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DeFlorio W, Liu S, White AR, Taylor TM, Cisneros-Zevallos L, Min Y, Scholar EMA. Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross-contamination of food contact surfaces by bacteria. Compr Rev Food Sci Food Saf 2021; 20:3093-3134. [PMID: 33949079 DOI: 10.1111/1541-4337.12750] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/28/2021] [Accepted: 03/06/2021] [Indexed: 12/29/2022]
Abstract
Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross-contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet-based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent-releasing coatings, contact-based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion-based antifouling coatings. The advantages for each group and technical challenges remaining before wide-scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large-scale operations such as farms, food processing facilities, and kitchens.
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Affiliation(s)
- William DeFlorio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA
| | - Andrew R White
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | | | - Luis Cisneros-Zevallos
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA.,Department of Horticultural Sciences, Texas A&M University, College Station, Texas, USA
| | - Younjin Min
- Department of Chemical and Environmental Engineering, University of California, Riverside, California, USA
| | - Ethan M A Scholar
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, Texas, USA.,Department of Materials Science and Engineering, Texas A&M University, College Station, Texas, USA
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Lo MY, Ngan WY, Tsun SM, Hsing HL, Lau KT, Hung HP, Chan SL, Lai YY, Yao Y, Pu Y, Habimana O. A Field Study Into Hong Kong's Wet Markets: Raised Questions Into the Hygienic Maintenance of Meat Contact Surfaces and the Dissemination of Microorganisms Associated With Nosocomial Infections. Front Microbiol 2019; 10:2618. [PMID: 31781084 PMCID: PMC6861454 DOI: 10.3389/fmicb.2019.02618] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 10/28/2019] [Indexed: 12/03/2022] Open
Abstract
Millions every day purchase their raw meat in wet markets around the globe, especially in Hong Kong city, where modern and a traditional way of living is made possible. While food hygiene standards in Hong Kong have more recently focused on the safety of meat sold in these wet markets, the hygienic surface level of wooden cutting boards used for processing meats is seldom observed. This original study performed microbial community profiling, as well as isolating and identifying various strains multiple wooden cutting boards from nine wet markets located on Hong Kong Island. Our study also investigated the efficiency of scraping the surface of cutting boards as a traditional cleaning technique in Hong Kong. Results indicate that these hygienic practices are inefficient for guarantying proper surface hygiene as some most tested cutting boards were found to harbor microbial species typically associated with hospital nosocomial infections, such as Klebsiella pneumoniae. Further analysis also led to discovering the presence of antibiotic-resistant genes (ARGs) among isolated strains. Our results showcase the significance and effects of cross-contamination in Hong Kong wet markets, especially with regards to the potential spreading of clinically-relevant strains and ARGs on food processing surfaces. This study should, therefore, serve as a basis to review current hygienic practices in Hong Kong's wet market on a larger scale, thereby improving food safety and ultimately, public health.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Olivier Habimana
- School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
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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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Røssvoll E, Langsrud S, Bloomfield S, Moen B, Heir E, Møretrø T. The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen. J Appl Microbiol 2015; 119:582-93. [DOI: 10.1111/jam.12869] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 05/13/2015] [Accepted: 05/27/2015] [Indexed: 11/30/2022]
Affiliation(s)
- E. Røssvoll
- Nofima; Norwegian Institute of Food; Fisheries and Aquaculture Research; Ås Norway
- Animalia - Norwegian Meat and Poultry Research Center; Oslo Norway
| | - S. Langsrud
- Nofima; Norwegian Institute of Food; Fisheries and Aquaculture Research; Ås Norway
| | - S. Bloomfield
- London School of Hygiene and Tropical Medicine; London UK
| | - B. Moen
- Nofima; Norwegian Institute of Food; Fisheries and Aquaculture Research; Ås Norway
| | - E. Heir
- Nofima; Norwegian Institute of Food; Fisheries and Aquaculture Research; Ås Norway
| | - T. Møretrø
- Nofima; Norwegian Institute of Food; Fisheries and Aquaculture Research; Ås Norway
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