Minimizing the Risk of Listeria monocytogenes in Retail Delis by Developing Employee Focused, Cost Effective Training

Authors: P. G. Crandall, J. A. Neal Jr., C. A. O’Bryan, C. A. Murphy, B. P. Marks, S. C. Ricke

Published 11/2011

Volume 1 Issue 2
Pp. 159-174

Keywords: , ,

Abstract:

Listeria monocytogenes is the one of most lethal of all food pathogens.It has a high fatality rate among immune compromised individuals and has been shown to contaminate ready-to-eat (RTE) deli meats, which have been linked to several outbreaks of listeriosis. Unfortunately, the incidence of listeriosis has not decreased signiXcantly since 2001 and the 2010 Healthy People goal of 2.4 cases of listeriosis per million consumers has not been met. More than 8 out of 10 of the listeriosis cases linked to delis were attributed to RTE luncheon meats sliced in retail stores, which has led risk assessors to suggest that cross-contamination from the retail deli environment is likely responsible forthe stubborn resistance in reducing listeriosis. Research has also shown that most food borne illnesses result from food handler error, which may be minimized when employees are properly trained and transfer their training to their jobs.There is a need for training that is speciXcally focused on the deli employee which could have a measurable impact in decreasing the risk of L. monocytogenes cross-contamination. Proper motivation and training of employees and managers is vital to keep consumers safe. Thus, there is a crucial need to Xll gaps in the knowledge base for designing effective training for newly hired and hard-to-reach employees in a retail food service environment.


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