Understanding the Rising Frequency of Listeria monocytogenes

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In recent years, there has been a notable increase in recalls related to Listeria monocytogenes, the bacterium responsible for listeriosis. This serious infection primarily affects pregnant women, newborns, the elderly, and individuals with weakened immune systems. The uptick in cases raises important questions for consumers regarding food safety and prevention.

What is Listeria monocytogenes?

Listeria

Listeria monocytogenes is a resilient bacterium capable of thriving in diverse environments, including soil, water, and decaying plant matter. Its ability to grow at refrigerator temperatures makes it particularly concerning, as it can persist in ready-to-eat foods such as deli meats, unpasteurized dairy products, and certain fruits and vegetables.

Reasons for the Increase

1. Improved Detection Methods and Regulations:

Advances in microbiological testing have significantly enhanced our ability to identify Listeria in food products and clinical samples. This has resulted in more cases being detected and reported than in the past, creating the impression of increasing prevalence. The Food Safety Modernization Act (FSMA), which began enforcing compliance in 2016, has also led to stricter regulations on testing for Listeria in manufacturing environments.

2. Better Traceability:

The FSMA has improved product traceability during production, facilitating quicker recalls when contamination is detected. Enhanced tracking systems enable more effective monitoring of food products throughout the supply chain.

3. Increased Consumer Awareness:

Consumers are becoming more vigilant about food safety, with heightened awareness driven by social media and news coverage of recalls. This increased scrutiny leads to more reports and concerns surrounding Listeria and other foodborne pathogens.

Protecting Yourself

Consumers can take proactive steps to minimize their risk of listeriosis:

– Safe Food Handling: Always wash hands, surfaces, and produce before preparing food. Follow cooking instructions on packaged items, ensuring that foods reach an internal temperature of at least 165°F (74°C) to effectively kill Listeria.

– Stay Informed: Keep an eye on food recalls and safety alerts related to Listeria. Many governmental health agencies provide regular updates and resources.

Conclusion

While the increase in Listeria monocytogenes cases is concerning, understanding the factors behind this trend can empower consumers to make informed choices. By practicing safe food handling and staying aware of food safety guidelines, individuals can significantly reduce their risk and contribute to a safer food environment for everyone.

Fun Fact

The first recognized outbreak of listeriosis in the United States occurred in 1981, linked to soft cheese, resulting in 52 cases and several deaths. Although Listeria monocytogenes was first isolated in the 1920s, it wasn’t until the 1981 outbreak that it gained significant attention in the U.S. as a foodborne pathogen. This outbreak highlighted the need for improved food safety measures and increased surveillance for Listeria-related illnesses.

Some Statistics on Listeria Recalls

  • 2015:   25 recalls
  • 2016:   23 recalls
  • 2017:   24 recalls
  • 2018:   31 recalls
  • 2019:   27 recalls
  • 2020:   29 recalls
  • 2021:   33 recalls
  • 2022:   34 recalls

This data illustrates a growing trend in recalls associated with Listeria, underscoring the importance of ongoing vigilance in food safety.

Maryland HACCP plans for all restaurants

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HACCP - Hazard Analysis Critical Control Point for Maryland Logo

Maryland mandates HACCP plans for all food service facilities. Whether you’re a new operator or an experienced owner, you might see this requirement as bureaucratic red tape. However, when crafted properly, a HACCP plan can be a valuable asset for your facility.

With over 25 years of experience in writing HACCP plans for Maryland, I’ve developed a streamlined system that ensures your plan is not only comprehensive but also competitively priced and quickly approved by inspectors. If you haven’t updated your HACCP plan after significant menu or equipment changes, or if it’s over five years old, you may be at risk for violations.

Feel free to call me at 410-687-1015 or send mail to sue@suefarace.com with your current menu for a no-obligation quote!

Benefits of having a well written plan:

  1. Compliance with Regulations: It ensures that your food service facility meets state and local health regulations, reducing the risk of penalties or closures.
  2. Enhanced Food Safety: A well-developed HACCP plan helps identify and mitigate potential hazards in food preparation, improving overall food safety for customers.
  3. Operational Efficiency: By outlining clear procedures and protocols, a HACCP plan can streamline operations, making it easier for staff to follow food safety practices.
  4. Improved Inspection Outcomes: Facilities with comprehensive HACCP plans are often viewed more favorably by health inspectors, leading to quicker approvals and fewer violations.
  5. Reduced Liability: A solid HACCP plan can provide legal protection in case of foodborne illness claims by showing that you follow industry best practices.
  6. Adaptability to Menu Changes: Regularly updating your HACCP plan allows you to quickly adapt to new menu items or equipment, ensuring ongoing compliance and safety.
  7. Training and Accountability: It serves as a training tool for staff, fostering a culture of food safety and accountability within your team.

Mocktail trends

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Have you examined the non-alcoholic options at your restaurant or bar lately? When dining out with friends and choosing not to drink, it’s often disheartening to face a limited selection of bland “virgin” versions, sugary sodas, or plain water. This lack of variety can make you feel excluded and, more critically, represents a missed profit opportunity for the establishment. Unlike typical non-alcoholic beverages, which often come with a one-time cost and then free refills, a well-crafted mocktail program can enhance your revenue significantly. Mocktails not only cater to diverse preferences but also offer higher profit margins compared to their alcoholic counterparts. Here are some key reasons why developing and promoting a robust mocktail menu can drive sales and boost your bottom line.

Growth of Non-Alcoholic Beverages: The non-alcoholic beverage market, including mocktails, has been growing significantly. For example, a report from IWSR Drinks Market Analysis noted that the non-alcoholic beverage sector was expected to grow by 7% annually globally. This trend reflects a rising consumer interest in alcohol-free options.

Increased Consumer Demand: According to Mintel, around 30% of consumers in the U.S. are actively looking for non-alcoholic alternatives. This increased demand is pushing restaurants to expand their mocktail offerings, which can lead to higher sales and increased customer satisfaction.

Profit Margins: Mocktails can have profit margins similar to or even higher than alcoholic beverages. A study by Piper Sandler highlighted that premium non-alcoholic drinks could offer significant margins due to lower ingredient costs compared to their alcoholic counterparts.

Consumer Spending: Nielsen data showed that consumers are willing to spend more on premium non-alcoholic beverages, including mocktails. The perception of high-quality, crafted mocktails as a premium option can justify higher prices and increase revenue.

Restaurant Industry Trends: According to the National Restaurant Association, 45% of restaurants in the U.S. had started offering non-alcoholic drinks as a trend to cater to changing consumer preferences. This trend is supported by the rising popularity of mocktails and their contribution to increased beverage sales.

Health and Wellness Impact: A GlobalData report found that 45% of consumers are more health-conscious and seek out low- or no-alcohol options. Restaurants that cater to this trend with mocktails can attract health-conscious patrons, potentially boosting sales and enhancing customer loyalty.

FDA Employee Health and Hygiene Handbook

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I hope this message finds you well. I am writing to emphasize the critical importance of employee health and hygiene in maintaining the highest standards of food safety within your establishment.
During my Food Safety trainings I often ask, “How many people have had an official employee illness training outside of taking this training? “.
The answer is astonishingly low.
Ensuring the well-being of your employees directly correlates with the safety and quality of the food you serve. The FDA has a comprehensive Handbook to address best practices.
The handbook is now accessible on our website MarylandFoodHandler.com . It covers essential topics such as proper handwashing techniques, illness reporting procedures, and personal hygiene standards that are crucial for preventing foodborne illnesses and maintaining compliance with regulatory requirements.
We encourage you to share this resource with your team managers and integrate its recommendations into your daily operations. By prioritizing employee health and hygiene, we collectively contribute to a safer and healthier environment for both your staff and your customers. Should you have any questions or require further assistance, training, or any other food safety concerns, please do not hesitate to contact me. I am here to support you in upholding the highest standards of food safety. Thank you for your attention to this matter. Together, we can continue to raise the bar for food safety excellence.

Sue Farace, CP-FS

ServSafe Food Protection Manager Certification

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We are happy to announce that Brightview Sr Living in Perry Hall will be hosting a training once a month for the remainder of the year. If you would like to host a training at your facility you can enroll one student for FREE!

Our next open enrollment training and exam will be held June 17th at 9 AM. You can register here

April 2024 Food Protection Training Schedule

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April 22, 2024 Virtual training through Zoom. You will need to take the exam in person or through ProctorU. When you register for both the training and an in-person exam the cost is $145 per student

April 23, 2024 In person training and computer ServSafe Exam.

Check our schedule for May and June trainings: https://www.marylandfoodhandler.com/food-safety-training-schedule.php

Food Protection Manager Training

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I receive quite a few inquiries asking about the difference between the Food Protection Manager Certification training and food handler training. The clearest difference is if you are located in one of the following Maryland Counties; Baltimore (County or City), Prince Georges, Montgomery, or Howard you must have one person that is certified by passing an approved exam such as ServSafe® on duty at all times when food is being handled.

During the class that prepares you for the exam you will learn;

  • How to serve safe food
  • Learn about bacteria, viruses, parasites, fungi and biological toxins.
  • What can cause food to become contaminated or adulterated
  • How to protect food from contamination
  • Discussion on food allergies
  • Personal hygiene
  • Temperature control from delivery to sale
  • Facility and pest management
  • Employee training
  • Introduction to Food Safety Management Plans

Our Top-Notch training is for all staff that work with or around food and will provide staff knowledge they need to provide safe food and includes the following topics:

  • Why practicing food safety is important
  • How to handle food during the flow of food
  • What can go wrong, and the cost to the employees and owners
  • How food handlers can prevent contamination of the food they serve
  • Allergens
  • Employee Illness

For more information on which training would be best for your staff, call our office at 410-687-1015 and we will be happy to help.

You can also find our current training schedule at https://www.marylandfoodhandler.com/food-safety-training-schedule.php

Reduced Oxygen Packaging: Are you doing it correctly?

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Reduced Oxygen Packaging (ROP) is a process used in packaging food to extend its shelf life, as well as retard and control microbial growth in foods, it is also used for quality control issues. However, it is crucial to note that ROP can be dangerous if not done correctly. Two pathogens, clostridium botulinum and listeria monocytogenes, are of particular concern when oxygen is removed or decreased dramatically from foods. This creates an environment for these bacteria to grow, possibly leading to the formation of toxins or spores, which cannot be killed during the cooking step. To mitigate these risks, a retailer must have a Hazard Analysis and Critical Control Points (HACCP) plan in place before any ROP takes place. The plan should include identifying the risks, critical control points, critical limits, monitoring, corrective actions, verification, record keeping, and labeling of the foods.  Proper temperature control is the primary barrier to control the risks. 

Unfortunately, in recent years, many facilities have been packaging food using ROP, Vacuum Sealing, or Sous Vide cooking without proper knowledge. This poses an unnecessary risk to the consumer and can cost the facility. The most common mistakes I have come across while working with clients include:

• Using a vacuum sealer on fish that is not frozen first – Fish must be frozen before, during, and after packaging. It is also not allowed to package a product containing fish for Sous Vide cooking or use the cook > chill process for items containing fish.

• Caterers often use ROP for ease of transporting food. Often, the process used is Cook > Cool > Cold Hold >Package using a vacuum sealer. This is not allowed. The proper process is Cook > Package > Cool (chill) > Cold Hold.

• Repackaging soft cheeses to extend the life of the cheese. This is only allowed for hard cheeses, and one must have knowledge of what a hard cheese is.

• Cooked seafood, such as crab cakes, cannot be reduced oxygen packaged under any circumstances.

• Using sous vide cooking without having a self-sealing thermometer to ensure temperatures are being met.

There are other guidelines that must be followed, and the State of Maryland has an easy-to-understand document entitled “Reduced Oxygen Packaging at Retail” available for download here

If you are currently doing any Reduced Oxygen Packaging and it is not part of your HACCP plan, call us at 410-687-1015 today, and we can help you become compliant.

Why are so many foods containing Bio-Engineered Ingredients?

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bioengineered
Why do foods have this label?

Recently my social media feed has been bombarded with memes, Reels, and TikTok’s, about food labeled “Bio-Engineered food”.  Most of us have been consuming BE foods for a while. The food ingredients haven’t changed, but the labeling has.    

Congress passed the National Bioengineered Food Disclosure Standard, requiring manufacturers to disclose when an ingredient is a Bioengineered food (BE).   BE foods were previously referred to as GMO (genetically modified organism).  The mandatory compliance date for manufacturers was January 1, 2022.

Labeling has made consumers more aware of what they are eating and because of social media, awareness is heightened.   The question is are BE foods safe to consume?   The answer is, it depends on who you ask. 

The USDA, FDA, WHO, and most scientists agree that there is no clear evidence that BE foods are harmful.  In fact, in GMOs 101: Your Basic Questions Answered, The USDA answers the question, “Do GMO’s affect your health?”, the answer is, “GMO foods are as healthful and safe to eat as their non-GMO counterparts. Some GMO plants have actually been modified to improve their nutritional value. “

However, concerns have been raised that BE foods can cause antibiotic resistance, environmental risks from cross-pollination, change in nutritional values, or even toxicity.  Another concern is when two foods are genetically modified and one contains an allergen, the allergen can be transferred through the DNA. 

This does raise the question of, if they are safe, why require disclosure? 

What are BE foods as determined by the USDA Agricultural Marketing Services (AMS)?  Alfalfa, Apples, Canola, Corn, Cotton, Eggplant, Papaya, Pineapple, Potato, Salmon, Soybean, Squash (summer), and Sugar beets.  These foods can also be found in Non-BE varieties, more details on specific varieties are available on the AMS website. 

When the BE varieties of these foods are included as an ingredient in a manufactured food the BE statement must be present.  However, not every manufactured product that contains a BE food is subject to the guidelines of the Standard. This is where it can get complicated.

Simple answer:  If meat, poultry, or eggs are a predominant ingredient the food may not be subject to the Standard, and disclosure may not be required.

Technical answer: If the first ingredient is subject to the Federal Meat Inspection Act, (meat, poultry, or eggs) the food would not be subject to the Standard.  If the first ingredient is broth, stock, or water and the second ingredient is subject to the Federal Meat Inspection Act, the food would not be subject to the Standard. 

In conclusion, just because it does not say “contains BE ingredients”, does not mean there are none.  If you do not want to consume BE foods, the only way to be 100% sure is to eat organic foods.

For extra fun reading, here is the link for standard: https://www.ams.usda.gov/sites/default/files/media/Final%20Bill%20S764%20GMO%20Discosure.pdf

Are you playing Wacka-Mole?

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How many owners and managers have watched one of the restaurant “rescue” shows and thought what a crock.  Reality TV is not so real and most changes they make are unrealistic to maintain.  That doesn’t mean that an underperforming restaurant can’t improve with professional advice.   SMF Training and Consulting wants you to succeed and flourish and I will work hard to provide you with the best service and tools to help you reach your goals. 

The restaurant industry has never been an easy one.  With COVID-19, owners and managers are struggling more than ever to reach goals or even keep the doors open.   Don’t wait until you are at the point of grasping at new ideas just to get a handful of customers through the door.  That will not sustain you through these rough times.  Every owner needs to maximize every part of the business.  Sometimes it is hard to see or admit what needs to be fixed from inside the operation.  I have what it takes to understand the organization from top to bottom, inside and out.  If you feel like you are playing wacka-mole everyday and struggling to get customers in your door, give us a call today we can help. 

What is the process?

  1. FREE CONSULTATION – First we start off with a free on-site* consultation to review your goals and concerns.  I want to hear from the you about what is working and what isn’t.  I will ask questions about the existing business model, goals (current and future), what you feel your challenges are. This is your business and vision and your financial stake is on the line.  I am not here to rebrand you with my vision.
  2. Assessment –   Based on what I learned in our first visit, I will provide a basic assessment on what areas SMF Training and Consulting can help and will provide you with a quote for services.
  3. Observation – Observing the operation is the best way to see what is going on.  This will include back of the house, front of the house, and general organization.   Guest experience will be monitored.   Existing management plans will be reviewed.  If permitted, anonymous interviews with staff will be conducted.
  4. Recommendations – Based on your objectives and my observations, I will provide a comprehensive recommendation report (CRR) on steps that can be taken to help you reach your goals.
  5. Review – The CRR will be reviewed and we will meet with key staff so they understand what needs to be done. Staff must get behind the improvements. 
  6. Implementation – We will work together to implement the new plan, re-train staff as necessary and monitor the success. 

About the owner, Sue Farace, CP-FS;  I worked in the construction industry as an accountant / business manager for 13 years.  I left the corporate world in 1997 and broke into the hospitality industry as an owner operator of several food service facilities.  I oversaw the planning, development and construction of 3 of my facilities.  I have been a consultant for the last 10 years completing a wide range of projects.  You can read more about my background here.   

*Travel charges may apply outside of 25 miles from zip code 21224