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Chou K, Liu J, Lu X, Hsiao HI. Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage. Food Microbiol 2024; 119:104443. [PMID: 38225048 DOI: 10.1016/j.fm.2023.104443] [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: 05/11/2023] [Revised: 11/27/2023] [Accepted: 11/29/2023] [Indexed: 01/17/2024]
Abstract
The present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time-temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination per package sold by retailer A was 0.052 in summer and 0.036 in winter, and that for retailer B was 0.037 in summer and 0.022 in winter. Sensitivity analysis revealed that retail storage time, retail temperature, and mold prevalence during factory cooling were the main influencing factors. The what-if scenarios revealed that reducing the retail environmental temperature by 1 °C in summer (from 23.97 °C to 22.97 °C) and winter (from 23.28 °C to 22.28 °C) resulted in a reduction in spoilage risk of 47.0% and 34.7%, respectively. These results indicate that food companies should establish a quantitative microbial risk assessment model that uses real data to evaluate microbial spoilage in food products that can support decision-making processes.
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Affiliation(s)
- Kelvin Chou
- Department of Food Science, National Taiwan Ocean University, Taiwan
| | - Jinxin Liu
- Department of Food Science and Agricultural Chemistry, McGill University, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Canada
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Taiwan.
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2
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Khanal AR, Timilsina RH, Sharma B, Pokharel B, Aryal R. Contaminated Water and an Indication of Risk: Examining Microbial Contamination in the Water Used by Consumers and Commercial Growers in Fresh Produce Systems in Nepal. J Food Prot 2024; 87:100228. [PMID: 38246525 DOI: 10.1016/j.jfp.2024.100228] [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: 09/25/2023] [Revised: 12/21/2023] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
There has been limited research and understanding of the water quality in developing countries. Fresh produce consumed raw is nutrient-dense but is more susceptible to causing foodborne illness when contaminated water is used in production and consumption. There have been increasing reported incidences of foodborne outbreaks in Nepal linked to fresh produce contamination. However, water used in washing fresh produce by consumers and water used by growers or vendors is rarely tested. This research examines the source water used by consumers and growers in fresh produce systems in Nepal. To examine Escherichia coli (E. coli) detection as an indicator of contamination risk in water, we selected five major metropolitan cities for consumer households and ten districts representing commercial growers of vegetable growing areas of all seven provinces of Nepal. Altogether, we collected 394 water samples from randomly selected individual households: 156 from consumer households and 238 from growers or vendors. Results suggest that 59% of the water used in fresh produce systems is contaminated with E. coli in Nepal. On the water source used by consumers to wash fresh produce before consumption, we found that the dominant sources are the stored water in tanks or containers (46%) and municipal or communal supply water (39%)-which have E. coli prevalence rate of 66% and 57%, respectively. On the dominant sources of water used in fresh produce by growers or vendors, we found up to 88% of E. coli prevalence in the water they use. We also discussed the location or regional differences in contamination risks. This nationally represented study has implications for intervention policies and programs for safer food production and consumption practices in countries like Nepal where food safety is an emerging priority.
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Affiliation(s)
- Aditya R Khanal
- Department of Agricultural Business and Education, College of Agriculture, Tennessee State University, Nashville, TN 37209, USA.
| | - Ram Hari Timilsina
- Department of Agricultural Extension and Rural Sociology, Agriculture and Forestry University (AFU), Rampur, Chitwan, Nepal
| | - Bala Sharma
- Agriculture and Forestry University, Rampur, Chitwan, Nepal
| | - Bharat Pokharel
- Department of Environmental Sciences, College of Agriculture, Tennessee State University, USA
| | - Rabin Aryal
- Agriculture and Forestry University, Rampur, Chitwan, Nepal
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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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4
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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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Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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6
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Possas A, Pérez-Rodríguez F. New insights into Cross-contamination of Fresh-Produce. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Yi J, Huang K, Ma Y, Sun G, Young GM, Nitin N. Antimicrobial N-Halamine incorporated Poly(Vinyl alcohol-co-ethylene) films for reducing cross-contamination of fresh produce. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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8
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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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9
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Ogunremi D, Dupras AA, Naushad S, Gao R, Duceppe MO, Omidi K, Márquez IG, Huang H, Goodridge L, Lévesque RC, Hasan NA, Dadlani M, Dixon B, Magierowski S, Masson L. A New Whole Genome Culture-Independent Diagnostic Test (WG-CIDT) for Rapid Detection of Salmonella in Lettuce. Front Microbiol 2020; 11:602. [PMID: 32362880 PMCID: PMC7181323 DOI: 10.3389/fmicb.2020.00602] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 03/18/2020] [Indexed: 11/13/2022] Open
Abstract
The rapid detection of foodborne microbial pathogens contaminating fresh fruits and vegetables during the intervening period between harvest and consumption could revolutionize microbial quality assurance of food usually consumed raw and those with a limited shelf life. We have developed a sensitive, shotgun whole genome sequencing protocol capable of detecting as few as 1 colony forming unit (cfu) of Salmonella enterica serovar Typhimurium spiked on 25 g of lettuce. The Ion Torrent sequencing platform was used to generate reads of globally amplified DNA from microbes recovered from the surface of lettuce followed by bioinformatic analyses of the nucleotide sequences to detect the presence of Salmonella. The test is rapid and sensitive, and appropriate for testing perishable foods, and those consumed raw, for Salmonella contamination. The test has the potential to be universally applicable to any microbial contaminant on lettuce as long as a suitable bioinformatics pipeline is available and validated. A universal test is expected to pave the way for preventive and precision food safety and the re-shaping of the entire spectrum of food safety investigations from the current disease-limiting, reactive procedure to a proactive, disease prevention process.
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Affiliation(s)
- Dele Ogunremi
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada
| | - Andrée Ann Dupras
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada
| | - Sohail Naushad
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada
| | - Ruimin Gao
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada.,Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Marc-Olivier Duceppe
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada
| | - Katayoun Omidi
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada
| | | | - Hongsheng Huang
- Ottawa Laboratory Fallowfield, Canadian Food Inspection Agency, Ottawa, ON, Canada
| | - Lawrence Goodridge
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Roger C Lévesque
- Institut de Biologie Intégrative et des Systèmes, Université Laval, Quebec City, QC, Canada
| | | | | | - Brent Dixon
- Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa, ON, Canada
| | - Sebastian Magierowski
- Department of Electrical Engineering and Computer Science, York University, Toronto, ON, Canada
| | - Luke Masson
- National Research Council of Canada, Montreal, QC, Canada
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10
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Merget B, Dobrindt U, Forbes KJ, Strachan NJC, Brennan F, Holden NJ. Variability in growth responses of non-O157 EHEC isolates in leafy vegetables, sprouted seeds and soil extracts occurs at the isolate level. FEMS Microbiol Lett 2020; 367:5739917. [DOI: 10.1093/femsle/fnaa030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 02/17/2020] [Indexed: 12/19/2022] Open
Abstract
ABSTRACT
Foods of plant origin are recognised as a major source of foodborne pathogens, in particular for Shigatoxigenic Escherichia coli (STEC). Most work for STEC and plant-based fresh produce has focused on the most prevalent outbreak serogroup, O157. However, non-O157 STEC is an emerging hazard, and as such it is important to characterise aspects within this group that reflect their ability to colonise alternative hosts and habitats relevant to horticultural production. Growth kinetics were quantified for a diverse set of clinical enterohaemorrhagic E. coli isolates in extracts made from different tissues of spinach, lettuce or sprouted seeds, or from soil, to represent association with ready-to-eat fresh produce production. For leafy vegetables, spinach apoplast supported the fastest rates of growth and lettuce root extracts generated the slowest growth rates. Growth rates were similar for the majority of isolates in fenugreek or alfalfa sprouted seed extracts. Monosaccharides were the major driver of bacterial growth. No correlations were found for growth rates between different serotypes or for Shigatoxin gene carriage. Thus, growth rates varied in a plant-dependent and isolate-dependent manner, for all plant or soil extracts tested, indicative of isolate-specific differences in metabolic flexibility. These findings are relevant for risk assessment of non-O157 STEC.
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Affiliation(s)
- Bernhard Merget
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, DD2 5DA, UK
- School of Biological Sciences, The University of Aberdeen, Cruickshank Building, St Machar Drive, Aberdeen AB24 3UU, UK
| | - Ulrich Dobrindt
- Institute for Hygiene, University of Münster, Mendelstraße 7, 48149 Münster, Germany
| | - Ken J Forbes
- School of Medicine and Dentistry, The University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, UK
| | - Norval J C Strachan
- School of Biological Sciences, The University of Aberdeen, Cruickshank Building, St Machar Drive, Aberdeen AB24 3UU, UK
| | - Fiona Brennan
- Teagasc, Johnstown Castle, Wexford, Y35 Y521, Republic of Ireland
| | - Nicola J Holden
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, DD2 5DA, UK
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Chhetri VS, Janes ME, King JM, Doerrler W, Adhikari A. Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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13
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Hyun JE, Yoon JH, Lee SY. Response surface modeling for the inactivation ofBacillus cereuson cooked spinach by natural antimicrobials at various temperatures. J Food Saf 2018. [DOI: 10.1111/jfs.12484] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jeong-Eun Hyun
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Jae-Hyun Yoon
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
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14
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Luo Y, Zhou B, Van Haute S, Nou X, Zhang B, Teng Z, Turner ER, Wang Q, Millner PD. Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation. Food Microbiol 2018; 70:120-128. [PMID: 29173618 DOI: 10.1016/j.fm.2017.09.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 09/14/2017] [Accepted: 09/21/2017] [Indexed: 11/25/2022]
Abstract
Determining the minimal effective free chlorine (FC) concentration for preventing pathogen survival and cross-contamination during produce washing is critical for developing science- and risk-based food safety practices. The correlation between dynamic FC concentrations and bacterial survival was investigated during commercial washing of chopped Romaine lettuce, shredded Iceberg lettuce, and diced cabbage as pathogen inoculation study during commercial operation is not feasible. Wash water was sampled every 30 min and assayed for organic loading, FC, and total aerobic mesophilic bacteria after chlorine neutralization. Water turbidity, chemical oxygen demand, and total dissolved solids increased significantly over time, with more rapid increases in diced cabbage water. Combined chlorine increased consistently while FC fluctuated in response to rates of chlorine dosing, product loading, and water replenishment. Total bacterial survival showed a strong correlation with real-time FC concentration. Under approximately 10 mg/L, increasing FC significantly reduced the frequency and population of surviving bacteria detected. Increasing FC further resulted in the reduction of the aerobic plate count to below the detection limit (50 CFU/100 mL), except for a few sporadic positive samples with low cell counts. This study confirms that maintaining at least 10 mg/L FC in wash water strongly reduced the likelihood of bacterial survival and thus potential cross contamination of washed produce.
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Affiliation(s)
- Yaguang Luo
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA.
| | - Bin Zhou
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
| | - Sam Van Haute
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Xiangwu Nou
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
| | - Boce Zhang
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
| | - Zi Teng
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Ellen R Turner
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA; Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Patricia D Millner
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
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15
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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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16
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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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17
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Faour-Klingbeil D, Todd EC, Kuri V. Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.051] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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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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19
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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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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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21
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Jung Y, Jang H, Matthews KR. Effect of the food production chain from farm practices to vegetable processing on outbreak incidence. Microb Biotechnol 2014; 7:517-27. [PMID: 25251466 PMCID: PMC4265071 DOI: 10.1111/1751-7915.12178] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 08/27/2014] [Indexed: 11/26/2022] Open
Abstract
The popularity in the consumption of fresh and fresh-cut vegetables continues to increase globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals, antioxidants and other health-promoting compounds. The diversity of fresh vegetables and packaging formats (spring mix in clamshell container, bagged heads of lettuce) support increased consumption. Unfortunately, vegetable production and processing practices are not sufficient to ensure complete microbial safety. This review highlights a few specific areas that require greater attention and research. Selected outbreaks are presented to emphasize the need for science-based 'best practices'. Laboratory and field studies have focused on inactivation of pathogens associated with manure in liquid, slurry or solid forms. As production practices change, other forms and types of soil amendments are being used more prevalently. Information regarding the microbial safety of fish emulsion and pellet form of manure is limited. The topic of global climate change is controversial, but the potential effect on agriculture cannot be ignored. Changes in temperature, precipitation, humidity and wind can impact crops and the microorganisms that are associated with production environments. Climate change could potentially enhance the ability of pathogens to survive and persist in soil, water and crops, increasing human health risks. Limited research has focused on the prevalence and behaviour of viruses in pre and post-harvest environments and on vegetable commodities. Globally, viruses are a major cause of foodborne illnesses, but are seldom tested for in soil, soil amendments, manure and crops. Greater attention must also be given to the improvement in the microbial quality of seeds used in sprout production. Human pathogens associated with seeds can result in contamination of sprouts intended for human consumption, even when all appropriate 'best practices' are used by sprout growers.
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Affiliation(s)
- Yangjin Jung
- Department of Food Science, Rutgers, The State University of New JerseyNew Brunswick, NJ, 08901, USA
| | - Hyein Jang
- Department of Food Science, Rutgers, The State University of New JerseyNew Brunswick, NJ, 08901, USA
| | - Karl R Matthews
- Department of Food Science, Rutgers, The State University of New JerseyNew Brunswick, NJ, 08901, USA
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