USDA-FSIS ReportUSDA-FSIS Report2010 Fall Executive Board 2010 Fall Executive Board

Conference for Food Conference for Food ProtectionProtection

John M. Hicks, Jr., DVM, MPHRisk and Innovations Management DivisionOffice of Policy and Program Development

Food Safety Inspection ServiceU.S. Department of Agriculture

Update on Update on Organizational Organizational

ChangesChanges

Update on Organizational Update on Organizational ChangesChanges

Dr. Elizabeth Hagen was sworn in Dr. Elizabeth Hagen was sworn in on August 20on August 20thth as the Under as the Under Secretary for Food SafetySecretary for Food Safety

Dr. Daniel Engeljohn is Acting Dr. Daniel Engeljohn is Acting Assistant Administrator, Office of Assistant Administrator, Office of Policy and Program Development Policy and Program Development (OPPD)(OPPD)

Food Safety Working Group Food Safety Working Group (FSWG) Measures(FSWG) Measures

FSIS FSWG MetricsFSIS FSWG Metrics

Food Supply Chain Intervention PointsFood Supply Chain Intervention Points Distribution Center Storage & HandlingDistribution Center Storage & Handling

Retail & Food Service Storage, Handling & Retail & Food Service Storage, Handling & Preparation (restaurant exposure)Preparation (restaurant exposure)

Home Storage and Preparation (home exposure)Home Storage and Preparation (home exposure)

Public Health Surveillance and Outbreak Public Health Surveillance and Outbreak ResponseResponse

Distribution Center Storage & Distribution Center Storage & HandlingHandling

FSWG metricFSWG metric Percent of retail and foodservice establishments with Percent of retail and foodservice establishments with

adequate controls for key foodborne illness risk factorsadequate controls for key foodborne illness risk factors MetricMetric

Percent of high-risk in-commerce businesses determined Percent of high-risk in-commerce businesses determined during FSIS surveillance to be operating with insanitary during FSIS surveillance to be operating with insanitary conditions or inadequate hazard controls to prevent conditions or inadequate hazard controls to prevent amenable products from becoming adulterated or amenable products from becoming adulterated or otherwise injurious to healthotherwise injurious to health

Baseline measure for FY 2009 is 5.84%Baseline measure for FY 2009 is 5.84% Objective for FY 2010 is 5.61%, FY 2011 is 5.42%, Objective for FY 2010 is 5.61%, FY 2011 is 5.42%,

FY 2012 is 5.28%, FY 2013 is 5.17%, FY 2014 5.09, FY 2012 is 5.28%, FY 2013 is 5.17%, FY 2014 5.09, and FY 2015 is 5.02%and FY 2015 is 5.02%

* See Notes Page * See Notes Page

Retail & Food Service Storage, Retail & Food Service Storage, Handling & PreparationHandling & Preparation

FSWG metricFSWG metric Prevalence of selected foodborne hazards in key food Prevalence of selected foodborne hazards in key food

commodity groupscommodity groups

MetricMetric Prevalence of FSIS-regulated pathogens in meat and Prevalence of FSIS-regulated pathogens in meat and

poultry products at retail.* (e.g. Listeria poultry products at retail.* (e.g. Listeria monocytogenes in RTE products) *No data currently monocytogenes in RTE products) *No data currently collected for this measure.collected for this measure.

Home Storage and PreparationHome Storage and Preparation(Home Exposure)(Home Exposure)

FSWG metricFSWG metric Proportion of consumers who follow key food Proportion of consumers who follow key food

safety practicessafety practices MetricMetric

Proportion of consumers who follow the four Proportion of consumers who follow the four key food safety practices key food safety practices

CleanClean SeparateSeparate CookCook chillchill

Public Health Surveillance and Outbreak Public Health Surveillance and Outbreak ResponseResponse

(Surveillance, Risk Analysis, Inspection and (Surveillance, Risk Analysis, Inspection and Enforcement)Enforcement)

FSWG metricFSWG metric Number and percent of foodborne illnesses Number and percent of foodborne illnesses

attributed to specific food commodity types.attributed to specific food commodity types. MetricMetric

Percent of Salmonella, E. coli O157:H7 and Listeria Percent of Salmonella, E. coli O157:H7 and Listeria monocytogenes illnesses attributed to FSIS-regulated monocytogenes illnesses attributed to FSIS-regulated meat, poultry, and processed egg products meat, poultry, and processed egg products

Total number of Salmonella, Listeria monocytogenes, Total number of Salmonella, Listeria monocytogenes, and E. coli O157:H7 illnesses from products regulated and E. coli O157:H7 illnesses from products regulated by FSIS (All-Illness Measure)by FSIS (All-Illness Measure)

Reduce the rate of Salmonella cases leading to a Reduce the rate of Salmonella cases leading to a reduction of 50,000 illnesses and a cost savings of reduction of 50,000 illnesses and a cost savings of $900 million$900 million

Public Health Surveillance and Outbreak Public Health Surveillance and Outbreak ResponseResponse

(Response and Recovery)(Response and Recovery)

FSWG metricFSWG metric Effectiveness of food safety recalls as Effectiveness of food safety recalls as

measured by annual average percent of measured by annual average percent of recalled product available in commerce a recalled product available in commerce a specified number of days following recall specified number of days following recall initiation, depending on recall classinitiation, depending on recall class

Effective early sharing (within hours of first Effective early sharing (within hours of first detection) of key foodborne illness data to detection) of key foodborne illness data to enhance responsiveness of principal and enhance responsiveness of principal and supporting agenciessupporting agencies

Public Health Surveillance and Outbreak Public Health Surveillance and Outbreak ResponseResponse

(Response and Recovery)(Response and Recovery)

FSWG metric (continued)FSWG metric (continued) Percent of outbreaks or contamination events Percent of outbreaks or contamination events

for which trace back successfully identifies for which trace back successfully identifies the source of contamination along the food the source of contamination along the food supply chainsupply chain

Median number of days from initiation of an FSIS Median number of days from initiation of an FSIS investigation to initiation of an in-plant "For Cause" investigation to initiation of an in-plant "For Cause" FSA and related testingFSA and related testing

Labeling of Mechanically Labeling of Mechanically Tenderized BeefTenderized Beef

Labeling of Mechanically Tenderized Labeling of Mechanically Tenderized BeefBeef

Letter from CFP, encouraging FSIS to promulgate Letter from CFP, encouraging FSIS to promulgate regulations to require that packers and processors of regulations to require that packers and processors of mechanically tenderized beef cuts label these products to mechanically tenderized beef cuts label these products to identify that they have been pinned, bladed, or otherwise identify that they have been pinned, bladed, or otherwise mechanically manipulated in a way that tenderizes the mechanically manipulated in a way that tenderizes the meat by penetrating the intact muscle meat by penetrating the intact muscle

Action requested in the letter would require that FSIS Action requested in the letter would require that FSIS amend the meat and poultry products inspection amend the meat and poultry products inspection regulations, the request is being considered as a regulations, the request is being considered as a rulemaking petition rulemaking petition

Referred to the Office of Policy and Program Development Referred to the Office of Policy and Program Development for review, and it has been assigned petition number 10-04 for review, and it has been assigned petition number 10-04

Listeria monocytogenesListeria monocytogenes in in RetailRetail

FoodMeatCheeseSalad

Listeria monocytogenesListeria monocytogenes in Retail in Retail

The Interagency The Interagency Listeria monocytogenesListeria monocytogenes in Retail in Retail Risk Assessment is well underway. Risk Assessment is well underway.

The risk assessment model framework has been The risk assessment model framework has been

developed and the model is fully operational. developed and the model is fully operational.

A contract has been awarded to peer review the A contract has been awarded to peer review the

model framework. model framework.

FSIS is currently working with states, FSIS is currently working with states, stakeholders and academia to garner data to stakeholders and academia to garner data to conduct the risk assessment to guide FSIS conduct the risk assessment to guide FSIS policies. policies.

Listeria monocytogenesListeria monocytogenes in Retail in Retail (continued)(continued)

To address data gaps in the model, the followingTo address data gaps in the model, the followingcontracts have been awarded to:contracts have been awarded to:

Cornell University – for an expert elicitation of high Cornell University – for an expert elicitation of high risk areas in retail deli departments, the development risk areas in retail deli departments, the development of a “risk map” of of a “risk map” of Listeria monocytogenesListeria monocytogenes in retail in retail deli environments, and the conduct of a longitudinal deli environments, and the conduct of a longitudinal study to understand the transmission of study to understand the transmission of Listeria Listeria monocytogenes monocytogenes in the deli environment over time.in the deli environment over time.

Virginia Tech - for the development of a “mock deli” Virginia Tech - for the development of a “mock deli” which will be used to provide data on which will be used to provide data on Listeria Listeria monocytogenes monocytogenes transmission and to identify retail transmission and to identify retail risk factors. risk factors.

CDC EHS-Net - to conduct a nationwide observational CDC EHS-Net - to conduct a nationwide observational study of food employees handling practices in retail study of food employees handling practices in retail deli departments.deli departments.

Listeria monocytogenesListeria monocytogenes in Retail in Retail (continued)(continued)

FSIS is in the process of fostering aFSIS is in the process of fostering a

partnership with state and local partnership with state and local agenciesagencies

in a proactive approach to improving in a proactive approach to improving foodfood

safety at retail safety at retail

RecallsRecalls

RecallsRecalls

Along with five federal partners, we launched a Along with five federal partners, we launched a one-stop Web site, one-stop Web site, http://www.recalls.govhttp://www.recalls.gov, which , which pulls together U.S. government recalls. pulls together U.S. government recalls.

To empower consumers with food-safety To empower consumers with food-safety information, we also launched information, we also launched http://http://www.foodsafety.govwww.foodsafety.gov, where consumers can learn , where consumers can learn about critical steps they can take to prevent illness, about critical steps they can take to prevent illness, such as safe cooking temperatures.such as safe cooking temperatures.

Earlier this month we introduced the U.S. Earlier this month we introduced the U.S.

Government's Products Recall app, which puts Government's Products Recall app, which puts information about any recalled products — including information about any recalled products — including foods — at consumers' fingertips foods — at consumers' fingertips

Sampling ProgramsSampling Programs

ALLRTE and RTE001 Sampling ALLRTE and RTE001 Sampling ProgramProgram

Review of ALLRTE and RTE001 Review of ALLRTE and RTE001 SamplingSampling

Results for Results for SalmonellaSalmonella species, CY species, CY 20052005

Through 2008Through 2008

2222

There were low incidences of There were low incidences of Salmonella-Salmonella-positive positive samples from the ALLRTE and RTE001 sampling samples from the ALLRTE and RTE001 sampling programs relative to the total numbers of samples programs relative to the total numbers of samples collected in 2005-2008. Positive product results ranged collected in 2005-2008. Positive product results ranged from 0 to 0.13% (avg. 0.07%) for ALLRTE samples, and from 0 to 0.13% (avg. 0.07%) for ALLRTE samples, and from 0.01% to 0.08% (avg. 0.04%) for RTE001 samples. from 0.01% to 0.08% (avg. 0.04%) for RTE001 samples.

Percentages of establishments with Percentages of establishments with SalmonellaSalmonella-positive -positive samples averaged 0.13% for ALLRTE and 0.24% for samples averaged 0.13% for ALLRTE and 0.24% for RTE001. RTE001.

Head cheese, pork barbecue and sausage products Head cheese, pork barbecue and sausage products were the sources of about half of all 22 were the sources of about half of all 22 SalmonellaSalmonella--positive samples. positive samples.

Serogrouping and serotyping of 23 Salmonella isolates Serogrouping and serotyping of 23 Salmonella isolates yielded 17 distinct serotypes within 8 serogroups. yielded 17 distinct serotypes within 8 serogroups.

ALLRTE and RTE001 Sampling ProgramALLRTE and RTE001 Sampling Program

2323

All but one of the All but one of the SalmonellaSalmonella-positive samples were -positive samples were obtained from establishments with HACCP sizes of obtained from establishments with HACCP sizes of Small or Very Small. Small or Very Small.

SalmonellaSalmonella-positive samples were most commonly -positive samples were most commonly found in establishments with production volumes in found in establishments with production volumes in the range of 10,000-1,000,000 pounds per year. the range of 10,000-1,000,000 pounds per year.

Results of analysis based on Lm control alternatives Results of analysis based on Lm control alternatives showed that most positive samples were obtained showed that most positive samples were obtained from establishments employing control Alternatives from establishments employing control Alternatives 3 and 2b. 3 and 2b.

Positive Positive SalmonellaSalmonella samples could be found in all samples could be found in all geographic regions except the Southwest and at all geographic regions except the Southwest and at all times of the year.times of the year.

ALLRTE and RTE001 Sampling ALLRTE and RTE001 Sampling ProgramProgram

RLM and IVT Programs for Lm RLM and IVT Programs for Lm from RTE Establishmentsfrom RTE Establishments

Review of Data from FSIS RLM and Review of Data from FSIS RLM and IVTIVT

Programs for LM from RTE Programs for LM from RTE EstablishmentsEstablishments

2525

From 2005-2008 0.83% of RLm samples and From 2005-2008 0.83% of RLm samples and 3.67% of IVT samples were positive. RLm 3.67% of IVT samples were positive. RLm positives decreased slightly from 1.13% to positives decreased slightly from 1.13% to 0.98%, while IVT positives decreased from 0.98%, while IVT positives decreased from 5.36% to 3.67%. 5.36% to 3.67%.

Sites with the highest percent positives included Sites with the highest percent positives included multi component and salad products for product multi component and salad products for product samples, bowls and containers for food contact samples, bowls and containers for food contact samples, and floor mats and drains for samples, and floor mats and drains for environmental samples.environmental samples.

The highest percentage of positives (IVT) were The highest percentage of positives (IVT) were found in small and very small establishments found in small and very small establishments and mid volume establishments. and mid volume establishments.

RLM and IVT Programs for Lm RLM and IVT Programs for Lm from RTE Establishmentsfrom RTE Establishments

2626

Percent positives fluctuated by month, with some Percent positives fluctuated by month, with some increases seen during the summer months. increases seen during the summer months.

Higher percentages of positives were seen in Higher percentages of positives were seen in Alternative 2 establishments, which may have Alternative 2 establishments, which may have been due to fewer samples collected in those been due to fewer samples collected in those establishments. establishments.

Comparing the PFGE patterns showed that the Comparing the PFGE patterns showed that the most unique patterns were found in most unique patterns were found in environmental surfaces, and they can be an environmental surfaces, and they can be an important contributor of product contamination. important contributor of product contamination.

RLM and IVT Programs for Lm RLM and IVT Programs for Lm from RTE Establishmentsfrom RTE Establishments

TrainingTraining

Meat and Poultry Products at Meat and Poultry Products at RetailRetail

Training CourseTraining CourseThis course will enable attendees to identify andThis course will enable attendees to identify andeffectively address issues about meat and poultryeffectively address issues about meat and poultryproducts that are commonly encountered by products that are commonly encountered by

retail foodretail foodinspectors. Specifically, attendees will:inspectors. Specifically, attendees will: Learn how Federal regulation of meat and poultry affects Learn how Federal regulation of meat and poultry affects

products sold in retail stores under state and local law products sold in retail stores under state and local law (using the Food Code)(using the Food Code)

Become familiar with all varieties of meat and poultry Become familiar with all varieties of meat and poultry products found in retail stores; the kinds of processing products found in retail stores; the kinds of processing that may take place at retail; and the hazards to look forthat may take place at retail; and the hazards to look for

Know how to access resources and reference materials Know how to access resources and reference materials and get assistance on meat and poultry issuesand get assistance on meat and poultry issues

Know how to ensure that food safety hazards in the store Know how to ensure that food safety hazards in the store are being controlled and product held for sale is not are being controlled and product held for sale is not adulterated or mislabeledadulterated or mislabeled