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Iulietto MF, Evers EG. Cross-contamination in the kitchen: A model for quantitative microbiological risk assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2024; 44:1156-1175. [PMID: 37806768 DOI: 10.1111/risa.14232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 10/10/2023]
Abstract
A quantitative microbiological risk assessment model for the cross-contamination transmission route in the kitchen (KCC) is presented. Bacteria are transmitted from contaminated (chicken) meat to hands, kitchen utensils, and other surfaces, subsequently contaminating a salad. The model aims to estimate the fraction of bacteria on the meat that is ingested due to cross-contamination, determine the importance of the different transmission routes, and assess the effect of scenarios (interventions) on the fraction ingested. The cross-contamination routes defined, bacterial source-to-recipient transfer fractions as available and derived from literature, and important characteristics (e.g., washing in cold water vs. hot water with soap) shaped the KCC model. With this model, 32 scenarios of an eight-step preparation of a "meat and salad" meal in a domestic kitchen were stochastically simulated. The "cutting board-salad" route proved dominant and the salad plays a major role in the final exposure. A realistic scenario (washing hands, cutting board, and knife with cold water after cutting the meat) estimates that a mean fraction of 3.2E - 3 of the bacteria on the meat is ingested. In the case of "hand washing with hot water and soap" and "cutting board and knife replacement," the mean fraction ingested is 3.6E - 6. For a subsequent meal, where the contaminated sources were kitchen fomites, the estimated mean fraction is 4.3E - 4. In case of hamburger, part of the bacteria is unavailable for cross-contamination, resulting in a mean fraction ingested of about 5.4E - 5. The role of the dishcloth in cross-contamination transmission proved to be minor.
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Affiliation(s)
| | - Eric G Evers
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
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2
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de Souza Grilo MM, Schaffner DW, Tavares da Silva R, Saraiva KLA, Carvalho RDSF, Bovo F, de Souza Pedrosa GT, Magnani M. Ozone and photodynamic inactivation of norovirus surrogate bacteriophage MS2 in fresh Brazilian berries and surfaces. Food Microbiol 2024; 119:104453. [PMID: 38225042 DOI: 10.1016/j.fm.2023.104453] [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: 08/19/2023] [Revised: 12/13/2023] [Accepted: 12/18/2023] [Indexed: 01/17/2024]
Abstract
This study assessed the efficacy of ozone (bubble diffusion in water; 6.25 ppm) and photodynamic inactivation (PDT) using curcumin (75 μM) as photosensitizer (LED emission 430-470 nm; 33.6 mW/cm2 irradiance; 16.1, 20.2, and 24.2 J/cm2 light dose) against the Norovirus surrogate bacteriophage MS2 in Brazilian berries (black mulberry and pitanga) and surfaces (glass and stainless steel). Contaminated berries and surfaces were immersed in ozonized water or exposed to PDT-curcumin for different time intervals. Transmission electron microscopy was used to assess the effects of the treatments on MS2 viral particles. The MS2 inactivation by ozone and PDT-curcumin varied with the fruit and the surface tested. Ozone reduced the MS2 titer up to 3.6 log PFU/g in black mulberry and 4.1 log PFU/g in pitanga. On surfaces, the MS2 reduction by ozone reached 3.6 and 4.8 log PFU/cm2 on glass and stainless steel, respectively. PDT-curcumin reduced the MS2 3.2 and 4.8 log PFU/g in black mulberry and pitanga and 2.7 and 3.3 log PFU/cm2 on glass and stainless steel, respectively. MS2 particles were disintegrated by exposure of MS2 to ozone and PDT-curcumin on pitanga. Results can contribute to establishing effective practices for controlling NoV in fruits and surfaces, estimated based on MS2 bacteriophage behavior.
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Affiliation(s)
- Maria Mayara de Souza Grilo
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Ruthchelly Tavares da Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | | | | | - Fernanda Bovo
- Uniararas - Hermínio Ometto Foundation University Center, Av. Dr. Maximiliano Baruto, 500, 13607-339, Araras, São Paulo, Brazil
| | - Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil.
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3
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Cabalín C, Dibarrart M, Núñez-Rosales JJ, Faunes M, Avaca M, Ávalos P, Fabres J, Álvarez-Figueroa MJ, Vera-Kellet C, Silva-Valenzuela S, Sáez CG, Borzutzky A. Vernix caseosa reveals mechanistic clues linking maternal obesity to atopic dermatitis pathogenesis. J Allergy Clin Immunol 2024; 153:860-867.e1. [PMID: 38048884 DOI: 10.1016/j.jaci.2023.09.042] [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: 03/13/2023] [Revised: 08/22/2023] [Accepted: 09/28/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Maternal overweight and obesity have been associated with an increased risk of atopic dermatitis (AD) in the offspring, but the underlying mechanisms are unclear. Vernix caseosa (VC) is a proteolipid material covering the fetus produced during skin development. However, whether maternal prepregnancy weight excess influences fetal skin development is unknown. Characterizing the VC of newborns from mothers with prepregnancy overweight and obesity might reveal AD-prone alterations during fetal skin development. OBJECTIVE We sought to explore AD biomarkers and staphylococcal loads in VC from the offspring of mothers who were overweight/obese (O/O) before pregnancy versus in those from offspring of normal weight mothers. METHODS The VC of newborns of 14 O/O and 12 normal weight mothers were collected immediately after birth. Biomarkers were determined by ELISA and staphylococcal species by quantitative PCR. RESULTS The VC from the O/O group showed decreased expression of skin barrier proteins (filaggrin and loricrin) and increased levels of proinflammatory biomarkers (IgA, thymic stromal lymphopoietin [TSLP], S100A8, IL-25, and IL-33). No differences in concentrations of antimicrobial peptides and enzymes were detected. The VC from the O/O group had a lower Staphylococcus epidermidis and Staphylococcus hominis commensal bacterial load, whereas Staphylococcus aureus bacterial load was not significantly different between the 2 groups. Maternal body mass index was negatively correlated with VC filaggrin expression and S epidermidis load and was positively associated with TSLP concentration. One-year follow-up established that the offspring of O/O mothers had a higher incidence of AD that was specifically linked with decreased VC filaggrin expression and lower S epidermidis load. CONCLUSIONS VC from neonates of mothers with prepregnancy overweight and obesity exhibit skin barrier molecular alterations and staphylococcal dysbiosis that suggest early mechanistic clues to this population's increased risk of AD.
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Affiliation(s)
- Carolina Cabalín
- Department of Pediatric Infectious Diseases and Immunology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Marisol Dibarrart
- Department of Pediatric Infectious Diseases and Immunology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Juan José Núñez-Rosales
- Department of Pediatric Infectious Diseases and Immunology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Miriam Faunes
- Department of Neonatology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Mónica Avaca
- Department of Neonatology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Patricia Ávalos
- Department of Neonatology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Jorge Fabres
- Department of Neonatology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | | | - Cristian Vera-Kellet
- Department of Dermatology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Sergio Silva-Valenzuela
- Department of Dermatology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Claudia G Sáez
- Department of Hematology and Oncology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Arturo Borzutzky
- Department of Pediatric Infectious Diseases and Immunology, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile.
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4
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Chen L, Snyder AB. Surface inoculation method impacts microbial reduction and transfer of Salmonella Enteritidis PT 30 and potential surrogates during dry sanitation. Int J Food Microbiol 2023; 406:110405. [PMID: 37734279 DOI: 10.1016/j.ijfoodmicro.2023.110405] [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: 03/13/2023] [Revised: 07/31/2023] [Accepted: 09/17/2023] [Indexed: 09/23/2023]
Abstract
Dry sanitation methods are often limited to physical removal strategies such as brushing or wiping with sanitary cleaning tools. However, the relative efficacy of these approaches to remove microbiota on surfaces, and the risk of transferring cells to other surfaces via the cleaning tool, is unclear. The effect of dry wiping with a single-use towel on the removal of four different bacteria (Salmonella Enteritidis, Enterococcus faecium, Listeria innocua, Escherichia coli) was investigated. We also quantified the number of cells transferred to the towel itself during dry cleaning. Three different surface inoculation methods (spot, glass bead, contaminated milk powder) were assessed and significantly impacted initial surface microbial load. Higher initial counts corresponded to lower transfer coefficients (e.g., proportion of transferred cells). The effect of bacterial identity was significant on reduction after dry wiping for all three inoculation methods. Moreover, both bacterial identity and inoculation method had significant effects on the number of cells transferred to the towel. In most scenarios, dry wiping resulted in a reduction <1.0 log CFU/coupon. Although, on surfaces inoculated via contaminated milk powder, reductions of up to 1.6 ± 0.3 log CFU/coupon were obtained. Overall, E. faecium transferred more readily to the towel. These results may help guide experimental design for future research on dry sanitation.
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Affiliation(s)
- Long Chen
- College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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5
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Xie Y, Nitin N, Harris LJ. Transfer of Enterococcus faecium and Salmonella enterica during simulated postharvest handling of yellow onions (Allium cepa). Food Microbiol 2023; 115:104340. [PMID: 37567641 DOI: 10.1016/j.fm.2023.104340] [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: 05/24/2023] [Revised: 07/07/2023] [Accepted: 07/10/2023] [Indexed: 08/13/2023]
Abstract
Bacterial transfer during postharvest handling of fresh produce provides a mechanism for spreading pathogens, but risk factors in dry environments are poorly understood. The aim of the study was to investigate factors influencing bacterial transfer between yellow onions (Allium cepa) and polyurethane (PU) or stainless steel (SS) under dry conditions. Rifampin-resistant Enterococcus faecium NRRL B-2354 or a five-strain cocktail of Salmonella was inoculated onto onion skin or PU surfaces at high or moderate levels using peptone, onion extract, or soil water as inoculum carriers. Transfer from inoculated to uninoculated surfaces was conducted using a texture analyzer to control force, time, and number of contacts. Transfer rates (ratio of recipient surface to donor surface populations) of E. faecium (4-5%) were significantly higher than those of Salmonella (0.5-0.6%) at the high (7 log CFU/cm2) but not moderate (5 log CFU/cm2) inoculum levels. Significantly higher populations of E. faecium transferred from onion to PU than from PU to onion. The transfer rates of E. faecium were impacted by inoculum carrier (61% [onion extract], 1.6% [peptone], and 0.31% [soil]) but not by inoculation level or recipient surface (PU versus SS). Bacterial transfer during dry onion handling is significantly dependent on bacterial species, inoculation levels, inoculum carrier, and transfer direction.
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Affiliation(s)
- Yucen Xie
- Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA, 95616-8598, USA.
| | - Nitin Nitin
- Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA, 95616-8598, USA; Department of Agricultural and Biological Engineering, University of California Davis, Davis, CA, 95616, USA.
| | - Linda J Harris
- Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA, 95616-8598, USA; Western Center for Food Safety, University of California Davis, One Shields Avenue, Davis, CA, 95618, USA.
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6
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Akkara JD, Kuriakose A. To reuse or not reuse? That is a rebound question! Indian J Ophthalmol 2023; 71:2914-2915. [PMID: 37417148 PMCID: PMC10491027 DOI: 10.4103/ijo.ijo_411_23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/08/2023] Open
Affiliation(s)
- John D Akkara
- Department of Glaucoma, Chaithanya Eye Hospital and Research Institute, Kochi, Kerala, India
- Department of Glaucoma, Westend Eye Hospital, Kochi, Kerala, India
| | - Anju Kuriakose
- Department of Retina, Chaithanya Eye Hospital and Research Institute, Kochi, Kerala, India
- Department of Retina, Westend Eye Hospital, Kochi, Kerala, India
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Emamjomeh M, Mohd Hashim A, Abdul-Mutalib NA, Khairil Mokhtar NF, Mustapha NA, Maeda T, Amin-Nordin S. Profiling bacterial communities and foodborne pathogens on food-associated surface following contact with raw beef, chicken and pork using 16S amplicon metagenomics. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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8
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Jung J, Schaffner DW. Enterobacter aerogenes B199A May Be an Effective Surrogate for Quantifying Transfer of Salmonella Newport 96E01152C-TX from Cucumber Peel to Edible Flesh and Peeler during Peeling. J Food Prot 2022; 85:1452-1457. [PMID: 35880908 DOI: 10.4315/jfp-22-110] [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: 04/07/2022] [Accepted: 07/20/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fresh cucumbers have been linked to multistate outbreaks of salmonellosis in the United States. Cutting, slicing, shredding, or peeling can transfer pathogens from the surface of fresh produce to the edible flesh portion through tools or hands. Different nonpathogenic surrogates have been used in various intervention studies to predict Salmonella behavior. Little is known about the degree to which pathogens or their surrogates can transfer from the surface of fresh produce to edible flesh during peeling. This study quantifies the transfer of Salmonella Newport from the surface of cucumber to the edible flesh portion or peeler during peeling and evaluates Enterobacter aerogenes B199A, as well as native mesophilic microbiota, as surrogates for Salmonella transfer. Cucumbers were dip inoculated with Salmonella Newport or E. aerogenes at 7 log CFU per cucumber. Half of each inoculated cucumber was hand peeled by using a sterilized peeler, resulting in four separate samples (unpeeled half, edible flesh half, removed peel, and used peeler) to quantify bacterial transfer. Most (>95%) of inoculated E. aerogenes, Salmonella, or native mesophilic microbiota generally remained associated with the peel during peeling. E. aerogenes transfer to cucumber flesh ranged from 0.02 to 12.9%, while transfer to the peeler ranged from 0.01 to 6.6%. Salmonella to cucumber flesh ranged from 0 to 0.6%, while transfer to the peeler ranged from 0 to 2.2%. Native microflora transfer to cucumber flesh ranged from 0.02 to 3.7%, while transfer to the peeler ranged from 0.04 to 3.7%. The log percent transfer of E. aerogenes at 24 h, as well as several shorter times, was not significantly different (P > 0.05) from that of Salmonella transferred to the edible flesh portion or peeler during peeling. E. aerogenes B199A may be a useful surrogate for Salmonella in cross-contamination studies and may help guide future risk management efforts to reduce pathogen risk associated with fresh cucumbers. HIGHLIGHTS
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Affiliation(s)
- Jiin Jung
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
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9
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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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10
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Chea R, Nguyen-Viet H, Tum S, Unger F, Lindahl J, Grace D, Ty C, Koam S, Sina V, Sokchea H, Pov S, Heng T, Phirum O, Dang-Xuan S. Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households. PLoS One 2022; 17:e0270425. [PMID: 35913927 PMCID: PMC9342772 DOI: 10.1371/journal.pone.0270425] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 06/09/2022] [Indexed: 11/19/2022] Open
Abstract
Non-typhoidal Salmonellae are common foodborne pathogens that can cause gastroenteritis and other illnesses in people. This is the first study to assess the transfer of Salmonella enterica from raw chicken carcasses to ready-to-eat chicken salad in Cambodia. Twelve focus group discussions in four Cambodian provinces collected information on typical household ways of preparing salad. The results informed four laboratory experiments that mimicked household practices, using chicken carcasses inoculated with Salmonella. We developed four scenarios encompassing the range of practices, varying by order of washing (chicken or vegetables first) and change of chopping utensils (same utensils or different). Even though raw carcasses were washed twice, Salmonella was isolated from 32 out of 36 chicken samples (88.9%, 95% CI: 73.0–96.4) and two out of 18 vegetable samples (11.1%, 95% CI: 1.9–36.1). Salmonella was detected on cutting boards (66.7%), knives (50.0%) and hands (22.2%) after one wash; cross-contamination was significantly higher on cutting boards than on knives or hands (p-value < 0.05). The ready-to-eat chicken salad was contaminated in scenario 1 (wash vegetables first, use same utensils), 2 (wash vegetables first, use different utensils) and 3 (wash chicken first, use same utensils) but not 4 (wash chicken first, use different utensils) (77.8%, 11.1%, 22.2% and 0%, respectively). There was significantly higher Salmonella cross-contamination in scenario 1 (wash vegetables first, use same utensils) than in the other three scenarios. These results show how different hygiene practices influence the risk of pathogens contaminating chicken salad. This information could decrease the risk of foodborne disease in Cambodia and provides inputs to a quantitative risk assessment model.
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Affiliation(s)
- Rortana Chea
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
- International Livestock Research Institute, Nairobi, Kenya
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden
- * E-mail: (RC); (SDX)
| | | | - Sothyra Tum
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Fred Unger
- International Livestock Research Institute, Nairobi, Kenya
| | - Johanna Lindahl
- International Livestock Research Institute, Nairobi, Kenya
- Department of Clinical Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
- Department of Medical Biochemistry and Microbiology, Uppsala University, Uppsala, Sweden
| | - Delia Grace
- International Livestock Research Institute, Nairobi, Kenya
- Natural Resources Institute, University of Greenwich, Kent, United Kingdom
| | - Chhay Ty
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Sok Koam
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Vor Sina
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Huy Sokchea
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Son Pov
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Theng Heng
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Or Phirum
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Sinh Dang-Xuan
- International Livestock Research Institute, Nairobi, Kenya
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Vietnam
- * E-mail: (RC); (SDX)
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11
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Jung J, Schaffner DW. The role of
Salmonella
Newport cell surface structures on bacterial attachment and transfer during cucumber peeling. Lett Appl Microbiol 2022; 75:1246-1253. [DOI: 10.1111/lam.13792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/12/2022] [Accepted: 07/16/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Jiin Jung
- Department of Food Science Rutgers University 65 Dudley Road New Brunswick
- School of Occupational and Public Health Toronto Metropolitan University 350 Victoria Street Toronto Ontario Canada M5B 2K3
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12
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Zhang Y, Zhou C, Bassey A, Bai L, Wang Y, Ye K. Quantitative exposure assessment of Listeria monocytogenes cross-contamination from raw to ready-to-eat meat under different food-handling scenarios. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108972] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Lin Z, Chen T, Zhou L, Yang H. Effect of chlorine sanitizer on metabolic responses of Escherichia coli biofilms "big six" during cross-contamination from abiotic surface to sponge cake. Food Res Int 2022; 157:111361. [PMID: 35761623 DOI: 10.1016/j.foodres.2022.111361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/19/2022] [Accepted: 05/10/2022] [Indexed: 11/04/2022]
Abstract
The effect of chlorine on Escherichia coli biofilm O157:H7 are well established; however, the effect on biofilm adhesion to food as well as the six emerging E. coli serotypes ("big six") have not been fully understood. Chlorine sanitization with 1-min 100 mg/L was applied against seven pathogenic E. coli (O111, O121:H19, O45:H2, O26:H11, O103:H11, O145, and O157:H7) biofilms on high-density polyethylene (HDPE) and stainless steel (SS) coupons, respectively. Using sponge cake as a food model, the adhesion behavior was evaluated by comparison of bacteria transfer rate before and after treatment. Besides, the metabolic profiles of biofilms were analyzed by nuclear magnetic resonance (NMR) spectrometer. A significant decrease in transfer rate (79% decline on SS and 33% decline on HDPE) was recorded as well as the distinctive pattern between SS and HDPE coupons was also noticed, with a low population (6-7 log CFU/coupon) attached and low survivals (0-3 log CFU/coupon) upon chlorine on SS, while high population (7-8 log CFU/coupon) attached and high survivals (5-7 log CFU/coupon) on HDPE. Moreover, O121:H19 and O26:H11 demonstrated the highest resistance to chlorine with the least metabolic status and pathways affected. O103:H11, O145, and O111 followed similar metabolic patterns on both surfaces. Distinct metabolic patterns were found in O45:H2 and O157:H7, where the former had more affected metabolic status and pathways on SS but less on HDPE, whereas the latter showed an opposite trend. Overall, a potential contamination source of STEC infection in flour products was demonstrated and metabolic changes induced by chlorine were revealed by NMR-based metabolomics, which provides insights to avoid "big six" biofilms contamination in food.
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Affiliation(s)
- Zejia Lin
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Tong Chen
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Lehao Zhou
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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14
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Draft Genome Sequence for Klebsiella michiganensis B199A, Originally Identified as Enterobacter aerogenes. Microbiol Resour Announc 2022; 11:e0031022. [PMID: 35583350 PMCID: PMC9202383 DOI: 10.1128/mra.00310-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Here, we report the draft genome sequence of a strain of Klebsiella michiganensis originally identified as Enterobacter aerogenes B199A. This strain has been used as a Salmonella surrogate to study the effectiveness of handwashing and measure cross-contamination to and from a wide variety of surfaces and foods.
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15
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Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies. Food Microbiol 2022; 104:103995. [DOI: 10.1016/j.fm.2022.103995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/23/2021] [Accepted: 01/20/2022] [Indexed: 01/20/2023]
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16
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Rivera J, Pulivarthi MK, Shivaprasad DP, Phebus R, Aldrich CG, Siliveru K. Quantifying
Escherichia coli
contamination in milling equipment during lab scale milling operations. Cereal Chem 2022. [DOI: 10.1002/cche.10558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jared Rivera
- Department of Grain Science and IndustryKansas State UniversityManhattanKSUSA66506
| | | | - DP. Shivaprasad
- Department of Grain Science and IndustryKansas State UniversityManhattanKSUSA66506
| | - Randall Phebus
- Food Science InstituteKansas State UniversityManhattanKSUSA66506
| | - Charles G. Aldrich
- Department of Grain Science and IndustryKansas State UniversityManhattanKSUSA66506
| | - Kaliramesh Siliveru
- Department of Grain Science and IndustryKansas State UniversityManhattanKSUSA66506
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17
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Rivera J, Pulivarthi MK, Shivaprasad DP, Phebus R, Aldrich CG, Siliveru K. Significance of wheat milling operations on the distribution of
Escherichia coli
bacterium into milling fractions. Cereal Chem 2022. [DOI: 10.1002/cche.10554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry Kansas State University Manhattan KS USA 66506
| | | | - DP Shivaprasad
- Department of Grain Science and Industry Kansas State University Manhattan KS USA 66506
| | - Randall Phebus
- Food Science Institute Kansas State University Manhattan KS USA 66506
| | - Charles G. Aldrich
- Department of Grain Science and Industry Kansas State University Manhattan KS USA 66506
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry Kansas State University Manhattan KS USA 66506
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18
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Doren J, Hadad R, McKEAG L, Tucker C, Newbold E. Food Safety Risks of Harvesting Dropped and Drooping Produce: A Review. J Food Prot 2022; 85:571-582. [PMID: 34914837 DOI: 10.4315/jfp-21-369] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 12/10/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The Produce Safety Rule of the Food Safety Modernization Act (FSMA) sets forth minimum standards for fruit and vegetable production in the United States. One provision states that growers must not harvest dropped produce because damage or ground contact may contaminate produce. In an unpublished survey of 2020 food safety inspections conducted by the Northeast Center to Advance Food Safety, handling of dropped produce covered by the FSMA was a common misunderstood and noncompliance issue among growers in the Northeast. In consideration of this provision's on-farm practicality, this review was conducted to evaluate the risks associated with dropped and drooping produce, to guide growers in making informed risk management decisions, and to answer the following questions: (i) what are the risk factors that influence transferability of pathogens from touching the ground to produce and (ii) what are the risks associated with harvesting dropped or drooping produce covered under the Produce Safety Rule? A search of online databases revealed 12 relevant publications, which highlighted moisture, contact time, and crop features as affecting contamination rates from a ground surface to a crop surface. Soil and mulch posed a differential risk, with bare soil generally presenting a lower risk than plastic mulch. The effects of other mulch types are unclear. Mulches may promote pathogen persistence in soil, although they may also protect produce from contaminated soils. These studies were limited in their scope and applicability and most did not directly address dropped produce. Research is needed to clarify the various effects of dropped and drooping produce, the impact of ground surface type on pathogen survivability and transfer, soil and crop features that facilitate contamination, and postharvest risks of harvesting dropped or drooping produce. A comprehensive understanding of these issues will guide growers in implementing preventive measures and better managing risk in a way practicable to each farm's unique conditions. HIGHLIGHTS
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Affiliation(s)
- Johanna Doren
- Northeast Center to Advance Food Safety, University of Vermont Extension, Bennington, Vermont 05201
| | - Robert Hadad
- Cornell Vegetable Program, Cornell Cooperative Extension, Rochester, New York 14617
| | - Lisa McKEAG
- Center for Agriculture, Food, and the Environment, University of Massachusetts Extension, Amherst, Massachusetts 01003, USA
| | - Caitlin Tucker
- Cornell Vegetable Program, Cornell Cooperative Extension, Rochester, New York 14617
| | - Elizabeth Newbold
- Northeast Center to Advance Food Safety, University of Vermont Extension, Bennington, Vermont 05201
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19
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Kwok TY, Ma Y, Chua SL. Biofilm dispersal induced by mechanical cutting leads to heightened foodborne pathogen dissemination. Food Microbiol 2021; 102:103914. [PMID: 34809940 DOI: 10.1016/j.fm.2021.103914] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 11/28/2022]
Abstract
The biofilm life cycle where bacteria alternate between biofilm and planktonic lifestyles poses major implications in food spoilage and gastrointestinal infections. Recent studies had shown that freshly biofilm-dispersed cells have a unique physiology from planktonic cells, raising the fundamental question if biofilm-dispersed cells and planktonic cells disseminate differently across food surfaces. Mechanical dislodging via cutting can cause biofilm dispersal and eventual food cross-contamination. Here, we showed that biofilm-dispersed bacteria from various foodborne pathogens were transferred from freshly cut surface at a higher rate to the cutting material than that of planktonic bacteria. When the cutting tool was used to cut a fresh surface, more biofilm-dispersed bacteria were disseminated from the cutting tool to the newly cut surface than planktonic bacteria. Our observations were applicable to cutting tools of various materials and cut surfaces, where polystyrene and surfaces with high water content were most susceptible to biofilm transfer, respectively. Simple washing with detergent and mechanical wiping could aid bacterial removal from cutting tools. Our work revealed that biofilm-dispersed cells were transferred at a higher rate than planktonic cells and cutting tool was an important medium for pathogen cross-contamination, thus providing insights in maintaining their cleanliness in food processing industries.
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Affiliation(s)
- Tsz-Yiu Kwok
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong
| | - Yeping Ma
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong
| | - Song Lin Chua
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong; State Key Laboratory of Chemical Biology and Drug Discovery, The Hong Kong Polytechnic University, Hong Kong; Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen, 518057, China.
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20
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Wilson AM, Weir MH, King MF, Jones RM. Comparing approaches for modelling indirect contact transmission of infectious diseases. J R Soc Interface 2021; 18:20210281. [PMID: 34465207 PMCID: PMC8437226 DOI: 10.1098/rsif.2021.0281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 08/02/2021] [Indexed: 11/12/2022] Open
Abstract
Mathematical models describing indirect contact transmission are an important component of infectious disease mitigation and risk assessment. A model that tracks microorganisms between compartments by coupled ordinary differential equations or a Markov chain is benchmarked against a mechanistic interpretation of the physical transfer of microorganisms from surfaces to fingers and subsequently to a susceptible person's facial mucosal membranes. The primary objective was to compare these models in their estimates of doses and changes in microorganism concentrations on hands and fomites over time. The abilities of the models to capture the impact of episodic events, such as hand hygiene, and of contact patterns were also explored. For both models, greater doses were estimated for the asymmetrical scenarios in which a more contaminated fomite was touched more often. Differing representations of hand hygiene in the Markov model did not notably impact estimated doses but affected pathogen concentration dynamics on hands. When using the Markov model, losses due to hand hygiene should be handled as separate events as opposed to time-averaging expected losses. The discrete event model demonstrated the effect of hand-to-mouth contact timing on the dose. Understanding how model design influences estimated doses is important for advancing models as reliable risk assessment tools.
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Affiliation(s)
- Amanda M. Wilson
- Department of Family and Preventive Medicine, School of Medicine, University of Utah, Salt Lake City, UT, USA
- Rocky Mountain Center for Occupational and Environmental Health, University of Utah, Salt Lake City, UT, USA
- Department of Community, Environment and Policy, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ, USA
| | - Mark H. Weir
- Division of Environmental Health Sciences, School of Public Health, The Ohio State University, Columbus, OT, USA
| | - Marco-Felipe King
- School of Civil Engineering, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK
| | - Rachael M. Jones
- Department of Family and Preventive Medicine, School of Medicine, University of Utah, Salt Lake City, UT, USA
- Rocky Mountain Center for Occupational and Environmental Health, University of Utah, Salt Lake City, UT, USA
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21
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Parlindungan E, Lugli GA, Ventura M, van Sinderen D, Mahony J. Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. Foods 2021; 10:1519. [PMID: 34359389 PMCID: PMC8305854 DOI: 10.3390/foods10071519] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 12/28/2022] Open
Abstract
Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.
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Affiliation(s)
- Elvina Parlindungan
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
| | - Gabriele A. Lugli
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43121 Parma, Italy; (G.A.L.); (M.V.)
| | - Marco Ventura
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43121 Parma, Italy; (G.A.L.); (M.V.)
| | - Douwe van Sinderen
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
| | - Jennifer Mahony
- School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, T12 YT20 Cork, Ireland;
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22
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Zhao P, Li Y. Modeling and Experimental Validation of Microbial Transfer via Surface Touch. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:4148-4161. [PMID: 33378200 DOI: 10.1021/acs.est.0c04678] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Surface touch spreads disease-causing microbes, but the measured rates of microbial transfer vary significantly. Additionally, the mechanisms underlying microbial transfer via surface touch are unknown. In this study, a new physical model was proposed to accurately evaluate the microbial transfer rate in a finger-surface touch, based on the mechanistic effects of important physical factors, including surface roughness, surface wetness, touch force, and microbial transfer direction. Four surface-touch modes were distinguished, namely, a single touch, sequential touches (by different recipients), repeated touches (by the same recipient), and a touch with rubbing. The tested transfer rates collated from 26 prior studies were compared with the model predictions based on their experimental parameters, and studies in which the transfer rates were more consistent with our model predictions were identified. New validation experiments were performed by accurately controlling the parameters involved in the model. Four types of microbes were used to transfer between the naked finger and metal surface with the assistance of a purpose-made touch machine. The measured microbial transfer rate data in our new experiments had a smaller standard deviation than those reported from prior studies and were closer to the model prediction. Our novel predictive model sheds light on possible future studies.
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Affiliation(s)
- Pengcheng Zhao
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam, Hong Kong, SAR, China
| | - Yuguo Li
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam, Hong Kong, SAR, China
- School of Public Health, The University of Hong Kong, Pokfulam, Hong Kong, SAR, China
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23
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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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24
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Bhullar MS, Monge-Brenes A, Perry B, Overdiep J, Nabwiire L, Shaw A. Determining the Potential Food Safety Risks Associated with Dropped Produce on Floor Surfaces in Grocery Stores. J Food Prot 2021; 84:315-320. [PMID: 33003201 DOI: 10.4315/jfp-20-136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Accepted: 09/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Grocery stores handle fresh produce in large quantities daily. According to the Food and Drug Administration Food Code, food is to be stored at least 15 cm above the floor, and all foods shall be protected from any source of contamination or otherwise discarded. It is reported in the literature that dropped produce could be a potential source of microbial contamination. Both consumers and employees often drop produce on the floor and then place it back into a display case or bin, which could potentially serve as a source of contamination. This study aims to determine the bacterial transfer rate on different produce types when dropped for various contact times onto floor surfaces contaminated with Listeria monocytogenes. Apples, peaches, and romaine lettuce were dropped separately onto carpet and tile surfaces from a distance of 1 m and held for 5 s, 1 min, 10 min, 1 h, and 4 h. Results showed that transfer from all produce types occurred from both the carpet (10.56%) and tile (3.65%) surfaces. Still, percent transfer was not statistically significant among different times used in this study (P > 0.05). Dropped romaine lettuce had the most transfer (28.97%) from both the surfaces combined, followed by apples (8.80%) and peaches (7.32%) with minimal transfer. Even with a low transfer level, grocery stores should include signage to alert consumers not to pick up dropped produce and should train their employees accordingly. HIGHLIGHTS
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Affiliation(s)
- Manreet Singh Bhullar
- Department of Horticulture and Natural Resources, Kansas State University, Olathe, Kansas 66061 (ORCID: https://orcid.org/0000-0001-8065-1783)
| | - Ana Monge-Brenes
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Bridget Perry
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Jacques Overdiep
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Lillian Nabwiire
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Angela Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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25
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Kang JW, Lee HY, Kang DH. Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel. Food Microbiol 2020; 95:103676. [PMID: 33397610 DOI: 10.1016/j.fm.2020.103676] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 10/29/2020] [Accepted: 11/03/2020] [Indexed: 11/16/2022]
Abstract
This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combination induced sub-lethally injured cells. Additionally, mechanisms of the synergistic bactericidal effects of hot water with citric acid were identified through several approaches. In terms of biofilm matrix, hot water removes exopolysaccharides, a major component of extracellular polymeric substances (EPS), thereby increasing contact between surface cells and citric acid, resulting in a synergistic bactericidal effect. In terms of the cell itself, increased permeability of citric acid through cell membranes destructed by hot water promotes the inactivation of superoxide dismutase (SOD) in E. coli O157:H7, which induce synergistic generation of reactive oxygen species (ROS) which promote inactivation of cell by activating lipid peroxidation, resulting in destruction of the cell membrane. Therefore, it is interpreted that when hot water with citric acid is applied to E. coli O157:H7 biofilm, synergy effects on the biofilm matrix and cell itself have a complex interaction with each other, thus causing a dramatic synergistic bactericidal effect.
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Affiliation(s)
- Jun-Won Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| | - Hae-Yeon Lee
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
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26
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Iulietto MF, Evers EG. Modelling and magnitude estimation of cross-contamination in the kitchen for quantitative microbiological risk assessment (QMRA). EFSA J 2020; 18:e181106. [PMID: 33294045 PMCID: PMC7691616 DOI: 10.2903/j.efsa.2020.e181106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
In the kitchen of the consumer, two main transmission routes are relevant for quantitative microbiological risk assessment (QMRA): the cross-contamination route, where a pathogen on a food product may evade heating by transmission via hands, kitchen utensils and other surfaces, e.g. to non-contaminated products to be consumed raw; and the heating route, where pathogens remain on the food product and are for the most part inactivated through heating. This project was undertaken to model and estimate the magnitude of cross-contamination in the domestic environment. Scientific information from the relevant literature was collected and analyzed, to define the cross-contamination routes, to describe the variability sources and to extract and harmonise the transfer fractions to be included as model parameters. The model was used to estimate the relative impact of the cross-contamination routes for different scenarios. In addition, the effectiveness of several interventions in reducing the risk of food-borne diseases due to cross-contamination was investigated. The outputs of the model showed that the cutting board route presents a higher impact compared to other routes and replacement of the kitchen utensils is more effective than other interventions investigated; the transfer to other surfaces and objects, which can house bacteria in the environment, is also described. Laboratory cross-contamination trials have been performed to estimate bacterial transfer via cutting, from the external surface of the meat to the cutting surfaces and to the knife. The results, obtained from the laboratory trials, show magnitudes of and differences in the bacterial transfer fraction to the knife and the cutting surface in relation to which side of the meat is contaminated. Despite the complexity of factors which influence bacterial transfer, the combination of laboratory work with mathematical modelling enhanced scientific understanding and appreciation of the uncertainty of the estimates. QMRA methodology results in magnitude estimation of cross-contamination in the kitchen and evaluation of intervention strategies.
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27
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Villegas BM, Hall NO, Ryser ET, Marks BP. Influence of physical variables on the transfer of Salmonella Typhimurium LT2 between potato (Solanum tuberosum) and stainless steel via static and dynamic contact. Food Microbiol 2020; 92:103607. [PMID: 32950143 DOI: 10.1016/j.fm.2020.103607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/05/2020] [Accepted: 07/23/2020] [Indexed: 11/25/2022]
Abstract
Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00, or 7.75 mm/s), contact time (5 or 40 s), normal pressure (~1217 to 8869 Pa), and number of sequential contacts on bacterial transfer to/from potato samples and stainless steel surfaces. Potato samples (~11 g, 3 × 3 × 1 cm) were either pulled across a stainless steel plate inoculated with Salmonella Typhimurium LT2 (~6.23 Log CFU/cm2) (dynamic contact) or placed on the inoculated plate for multiple sequential contacts on uninoculated squares (static contact). Salmonella on the potato and steel plate then were quantified by plating on modified trypticase soy agar. Bacterial transfer increased with increasing sliding speed (P = 0.0098) in dynamic tests and with contact time (P < 0.0001) in static tests. Salmonella on the inoculated potatoes decreased (P < 0.0001) from ~6.5 to ~5.5 Log CFU after 18 sequential static contacts with stainless steel. Reporting transfer results based on fundamental variables will improve the overall impact of bacterial transfer research on equipment design, cleaning/sanitation strategies, and overall food safety.
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Affiliation(s)
- Beatriz Mazón Villegas
- Michigan State University, Department of Biosystems and Agricultural Engineering, East Lansing, MI, 48824, USA; Current Address: University of Costa Rica, Department of Biosystems Engineering, Engineering Building, Rodrigo Facio Brenes Campus, San Pedro, San José, Costa Rica.
| | - Nicole O Hall
- Michigan State University, Department of Biosystems and Agricultural Engineering, East Lansing, MI, 48824, USA
| | - Elliot T Ryser
- Michigan State University, Department of Food Science and Human Nutrition, East Lansing, MI, 48824, USA
| | - Bradley P Marks
- Michigan State University, Department of Biosystems and Agricultural Engineering, East Lansing, MI, 48824, USA
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28
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Qi Y, He Y, Beuchat LR, Zhang W, Deng X. Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe. Food Microbiol 2020; 88:103396. [DOI: 10.1016/j.fm.2019.103396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 08/06/2019] [Accepted: 11/25/2019] [Indexed: 11/29/2022]
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29
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Munir MT, Pailhories H, Eveillard M, Irle M, Aviat F, Dubreil L, Federighi M, Belloncle C. Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods. Antibiotics (Basel) 2020; 9:E225. [PMID: 32370037 PMCID: PMC7277147 DOI: 10.3390/antibiotics9050225] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 01/08/2023] Open
Abstract
Some wood species have antimicrobial properties, making them a better choice over inert surfaces in certain circumstances. However, the organic and porous nature of wood raises questions regarding the use of this material in hygienically important places. Therefore, it is reasonable to investigate the microbial survival and the antimicrobial potential of wood via a variety of methods. Based on the available literature, this review classifies previously used methods into two broad categories: one category tests wood material by direct bacterial contact, and the other tests the action of molecules previously extracted from wood on bacteria and fungi. This article discusses the suitability of these methods to wood materials and exposes knowledge gaps that can be used to guide future research. This information is intended to help the researchers and field experts to select suitable methods for testing the hygienic safety and antimicrobial properties of wood materials.
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Affiliation(s)
- Muhammad Tanveer Munir
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44306 Nantes, France; (M.T.M.); (M.I.)
| | - Hélène Pailhories
- Laboratoire HIFIH, UPRES EA3859, SFR 4208, Université d’Angers, 49933 Angers, France;
- Laboratoire de bactériologie, CHU Angers, 49933 Angers, France;
| | - Matthieu Eveillard
- Laboratoire de bactériologie, CHU Angers, 49933 Angers, France;
- CRCINA, Inserm, Université de Nantes and Université d’Angers, 44200 Nantes, France
| | - Mark Irle
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44306 Nantes, France; (M.T.M.); (M.I.)
| | - Florence Aviat
- Your ResearcH-Bio-Scientific, 307 la Gauterie, 44430 Le Landreau, France;
| | - Laurence Dubreil
- PAnTher, Oniris, INRA, Université Bretagne Loire, F-44307 Nantes, France;
| | - Michel Federighi
- UMR INRA 1014 SECALIM, Oniris, route de Gachet, CS 40706, 44307 Nantes cedex 03, France;
| | - Christophe Belloncle
- Laboratoire Innovation Matériau Bois Habitat Apprentissage (LIMBHA), Ecole Supérieure du Bois, 7 rue Christian Pauc, 44306 Nantes, France; (M.T.M.); (M.I.)
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30
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Zhu Y, Wu F, Trmcic A, Wang S, Warriner K. Microbiological status of reusable plastic containers in commercial grower/packer operations and risk of Salmonella cross-contamination between containers and cucumbers. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Quantitative analysis and influences of contact dynamics on bacterial cross-contamination from contaminated fresh produce. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109771] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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32
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Todd-Searle J, Friedrich LM, Oni RA, Shenge K, LeJeune JT, Micallef SA, Danyluk MD, Schaffner DW. Quantification of Salmonella enterica transfer between tomatoes, soil, and plastic mulch. Int J Food Microbiol 2020; 316:108480. [PMID: 31862511 DOI: 10.1016/j.ijfoodmicro.2019.108480] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 11/15/2019] [Accepted: 12/11/2019] [Indexed: 11/25/2022]
Abstract
Tomatoes have been linked to Salmonella outbreaks in the United States (US). Plasticulture systems, that combine raised beds, plastic mulch, drip irrigation and fumigation, are common in commercial staked fresh tomato production in the US. The US FDA Produce Safety Rule prohibits the distribution of any produce covered by the rule (including fresh market tomatoes) that drops to the ground before harvest. This research was undertaken to better characterize the risks posed by tomatoes that touch plastic mulch or soil immediately before or during harvest. Research was conducted in three states (Florida, Maryland, and Ohio). Each state utilized tomatoes from their state at the point of harvest maturity most common in that state. Each state used indigenous soil and plastic mulch for transfer scenarios. New plastic mulch obtained directly from the application roll and used plastic mulch that had been present on beds for a growing season were evaluated. A five-strain cocktail of Salmonella enterica isolates obtained from tomato outbreaks was used. Mulch (new or used), soil, or tomatoes were spot inoculated with 100 μl of inoculum to obtain a final population of ~6 log CFU/surface. Items were either touched to each other immediately (1-2 s) after inoculation (wet contact) or allowed to dry at ambient temperature for 1 h or 24 h (dry contact). All surfaces remained in brief (1-5 s) or extended (24 h) contact at ambient temperature. Transfer of Salmonella between a tomato and plastic mulch or soil is dependent on contact time, dryness of the inoculum, type of soil, and contact surface. Transfer of Salmonella to and from the mulch and tomatoes for wet and 1 h dry inocula were similar with mean log % transfers varying from 0.7 ± 0.2 to 1.9 ± 0.1. The transfer of Salmonella between soil or plastic mulch to and from tomatoes was dependent on moisture with wet and 1 h dry inocula generally yielding significantly (p < 0.05) higher transfer than the 24 h dry inoculum. Results indicate that harvesting dry tomatoes significantly (p < 0.05) reduces the risk of contamination from soil or mulch contact. Transfer to tomatoes was generally significantly greater (p < 0.05) from new and used plastic mulch than from soil. If contamination and moisture levels are equivalent and contact times are equal to or <24 h before harvest, significantly (p < 0.05) more Salmonella transfers to tomatoes from mulch than from soil. Our findings support that harvesting tomatoes from soil has similar or lower risk than harvesting from plastic mulch.
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Affiliation(s)
- Jennifer Todd-Searle
- Department of Food Science, Rutgers, the State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, United States of America
| | - Loretta M Friedrich
- Citrus Research and Education Center, University of Florida, IFAS, 700 Experiment Station Rd, Lake Alfred, FL 33850, United States of America
| | - Ruth A Oni
- Department of Nutrition and Food Science, University of Maryland, Marie Mount Hall, 7814 Regents Dr, College Park, MD 20740, United States of America
| | - Kenneth Shenge
- National Biosafety and Biocontainment Training Program, National Institutes of Health, Bldg. 13, Room 3K04, Bethesda, MD 20892, United States of America
| | | | - Shirley A Micallef
- Department of Plant Science and Landscape Architecture, University of Maryland, 4291 Fieldhouse Drive, College Park, MD 20742, United States of America; Centre for Food Safety and Security Systems, University of Maryland, Plant Sciences Building, College Park, MD 20742, United States of America
| | - Michelle D Danyluk
- Citrus Research and Education Center, University of Florida, IFAS, 700 Experiment Station Rd, Lake Alfred, FL 33850, United States of America
| | - Donald W Schaffner
- Department of Food Science, Rutgers, the State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, United States of America.
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Igo MJ, Schaffner DW. Quantifying the Influence of Relative Humidity, Temperature, and Diluent on the Survival and Growth of Enterobacter aerogenes. J Food Prot 2019; 82:2135-2147. [PMID: 31729917 DOI: 10.4315/0362-028x.jfp-19-261] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Survival of bacteria on surfaces plays an important role in the cross-contamination of food. Temperature, relative humidity (RH), surface type, and inoculum diluent can affect bacterial survival. This study was conducted to examine how temperature, RH, and diluent affect the survival of Enterobacter aerogenes on stainless steel, polyvinyl chloride, and ceramic tile. Although surface type had little effect on survival, temperature had a clear effect. E. aerogenes survival was highest at 7°C and 15 and 50% RH on all surfaces. Some diluents allowed growth under high RH conditions. Cell populations in distilled water inoculated onto each surface decreased initially compared with populations in 1% phosphate-buffered saline (PBS) and 0.1% peptone broth. At 15 and 50% RH, cell populations in 1% PBS declined more sharply after 120 h than did those 0.1% peptone, but populations in both diluents had similar declines up to 3 weeks. Cell populations in 0.1% peptone had the greatest growth and reached the highest population density (∼8 log CFU/mL). Cell populations in PBS and distilled water increased by ∼2 log CFU/mL. When cells in 0.1% peptone were inoculated onto stainless steel at 100% RH, populations increased to ∼7 log CFU per coupon, whereas cells in 1% PBS increased to ∼5 log CFU per coupon followed by a decline over 3 weeks. DMFit and GInaFiT software modeled inactivation on surfaces at all conditions other than 100% RH at 21°C. These findings have important implications for experiments in which microorganisms are inoculated onto foods or food contact surfaces because the growth observed may be affected more by the inoculum diluent at high or uncontrolled RH than by the type of inoculated surface.
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Affiliation(s)
- Matthew J Igo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
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Kang M, Kim SJ, Yoon SR, Lee HW, Lee JY, Ha JH. Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi Cabbage. J Food Sci 2019; 84:2603-2609. [PMID: 31518463 DOI: 10.1111/1750-3841.14749] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 11/29/2022]
Abstract
Cross-contamination of Pectobacterium carotovorum subsp. carotovorum (PCC) from a stainless-steel surface to cabbage (Brassica rapa L. subsp. pekinensis) was evaluated. To investigate the PCC transfer pattern from mechanical knife surfaces to cabbage during 100 cuts, two mathematical models (power and logarithmic model) were fitted to the mean log10 detection data from cabbage. Overall, regression analysis determined that the best-fitting regression curves of planktonic cells and detached cells from biofilms transferred onto fresh cabbage were Y = 3.7X-0.41 , RMSE = 0.371 and Y = 4.6X-0.35 , RMSE = 0.254, respectively. For salted cabbage, the best-fit regression curves of planktonic cells and biofilm were Y = 5.8X-0.38 , RMSE = 0.209 and Y = 5.4X-0.23 , RMSE = 0.195, respectively. Our data provide a meaningful indication of the level of PCC cross-contamination.
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Affiliation(s)
- Miran Kang
- Hygienic Safety and Analysis Center, World Inst. of Kimchi, Gwangju, 61755, Korea
| | - Su-Ji Kim
- Hygienic Safety and Analysis Center, World Inst. of Kimchi, Gwangju, 61755, Korea
| | - So-Ra Yoon
- Hygienic Safety and Analysis Center, World Inst. of Kimchi, Gwangju, 61755, Korea
| | - Hae-Won Lee
- Hygienic Safety and Analysis Center, World Inst. of Kimchi, Gwangju, 61755, Korea
| | - Jae Yong Lee
- Hygienic Safety and Analysis Center, World Inst. of Kimchi, Gwangju, 61755, Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Inst. of Kimchi, Gwangju, 61755, Korea
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35
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Zhao P, Li Y. New sequential‐touch method to determine bacterial contact transfer rate from finger to surface. J Appl Microbiol 2019; 127:605-615. [DOI: 10.1111/jam.14332] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 05/01/2019] [Accepted: 05/18/2019] [Indexed: 12/14/2022]
Affiliation(s)
- P. Zhao
- Department of Mechanical Engineering The University of Hong Kong Pokfulam, Hong Kong SAR China
| | - Y. Li
- Department of Mechanical Engineering The University of Hong Kong Pokfulam, Hong Kong SAR China
- School of Public Health The University of Hong Kong Pokfulam, Hong Kong SAR China
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Munir MT, Pailhories H, Eveillard M, Aviat F, Lepelletier D, Belloncle C, Federighi M. Antimicrobial Characteristics of Untreated Wood: Towards a Hygienic Environment. Health (London) 2019. [DOI: 10.4236/health.2019.112014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Dang-Xuan S, Nguyen-Viet H, Pham-Duc P, Grace D, Unger F, Nguyen-Hai N, Nguyen-Tien T, Makita K. Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018; 15:E2324. [PMID: 30360454 PMCID: PMC6210979 DOI: 10.3390/ijerph15102324] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 10/15/2018] [Accepted: 10/15/2018] [Indexed: 12/20/2022]
Abstract
Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.
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Affiliation(s)
- Sinh Dang-Xuan
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, 1A Duc Thang Road, Duc Thang Ward, North Tu Liem District, Hanoi 100000, Vietnam.
- Veterinary Epidemiology Unit, School of Veterinary Medicine, Rakuno Gakuen University, 582 Bunkyodai Midorimachi, Ebetsu, Hokkaido 069-8501, Japan.
- International Livestock Research Institute, 298 Kim Ma Street, Hanoi 100000, Vietnam.
| | - Hung Nguyen-Viet
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, 1A Duc Thang Road, Duc Thang Ward, North Tu Liem District, Hanoi 100000, Vietnam.
- International Livestock Research Institute, 298 Kim Ma Street, Hanoi 100000, Vietnam.
- Department of Epidemiology and Public Health, Swiss Tropical and Public Health Institute (Swiss TPH), 57 Socinstrasse, 4002 Basel, Switzerland.
- University of Basel, Socinstrasse 57, 4002 Basel, Switzerland.
| | - Phuc Pham-Duc
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, 1A Duc Thang Road, Duc Thang Ward, North Tu Liem District, Hanoi 100000, Vietnam.
| | - Delia Grace
- International Livestock Research Institute, 30709 Naivasha Street, Nairobi 00100, Kenya.
| | - Fred Unger
- International Livestock Research Institute, 298 Kim Ma Street, Hanoi 100000, Vietnam.
| | - Nam Nguyen-Hai
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, 1A Duc Thang Road, Duc Thang Ward, North Tu Liem District, Hanoi 100000, Vietnam.
| | - Thanh Nguyen-Tien
- National Institute of Veterinary Research, 86 Truong Chinh, Hanoi 100000, Vietnam.
| | - Kohei Makita
- Veterinary Epidemiology Unit, School of Veterinary Medicine, Rakuno Gakuen University, 582 Bunkyodai Midorimachi, Ebetsu, Hokkaido 069-8501, Japan.
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Zoellner C, Al-Mamun MA, Grohn Y, Jackson P, Worobo R. Postharvest Supply Chain with Microbial Travelers: a Farm-to-Retail Microbial Simulation and Visualization Framework. Appl Environ Microbiol 2018; 84:e00813-18. [PMID: 29959243 PMCID: PMC6102990 DOI: 10.1128/aem.00813-18] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Accepted: 06/18/2018] [Indexed: 11/20/2022] Open
Abstract
Fresh produce supply chains present variable and diverse conditions that are relevant to food quality and safety because they may favor microbial growth and survival following contamination. This study presents the development of a simulation and visualization framework to model microbial dynamics on fresh produce moving through postharvest supply chain processes. The postharvest supply chain with microbial travelers (PSCMT) tool provides a modular process modeling approach and graphical user interface to visualize microbial populations and evaluate practices specific to any fresh produce supply chain. The resulting modeling tool was validated with empirical data from an observed tomato supply chain from Mexico to the United States, including the packinghouse, distribution center, and supermarket locations, as an illustrative case study. Due to data limitations, a model-fitting exercise was conducted to demonstrate the calibration of model parameter ranges for microbial indicator populations, i.e., mesophilic aerobic microorganisms (quantified by aerobic plate count and here termed APC) and total coliforms (TC). Exploration and analysis of the parameter space refined appropriate parameter ranges and revealed influential parameters for supermarket indicator microorganism levels on tomatoes. Partial rank correlation coefficient analysis determined that APC levels in supermarkets were most influenced by removal due to spray water washing and microbial growth on the tomato surface at postharvest locations, while TC levels were most influenced by growth on the tomato surface at postharvest locations. Overall, this detailed mechanistic dynamic model of microbial behavior is a unique modeling tool that complements empirical data and visualizes how postharvest supply chain practices influence the fate of microbial contamination on fresh produce.IMPORTANCE Preventing the contamination of fresh produce with foodborne pathogens present in the environment during production and postharvest handling is an important food safety goal. Since studying foodborne pathogens in the environment is a complex and costly endeavor, computer simulation models can help to understand and visualize microorganism behavior resulting from supply chain activities. The postharvest supply chain with microbial travelers (PSCMT) model, presented here, provides a unique tool for postharvest supply chain simulations to evaluate microbial contamination. The tool was validated through modeling an observed tomato supply chain. Visualization of dynamic contamination levels from harvest to the supermarket and analysis of the model parameters highlighted critical points where intervention may prevent microbial levels sufficient to cause foodborne illness. The PSCMT model framework and simulation results support ongoing postharvest research and interventions to improve understanding and control of fresh produce contamination.
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Affiliation(s)
- Claire Zoellner
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Mohammad Abdullah Al-Mamun
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York, USA
| | - Yrjo Grohn
- Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York, USA
| | - Peter Jackson
- Department of Operations Research and Information Engineering, Cornell University, Ithaca, New York, USA
| | - Randy Worobo
- Department of Food Science, Cornell University, Ithaca, New York, USA
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