Contamination from pathogens at retail continues to cause foodborne illness. Retail facilities are subject to pathogen contamination from the environment, incoming raw products, and employee handling. Recently, the Food Safety and Inspection Service (FSIS) has issued new requirements for retailers to keep grinding logs and has started performing surveillance in the retail deli to determine if retailers are following recommendations to control Listeria monocytogenes. In addition, the U.S. Food and Drug Administration (FDA) Food Code contains recommendations for controlling pathogens in food. However, questions still remain about the best way to control pathogens at retail. This symposium will characterize the current status of requirements and recommendations for pathogen control at retail and identify next steps that retailers can take moving forward.

Presentations