1
|
Topalcengiz Z, Chandran S, Gibson KE. A comprehensive examination of microbial hazards and risks during indoor soilless leafy green production. Int J Food Microbiol 2024; 411:110546. [PMID: 38157635 DOI: 10.1016/j.ijfoodmicro.2023.110546] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/26/2023] [Accepted: 12/16/2023] [Indexed: 01/03/2024]
Abstract
Produce grown under controlled environment agriculture (CEA) is often assumed to have a reduced risk of pathogen contamination due to the low chance of exposure to outdoor contaminant factors. However, the 2021 outbreak and numerous recalls of CEA-grown lettuce and microgreens demonstrate the possibility of pathogen introduction during indoor production when there is a failure in the implementation of food safety management systems. Indoor production of commercial leafy greens, such as lettuce and microgreens, is performed across a range of protective structures from primitive household setups to advanced and partially automatized growing systems. Indoor production systems include hydroponic, aquaponic, and aeroponic configurations. Hydroponic systems such as deep water culture and nutrient film technique comprised of various engineering designs represent the main system types used by growers. Depending on the type of leafy green, the soilless substrate, and system selection, risk of microbial contamination will vary during indoor production. In this literature review, science-based pathogen contamination risks and mitigation strategies for indoor production of microgreens and more mature leafy greens are discussed during both pre-harvest and post-harvest stages of production.
Collapse
Affiliation(s)
- Zeynal Topalcengiz
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA; Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University, 49250 Muş, Türkiye
| | - Sahaana Chandran
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA.
| |
Collapse
|
2
|
Hamilton AN, Gibson KE, Amalaradjou MA, Callahan CW, Millner PD, Ilic S, Lewis Ivey ML, Shaw AM. Cultivating Food Safety Together: Insights About the Future of Produce Safety in the U.S. Controlled Environment Agriculture Sector. J Food Prot 2023; 86:100190. [PMID: 37926289 DOI: 10.1016/j.jfp.2023.100190] [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: 08/16/2023] [Revised: 10/02/2023] [Accepted: 10/31/2023] [Indexed: 11/07/2023]
Abstract
Controlled environment agriculture (CEA) is a rapidly growing sector that presents unique challenges and opportunities in ensuring food safety. This manuscript highlights critical gaps and needs to promote food safety in CEA systems as identified by stakeholders (n=47) at the Strategizing to Advance Future Extension andResearch (S.A.F.E.R.) CEA conference held in April 2023 at The Ohio State University's Ohio CEA Research Center. Feedback collected at the conference was analyzed using an emergent thematic analysis approach to determine key areas of focus. Research-based guidance is specific to the type of commodity, production system type, and size. Themes include the need for improved supply chain control, cleaning, and sanitization practices, pathogen preventive controls and mitigation methods and training and education. Discussions surrounding supply chain control underscored the significance of the need for approaches to mitigate foodborne pathogen contamination. Effective cleaning and sanitization practices are vital to maintaining a safe production environment, with considerations such as establishing standard operating procedures, accounting for hygienic equipment design, and managing the microbial communities within the system. Data analysis further highlights the need for risk assessments, validated pathogen detection methods, and evidence-based guidance in microbial reduction. In addition, training and education were identified as crucial in promoting a culture of food safety within CEA. The development of partnerships between industry, regulatory, and research institutions are needed to advance data-driven guidance and practices across the diverse range of CEA operations and deemed essential for addressing challenges and advancing food safety practices in CEA. Considering these factors, the CEA industry can enhance food safety practices, foster consumer trust, and support its long-term sustainability.
Collapse
Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR 72704, USA
| | - Mary Anne Amalaradjou
- Department of Animal Science, University of Connecticut, George White Bldg, Room 212 B, Storrs, CT 06169 USA
| | - Christopher W Callahan
- UVM Extension, College of Agriculture and Life Sciences, The University of Vermont, PO Box 559, Bennington VT 05201, USA
| | - Patricia D Millner
- Environmental Microbial & Food Safety Lab, 10300 Baltimore Avenue Building 001 BARC-West, Room 140, Beltsville, MD 20705, USA
| | - Sanja Ilic
- Human Nutrition, Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH 43210, USA
| | - Melanie L Lewis Ivey
- Department of Plant Pathology College of Food, Agriculture and Environmental Sciences, The Ohio State University, Wooster, OH 44691, USA
| | - Angela M Shaw
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409, USA.
| |
Collapse
|
3
|
Habib I, Khan M, Mohamed MYI, Ghazawi A, Abdalla A, Lakshmi G, Elbediwi M, Al Marzooqi HM, Afifi HS, Shehata MG, Al-Rifai R. Assessing the Prevalence and Potential Risks of Salmonella Infection Associated with Fresh Salad Vegetable Consumption in the United Arab Emirates. Foods 2023; 12:3060. [PMID: 37628060 PMCID: PMC10453016 DOI: 10.3390/foods12163060] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
This study aimed to investigate the occurrence and characteristics of Salmonella isolates in salad vegetables in the United Arab Emirates (UAE). Out of 400 samples tested from retail, only 1.25% (95% confidence interval, 0.41-2.89) were found to be positive for Salmonella, all of which were from conventional local produce, presented at ambient temperature, and featured as loose items. The five Salmonella-positive samples were arugula (n = 3), dill (n = 1), and spinach (n = 1). The Salmonella isolates from the five samples were found to be pan-susceptible to a panel of 12 antimicrobials tested using a disc diffusion assay. Based on whole-genome sequencing (WGS) analysis, only two antimicrobial resistance genes were detected-one conferring resistance to aminoglycosides (aac(6')-Iaa) and the other to fosfomycin (fosA7). WGS enabled the analysis of virulence determinants of the recovered Salmonella isolates from salad vegetables, revealing a range from 152 to 165 genes, collectively grouped under five categories, including secretion system, fimbrial adherence determinants, macrophage-inducible genes, magnesium uptake, and non-fimbrial adherence determinants. All isolates were found to possess genes associated with the type III secretion system (TTSS), encoded by Salmonella pathogenicity island-1 (SPI-1), but various genes associated with the second type III secretion system (TTSS-2), encoded by SPI-2, were absent in all isolates. Combining the mean prevalence of Salmonella with information regarding consumption in the UAE, an exposure of 0.0131 salmonellae consumed per person per day through transmission via salad vegetables was calculated. This exposure was used as an input in a beta-Poisson dose-response model, which estimated that there would be 10,584 cases of the Salmonella infection annually for the entire UAE population. In conclusion, salad vegetables sold in the UAE are generally safe for consumption regarding Salmonella occurrence, but occasional contamination is possible. The results of this study may be used for the future development of risk-based food safety surveillance systems in the UAE and to elaborate on the importance for producers, retailers, and consumers to follow good hygiene practices, particularly for raw food items such as leafy salad greens.
Collapse
Affiliation(s)
- Ihab Habib
- Veterinary Public Health Research Laboratory, Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates; (M.-Y.I.M.); (A.A.); (G.L.)
- Environmental Health Department, High Institute of Public Health, Alexandria University, Alexandria 21531, Egypt
| | - Mushtaq Khan
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates; (M.K.); (A.G.)
- Zayed Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Mohamed-Yousif Ibrahim Mohamed
- Veterinary Public Health Research Laboratory, Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates; (M.-Y.I.M.); (A.A.); (G.L.)
| | - Akela Ghazawi
- Department of Medical Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates; (M.K.); (A.G.)
| | - Afra Abdalla
- Veterinary Public Health Research Laboratory, Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates; (M.-Y.I.M.); (A.A.); (G.L.)
| | - Glindya Lakshmi
- Veterinary Public Health Research Laboratory, Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates; (M.-Y.I.M.); (A.A.); (G.L.)
| | - Mohammed Elbediwi
- Evolutionary Biology, Institute for Biology, Freie Universität Berlin, 14163 Berlin, Germany;
- Animal Health Research Institute, Agriculture Research Centre, Cairo 12618, Egypt
| | - Hassan Mohamed Al Marzooqi
- Food Research Section, Research and Development Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi P.O. Box 52150, United Arab Emirates; (H.M.A.M.); (H.S.A.); (M.G.S.)
| | - Hanan Sobhy Afifi
- Food Research Section, Research and Development Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi P.O. Box 52150, United Arab Emirates; (H.M.A.M.); (H.S.A.); (M.G.S.)
| | - Mohamed Gamal Shehata
- Food Research Section, Research and Development Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi P.O. Box 52150, United Arab Emirates; (H.M.A.M.); (H.S.A.); (M.G.S.)
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTACITY), New Borg El-Arab City 21934, Egypt
| | - Rami Al-Rifai
- Zayed Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
- Institute of Public Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates
| |
Collapse
|