OREGON AGENCY TO STUDY FOOD-HANDLING PRACTICES

ROSEANNE HARPER

PORTLAND, Ore. -- The food-safety division of the Oregon Department of Agriculture here is about to launch a study of in-store delis to determine what is needed to ensure safe food-handling practices.

The study has been spurred by illnesses and a death last year in Oregon associated with the E. coli bacteria in undercooked hamburgers at a fast-food chain. Spot checks later by the food-safety division revealed that a significant number of retail store delis were holding food warm at unsafe temperatures.

"Our aim now is to identify the problems first and document them. Then we'll go to industry and see how we can work together to improve things," Chuck Herrick, field supervisor for the food-safety division, told SN late last month.

The food-safety division monitors only in-store departments in retail stores. Another division handles true food-service sites such as restaurants.

The statewide survey, set to begin within the month, will cover three areas -- temperature concerns, cross-contamination, and personal hygiene -- at a true random sampling of retail stores.

"Temperature concerns" includes monitoring the temperature of foods in the cooking process, in the chilling down process and as products are held warm, Herrick said.

The spot check findings last year showed that 35% of stores displaying chicken in hot cases had the product at less than 140 degrees, and 23% were displaying burritos at less than 140 degrees. Further, fully 50% of the stores had no written instructions for staffers regarding proper food preparation and handling procedures.

The most startling fact uncovered, however, was that "an amazing number of delis were using thermometers that were way out of calibration," Herrick said.

"Some were as much as 20 and 30 degrees off. One was off 50 degrees," he added. "And some employees didn't know how to adjust thermometers."

The published data resulting from the spot checks included this warning: "It should be made clear that E. coli is only one of many pathogenic bacteria that can cause mild to serious illness and death from foods that are mishandled. The control measures, however, are essentially the same for all."

Most food-borne illnesses are associated with not keeping food at the proper temperatures to kill and discourage growth of bacteria, Herrick said.

While hot tables are probably the easiest to check for temperature, Herrick added that he believes the No. 1 trouble spot is at the point of chilling down food.

"People take 3-gallon pots of food off the stove and put them in refrigeration and expect the product to chill. It'll take days for the core of it to get to a safe temperature. In the meantime, bacteria can grow there," he said.

The stores to be targeted in the new study will represent a random sample generated by computer, Herrick said. The survey design was a group effort in the food-safety division with input from industry, Herrick added. Bakery and fresh meat departments also will be included in the total survey.

Herrick said he didn't know whether other states are conducting similar studies. He added that the departments of agriculture in each state don't necessarily operate the same way nor are they structured in the same manner.