in brine, head area 1053 (IP) Norwegian Salmon, in brine 1062 (E) Floor drain #1, raw materials preparation * 1039C (E) Floor drain #1, raw materials preparation * 1039C (E) Floor drain, brining cold room 1 * 1039C (E) Floor drain #2, raw materials preparation * 1039C (E) Floor drain #2, raw materials receiving * 1039C (E) Floor drain, finished product area * 1039C (E) Floor drain, hallway to finished area * 1039C (IP) Brine, Troll Red King Salmon * 1039C (F) Smoked Sable 1044A (IP) Sable, in brine 1044A (IP) Brine, Faroe Island Salmon 1062 (IP) Brine, Norwegian Salmon

33 L.mono/Listeriosis Final thoughts Fresh produce may support L.mono growth L.mono is an environmental pathogen and can be persistent Listeriosis has a high mortality rate A preventive approach is needed (sanitary design, process management, environmental monitoring, etc.)

34 Questions Sonia Salas Senior Director, Science & Technology Thank you!