An exploratory study of food safety and food handling: Examining ready-to-eat foods in independent delicatessen operations

Abstract

The\rUS Center for Disease Control and Prevention (CDC, 2009) reports that each year\r76 million cases of foodborne illness occur with over 300,000 people hospitalized\rand 5000 deaths. This study, phase I of a continuing study, identifies key areas\rfor food safety improvement. This study is designed as an exploratory\revaluation of independently owned and operated delicatessen operations, using\rEscherichia coli and Staphylococcus aureus\ras indicators to assess food handling and the public’s risk for\rpathogenic contamination from commonly served ready-to-eat/take-away foods. The\ranalysis consisted of a comprehensive strategy of laboratory testing of samples\rfor pathogenic contamination, informal field observation of food handling\rprocedures, and the examination of the most recent health inspection reports\rfor each of the 18 operations visited. The deli turkey, cream cheese and lettuce were tested using bacteria indicator plates. The results showed widespread levels of contamination. Of the 54 samples tested\rfor Escherichia coli, 26 showed\rpositive results which are ~45% for E.\rcoli contamination. Of the 54 samples tested for Staphy-lococcus aureus, 31 showed positive results which are ~57%\rfor S. aureus contamination. One\rissue discovered while conducting the study was the lack of consistent\runiform international standards of contamination tolerance levels. The\rinformal field observations and health report analyses revealed widespread temperature violations and numerous instances of\rpoor food handling. The study offers independent practitioners a strategy\rdesigned to improve their health inspections scores, food handling, and mitigation\rof operator liability. Independent operators\rtraditionally do not enjoy the resources of centralized supervision and\rexpert on-staff training; yet in aggregate they account for significant\rvolume in both dollars and the quantity of product served.\rThis study adds needed scrutiny to this important food niche.