The deli meat factory associated with last year’s deadly food poisoning outbreak is set to reopen in a few months, according to company representatives.
Nonetheless, inspections at Boar’s Head facilities in three states revealed similar hygiene problems that contributed to the Listeria outbreak, which claimed ten lives and made many others ill.
The facility in Jarrat, Virginia, was shut down in September after U.S. Agriculture officials found the operation was unable to maintain sanitary conditions, leading to the cessation of production and a loss of over £7 million in deli items.
USDA representatives shared that they conducted a thorough review of the factory on July 18 and lifted the suspension.
“The facility is adhering to the necessary guidelines and protocols for safe food handling and production, addressing the serious issues that led to the shutdown,” an official from the USDA Food Safety and Inspection Agency mentioned in an email.
Reports obtained via a freedom of information request have revealed that the Arkansas and Indiana plants flagged similar sanitation issues in their June inspections.
Over the past seven months, inspectors noted problems such as meat and fat residue on walls, blocked drainage systems, condensation on ceilings and floors, and staff members neglecting to wear protective gear.
USDA violation records from January to July further raise doubts about the company’s commitment to address ongoing safety concerns and the federal oversight of Listeria contamination in ready-to-eat food production.
Sandra Eskin, a former USDA official involved in preventing foodborne illnesses, voiced that if food safety issues persist, government action should ensure companies rectify these problems.
Last month, Agriculture Secretary Brook Rollins revealed plans to enhance efforts combatting foodborne pathogens such as Listeria.
Job Openings in Virginia
Boar’s Head, a Sarasota, Florida-based company with a history spanning 120 years, posted around two dozen job openings at the Jarratt facility, particularly for food safety quality analysts.
Last fall, the company assembled a panel of specialized advisors and appointed a renowned food safety officer in May, including notable figures like Frank Yiannas, a former FDA official.
The company expressed deep regret over last year’s contamination and stated they are taking comprehensive measures to prevent future incidents. However, company officials have not commented on the recent sanitation findings this year.
They also canceled a planned interview with the new food safety officer, Natalie Dyenson, and declined to provide details about Yiannas’ investigation.
Boar’s Head emphasized in an email that it remains dedicated to food safety and quality, and that ongoing improvements in practices are in place.
“We’re also collaborating with the USDA to create a methodical plan for reopening the Jarratt facility in the coming months,” the statement added.
Concerns over Hygiene Practices
The recent inspection results, approximately 35 pages in length, cover the facilities in Forest City, Arkansas; Newcastle, Indiana; and Petersburg, Virginia.
This has surprised some food safety experts, who expected better improvements within a year of the outbreak.
“We’re really debating our food policy,” commented Brian Ronholm, a director at Consumer Reports, an advocacy group focused on food safety.
Representative Rosa Delauro described the findings as “terrifying,” citing a pattern of negligence that suggests corners were cut to protect the company’s profits, disregarding consumer safety.
USDA officials have referred to these findings as indicative of “inadequate hygiene practices” contributing to the outbreak.
At the Jarratt plant, inspectors noted liquids from the floors and residues on walls, equipment and floors.
This year, the report did not cite any insect-related issues but revealed persistent cleanliness problems, including leftover fats and proteins from previous production days. Inspectors reported finding discarded meat under the equipment in April.
Barbara Kowalcyk, who directs the Center for Food Safety and Nutrition Security at George Washington University, pointed out that organizational culture regarding food safety should start from the top down.
In the meantime, she advises consumers, particularly vulnerable groups like the elderly and pregnant individuals, to be cautious about meat products from delis.
“There are definitely issues with this organization that seem unresolved,” Kowalcyk noted.
Boar’s Head continues to face multiple lawsuits from families affected by last year’s outbreak, with many survivors opting not to comment on the recent issues due to settlements with the company.
