The Food and Drug Administration released a report on its findings from inspections and environmental sampling for Listeria monocytogenes and Salmonella at 89 ice cream production facilities in 32 states from Sept. 12, 2016, to Aug. 30, 2017. The sampling was designed to gain insights into the extent to which Listeria monocytogenes and Salmonella may be in the manufacturing environment, and to evaluate each establishment’s ability to identify, prevent, reduce and/or eliminate microbial hazards.

IDFA prepared a statement in response to the FDA’s findings, noting that they must be read and reported carefully so as not to exaggerate the sampling results. For example, the report demonstrates very low rates of positive findings of Listeria monocytogenes and Salmonella in ice cream plants—1.25% and 0.01%, respectively—and just a single positive result was found on a food contact surface.  

IDFA Statement:

Ice cream makers strive to ensure their products are safely produced. The result is a product that can be safely enjoyed every day, all across the country by millions of consumers.

The FDA report released today should help to further understanding about foodborne pathogens and the steps being taken to build better controls and knowledge to ensure food safety—but it must be read and reported carefully and accurately so as not to exaggerate the findings. The report demonstrates very low rates of positive findings of Listeria monocytogenes (“Lm”) and Salmonella in ice cream plants—1.25% and 0.01%, respectively. Most importantly, just a single positive result was found on a food contact surface, whereas the rest were found in other areas of the plants that do not come into contact with food.

Moreover, none of the samples taken were taken from retail products in the food supply. Lm, in particular, can commonly be found in the outside environment and makes its way into food plants through the movement of people, equipment and other materials, so the goal is to prevent these bacteria from getting into the food itself.

Since this sampling was conducted back in 2016-17, significant changes have occurred throughout the industry as companies have learned more about these pathogens and enhanced their programs in conjunction with the preventive control requirements of the FDA Food Safety Modernization Act (FSMA). Plants have strengthened their food safety programs to seek out and eliminate harmful bacteria like Lm and Salmonella wherever they are found in ice cream production environments.

IDFA has worked closely with the industry to ensure awareness of food safety risks and provide all information and resources necessary for the ice cream industry to continue to enhance their food safety programs and keep ice cream a safe, delicious treat.