Infection Control & Hospital Epidemiology

Original Article

Serving High-Risk Foods in a High-Risk Setting: Survey of Hospital Food Service Practices after an Outbreak of Listeriosis in a Hospital

Carolyn Cokesa1, Anne Marie Francea1a2, Vasudha Reddya1 c1, Heather Hansona1, Lillian Leea3, Laura Kornsteina3, Faina Stavinskya4 and Sharon Baltera1

a1 Bureau of Communicable Disease, New York City Department of Health and Mental Hygiene, New York, New York

a2 Epidemic Intelligence Service, Office of Workforce and Career Development, Centers for Disease Control and Prevention, Atlanta, Georgia

a3 Public Health Laboratory, New York City Department of Health and Mental Hygiene, New York, New York

a4 Environmental Health Services, New York City Department of Health and Mental Hygiene, New York, New York

Abstract

Background and Objectives. Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital.

Methods. From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone survey regarding food safety practices and policies, specifically service of high-risk foods to patients at increased risk for listeriosis.

Results. Five patients with medical conditions that put them at high risk for listeriosis had laboratory-confirmed Listeria monocytogenes infection. The Listeria outbreak strain was isolated from tuna salad prepared in the hospital. Fifty-four (89%) of 61 hospitals responded to the survey. Overall, 81% of respondents reported serving ready-to-eat deli meats to patients, and 100% reported serving prepared ready-to-eat salads. Pregnant women, patients receiving immunosuppressive drugs, and patients undergoing chemotherapy were served ready-to-eat deli meats at 77%, 59%, and 49% of hospitals, respectively, and were served prepared ready-to-eat salads at 94%, 89%, and 73% of hospitals, respectively. Only 4 (25%) of 16 respondents reported having a policy that ready-to-eat deli meats must be heated until steaming hot before serving.

Conclusions. Despite the potential for severe outcomes of Listeria infection among hospitalized patients, the majority of NYC hospitals had no food preparation policies to minimize risk. Hospitals should implement policies to avoid serving high-risk foods to patients at risk for listeriosis.

(Received July 28 2010)

(Accepted October 12 2010)

Correspondence

c1 125 Worth Street, CN22a, Room 218, New York, NY 10013-4089 (vreddy@health.nyc.gov)