Listeria Detected in Multiple Facility Areas (Image Credits: Foodsafetynews.com)
Las Vegas – The Food and Drug Administration issued a warning letter to Maui Seafood LLC after inspectors found Listeria monocytogenes in environmental samples at the company’s ready-to-eat seafood facility.[1]
Listeria Detected in Multiple Facility Areas
Investigators collected environmental swabs during the April 28 to May 16, 2025, inspection at the plant located at 1741 S. Mojave Road.[1] Laboratory analysis of sample 1278716 revealed Listeria monocytogenes on several surfaces. Positive findings appeared on a salmon cutting board, a hose handle, strip curtains in the staging area that contacted ready-to-eat yellowfin tuna, and drains in the processing and staging areas.[1]
Whole genome sequencing linked the strain to isolates from a prior smoked salmon sample as well as clinical cases from 2017 and 2028. This connection underscored the pathogen’s potential to cause listeriosis, a serious illness with a high fatality rate. The FDA notified the firm of these results during a June 4, 2025, conference call. Listeria innocua, another indicator bacterium, showed up in additional swabs, signaling broader sanitation concerns.[1]
Severe Sanitation and Cross-Contamination Issues
Observers noted heavily worn and grooved cutting boards caked with filth, including numbers 1 through 5. An ice scoop handle wrapped in dirty tape rested nearby. Employees handled drains with bare or gloved hands, picked up floor debris, and then touched ready-to-eat tuna or salmon without washing or changing gloves.[1]
Workers passed products through soiled strip curtains and used polystyrene boxes stored on a flooded floor near a contaminated drain. Condensation dripped from overhead units onto food, packaging, and racks for several months, while a leaking pipe added to the hazards. Seven soiled aprons contacted products directly, and cloth towels soaked in diluted, discolored bleach wiped surfaces and food items.[1] Sanitation logs falsely marked conditions as satisfactory despite these problems.
- Filthy cutting boards and utensils not cleaned adequately.
- Cross-contamination from floors, drains, and hands to ready-to-eat seafood.
- Dripping condensate and leaks risking product spoilage and pathogen growth.
- Inaccurate monitoring records for cleaning practices.
HACCP Regulation Breaches Uncovered
The facility failed to monitor critical controls properly under its Hazard Analysis and Critical Control Point plans. Records for ice and gel packs on tuna shipments were incomplete, as were temperature checks for coolers and data loggers during transit and processing. Forms lacked entries for key steps in handling yellowfin, bigeye tuna, and fresh salmon.[1]
Critical limits proved inadequate, such as temperatures not held below 38 degrees Fahrenheit to prevent Clostridium botulinum growth. The firm neglected to verify the HACCP plan through reviews of consumer complaints or deviations that could lead to adulterated products entering commerce. These lapses rendered ready-to-eat seafood adulterated under federal law.[1]
Firm’s Response and Local Oversight
Maui Seafood submitted corrective actions on May 16 and 28, 2025. A cease-and-desist order from the Southern Nevada Health District halted operations until repairs and negative Listeria swabbing allowed reopening on May 22. The company addressed the dripping condensers after waiting for parts and claimed other improvements.[1]
The FDA deemed these steps preliminary and demanded a detailed written response within 15 working days of the December 10, 2025, letter. Officials require proof of root cause analysis, enhanced monitoring, revised plans, training records, and testing results to ensure lasting controls.
Key Takeaways
- Listeria monocytogenes persisted in processing zones, linked to past illnesses.
- Multiple sanitation failures heightened cross-contamination risks for tuna and salmon.
- HACCP shortcomings left pathogen controls unverified and incomplete.
Ready-to-eat seafood demands rigorous standards to shield consumers from pathogens like Listeria, which thrives in moist environments. This case highlights the need for vigilant oversight in processing plants. What steps should regulators take next to prevent similar issues? Share your thoughts in the comments.
