FSIS published a report on the why’s of the outbreak and a list of things it intends to do to prevent another “Boar’s Head”
FSIS Assessment of Factors Contributing to Outbreak Associated with Boar’s Head Establishment M12612
M12612 is a large establishment in Jarratt, VA, that received its grant of inspection in April 1984. The establishment produced a variety of RTE deli meats and hot dogs including hams, bologna, liverwurst, Canadian bacon, head cheese, franks, and kielbasa, which were distributed directly to retail outlets. The facility has a federal grant of inspection and was inspected by the Virginia Department of Agriculture and Consumer Services (VDACS), through a Talmadge-Aiken (TA) cooperative agreement, established under the Talmadge-Aiken Act of 1962 (“the TA Act;” 7 U.S.C.1633).
Findings related to M12612
FSIS reviewed inspection documents and establishment sampling data from January 2022 to September 2024 and conducted in-person observations as part of this review. Based on records and observations, FSIS identified several factors that may have contributed to the outbreak. A notable contributing factor was the facility’s inadequate sanitation practices.
Observations by VDACS inspection personnel documented in noncompliance records (NR) demonstrated multiple instances of noncompliance with Sanitation Standard Operating Procedures and Sanitation:
• Performance Standards. While sanitary conditions were required to be restored for each documented noncompliance, repeated instances of insanitary conditions can present opportunities for growth or sustained presence of Lm. Documented instances of noncompliance included:
• Product Residue: Inspectors identified the presence of meat and fat residue from the previous day’s production on equipment, including packaging equipment and in the RTE processing area during pre-operational sanitation checks. Residue can provide a substrate for Lm to survive and grow in the food processing environment and form biofilms, which can become more resistant to cleaning regimens. Biofilms are thin layers of bacteria that can form on equipment and other surfaces (similar to plaque on teeth). Once biofilms form, they must be removed by scrubbing or other mechanical action.
• Condensation: Inspectors identified multiple instances of condensation in the RTE environment (e.g., dripping condensate on exposed product and a fan blowing condensate directly on products).
• Structural and Facility Problems: Inspectors observed facility and structural-related issues (e.g., cracks, holes and broken flooring) that could hold moisture and contribute to wet conditions. Additional conditions documented included rust, beaded condensation and peeling caulk.
I will leave what FSIS intends to do going forward for another day – it’s been a long week.