General Session: Background Information on Lm/Listeriosis

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

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

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

Question 2: How many illnesses are associated with listeriosis annually? 16 160 1,600 16,000

Question 2: How many illnesses are associated with listeriosis annually? 16 160 1,600 16,000 So why are we making a big deal about it?

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

Discussion Question Who remembers what they ate 70 days ago?

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

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

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

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

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

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

Question 7: True/ False Listeria are always pathogenic

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.

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.

Reportable Food Registry Identifies Concerns Reportable Food Registry Reports 2009-2013 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

Listeria monocytogenes in Produce?

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)

Listeria monocytogenes in Produce? ph: Fruits, Vegetables/other foods Source: Clemson University Abalone 6.10-6.50 Apple, eating 3.30-4.00 Apples, Delicious 3.9 Apples, Golden Delicious3.6 Apples, Jonathan 3.33 Apples, McIntosh 3.34 Apricots 3.30-4.80 Artichokes 5.50-6.00 Asparagus 6.00-6.70 Avocados 6.27-6.58 Banana, yellow 5.00-5.29 Beans, Lima 6.5 String beans 5.6 Beans, Wax 5.30-5.70 Beets 5.30-6.60 Blackberries, Washington 3.85-4.50 Blueberries, Maine 3.12-3.33 Broccoli, cooked 6.30-6.52 Brussels sprout 6.00-6.30 Buttermilk4.41-4.83 Cabbage 5.20-6.80 Cabbage, Green 5.50-6.75 Cabbage, Red 5.60-6.00 Cabbage, Savoy 6.3 Cabbage, White 6.2 Cantaloupe 6.13-6.58 Carrots 5.88-6.40 Cauliflower 5.6 Celery 5.70-6.00 Cherries, California 4.01-4.54 Cherries, Royal Ann 3.80-3.83 Chicory 5.90-6.05 Corn 5.90-7.30 Cucumbers 5.12-5.78 Eggplant 5.50-6.50 Escarole 5.70-6.00 Figs, Calamyrna 5.05-5.98 Garlic 5.8 Grapes, Seedless 2.90-3.82 Grapefruit3.00-3.75 Greens, Mixed, chopped 5.05-5.22 Jackfruit 4.80-6.80 Kumquat, Florida 3.64-4.25 Leeks 5.50-6.17 Lettuce 5.80-6.15 Lettuce, Boston 5.89-6.05 Lettuce, Iceberg 5.70-6.13 Lime 2.00-2.80 Lychee 4.70-5.01 Mangoes, ripe 3.40-4.80 Melon, Casaba 5.78-6.00 Melons, Honey dew 6.00-6.67 Melons, Persian 5.90-6.38 Mushrooms 6.00-6.70 Nectarines 3.92-4.18 Onions, red 5.30-5.80 Onion white 5.37-5.85 Onions, yellow 5.32-5.60 Oranges, Florida 3.69-4.34 Palm, heart of 6.7 Papaya 5.20-6.00 Parsley 5.70-6.00 Parsnip 5.30-5.70 Peaches 3.30-4.05 Pears, Bartlett 3.50-4.60 Peppers 4.65-5.45 Peppers, green 5.20-5.93 Persimmons 4.42-4.70 Pineapple 3.20-4.00 Plums, Blue 2.80-3.40 Plums, Damson 2.90-3.10 Plums, Green Gage 3.60-4.30 Plums, Red 3.60-4.30 Plums, Yellow 3.90-4.45 Potatoes 5.40-5.90 Sweet Potatoes 5.30-5.60 Yams Tubers 5.7 Pumpkin 4.90-5.50 Radishes, red 5.85-6.05 Radishes, white 5.52 5.69 Raspberries 3.22-3.95 Rhubarb 3.10-3.40 Romaine lettuce 5.78-6.06 Scallion 6.20 Spinach 5.50-6.80 Strawberries 3.00-3.90 Strawberries, California 3.32-3.50 Sweet Potatoes 5.30-5.60 Swiss Chard, cooked 6.17-6.78 Tangerine 3.32-4.48 Tomatillos 3.83 Tomatoes 4.30-4.90 Tomatoes, Vine ripened 4.42-4.65 Turnips 5.29-5.90 Turnip, greens, cooked 5.40-6.20 Watercress 5.88-6.18 Watermelon 5.18-5.60 Zucchini, cooked 5.69-6.10 ph of most fruits/vegetables is 4.4

Listeria monocytogenes in Produce? WATER ACTIVITY VALUES OF SELECT FOOD INGREDIENTS AND PRODUCTS Shelly J. Schmidt and Anthony J. Fontana, Jr (2007) FRUITS Apples 0.988 0.975 Apples 0.988 Apple, Gala 0.985 Apple, Red Delicious 0.984 Apricots 0.985 0.977 Bananas 0.987 0.964 Bananas 0.979 Blackberries 0.989 0.986 Blueberries 0.982 Cherries 0.986 0.959 Cherries, Sour 0.983 0.971 Cherries, Sweet 0.975 Cranberries 0.989 Currants 0.990 Dates 0.974 Figs 0.974 Grapefruit 0.985 0.980 Grapes 0.986 0.963 Lemon, Fresh 0.998 Lime, Fresh 0.998 Mangoes 0.986 Melon 0.991 0.970 Nectarines 0.984 Oranges 0.987 0.979 Papaya 0.990 Peach, Fresh 0.998 Pears 0.989 0.979 Persimmons 0.976 Pineapple 0.988 0.985 Plums 0.982 0.969 Quinces 0.981 0.972 Raspberries 0.994 0.984 Strawberries 0.997 0.986 Tangerines 0.987 Watermelon 0.992 Vegetables Artichokes 0.987 0.976 15 Asparagus 0.994 0.992 15 Avocado 0.989 15 Beets 0.988 0.979 15 Broccoli, Sprouting 0.991 Brussel Sprouts 0.990 Cabbage 0.992 0.990 Carrots 0.993 0.983 Cauliflower 0.990 0.984 Celeriac 0.990 Celery 0.994 0.987 Celery Leaves 0.997 0.992 Corn, Sweet 0.994 Cucumbers 0.998 0.992 Eggplant 0.993 0.987 Endive 0.995 Green Beans 0.987 Green Pepper 0.998 Green Onions 0.996 0.992 Lima Beans 0.994 Leeks 0.991 0.976 Lettuce 0.996 Mushrooms 0.995 0.989 Onions 0.990 0.974 15 Parsnips 0.988 Peas, Green 0.990 0.980 Peppers 0.997 0.982 Potato, Russet, Baking 0.993 Potatoes 0.997 0.988 Potatoes, Sweet 0.985 Pumpkins 0.992 0.984 Radishes 0.990 0.980 Radishes, Small 0.996 0.994 Rhubarb 0.989 Rutabagas 0.988 Spinach 0.998 0.994 Squash 0.994 0.996 Tomatoes 0.998 0.991 Turnips 0.988 15 Water activity (a ꙍ ) for fruits/vegetables is 0.92

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)

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).

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

Listeria Persistence Martin Wiedmann Department of Food Science Cornell University, Ithaca, NY E-mail: mw16@cornell.edu Phone: 607-254-2838 Thank you to Drs. John Butts and Laura Strawn for pictures and helpful discussions

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 1 1044A (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

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.)

Questions Sonia Salas Senior Director, Science & Technology ssalas@wga.com Thank you!