Neal Fortin Comments on the Boar’s Head Plant Linked to an Outbreak of Listeria
Print
EmailNeal Fortin commented in the New York Times on the failure of processes employed for controlling listeria.
Neal Fortin, Director of MSU's Institute for Food Laws and Regulations (IFLR), was interviewed by The New York Times about a history of problems at a Boar's Head plant associated with a listeria outbreak.
In the New York Times, Fortin said of USDA's documented observations, “considering there’s continuous inspection, it’s a real mystery why it ever got so bad before it got to this.” He also noted that the method employed to control listeria at the Virginia plant “is the least reliable and it’s the hardest to do.”
- the New York Times article "Boar's Head Plant Tied to 9 Deaths Had Mold, Leaky Pipes and Flies" by Teddy Rosenbluth and Christina Jewett.
Here is what Neal Fortin said about the processes used at the Virginia plant:
"Mr. Fortin said the U.S.D.A. listeria rules allow food companies to choose one of three methods to control listeria. Records from the department show that the Virginia Boar’s Head plant relied on a system based on keeping a sanitary plant and routine testing to monitor for the bacteria. Other options include taking measures to kill listeria or prevent it from growing on the meat.
The option Boar’s Head used in Virginia “is the least reliable and it’s the hardest to do,” Mr. Fortin said. “I won’t buy lunch meat from anyone who uses” that method.
The Virginia facility was required to do environmental testing, Mr. Fortin said, which could mean swabbing drains, walls, floors or food-cutting surfaces. If listeria is found, companies are expected to sanitize thoroughly and then test the finished product to ensure it is free of bacteria.
Any discovery of listeria in food is a serious matter, Mr. Fortin said, leading to an immediate recall. Generally, though, he said facilities have no day-to-day duty to test products.
Learn how to avoid dangerous and costly mistakes with IFLR's online graduate courses, particularly:
- USDA Food Safety and Inspection Service (FSIS) Food Law (fall semester)
- Food Laws and Regulations in the United States (fall and spring semesters)
- Global Animal Health, Food Safety, and International Trade (fall semester)
- FSMA - The Law of the Preventive Controls for Human and Animal Food Rule (spring semester)
MSU's Institute for Food Laws and Regulations offers online graduate courses to food industry professionals. Most IFLR students work full time for food companies or regulators, and take one online course at a time to further their professional development. Students may take as few or as many courses as they desire, and may earn a Certificate in International or United States food law after completing twelve qualifying credits (usually four courses).
