Other pathogens than Listeria in Ready-to-eat deli meat

I have addressed Listeria in a ready-to-eat deli meat hazard analysis but our inspector would like to see other pathogens addressed. Could anyone lend assistance and/or documentation, especially for pathogens that could be of concern up to 41 F.?

Dear swansonmeats,

It logically depends on what kind of meat you are talking about. (apologies if that should be obvious from yr name) - poultry or ...

If you google retail deli haccp plan, you will quickly see mention (particularly in US links) of the usual ingredient suspects like Salmonella and enteric relatives. Presumably campylobacter for poultry, staph.aureus for handling. Plus a few earth based occupants like bacillus I guess.

this link may help -

http://www.hpa.org.u...C/1194947422163

Rgds / Charles.C

added - looks like currently being updated also -

http://www.hpa.org.u...C/1194947316876

I have addressed Listeria in a ready-to-eat deli meat hazard analysis but our inspector would like to see other pathogens addressed. Could anyone lend assistance and/or documentation, especially for pathogens that could be of concern up to 41 F.?

Has the information provided by Charles helped you or do you need further input? Please let us know either way.

Considering some outbreaks in the UK, I would also address E. Coli O147 H7 as there have been deaths associated with it; mainly due to poor cooked / raw segregation. An interesting outcome from one E Coli outbreak in Morrissons for me was they were using deli meats as ingredients in shop produced sandwiches. Knowing how dangerous sandwich mass production can be, I'd never do it with minimum wage lackeys in a supermarket but I'm sure there are some learnings there about potential spread of contamination.

I think a lot of pathogens, it might not be an issue around growth but survival and cross contamination at those temperatures. Traditional wisdom holds that most pathogens require high numbers to cause infection and so temperature abuse is required; just talk to Cadbury's to know only small numbers are needed...

Considering some outbreaks in the UK, I would also address E. Coli O147 H7 as there have been deaths associated with it

I am assuming this is a typing error as I usually agree with your posts - 157 is usually the odds on favourite:

E.g.

http://www.foodpoiso...-and-wisconsin/