Phase II Study of the Safety of Ready-to Eat Foods Served in Privately Owned Delicatessens: A Confirmatory Examination

Abstract

The U.S. Center for Disease Control and Prevention, 2009 reported that each year 76 million cases of foodborne illness occur with over 300,000 people hospitalized and 5,000 deaths. This study identifies key areas for food safety improvement. This study is Phase II of a continuing effort to assess food safety and handling practices of ready-to-eat foods and is designed as a confirmatory evaluation of the Phase I (1) research examining independently owned and operated delicatessen operations, us- ing Escherichia coli, Staphylococcus aureus, and coliforms as indicators to assess food handling and the public's risk for pathogenic contamination from commonly served ready-to-eat foods. The analysis consisted of a comprehensive strategy of laboratory testing of samples for pathogenic contamination, informal field observation of food handling procedures, and the examination of the most recent health inspection re- ports for each of the newly selected (n=18) operations visited. The deli turkey, cream cheese and lettuce were tested (matching the original study) using bacteria indica- tor plates. The results showed widespread levels of contamination. Of the 54 samples tested for: Escherichia coli, 11 showed positive results which are ~20% for E. coli con- tamination, Staphylococcus aureus, 41 showed positive results which are ~76% for S. aureus contamination, coliforms, 44 showed positive results which are ~82% for coliform contamination. The informal field observations and health report analyses revealed widespread temperature and facility violations and numerous instances of poor food handling. The study offers independent practitioners a strategy designed to improve their health inspections scores, food handling, and mitigation of operator liability. Independent operators traditionally do not enjoy the resources of centralized supervision and expert on-staff training; yet in aggregate they account for significant volume in both dollars and the quantity of product served. This study confirms the results found in an earlier study involving independently owned deli operations and provides important insights into this food niche.