title: Retail Deli Slicer Cleaning Frequency--Six Selected Sites, United States, 2012.
abstract: Listeria monocytogenes (Listeria) causes the third highest number of foodborne illness deaths (an estimated 255) in the United States annually, after nontyphoidal Salmonella species and Toxoplasma gondii (1). Deli meats are a major source of listeriosis illnesses, and meats sliced and packaged at retail delis are the major source of listeriosis illnesses attributed to deli meat (4). Mechanical slicers pose cross-contamination risks in delis and are an important source of Listeria cross-contamination. Reducing Listeria contamination of sliced meats in delis will likely reduce Listeria illnesses and outbreaks. Good slicer cleaning practices can reduce this foodborne illness risk. CDC's Environmental Health Specialists Network (EHS-Net) studied how often retail deli slicers were fully cleaned (disassembled, cleaned, and sanitized) at the Food and Drug Administration (FDA) Food Code-specified minimum frequency of every 4 hours and examined deli and staff characteristics related to slicer cleaning frequency. Interviews with staff members in 298 randomly-selected delis in six EHS-Net sites showed that approximately half of delis fully cleaned their slicers less often than FDA's specified minimum frequency. Chain-owned delis and delis with more customers, more slicers, required manager food safety training, food safety-knowledgeable workers, written slicer-cleaning policies, and food safety-certified managers fully cleaned their slicers more frequently than did other types of delis, according to deli managers or workers. States and localities should require deli manager training and certification, as specified in the FDA Food Code. They should also consider encouraging or requiring delis to have written slicer-cleaning policies. Retail food industry leaders can also implement these prevention efforts to reduce risk in their establishments. Because independent and smaller delis had lower frequencies of slicer cleaning, prevention efforts should focus on these types of delis.
authors.forename: Laura G
authors.initials: LG
authors.lastname: Brown
authors.forename: E Rickamer
authors.initials: ER
authors.lastname: Hoover
authors.forename: Danny
authors.initials: D
authors.lastname: Ripley
authors.forename: Bailey
authors.initials: B
authors.lastname: Matis
authors.forename: David
authors.initials: D
authors.lastname: Nicholas
authors.forename: Nicole
authors.initials: N
authors.lastname: Hedeen
authors.forename: Brenda
authors.initials: B
authors.lastname: Faw
mesh_terms: D000818:Animals; D004866:Equipment Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000295:instrumentation* / Q000706:statistics & numerical data*; D005517:Foodborne Diseases / Q000453:epidemiology / Q000517:prevention & control; D006801:Humans; D008461:Meat Products / Q000382:microbiology; D012499:Sanitation / Q000706:statistics & numerical data*; D013997:Time Factors; D014481:United States / Q000453:epidemiology