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Gongora K, Vankerschaver J, Sampers I, Van Haute S. The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water. Food Microbiol 2024; 121:104516. [PMID: 38637078 DOI: 10.1016/j.fm.2024.104516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 04/20/2024]
Abstract
Oxidation-reduction potential (ORP) is commonly used as a rapid measurement of the antimicrobial potential of free chlorine during industrial fresh produce washing. The current study tested the hypothesis that ORP can act as a "single variable" measurement of bacterial (vegetative and endospores) inactivation effectiveness with free chlorine irrespective of the water pH value. This situation has on occasion been assumed but never confirmed nor disproven. Chlorine-dosed pH 6.5 and 8.5 phosphate buffer solutions were inoculated with Escherichia coli (E. coli), Listeria innocua (L. innocua), or Bacillus subtilis (B. subtilis) endospores. ORP, free chlorine (FC), and log reduction were monitored after 5 s (for E. coli and L. innocua) and up to 30 min (for B. subtilis spores) of disinfection. Logistic and exponential models were developed to describe how bacteria reduction varied as a function of ORP at different pH levels. Validation tests were performed in phosphate buffered pH 6.5 and 8.5 cabbage wash water periodically dosed with FC, cabbage extract and a cocktail of Escherichia coli O157:H7 (E. coli O157:H7) and Listeria monocytogenes (L. monocytogenes). The built logistic and exponential models confirmed that at equal ORP values, the inactivation of the surrogate strains was not consistent across pH 6.5 and pH 8.5, with higher reductions at higher pH. This is the opposite of the well-known free chlorine-controlled bacterial inactivation, where the antibacterial effect is higher at lower pH. The validation test results indicated that in the cabbage wash water, the relationship between disinfection efficiency and ORP was consistent with the oxidant demand free systems. The study suggests that ORP cannot serve as a reliable single variable measurement to predict bacterial disinfection in buffered systems. When using ORP to monitor and control the antibacterial effectiveness of the chlorinated wash water, it is crucial to take into account (and control) the pH.
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Affiliation(s)
- Kimberly Gongora
- Laboratory of Food Microbiology and Biotechnology, Department of Food Technology, Safety and Health, Ghent University, 9000, Ghent, Belgium; Center for Food Biotechnology and Microbiology, Ghent University Global Campus, Incheon, 21985, South Korea
| | - Joris Vankerschaver
- Center for Biosystems and Biotech Data Science, Ghent University Global Campus, Incheon, 21985, South Korea; Department of Applied Mathematics, Computer Science and Statistics, Ghent University, 9000, Ghent, Belgium
| | - Imca Sampers
- Laboratory of Food Microbiology and Biotechnology, Department of Food Technology, Safety and Health, Ghent University, 9000, Ghent, Belgium; Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University, Campus Kortrijk, Sint-Martens-Latemlaan 2B, 8500, Kortrijk, Belgium
| | - Sam Van Haute
- Laboratory of Food Microbiology and Biotechnology, Department of Food Technology, Safety and Health, Ghent University, 9000, Ghent, Belgium; Center for Food Biotechnology and Microbiology, Ghent University Global Campus, Incheon, 21985, South Korea.
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2
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Chalen-Moreano F, Saeteros-Hernández A, Abdo-Peralta P, Frey C, Peralta-Saa LO, Hernández-Allauca AD, Rosero-Erazo CR, Toulkeridis T. Exploring the Antimicrobial Efficacy of Low-Cost Commercial Disinfectants Utilized in the Agro-Food Industry Wash Tanks: Towards Enhanced Hygiene Practices. Foods 2024; 13:1915. [PMID: 38928858 PMCID: PMC11203120 DOI: 10.3390/foods13121915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/07/2024] [Accepted: 06/09/2024] [Indexed: 06/28/2024] Open
Abstract
The increase in vegetable consumption has underlined the importance of minimizing the risks associated with microbiological contamination of fresh produce. The critical stage of the vegetable washing process has proven to be a key point for cross-contamination and the persistence of pathogens. In this context, the agri-food industry has widely adopted the use of disinfectants to reduce the bacterial load in the wash water. Therefore, we conducted laboratory-scale experiments in order to demonstrate the antimicrobial activity of disinfectants used in the wash tank of agro-food industries. Different wash water matrices of shredded lettuce, shredded cabbage, diced onion, and baby spinach were treated with sodium hypochlorite (NaClO), chlorine dioxide (ClO2), and per-oxyacetic acid (PAA) at recommended concentrations. To simulate the presence of pathogenic bacteria, a cocktail of E. coli O157:H7 was inoculated into the process water samples (PWW) to determine whether concentrations of disinfectants inhibit the pathogen or bring it to a viable non-culturable state (VBNC). Hereby, we used quantitative qPCR combined with different photo-reactive dyes such as ethidium monoazide (EMA) and propidium monoazide (PMA). The results indicated that concentrations superior to 20 ppm NaClO inhibit the pathogen E. coli O157:H7 artificially inoculated in the process water. Concentrations between 10-20 ppm ClO2 fail to induce the pathogen to the VBNC state. At concentrations of 80 ppm PAA, levels of culturable bacteria and VBNC of E. coli O157:H7 were detected in all PWWs regardless of the matrix. Subsequently, this indicates that the recommended concentrations of ClO2 and PAA for use in the fresh produce industry wash tank do not inhibit the levels of E. coli O157:H7 present in the wash water.
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Affiliation(s)
- Francisco Chalen-Moreano
- Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Km 1 ½ Panamericana Sur, Riobamba 060155, Ecuador; (F.C.-M.); (A.S.-H.); (L.O.P.-S.)
| | - Angélica Saeteros-Hernández
- Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Km 1 ½ Panamericana Sur, Riobamba 060155, Ecuador; (F.C.-M.); (A.S.-H.); (L.O.P.-S.)
| | - Paula Abdo-Peralta
- Independent Researcher, Riobamba 060155, Ecuador; (P.A.-P.); (C.R.R.-E.)
| | - Catherine Frey
- Independent Researcher, Riobamba 060155, Ecuador; (P.A.-P.); (C.R.R.-E.)
| | - Lilia Ofir Peralta-Saa
- Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Km 1 ½ Panamericana Sur, Riobamba 060155, Ecuador; (F.C.-M.); (A.S.-H.); (L.O.P.-S.)
| | | | | | - Theofilos Toulkeridis
- School of Geology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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3
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Thomas GA, Paradell Gil T, Müller CT, Rogers HJ, Berger CN. From field to plate: How do bacterial enteric pathogens interact with ready-to-eat fruit and vegetables, causing disease outbreaks? Food Microbiol 2024; 117:104389. [PMID: 37919001 DOI: 10.1016/j.fm.2023.104389] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 09/11/2023] [Accepted: 09/17/2023] [Indexed: 11/04/2023]
Abstract
Ready-to-eat fruit and vegetables are a convenient source of nutrients and fibre for consumers, and are generally safe to eat, but are vulnerable to contamination with human enteric bacterial pathogens. Over the last decade, Salmonella spp., pathogenic Escherichia coli, and Listeria monocytogenes have been linked to most of the bacterial outbreaks of foodborne illness associated with fresh produce. The origins of these outbreaks have been traced to multiple sources of contamination from pre-harvest (soil, seeds, irrigation water, domestic and wild animal faecal matter) or post-harvest operations (storage, preparation and packaging). These pathogens have developed multiple processes for successful attachment, survival and colonization conferring them the ability to adapt to multiple environments. However, these processes differ across bacterial strains from the same species, and across different plant species or cultivars. In a competitive environment, additional risk factors are the plant microbiome phyllosphere and the plant responses; both factors directly modulate the survival of the pathogens on the leaf's surface. Understanding the mechanisms involved in bacterial attachment to, colonization of, and proliferation, on fresh produce and the role of the plant in resisting bacterial contamination is therefore crucial to reducing future outbreaks.
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Affiliation(s)
- Gareth A Thomas
- School of Biosciences, Cardiff University, Sir Martin Evans Building, Museum Avenue, Cardiff, CF10 3AX, UK
| | - Teresa Paradell Gil
- School of Biosciences, Cardiff University, Sir Martin Evans Building, Museum Avenue, Cardiff, CF10 3AX, UK
| | - Carsten T Müller
- School of Biosciences, Cardiff University, Sir Martin Evans Building, Museum Avenue, Cardiff, CF10 3AX, UK
| | - Hilary J Rogers
- School of Biosciences, Cardiff University, Sir Martin Evans Building, Museum Avenue, Cardiff, CF10 3AX, UK
| | - Cedric N Berger
- School of Biosciences, Cardiff University, Sir Martin Evans Building, Museum Avenue, Cardiff, CF10 3AX, UK.
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Stanosheck JA, Castell-Perez ME, Moreira RG, King MD, Castillo A. Oversampling methods for machine learning model data training to improve model capabilities to predict the presence of Escherichia coli MG1655 in spinach wash water. J Food Sci 2024; 89:150-173. [PMID: 38051016 DOI: 10.1111/1750-3841.16850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 10/16/2023] [Accepted: 11/07/2023] [Indexed: 12/07/2023]
Abstract
We assessed the efficacy of oversampling techniques to enhance machine learning model performance in predicting Escherichia coli MG1655 presence in spinach wash water. Three oversampling methods were applied to balance two datasets, forming the basis for training random forest (RF), support vector machines (SVMs), and binomial logistic regression (BLR) models. Data underwent method-specific centering and standardization, with outliers replaced by feature-specific means in training datasets. Testing occurred without these preprocessing steps. Model hyperparameters were optimized using a subset of testing data via 10-fold cross-validation. Models were trained on full datasets and tested on newly acquired spinach wash water samples. Synthetic Minority Oversampling Technique (SMOTE) and Adaptive Synthetic Sampling approach (ADASYN) achieved strong results, with SMOTE RF reaching an accuracy of 90.0%, sensitivity of 93.8%, specificity of 87.5%, and an area under the curve (AUC) of 98.2% (without data preprocessing) and ADASYN achieving 86.55% accuracy, 87.5% sensitivity, 83.3% specificity, and a 92.4% AUC. SMOTE and ADASYN significantly improved (p < 0.05) SVM and RF models, compared to their non-oversampled counterparts without preprocessing. Data preprocessing had a mixed impact, improving (p < 0.05) the accuracy and specificity of the BLR model but decreasing the accuracy and specificity (p < 0.05) of the SVM and RF models. The most influential physiochemical feature for E. coli detection in wash water was water conductivity, ranging from 7.9 to 196.2 µS. Following closely was water turbidity, ranging from 2.97 to 72.35 NTU within this study.
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Affiliation(s)
- Jacob A Stanosheck
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
| | - M Elena Castell-Perez
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
| | - Rosana G Moreira
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
| | - Maria D King
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
| | - Alejandro Castillo
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
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5
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Zhao X, Li L, Zhang Q, Li M, Hu M, Luo Y, Xu X, Chen Y, Liu Y. Characterization of the Clostridium perfringens phage endolysin cpp-lys and its application on lettuce. Int J Food Microbiol 2023; 405:110343. [PMID: 37523902 DOI: 10.1016/j.ijfoodmicro.2023.110343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/02/2023]
Abstract
Clostridium perfringens is an important foodborne pathogen that can have severe consequences, including mortality and economic losses. In this study, the gene encoding cpp-lys, an endolysin from the C. perfringens phage cpp has been cloned and overexpressed. The encoded protein was characterized, and then its efficacy in controlling C. perfringens on lettuce was evaluated. The endolysin cpp-lys presented lytic activity against seven strains of C. perfringens that produce different types of toxins. It maintained stability across a wide range of temperatures (4 °C - 50 °C), and demonstrated tolerance to varying pH levels (4-9). Storage of endolysin cpp-lys under room-temperature conditions (16 °C-25 °C) and cold-temperature conditions (4 °C, -20 °C, and -80 °C) for 30 days did not affect its lytic activity. However, the lytic activity of cpp-lys decreased by 40 % and 18 % after storage for 30 d at 42 °C and 37 °C, respectively. The endolysin cpp-lys did not display cytotoxic activity against normal eukaryotic cells. The bacterial viability on lettuce was significantly lower in the group treated with endolysin cpp-lys than in the PBS group, and >4-log of C. perfringens J1 were removed within 15 min. Cpp-lys plus Zn2+ inhibited the activity of cpp-lys. The EDTA-treated cpp-lys significantly reduced the number of bacteria by up to 0.6-log CFU compared with the endolysin cpp-lys group. The findings of this study demonstrated that endolysin cpp-lys has potential applications in controlling C. perfringens in the food industry.
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Affiliation(s)
- Xiaonan Zhao
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Lulu Li
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Qing Zhang
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Mengxuan Li
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Ming Hu
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Yanbo Luo
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Xiaohui Xu
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China
| | - Yibao Chen
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China.
| | - Yuqing Liu
- Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, PR China; Key Laboratory of Livestock and Poultry Multi-omics of MARA, PR China.
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6
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Kwon H, Wang Z, Gu H, Hwang S, Hwang Y, An J, Lee DU, Jeong MI, Choi C. Simulation of contamination and elimination of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) from the washing process when handling of potatoes. Int J Food Microbiol 2023; 397:110221. [PMID: 37126887 DOI: 10.1016/j.ijfoodmicro.2023.110221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 05/03/2023]
Abstract
Root vegetables, which are in close contact with soil, are particularly vulnerable to soil contamination or decay as they can be contaminated from multiple sources, including primary production and processing. This study investigated effective washing conditions to reduce the microbial contamination of potatoes by using soaking and shaking in the washing process. The reduction of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) in four washing processes (soaking only, shaking only, combined soaking-shaking I, and combined soaking-shaking I-shaking II) were compared. The numbers of E. coli and L. monocytogenes decreased by 0.55 and 0.49 log CFU/g after shaking only, 1.96 and 1.80 log CFU/g after soaking, 2.07 and 1.67 log CFU/g after soaking-shaking I, and 2.42 and 1.90 log CFU/g after soaking-shaking I-shaking II, respectively. The combined process reduced the microbial contamination more efficiently than shaking only. The reduction of E. coli in the washing process was higher than that of L. monocytogenes by approximately 0.5 logs. MNV-1 showed a reduction in the soaking and shaking steps by 1.34 and 1.98 log GC/100 g, with no significant reduction observed after the combination process. A combined process of soaking-shaking I-shaking II was effective to eliminate E. coli, L. monocytogenes, and MNV-1 from potatoes during the handling and washing process.
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Affiliation(s)
- Hyojin Kwon
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Zhaoqi Wang
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Hyelim Gu
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Sumin Hwang
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Youngmin Hwang
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Jihoon An
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Dong-Un Lee
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Myeong-In Jeong
- National Institute of Agricultural Sciences, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea.
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7
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Schryvers S, De Bock T, Uyttendaele M, Jacxsens L. Multi-criteria decision-making framework on process water treatment of minimally processed leafy greens. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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8
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Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products. Foods 2022; 11:foods11121811. [PMID: 35742009 PMCID: PMC9222969 DOI: 10.3390/foods11121811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/13/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing involves sterilization (canning and retorting) and pasteurization. The parameters used to design the thermal processing regime depend on the time (minutes) required to eliminate a known population of bacteria in a given food matrix under specified conditions. However, due to the effect of thermal exposure on the sensitive nutrients such as vitamins or bioactive compounds present in fruits and vegetables, alternative technologies and their combinations are required to minimize nutrient loss. The novel moderate thermal regimes aim to eliminate bacterial contaminants while retaining nutritional quality. This review focuses on the “thermal” processing regimes for fruit and vegetable products, including conventional sterilization and pasteurization as well as mild to moderate thermal techniques such as pressure-assisted thermal sterilization (PATS), microwave-assisted thermal sterilization (MATS) and pulsed electric field (PEF) in combination with thermal treatment as a hurdle approach or a combined regime.
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Pablos C, Romero A, de Diego A, Corrales C, van Grieken R, Bascón I, Pérez-Rodríguez F, Marugán J. Assessing the efficacy of novel and conventional disinfectants on Salmonella cross contamination during washing of fresh-cut lettuce and their impact on product shelf life. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Contreras-Soto M, Medrano-Félix J, Valdez-Torres B, Chaidez C, Castro-Del Campo N. Chlorine dioxide: an evaluation based on a microbial decay approach during mango packing process. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2021; 31:518-529. [PMID: 31569961 DOI: 10.1080/09603123.2019.1670785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 09/18/2019] [Indexed: 06/10/2023]
Abstract
Mango is highly consumed worldwide; nonetheless, its consumption has been related to foodborne outbreaks. This study was performed to evaluate bacterial transference during mango postharvest management and the feasibility of adopting chlorine dioxide as first choice disinfectant in mango packinghouse. Chlorine dioxide (3 and 5 ppm) and sodium hypochlorite (100 and 200 ppm) were evaluated at different turbidity and times against Salmonella Choleraesuis and Listeria monocytogenes. Bacterial transference was higher from water to fruit than vice-versa (49.17%). Chlorine dioxide (5 ppm) achieved the highest Salmonella reductions at low turbidity reaching 2.13 Log10 at 10 min; meanwhile, Listeria was totally reduced in all conditions. Bacterial decay kinetic showed that chlorine dioxide 5 ppm was 34-fold faster than sodium hypochlorite at 200 ppm in reducing 1 Log10 of Salmonella. Chlorine dioxide reached faster bacterial inactivation decay over sodium hypochlorite; its usage is safe and meets the regulatory standards set for mango processing.
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Affiliation(s)
- Marí Contreras-Soto
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - José Medrano-Félix
- CONACYT-Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Benigno Valdez-Torres
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Cristó Chaidez
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Nohelia Castro-Del Campo
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
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Islam MS, Yang X, Euler CW, Han X, Liu J, Hossen MI, Zhou Y, Li J. Application of a novel phage ZPAH7 for controlling multidrug-resistant Aeromonas hydrophila on lettuce and reducing biofilms. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107785] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Suehr QJ, Marks BP, Ryser ET, Jeong S. Modeling the Propagation of Salmonella within Bulk Almond Using Discrete Element Method Particle Simulation Technique. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Zhou R, Awasthi A, Stal-Le Cardinal J. The main trends for multi-tier supply chain in Industry 4.0 based on Natural Language Processing. COMPUT IND 2021. [DOI: 10.1016/j.compind.2020.103369] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Sidhu RK, Cavallaro ND, Pola CC, Danyluk MD, McLamore ES, Gomes CL. Planar Interdigitated Aptasensor for Flow-Through Detection of Listeria spp. in Hydroponic Lettuce Growth Media. SENSORS (BASEL, SWITZERLAND) 2020; 20:E5773. [PMID: 33053744 PMCID: PMC7600482 DOI: 10.3390/s20205773] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/09/2020] [Accepted: 10/10/2020] [Indexed: 02/07/2023]
Abstract
Irrigation water is a primary source of fresh produce contamination by bacteria during the preharvest, particularly in hydroponic systems where the control of pests and pathogens is a major challenge. In this work, we demonstrate the development of a Listeria biosensor using platinum interdigitated microelectrodes (Pt-IME). The sensor is incorporated into a particle/sediment trap for the real-time analysis of irrigation water in a hydroponic lettuce system. We demonstrate the application of this system using a smartphone-based potentiostat for rapid on-site analysis of water quality. A detailed characterization of the electrochemical behavior was conducted in the presence/absence of DNA and Listeria spp., which was followed by calibration in various solutions with and without flow. In flow conditions (100 mL samples), the aptasensor had a sensitivity of 3.37 ± 0.21 k log-CFU-1 mL, and the LOD was 48 ± 12 CFU mL-1 with a linear range of 102 to 104 CFU mL-1. In stagnant solution with no flow, the aptasensor performance was significantly improved in buffer, vegetable broth, and hydroponic media. Sensor hysteresis ranged from 2 to 16% after rinsing in a strong basic solution (direct reuse) and was insignificant after removing the aptamer via washing in Piranha solution (reuse after adsorption with fresh aptamer). This is the first demonstration of an aptasensor used to monitor microbial water quality for hydroponic lettuce in real time using a smartphone-based acquisition system for volumes that conform with the regulatory standards. The aptasensor demonstrated a recovery of 90% and may be reused a limited number of times with minor washing steps.
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Affiliation(s)
- Raminderdeep K. Sidhu
- Department of Biological & Agricultural Engineering, Texas A&M University, College Station, TX 77843, USA;
| | - Nicholas D. Cavallaro
- Agricultural & Biological Engineering, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
| | - Cicero C. Pola
- Department of Mechanical Engineering, Iowa State University, Ames, IA 50011, USA;
| | - Michelle D. Danyluk
- Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
| | - Eric S. McLamore
- Agricultural & Biological Engineering, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA;
| | - Carmen L. Gomes
- Department of Mechanical Engineering, Iowa State University, Ames, IA 50011, USA;
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Sant'Anna PB, de Melo Franco BD, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4664-4670. [PMID: 32329100 DOI: 10.1002/jsfa.10438] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 04/24/2020] [Indexed: 06/11/2023]
Abstract
The market of ready-to-eat minimally processed vegetables (RTE-MPV) is increasing in Brazil and many other countries. During processing, these vegetables go through several steps that modify their natural structure while maintaining the same nutritional and sensory attributes as the fresh produce. One of the most important steps is washing-disinfection, which aims to reduce the microbial load, prevent cross-contamination and inactivate pathogenic microorganisms that may be present. Nonetheless, the presence of pathogens and occurrence of foodborne illnesses associated with consumption of RTE-MPV concern consumers, governments and the food industry. This review brings an overview on the microbiological safety of RTE-MPV, focusing on Brazilian findings. Most of the published data are on detection of Salmonella spp. and Listeria monocytogenes, indicating that their prevalence may range from 0.4% to 12.5% and from 0.6% to 3.1%, respectively. The presence of these pathogens in fresh produce is unacceptable and risky, mainly in RTE-MPV, because consumers expect them to be clean and sanitized and consequently safe for consumption without any additional care. Therefore, proper control during the production of RTE-MPV is mandatory to guarantee products with quality and safety to consumers. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Pedro B Sant'Anna
- Department of Biological Sciences, 'Luiz de Queiroz' College of Agriculture, University of Sao Paulo, Piracicaba, Brazil
| | - Bernadette Dg de Melo Franco
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo, Brazil
| | - Daniele F Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo, Brazil
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of Sao Paulo, Piracicaba, Brazil
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16
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Cuggino SG, Bascón-Villegas I, Rincón F, Pérez MA, Posada-Izquierdo G, Marugán J, Pablos Carro C, Pérez-Rodríguez F. Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process. Food Microbiol 2020; 86:103346. [PMID: 31703876 DOI: 10.1016/j.fm.2019.103346] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 09/29/2019] [Accepted: 10/04/2019] [Indexed: 02/08/2023]
Abstract
This work aimed to study the effect of the combination of Sodium hypochlorite, the most used disinfectant by the vegetable industry, with a natural antimicrobial, benzyl-isothiocyanate (BITC), considering cutting surface and contact time, on the reduction of Salmonella in fresh-cut produce in washing operations under typical industrial conditions. Overall, the combinations of disinfectant and process parameters resulted in a mean reduction of Salmonella of 2.5 log CFU/g. According to statistical analysis, free chlorine and BITC concentrations, contact time and cut size exerted a significant effect on the Salmonella reduction (p ≤ 0.05). The optimum combination of process parameter values yielding the highest Salmonella reduction was a lettuce cut size of 15 cm2 washed for 110 s in industrial water containing 160 mg/L free chlorine and 40 mg/L BITC. A predictive model was also derived, which, as illustrated, could be applied to optimize industrial disinfection and develop probabilistic Exposure Assessments considering the effect of washing process parameters on the levels of Salmonella contamination in leafy green products. The present study demonstrated the efficacy of chlorine to reduce Salmonella populations in fresh-cut lettuce while highlighting the importance of controlling the washing process parameters, such as, contact time, cut size and concentration of the disinfectant to increase disinfectant efficacy and improve food safety.
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Affiliation(s)
- Sofia Griselda Cuggino
- Facultad de Ciencias Agropecuarias, Ing. Agr. Felix Aldo Marrone 746, Campus Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Isabel Bascón-Villegas
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain
| | - Francisco Rincón
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain
| | - Maria Alejandra Pérez
- Facultad de Ciencias Agropecuarias, Ing. Agr. Felix Aldo Marrone 746, Campus Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain
| | - Javier Marugán
- Department of Chemical and Environmental Technology, ESCET, Universidad Rey Juan Carlos, C/ Tulipán S/n, 28933, Móstoles, Madrid, Spain
| | - Cristina Pablos Carro
- Department of Chemical and Environmental Technology, ESCET, Universidad Rey Juan Carlos, C/ Tulipán S/n, 28933, Móstoles, Madrid, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain.
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Abnavi MD, Alradaan A, Munther D, Kothapalli CR, Srinivasan P. Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross-Contamination During Fresh-Cut Produce Wash Cycles. J Food Sci 2019; 84:2736-2744. [PMID: 31573690 DOI: 10.1111/1750-3841.14774] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 12/01/2022]
Abstract
Controlling the free chlorine (FC) availability in wash water during sanitization of fresh produce enhances our ability to reduce microbial levels and prevent cross-contamination. However, maintaining an ideal concentration of FC that could prevent the risk of contamination within the wash system is still a technical challenge in the industry, indicating the need to better understand wash water chemistry dynamics. Using bench-scale experiments and modeling approaches, we developed a comprehensive mathematical model to predict the FC concentration during fresh-cut produce wash processes for different lettuce types (romaine, iceberg, green leaf, and red leaf), carrots, and green cabbage as well as Escherichia coli O157:H7 cross-contamination during fresh-cut iceberg lettuce washing. Fresh-cut produce exudates, as measured by chemical oxygen demand (COD) levels, appear to be the primary source of consumption of FC in wash water, with an apparent reaction rate ranging from 4.74 × 10 - 4 to 7.42 × 10 - 4 L/mg·min for all produce types tested, at stable pH levels (6.5 to 7.0) in the wash water. COD levels increased over time as more produce was washed and the lettuce type impacted the rate of increase in organic load. The model parameters from our experimental data were compared to those obtained from a pilot-plant scale study for lettuce, and similar reaction rate constant (5.38 × 10-4 L/mg·min) was noted, supporting our hypothesis that rise in COD is the main cause of consumption of FC levels in the wash water. We also identified that the bacterial transfer mechanism described by our model is robust relative to experimental scale and pathogen levels in the wash water. Finally, we proposed functions that quantify an upper bound on pathogen levels in the water and on cross-contaminated lettuce, indicating the maximum potential of water-mediated cross-contamination. Our model results could help indicate the limits of FC control to prevent cross-contamination during lettuce washing.
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Affiliation(s)
- Mohammadreza Dehghan Abnavi
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Ali Alradaan
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Daniel Munther
- Dept. of Mathematics, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Chandrasekhar R Kothapalli
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
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Julien-Javaux F, Gérard C, Campagnoli M, Zuber S. Strategies for the safety management of fresh produce from farm to fork. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.01.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Bosch A, Gkogka E, Le Guyader FS, Loisy-Hamon F, Lee A, van Lieshout L, Marthi B, Myrmel M, Sansom A, Schultz AC, Winkler A, Zuber S, Phister T. Foodborne viruses: Detection, risk assessment, and control options in food processing. Int J Food Microbiol 2018; 285:110-128. [PMID: 30075465 PMCID: PMC7132524 DOI: 10.1016/j.ijfoodmicro.2018.06.001] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 05/31/2018] [Accepted: 06/06/2018] [Indexed: 01/07/2023]
Abstract
In a recent report by risk assessment experts on the identification of food safety priorities using the Delphi technique, foodborne viruses were recognized among the top rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. However, much still needs to be understood with regard to the effectiveness of these controls and how to properly validate their performance, whether it is personal hygiene of food handlers or the effects of processing of at risk foods or the interpretation and action required on positive virus test result. This manuscript provides a description of foodborne viruses and their characteristics, their responses to stress and technologies developed for viral detection and control. In addition, the gaps in knowledge and understanding, and future perspectives on the application of viral detection and control strategies for the food industry, along with suggestions on how the food industry could implement effective control strategies for viruses in foods. The current state of the science on epidemiology, public health burden, risk assessment and management options for viruses in food processing environments will be highlighted in this review.
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Affiliation(s)
- Albert Bosch
- University of Barcelona, Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, and Institute of Nutrition and Food Safety, Diagonal 643, 8028 Barcelona, Spain.
| | - Elissavet Gkogka
- Arla Innovation Centre, Arla R&D, Agro Food Park 19, 8200 Aarhus N, Denmark,.
| | - Françoise S Le Guyader
- IFREMER, Environment and Microbiology Laboratory, Rue de l'Ile d'Yeu, BP 21103, 44311 Nantes, France.
| | - Fabienne Loisy-Hamon
- bioMérieux, Centre Christophe Mérieux, 5 rue des berges, 38025 Grenoble, France.
| | - Alvin Lee
- Illinois Institute of Technology, Moffett Campus, 6502 South Archer Road, 60501-1957 Bedford Park, IL, United States.
| | - Lilou van Lieshout
- The International Life Sciences Institute, Av. E. Mounier 83/B.6, 1200 Brussels, Belgium.
| | - Balkumar Marthi
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands; DaQsh Consultancy Services, 203, Laxmi Residency, Kothasalipeta, Visakhapatnam 530 002, India
| | - Mette Myrmel
- Norwegian University of Life Sciences, Department of Food Safety and Infection Biology, P.O. Box 8146, 0033 Oslo, Norway.
| | - Annette Sansom
- Campden BRI Group, Station Road, Chipping Campden, GL55 6LD Gloucestershire, United Kingdom.
| | - Anna Charlotte Schultz
- National Food Institute Technical University of Denmark, Mørkhøj Bygade 19, Building H, Room 204, 2860 Søborg, Denmark.
| | - Anett Winkler
- Cargill Deutschland GmbH, Cerestarstr. 2, 47809 Krefeld, Germany.
| | - Sophie Zuber
- Nestlé Research Centre, Institute of Food Safety and Analytical Science, Vers-chez-les-Blanc, Box 44, 1000 Lausanne, Switzerland.
| | - Trevor Phister
- PepsiCo Europe, Beaumont Park 4, Leycroft Road, LE4 1ET Leicester, United Kingdom.
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20
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Malcolm TTH, Chang WS, Loo YY, Cheah YK, Radzi CWJWM, Kantilal HK, Nishibuchi M, Son R. Simulation of improper food hygiene practices: A quantitative assessment of Vibrio parahaemolyticus distribution. Int J Food Microbiol 2018; 284:112-119. [PMID: 30142576 DOI: 10.1016/j.ijfoodmicro.2018.08.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 06/28/2018] [Accepted: 08/12/2018] [Indexed: 11/25/2022]
Abstract
Kitchen mishandling practices contribute to a large number of foodborne illnesses. In this study, the transfer and cross-contamination potential of Vibrio parahaemolyticus from bloody clams to ready-to-eat food (lettuce) was assessed. Three scenarios were investigated: 1) direct cross-contamination, the transfer of V. parahaemolyticus from bloody clams to non-food contact surfaces (hands and kitchen utensils) to lettuce (via slicing), was evaluated; 2) perfunctory decontamination, the efficacy of two superficial cleaning treatments: a) rinsing in a pail of water, and b) wiping with a kitchen towel, were determined; and 3) secondary cross-contamination, the microbial transfer from cleaning residuals (wash water or stained kitchen towel) to lettuce was assessed. The mean of percent transfer rates through direct contact was 3.6%, and an average of 3.5% of total V. parahaemolyticus was recovered from sliced lettuce. The attempted treatments reduced the transferred population by 99.0% (rinsing) and 94.5% (wiping), and the relative amount of V. parahaemolyticus on sliced lettuce was reduced to 0.008%. V. parahaemolyticus exposure via secondary cross-contamination was marginal. The relative amount of V. parahaemolyticus recovered from washed lettuce was 0.07%, and the transfers from stained kitchen towel to lettuce were insubstantial. Our study highlights that V. parahaemolyticus was readily spread in the kitchen, potentially through sharing of non-food contact surfaces. Results from this study can be used to better understand and potentially raising the awareness of proper handling practices to avert the spread of foodborne pathogens.
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Affiliation(s)
- Tan Turk Hsern Malcolm
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia.
| | - Wei San Chang
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia
| | - Yuet Ying Loo
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia
| | - Yoke Kqueen Cheah
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, University Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan, Malaysia
| | | | - Haresh Kumar Kantilal
- Department of Pathology, School of Medicine, International Medical University, 57000 Kuala Lumpur, Malaysia
| | | | - Radu Son
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia; Food safety and Food Integrity, Institute of Tropical Agriculture Security (ITAFoS), University Putra Malaysia, UPM, 43400 Serdang, Selangor Darul Ehsan, Malaysia
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21
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Huang R, de Vries D, Chen H. Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants. Int J Food Microbiol 2018; 283:37-44. [PMID: 29957346 DOI: 10.1016/j.ijfoodmicro.2018.06.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 05/08/2018] [Accepted: 06/19/2018] [Indexed: 11/29/2022]
Abstract
This study investigated the effect of a water-assisted ultraviolet system (WUV; samples were treated by UV while being immersed in agitated water) on the inactivation of Salmonella on baby spinach, iceberg lettuce, blueberry, grape tomato, and baby-cut carrot. The Salmonella inactivation effect of the WUV system was tested in two scales, and three disinfectants, chlorine, peroxyacetic acid (PAA) and hydrogen peroxide (H2O2), were tested in combination with the system to see whether the Salmonella inactivation effect could be enhanced. The fresh produce samples were dip-inoculated with a Salmonella cocktail to final concentrations of 4.6-7.6 log CFU/g. To simulate the washing process in the industry, fresh produce extracts and/or silicon dioxide were added in the wash water to adjust chemical oxygen demand to ~2000 mg/L and turbidity to >60 NTU. In general, the decontamination efficacy of WUV treatments followed this order: Tomato > Carrot > Lettuce ≈ Blueberry > Spinach. In the small-scale study, WUV alone was able to achieve 0.9, 2.6, >3.6, 1.7, and 2.0 log CFU/g reductions of Salmonella on fresh produce for spinach, lettuce, tomato, blueberry, and carrot, respectively. For all fresh produce items, WUV combined with PAA could achieve significantly (P < 0.05) higher Salmonella reduction on fresh produce than chlorine wash and PAA wash. The WUV treatments combined with chlorine or PAA were able to keep residual Salmonella in wash water below the detection limit (2 CFU/mL) for almost all the replicates. Similar Salmonella reductions on fresh produce and in wash water were found in the large-scale study. Considering the decontamination efficacy on fresh produce, the ability to disinfect the wash water, and the cost, we recommend chlorine wash for baby spinach, WUV alone for grape tomato and WUV combined with PAA for iceberg lettuce, blueberry and baby-cut carrot.
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Affiliation(s)
- Runze Huang
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Danielle de Vries
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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22
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Mokhtari A, Oryang D, Chen Y, Pouillot R, Van Doren J. A Mathematical Model for Pathogen Cross-Contamination Dynamics during the Postharvest Processing of Leafy Greens. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2018; 38:1718-1737. [PMID: 29315715 DOI: 10.1111/risa.12960] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 11/17/2017] [Accepted: 11/22/2017] [Indexed: 06/07/2023]
Abstract
We developed a probabilistic mathematical model for the postharvest processing of leafy greens focusing on Escherichia coli O157:H7 contamination of fresh-cut romaine lettuce as the case study. Our model can (i) support the investigation of cross-contamination scenarios, and (ii) evaluate and compare different risk mitigation options. We used an agent-based modeling framework to predict the pathogen prevalence and levels in bags of fresh-cut lettuce and quantify spread of E. coli O157:H7 from contaminated lettuce to surface areas of processing equipment. Using an unbalanced factorial design, we were able to propagate combinations of random values assigned to model inputs through different processing steps and ranked statistically significant inputs with respect to their impacts on selected model outputs. Results indicated that whether contamination originated on incoming lettuce heads or on the surface areas of processing equipment, pathogen prevalence among bags of fresh-cut lettuce and batches was most significantly impacted by the level of free chlorine in the flume tank and frequency of replacing the wash water inside the tank. Pathogen levels in bags of fresh-cut lettuce were most significantly influenced by the initial levels of contamination on incoming lettuce heads or surface areas of processing equipment. The influence of surface contamination on pathogen prevalence or levels in fresh-cut bags depended on the location of that surface relative to the flume tank. This study demonstrates that developing a flexible yet mathematically rigorous modeling tool, a "virtual laboratory," can provide valuable insights into the effectiveness of individual and combined risk mitigation options.
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Affiliation(s)
- Amir Mokhtari
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD, USA
| | - David Oryang
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD, USA
| | - Yuhuan Chen
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD, USA
| | - Regis Pouillot
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD, USA
| | - Jane Van Doren
- Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD, USA
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23
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Kumar S, Sarita, Nehra M, Dilbaghi N, Tankeshwar K, Kim KH. Recent advances and remaining challenges for polymeric nanocomposites in healthcare applications. Prog Polym Sci 2018. [DOI: 10.1016/j.progpolymsci.2018.03.001] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Ssemanda JN, Joosten H, Bagabe MC, Zwietering MH, Reij MW. Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Dunkin N, Weng S, Jacangelo JG, Schwab KJ. Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water. Appl Environ Microbiol 2017; 83:e01457-17. [PMID: 28887415 PMCID: PMC5666131 DOI: 10.1128/aem.01457-17] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 09/06/2017] [Indexed: 11/20/2022] Open
Abstract
Human noroviruses (hNoVs) are a known public health concern associated with the consumption of leafy green vegetables. While a number of studies have investigated pathogen reduction on the surfaces of leafy greens during the postharvest washing process, there remains a paucity of data on the level of treatment needed to inactivate viruses in the wash water, which is critical for preventing cross-contamination. The objective of this study was to quantify the susceptibility of hNoV genotype I (GI), hNoV GII, murine norovirus (MNV), and bacteriophage MS2 to free chlorine in whole leaf, chopped romaine, and shredded iceberg lettuce industrial leafy green wash waters, each sampled three times over a 4-month period. A suite of kinetic inactivation models was fit to the viral reduction data to aid in quantification of concentration-time (CT) values. Results indicate that 3-log10 infectivity reduction was achieved at CT values of less than 0.2 mg · min/liter for MNV and 2.5 mg · min/liter for MS2 in all wash water types. CT values for 2-log10 molecular reduction of hNoV GI in whole leaf and chopped romaine wash waters were 1.5 and 0.9 mg · min/liter, respectively. For hNoV GII, CT values were 13.0 and 7.5 mg · min/liter, respectively. In shredded iceberg wash water, 3-log10 molecular reduction was not observed for any virus over the time course of experiments. These findings demonstrate that noroviruses may exhibit genogroup-dependent resistance to free chlorine and emphasize the importance of distinguishing between genogroups in hNoV persistence studies.IMPORTANCE Postharvest washing of millions of pounds of leafy greens is performed daily in industrial processing facilities with the intention of removing dirt, debris, and pathogenic microorganisms prior to packaging. Modest inactivation of pathogenic microorganisms (less than 2 log10) is known to occur on the surfaces of leafy greens during washing. Therefore, the primary purpose of the sanitizing agent is to maintain microbial quality of postharvest processing water in order to limit cross-contamination. This study modeled viral inactivation data and quantified the free-chlorine CT values that processing facilities must meet in order to achieve the desired level of hNoV GI and GII reduction. Disinfection experiments were conducted in industrial leafy green wash water collected from a full-scale fresh produce processing facility in the United States, and hNoV GI and GII results were compared with surrogate molecular and infectivity data.
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Affiliation(s)
- Nathan Dunkin
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, USA
| | - ShihChi Weng
- JHU/MWH-Stantec Alliance, Johns Hopkins University, Baltimore, Maryland, USA
| | - Joseph G Jacangelo
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, USA
- JHU/MWH-Stantec Alliance, Johns Hopkins University, Baltimore, Maryland, USA
- MWH-Stantec, Pasadena, California, USA
| | - Kellogg J Schwab
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, USA
- JHU/MWH-Stantec Alliance, Johns Hopkins University, Baltimore, Maryland, USA
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26
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Castro-Ibáñez I, Gil MI, Allende A. Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.073] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Hamilton KA, Ahmed W, Toze S, Haas CN. Human health risks for Legionella and Mycobacterium avium complex (MAC) from potable and non-potable uses of roof-harvested rainwater. WATER RESEARCH 2017; 119:288-303. [PMID: 28500949 DOI: 10.1016/j.watres.2017.04.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 03/30/2017] [Accepted: 04/02/2017] [Indexed: 05/25/2023]
Abstract
A quantitative microbial risk assessment (QMRA) of opportunistic pathogens Legionella pneumophila (LP) and Mycobacterium avium complex (MAC) was undertaken for various uses of roof-harvested rainwater (RHRW) reported in Queensland, Australia to identify appropriate usages and guide risk management practices. Risks from inhalation of aerosols due to showering, swimming in pools topped up with RHRW, use of a garden hose, car washing, and toilet flushing with RHRW were considered for LP while both ingestion (drinking, produce consumption, and accidental ingestion from various activities) and inhalation risks were considered for MAC. The drinking water route of exposure presented the greatest risks due to cervical lymphadenitis and disseminated infection health endpoints for children and immune-compromised populations, respectively. It is therefore not recommended that these populations consume untreated rainwater. LP risks were up to 6 orders of magnitude higher than MAC risks for the inhalation route of exposure for all scenarios. Both inhalation and ingestion QMRA simulations support that while drinking, showering, and garden hosing with RHRW may present the highest risks, car washing and clothes washing could constitute appropriate uses of RHRW for all populations, and toilet flushing and consumption of lettuce irrigation with RHRW would be appropriate for non- immune-compromised populations.
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Affiliation(s)
- Kerry A Hamilton
- CSIRO Land and Water, Ecosciences Precinct, 41 Boggo Road, Qld 4102, Australia; Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA.
| | - Warish Ahmed
- CSIRO Land and Water, Ecosciences Precinct, 41 Boggo Road, Qld 4102, Australia
| | - Simon Toze
- CSIRO Land and Water, Ecosciences Precinct, 41 Boggo Road, Qld 4102, Australia
| | - Charles N Haas
- Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104, USA
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28
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Pablos C, Fernández A, Thackeray A, Marugán J. Effects of natural antimicrobials on prevention and reduction of bacterial cross-contamination during the washing of ready-to-eat fresh-cut lettuce. FOOD SCI TECHNOL INT 2017; 23:403-414. [PMID: 28675971 DOI: 10.1177/1082013217697851] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Microbiological safety of the fresh-cut produce may not be guaranteed if the quality of wash water is not maintained. The use of natural antimicrobials as alternative to chlorine may offer interesting possibilities for disinfecting wash water. Antimicrobial properties of allyl- and benzyl-isothiocyanates, respectively, and chitosan against Salmonella spp. were evaluated by standard plate count. Minimal inhibitory concentration values were observed for benzyl-isothiocyanate and chitosan, corresponding to 50 and 1000 mgl-1, respectively. A 5 min washing of 25 g fresh-cut lettuce was performed. Transfer of Salmonella from the water to the produce was observed. Benzyl-isothiocyanate addition of 75 mgl-1 before starting the washing process gave rise to a complete removal of total bacteria and Salmonella in the wash water after 24 h before starting the second cycle. Antimicrobial benzyl-isothiocyanate effects have been demonstrated to persist after 48 h.
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Affiliation(s)
- Cristina Pablos
- 1 Chemical and Environmental Engineering Group, Universidad Rey Juan Carlos, Móstoles (Madrid), Spain
| | - Alba Fernández
- 1 Chemical and Environmental Engineering Group, Universidad Rey Juan Carlos, Móstoles (Madrid), Spain
| | - Alison Thackeray
- 1 Chemical and Environmental Engineering Group, Universidad Rey Juan Carlos, Móstoles (Madrid), Spain
- 2 Chemical Engineering, University of Strathclyde, Glasgow, UK
| | - Javier Marugán
- 1 Chemical and Environmental Engineering Group, Universidad Rey Juan Carlos, Móstoles (Madrid), Spain
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29
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Yan S, Luo Y, Zhou B, Ingram DT. Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Tango CN, Khan I, Ngnitcho Kounkeu PF, Momna R, Hussain MS, Oh DH. Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits. Food Microbiol 2017. [PMID: 28648298 DOI: 10.1016/j.fm.2017.06.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Effect of sequential combination of slightly acidic electrolyzed water (SAEW) with chemical and physical treatments on bacterial decontamination on fruits was investigated in this study. Effect of treatments on microbial and sensory quality was also analyzed after subsequent storage at 4 °C and room temperature (RT, 23 ± 0.15 °C). Whole apple and tomato fruits were inoculated with cocktail strains of Escherichia coli O157:H7 and Listeria monocytogenes. Uninoculated and inoculated fruits were washed first with distilled water (DW), calcium oxide (CaO), fumaric acid (FA), and SAEW at RT for 3 min. Combinations were performed by adding treatment one at a time to SAEW as following FA + SAEW, CaO + FA + SAEW, and CaO + FA + SAEW + ultrasonication (US) or microbubbles (MB). All the sanitizer treatments resulted in significant (p < 0.05) bacterial reduction compared to DW used as control. Increasing the treatments in combination from FA + SAEW to CaO + FA + SAEW + US resulted in an increased bacterial decontamination. The cavitation induced by ultrasonication in FA + SAEW solution resulted in a higher additive effect in decontamination of Escherichia coli O157:H7 and Listeria monocytogenes compare to the agitation generated by microbubble generator in FA + SAEW solution. CaO + FA + SAEW and CaO + FA + SAEW + US were effective in improving the microbial safety and quality of apple fruits. However, additional treatment of US impacted on the quality of tomato fruits during storage at RT. Therefore, a combination of SAEW with sanitizers (CaO and FA) and mechanical force (Ultrasonication) has the potential to be used in postharvest sanitation processing in the fresh fruit industry.
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Affiliation(s)
- Charles Nkufi Tango
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Hyoja 2 Dong, Chunchon 200-701, Republic of Korea; Department of Chemistry and Agricultural Industries, Faculty of Agronomy, University of Kinshasa, P.O. Box 117, Kinshasa XI, D.R. Congo
| | - Imran Khan
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Hyoja 2 Dong, Chunchon 200-701, Republic of Korea
| | - Paul-François Ngnitcho Kounkeu
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Hyoja 2 Dong, Chunchon 200-701, Republic of Korea
| | - Rubab Momna
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Hyoja 2 Dong, Chunchon 200-701, Republic of Korea
| | - Mohammad Shakhawat Hussain
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Hyoja 2 Dong, Chunchon 200-701, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Hyoja 2 Dong, Chunchon 200-701, Republic of Korea.
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31
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Ssemanda JN, Reij M, Bagabe MC, Muvunyi CM, Joosten H, Zwietering MH. Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Possas A, Carrasco E, García-Gimeno R, Valero A. Models of microbial cross-contamination dynamics. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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33
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Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Res Int 2017; 92:106-112. [DOI: 10.1016/j.foodres.2016.12.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 12/18/2016] [Accepted: 12/23/2016] [Indexed: 11/22/2022]
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34
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A novel electrochemical device as a disinfection system to maintain water quality during washing of ready to eat fresh produce. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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35
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JESUS NLD, SERAFIM AL, MEDEIROS LB, PEIXOTO CDS, STANGARLIN-FIORI L. Intervention strategies for the reduction of microbiological contamination on the hands of food handlers. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.09116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Maffei DF, Alvarenga VO, Sant’Ana AS, Franco BD. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Maffei DF, Sant'Ana AS, Monteiro G, Schaffner DW, Franco BDGM. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Lett Appl Microbiol 2016; 62:444-51. [PMID: 27105015 DOI: 10.1111/lam.12577] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/04/2016] [Accepted: 04/18/2016] [Indexed: 11/26/2022]
Abstract
UNLABELLED This study evaluated the impact of sodium dichloroisocyanurate (5, 10, 20, 30, 40, 50 and 250 mg l(-1) ) in wash water on transfer of Salmonella Typhimurium from contaminated lettuce to wash water and then to other noncontaminated lettuces washed sequentially in the same water. Experiments were designed mimicking the conditions commonly seen in minimally processed vegetable (MPV) processing plants in Brazil. The scenarios were as follows: (1) Washing one inoculated lettuce portion in nonchlorinated water, followed by washing 10 noninoculated portions sequentially. (2) Washing one inoculated lettuce portion in chlorinated water followed by washing five noninoculated portions sequentially. (3) Washing five inoculated lettuce portions in chlorinated water sequentially, followed by washing five noninoculated portions sequentially. (4) Washing five noninoculated lettuce portions in chlorinated water sequentially, followed by washing five inoculated portions sequentially and then by washing five noninoculated portions sequentially in the same water. Salm. Typhimurium transfer from inoculated lettuce to wash water and further dissemination to noninoculated lettuces occurred when nonchlorinated water was used (scenario 1). When chlorinated water was used (scenarios 2, 3 and 4), no measurable Salm. Typhimurium transfer occurred if the sanitizer was ≥10 mg l(-1) . Use of sanitizers in correct concentrations is important to minimize the risk of microbial transfer during MPV washing. SIGNIFICANCE AND IMPACT OF THE STUDY In this study, the impact of sodium dichloroisocyanurate in the wash water on transfer of Salmonella Typhimurium from inoculated lettuce to wash water and then to other noninoculated lettuces washed sequentially in the same water was evaluated. The use of chlorinated water, at concentration above 10 mg l(-1) , effectively prevented Salm. Typhimurium transfer under several different washing scenarios. Conversely, when nonchlorinated water was used, Salm. Typhimurium transfer occurred in up to at least 10 noninoculated batches of lettuce washed sequentially in the same water.
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Affiliation(s)
- D F Maffei
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of Sao Paulo, Sao Paulo, Brazil
| | - A S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - G Monteiro
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - D W Schaffner
- Department of Food Science, School of Biological and Environmental Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - B D G M Franco
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of Sao Paulo, Sao Paulo, Brazil
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38
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Chardon J, Swart A, Evers E, Franz E. Public Health Relevance of Cross-Contamination in the Fresh-Cut Vegetable Industry. J Food Prot 2016; 79:30-6. [PMID: 26735026 DOI: 10.4315/0362-028x.jfp-15-272] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Although quantitative studies have revealed that cross-contamination during the washing stage of fresh produce occurs, the importance of cross-contamination in terms of public health relevance has rarely been assessed. The direct distribution of initially contaminated leafy vegetables to a multitude of servings by cutting and mixing also has not been addressed. The goal of this study was to assess the attribution of both contamination pathways to disease risk. We constructed a transparent and exploratory mathematical model that simulates the dispersion of contamination from a load of leafy greens during industrial washing. The risk of disease was subsequently calculated using a Beta-Poisson dose-response relation. The results indicate that up to contamination loads of 10(6) CFU the direct contamination route is more important than the indirect route (i.e., cross-contamination) in terms of number of illnesses. We highlight that the relevance of cross-contamination decreases with more diffuse and uniform contamination, and we infer that prevention of contamination in the field is the most important risk management strategy and that disinfection of washing water can be an additional intervention to tackle potentially high (>10(6) CFU) point contamination levels.
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Affiliation(s)
- Jurgen Chardon
- National Institute for Public Health and the Environment, Centre for Infectious Disease Control, Antonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, The Netherlands
| | - Arno Swart
- National Institute for Public Health and the Environment, Centre for Infectious Disease Control, Antonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, The Netherlands
| | - Eric Evers
- National Institute for Public Health and the Environment, Centre for Infectious Disease Control, Antonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, The Netherlands
| | - Eelco Franz
- National Institute for Public Health and the Environment, Centre for Infectious Disease Control, Antonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, The Netherlands.
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39
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Castro-Ibáñez I, López-Gálvez F, Gil MI, Allende A. Identification of sampling points suitable for the detection of microbial contamination in fresh-cut processing lines. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Li D, De Keuckelaere A, Uyttendaele M. Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce. Compr Rev Food Sci Food Saf 2015; 14:755-770. [PMID: 32313514 PMCID: PMC7162173 DOI: 10.1111/1541-4337.12163] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Accepted: 08/06/2015] [Indexed: 12/12/2022]
Abstract
Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the fate of foodborne viruses in the farm to fork chain of fresh produce, which include the introduction routes (contamination sources), the viral survival abilities at different stages, and the reactions of foodborne viruses towards the treatments used in food processing of fresh produce. In general, the preharvest contamination comes mainly from soli fertilizer or irrigation water, while the harvest and postharvest contaminations come mainly from food handlers, which can be both symptomatic and asymptomatic. Foodborne viruses show high stabilities in all the stages of fresh produce production and processing. Low-temperature storage and other currently used preservation techniques, as well as washing by water have shown limited added value for reducing the virus load on fresh produce. Chemical sanitizers, although with limitations, are strongly recommended to be applied in the wash water in order to minimize cross-contamination. Alternatively, radiation strategies have shown promising inactivating effects on foodborne viruses. For high-pressure processing and thermal treatment, efforts have to be made on setting up treatment parameters to induce sufficient viral inactivation within a food matrix and to protect the sensory and nutritional qualities of fresh produce to the largest extent.
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Affiliation(s)
- Dan Li
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
| | - Ann De Keuckelaere
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
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41
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Liu C, Li X, Chen H. Application of water-assisted ultraviolet light processing on the inactivation of murine norovirus on blueberries. Int J Food Microbiol 2015. [PMID: 26210533 DOI: 10.1016/j.ijfoodmicro.2015.07.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
In this study, a novel set-up using water-assisted UV processing was developed and evaluated for its decontamination efficacy against murine norovirus (MNV-1) inoculated on fresh blueberries for both small and large-scale experimental setups. Blueberries were skin-inoculated with MNV-1 and treated for 1-5 min with UV directly (dry UV) or immersed in agitated water during UV treatment (water-assisted UV). The effect of the presence of 2% (v/v) blueberry juice or 5% crushed blueberries (w/w) in wash water was also evaluated. Results showed that water-assisted UV treatment generally showed higher efficacies than dry UV treatment. With 12,000 J/m(2) UV treatment in small-scale setup, MNV reductions of >4.32- and 2.48-log were achieved by water-assisted UV and dry UV treatments, respectively. Water-assisted UV showed similar inactivating efficacy as 10-ppm chlorine wash. No virus was detected in wash water after UV treatment or chlorine wash. MNV-1 was more easily killed on skin-inoculated blueberries compared with calyx-inoculated berries. When clear water was used as wash water in the large-scale setup, water-assisted UV treatment (UV dose of 12,000 J/m(2)) resulted in >3.20 log and 1.81 log MNV-1 reductions for skin- and calyx-inoculated berries, respectively. The presence of 2% blueberry juice in wash water decreased the decontamination efficacy of water-assisted UV and chlorine washing treatments. To improve the inactivation efficacy, the effect of combining water-assisted UV treatment with chlorine washing was also evaluated. The combined treatment had better or similar inactivation efficacy compared to water-assisted UV treatment and chlorine washing alone. Findings of this study suggest that water-assisted UV treatment could be used as an alternative to chlorine washing for blueberries and potentially for other fresh produce.
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Affiliation(s)
- Chuhan Liu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Xinhui Li
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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42
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Virucidal effect of high power ultrasound combined with a chemical sanitizer containing peroxyacetic acid for water reconditioning in the fresh-cut industry. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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De Keuckelaere A, Jacxsens L, Amoah P, Medema G, McClure P, Jaykus LA, Uyttendaele M. Zero Risk Does Not Exist: Lessons Learned from Microbial Risk Assessment Related to Use of Water and Safety of Fresh Produce. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12140] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Ann De Keuckelaere
- Dept. of Food Safety & Food Quality; Faculty of Bio-Science Engineering; Ghent Univ; Belgium
| | - Liesbeth Jacxsens
- Dept. of Food Safety & Food Quality; Faculty of Bio-Science Engineering; Ghent Univ; Belgium
| | - Philip Amoah
- Intl. Water Management Inst. (IWMI); Accra Ghana
| | - Gertjan Medema
- Water Quality & Health, KWR Watercycle Research Inst. and Water Management, Faculty of Civil Engineering & Geosciences; Delft Univ. of Technology; the Netherlands
| | | | | | - Mieke Uyttendaele
- Dept. of Food Safety & Food Quality; Faculty of Bio-Science Engineering; Ghent Univ; Belgium
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44
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Uyttendaele M, Jaykus LA, Amoah P, Chiodini A, Cunliffe D, Jacxsens L, Holvoet K, Korsten L, Lau M, McClure P, Medema G, Sampers I, Rao Jasti P. Microbial Hazards in Irrigation Water: Standards, Norms, and Testing to Manage Use of Water in Fresh Produce Primary Production. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12133] [Citation(s) in RCA: 173] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Lee-Ann Jaykus
- Dept. of Food, Bioprocessing and Nutrition Sciences; North Carolina State Univ; U.S.A
| | | | - Alessandro Chiodini
- ILSI Europe, Intl. Life Sciences Inst; European Branch; 83 Ave. E. Mounier, B6, B-1200 Brussels Belgium
| | - David Cunliffe
- Dept. of Health; Public Health; P.O. Box 6, Rundle Mall 5000 South Australia
| | | | - Kevin Holvoet
- Dept. Food Safety & Food Quality; Ghent Univ; Ghent Belgium
| | - Lise Korsten
- Dept. of Plant and Crop Sciences; Univ. of Pretoria; 0002 Pretoria South Africa
| | - Mathew Lau
- School of Chemical & Life Sciences; Nanyang Polytechnic; Singapore
| | - Peter McClure
- Mondelez Intl., Bayerwaldstrasse 8; 81737 München; Germany
| | - Gertjan Medema
- KWR, Watercycle Research Inst; Delft Univ. of Technology; Postbus 1072 3430 BB Nieuwegein The Netherlands
| | - Imca Sampers
- Dept. of Industrial Biological Sciences; Ghent Univ. Campus Kortrijk; Kortrijk Belgium
| | - Pratima Rao Jasti
- ILSI Europe, Intl. Life Sciences Inst; European Branch; 83 Ave. E. Mounier, B6, B-1200 Brussels Belgium
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45
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Jensen DA, Friedrich LM, Harris LJ, Danyluk MD, Schaffner DW. Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing. Food Microbiol 2015; 46:428-433. [PMID: 25475312 DOI: 10.1016/j.fm.2014.08.025] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/15/2014] [Accepted: 08/22/2014] [Indexed: 01/21/2023]
Abstract
Lettuce and leafy greens have been implicated in multiple foodborne disease outbreaks. This study quantifies cross contamination between lettuce pieces in a small-scale home environment. A five-strain cocktail of relevant Escherichia coli O157:H7 strains was used. Bacterial transfer between single inoculated lettuce leaf pieces to 10 non-inoculated lettuce leaf pieces that were washed in a stainless steel bowl of water for 30 s, 1 min, 2 min, and 5 min was quantified. Regardless of washing time, the wash water became contaminated with 90-99% of bacteria originally present on the inoculated lettuce leaf piece. The E. coli O157:H7 concentration on initially inoculated leaf pieces was reduced ∼ 2 log CFU. Each initially uncontaminated lettuce leaf piece had ∼ 1% of the E. coli O157:H7 from the inoculated lettuce piece transferred to it after washing, with more transfer occurring during the shortest (30 s) and longest (5 min) wash times. In all cases the log percent transfer rates were essentially normally distributed. In all scenarios, most of the E. coli O157:H7 (90-99%) transferred from the inoculated lettuce pieces to the wash water. Washing with plain tap water reduces levels of E. coli O157:H7 on the inoculated lettuce leaf pieces, but also spreads contamination to previously uncontaminated leaf pieces.
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Affiliation(s)
- Dane A Jensen
- Department of Food Science, Rutgers University, 65 Dudley Rd., New Brunswick, NJ 08901-8520, USA
| | - Loretta M Friedrich
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Linda J Harris
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616-8598, USA
| | - Michelle D Danyluk
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Rd., New Brunswick, NJ 08901-8520, USA.
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46
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Stals A, Jacxsens L, Baert L, Van Coillie E, Uyttendaele M. A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches. Int J Food Microbiol 2015; 196:126-36. [PMID: 25544470 DOI: 10.1016/j.ijfoodmicro.2014.12.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Revised: 09/28/2014] [Accepted: 12/07/2014] [Indexed: 12/17/2022]
Abstract
Human noroviruses (HuNoVs) are a major cause of food borne gastroenteritis worldwide. They are often transmitted via infected and shedding food handlers manipulating foods such as deli sandwiches. The presented study aimed to simulate HuNoV transmission during the preparation of deli sandwiches in a sandwich bar. A quantitative exposure model was developed by combining the GoldSim® and @Risk® software packages. Input data were collected from scientific literature and from a two week observational study performed at two sandwich bars. The model included three food handlers working during a three hour shift on a shared working surface where deli sandwiches are prepared. The model consisted of three components. The first component simulated the preparation of the deli sandwiches and contained the HuNoV reservoirs, locations within the model allowing the accumulation of NoV and the working of intervention measures. The second component covered the contamination sources being (1) the initial HuNoV contaminated lettuce used on the sandwiches and (2) HuNoV originating from a shedding food handler. The third component included four possible intervention measures to reduce HuNoV transmission: hand and surface disinfection during preparation of the sandwiches, hand gloving and hand washing after a restroom visit. A single HuNoV shedding food handler could cause mean levels of 43±18, 81±37 and 18±7 HuNoV particles present on the deli sandwiches, hands and working surfaces, respectively. Introduction of contaminated lettuce as the only source of HuNoV resulted in the presence of 6.4±0.8 and 4.3±0.4 HuNoV on the food and hand reservoirs. The inclusion of hand and surface disinfection and hand gloving as a single intervention measure was not effective in the model as only marginal reductions of HuNoV levels were noticeable in the different reservoirs. High compliance of hand washing after a restroom visit did reduce HuNoV presence substantially on all reservoirs. The model showed that good handling practices such as washing hands after a restroom visit, hand gloving, hand disinfection and surface disinfection in deli sandwich bars were an effective way to prevent HuNoV contamination of the prepared foods, but it also demonstrated that further research is needed to ensure a better assessment of the risk of HuNoV transmission during preparation of foods.
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Affiliation(s)
- Ambroos Stals
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium; Flemish Government, Institute for Agricultural and Fisheries Research, Technology and Food Sciences Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Liesbeth Jacxsens
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium.
| | - Leen Baert
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium
| | - Els Van Coillie
- Flemish Government, Institute for Agricultural and Fisheries Research, Technology and Food Sciences Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Mieke Uyttendaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium
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47
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Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3600] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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