New Listeria policy may prove costly to fresh-cut processors
New Listeria policy may prove costly to fresh-cut processors
WASHINGTON -- A new policy by the Food & Drug Administration may force fresh-cut processors to conduct costly lot testing for Listeria.
The FDA announced in February a new policy that would loosen the zero- tolerance policy for Listeria in some ready-to-eat foods. While food processors hailed the new risk-based policy as a step toward harmonizing with other trading partners, the United Fresh Produce Association said that fresh-cut processors might be hurt by the new draft compliance policy guide.
The new FDA policy loosened enforcement standards for ready-to-eat foods that do not support the growth of Listeria, but it outlined new requirements for foods that could support the growth, such as salad greens, broccoli, cabbage, melon, watermelon and papaya.
First, there is little epidemiological evidence of listeriosis linked to these products, David Gombas, United's senior vice president of food safety and technology, said at a March 28 meeting.
Second, the new policy recommends that if a processor's raw materials may be a source of Listeria monocytogenes, the processor should either obtain a certificate of analysis from the supplier or perform its own testing of every ingredient lot.
Since FDA has said that raw produce is a likely source, "we can only conclude -- as will others -- that FDA intends for all lots of incoming raw produce to be tested for L. monocytogenes," said Dr. Gombas.
Listeria tests require two days for an initial negative result and up to five more days if the sample tests presumptively positive. "Given that some produce items have a shelf life two weeks or less, such a test-and-hold process could effectively eliminate these products from commercial viability," he said.
"We respectfully submit to FDA that, while the treatments recommended in the guidance may be appropriate for some ready-to-eat processed foods, they could kill the commercialization of fresh-cut products," he warned. The American Frozen Food Institute, though in favor of the new policy, said that its frozen vegetables should be considered ready-to-cook, not ready- to-eat, as classified by FDA's new Listeria policy.
Food-safety officials said that processors need to consider frozen vegetables as ready-to-eat because retailers and supermarkets may thaw the products and serve them in salad bars.
But that group said the Food Code, not FDA's Listeria policy, should be the place to handle the "off label" use of products that should be cooked before serving.
The FDA announced in February a new policy that would loosen the zero- tolerance policy for Listeria in some ready-to-eat foods. While food processors hailed the new risk-based policy as a step toward harmonizing with other trading partners, the United Fresh Produce Association said that fresh-cut processors might be hurt by the new draft compliance policy guide.
The new FDA policy loosened enforcement standards for ready-to-eat foods that do not support the growth of Listeria, but it outlined new requirements for foods that could support the growth, such as salad greens, broccoli, cabbage, melon, watermelon and papaya.
First, there is little epidemiological evidence of listeriosis linked to these products, David Gombas, United's senior vice president of food safety and technology, said at a March 28 meeting.
Second, the new policy recommends that if a processor's raw materials may be a source of Listeria monocytogenes, the processor should either obtain a certificate of analysis from the supplier or perform its own testing of every ingredient lot.
Since FDA has said that raw produce is a likely source, "we can only conclude -- as will others -- that FDA intends for all lots of incoming raw produce to be tested for L. monocytogenes," said Dr. Gombas.
Listeria tests require two days for an initial negative result and up to five more days if the sample tests presumptively positive. "Given that some produce items have a shelf life two weeks or less, such a test-and-hold process could effectively eliminate these products from commercial viability," he said.
"We respectfully submit to FDA that, while the treatments recommended in the guidance may be appropriate for some ready-to-eat processed foods, they could kill the commercialization of fresh-cut products," he warned. The American Frozen Food Institute, though in favor of the new policy, said that its frozen vegetables should be considered ready-to-cook, not ready- to-eat, as classified by FDA's new Listeria policy.
Food-safety officials said that processors need to consider frozen vegetables as ready-to-eat because retailers and supermarkets may thaw the products and serve them in salad bars.
But that group said the Food Code, not FDA's Listeria policy, should be the place to handle the "off label" use of products that should be cooked before serving.
