Slicer

  • Posted: June 11th, 2011 - 3:57pm by Amy Hubbell

    Author: 
    Amy Hubbell

    Gonzalo already blogged about the last episode of the Real Housewives of New Jersey in which the ladies were preparing for Thanksgiving. I, however, am a bit behind on my television viewing and just got to the episode today on the DVR.

    Caroline’s family went to visit their daughter Lauren’s boyfriend’s family at their Italian food store, Little Italy Deli. One of the men behind the counter handed Caroline a bowl of soup with a gloved hand, and then Marco (or Vito Jr’s brother) struck this pose (right, exactly as pictured). What’s the point of wearing sanitary gloves if you’re going to rub them on your unprotected hand? Apparently there is some cultural confusion about whom the gloves protect, the food handler or the client. In food safety language this is referred to as magic glove syndrome.

    Next on the show, they got Lauren behind the meat slicer. She had her left hand gloved and her right hand unprotected. Presumably she was using her left hand only to touch the meat. When she was corrected about slicer use, however, she touched the meat with an ungloved finger. 
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  • Posted: June 11th, 2011 - 3:57pm by Amy Hubbell

    Author: 
    Amy Hubbell

    Gonzalo already blogged about the last episode of the Real Housewives of New Jersey in which the ladies were preparing for Thanksgiving. I, however, am a bit behind on my television viewing and just got to the episode today on the DVR.

    Caroline’s family went to visit their daughter Lauren’s boyfriend’s family at their Italian food store, Little Italy Deli. One of the men behind the counter handed Caroline a bowl of soup with a gloved hand, and then Marco (or Vito Jr’s brother) struck this pose (right, exactly as pictured). What’s the point of wearing sanitary gloves if you’re going to rub them on your unprotected hand? Apparently there is some cultural confusion about whom the gloves protect, the food handler or the client. In food safety language this is referred to as magic glove syndrome.

    Next on the show, they got Lauren behind the meat slicer. She had her left hand gloved and her right hand unprotected. Presumably she was using her left hand only to touch the meat. When she was corrected about slicer use, however, she touched the meat with an ungloved finger. 
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  • Posted: December 28th, 2009 - 6:23am by Doug Powell

    Meatingplace reports this morning that two approved red food dyes, FD&C No. 3 and No. 40, stain the protein and fat in bologna and turkey lunchmeat and may help deli managers quickly determine areas of listeria contamination, according to a study by University of Arkansas researchers funded by the American Meat Institute Foundation.

    Researchers noted that use of a 1:1,000 dilution of the dyes could enable deli managers to determine whether additional cleaning is required before sanitizing the slicker or beginning operations.

    Researchers also found that heating deli slicer components in moist oven conditions caused a five-log reduction of listeria within three hours at 82 degrees C. However, because this treatment would not be feasible to use on an assembled deli slicer because of potential damage to the electrical components, continuing research involves using various sanitizers alone and in combination with moist heat to reduce potential listeria contamination of disassembled stainless steel and aluminum deli components.

     

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  • Posted: September 5th, 2008 - 7:10pm by Doug Powell

    Maple Leaf Foods continues its textbook risk communication, being the first to publicly provide information about the source of the listeria contamination that has killed 19 and sickened dozens.

    But is it enough?

    “After careful study of the records, the physical plant and product test results received from the Canadian Food Inspection Agency (CFIA), internal and external experts have concluded that the most likely source was a possible collection point for bacteria located deep inside the mechanical operations of two slicing machines on lines 8 and 9. Rigorous sanitization of this equipment was completed on a daily basis in accordance with or exceeding the equipment manufacturer's recommendations. However, upon full disassembly, areas were found where bacteria may accumulate deep inside the slicing machines and avoid the sanitization process. There were also other environmental factors, not on product contact surfaces, that may have contributed to the contamination.

    "We deeply regret this incident and the impact it has had on people's lives," said Michael McCain, President and CEO. "We have the highest food safety standards and we have worked around the clock and left no stone unturned to identify the root cause and eliminate the source of this contamination. Throughout this crisis we have done whatever it takes to place our consumers' interests and public health first. It's now up to us to earn back your confidence."


    Concerns with slicing machines are hardly new regarding listeria. The company has taken some good steps, but can do more:

    • Release the results of the 3,000 listeria swabs your company takes every year to provide some data, some meaning, to your claims that public health is your top priority?

    Support some kind of point-of-sale initiative – warning labels or otherwise – to explicitly warn pregnant women and immunocomprimized Canadians that, as you say, listeria is so widespread in the environment, that vulnerable people should not eat your products, unless they are heated or some other kill step is employed.

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    Listeria  |  2 Comments
    Baby, Maple Leaf, Pregnant, Slicer