Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination

Towards tailored guidelines for microbial air quality in the food industry

Airborne microorganisms in food processing environments pose a potential risk for food product contamination. Yet, the absence of established standards or guidelines setting quantitative limits on airborne microorganisms underscores a critical gap in current regulatory frameworks. This review seeks to explore the feasibility of establishing quantitative limits for airborne microorganisms in food processing facilities, aiming to provide evidence-based guidance to enhance food safety practices in the industry. The review begins by addressing the complexities of microbial air quality in the food industry through a general literature search covering sources of airborne microorganisms, factors affecting particle deposition, air sampling methods and preventive measures. Subsequently, it employs a structured approach to assess the significance of air quality and its impact on product quality. Utilizing the PRISMA method, relevant scientific literature from May 2002 to May 2022 was examined, resulting in 26 articles meeting inclusion criteria from a pool of 11,737 original research papers. Additionally, the review investigates existing probability models for assessing airborne contamination to enhance air quality risk assessment in food safety management systems. The literature reveals a lack of substantial evidence supporting a direct correlation between airborne microorganisms and food contamination. The absence of standardized air sampling methodologies in previous studies hinders the comparability and reliability of research findings. Additionally, the literature fails to establish a conclusive relationship between influencing factors such as total particle counts, temperature, relative humidity and airborne contamination. Contradictory probability models for quantifying airborne contamination, and the absence of tailored preventive measures, hinder effective control and undermine microbial contamination control in diverse food processing contexts. In conclusion, the development of numeric guidelines for airborne contamination necessitates a tailored approach, considering factors such as product characteristics and production context. By integrating risk assessment models into this process, a more thorough comprehension of contamination risks can be achieved, providing tailored guidance based on the identified risk levels for each product. Ongoing collaborative efforts are essential to develop evidence-based guidelines that effectively mitigate risks without incurring unnecessary costs.

Microbial food spoilage: impact, causative agents and control strategies

Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15-20% of food is wasted, with waste, by definition, occurring after primary production and harvesting (for example, in households and food service establishments). Although the causative agents of food spoilage are diverse, many microorganisms are major contributors across different types of foods. For example, the genus Pseudomonas causes spoilage in various raw and ready-to-eat foods. Aerobic sporeformers (for example, members of the genera Bacillus, Paenibacillus and Alicyclobacillus) cause spoilage across various foods and beverages, whereas anaerobic sporeformers (for example, Clostridiales) cause spoilage in a range of products that present low-oxygen environments. Fungi are also important spoilage microorganisms, including in products that are not susceptible to bacterial spoilage due to their low water activity or low pH. Strategies that can reduce spoilage include improved control of spoilage microorganisms in raw material and environmental sources as well as application of microbicidal or microbiostatic strategies (for example, to products and packaging). Emerging tools (for example, systems models and improved genomic tools) represent an opportunity for rational design of systems, processes and products that minimize microbial food spoilage.

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.

Next-Generation Sequencing Results Vary Between Cultured and Uncultured Microbes

Next-generation sequencing (NGS) technology has led to innovations in environmental metagenomics and investigations involving humans and microbes. However, it is necessary to analyze the components that will affect analysis of the method upon processing a large amount of information. In particular, the processing method after sample collection affects the NGS results, and it is necessary to check for inaccurate results. Here, we show that the microbial communities obtained from fingertip samples differ from those obtained from fingertips remaining on mobile phones and desks, when cultured or not for 24 h. We also confirmed changes in microbial communities in fingertip samples from desks incubated for 2, 4, 8, 16, and 24 h. Samples of prints from mobile phones that are considerably vulnerable to external factors were not analyzed. Ratios of Firmicutes and Bacillus were, respectively, increased in cultures at the phylum and species levels. Collectively, we identified bacterial species that can aid in determining whether a sample has been cultured. In addition, although microbial communities differed depending on sample types, we confirmed changes after culture for 4 and 8 h. However, since this study is a sample limited to three types, it is necessary to analyze other types of samples in the same way and check whether they are applicable to all types. This strategy can verify the suitability of samples for deriving informative results from cultured or uncultured bacterial communities.

Ability of Essential Oil Vapours to Reduce Numbers of Culturable Aerosolised Coronavirus, Bacteria and Fungi

Transmission of pathogens present in the indoor air can occur through aerosols. This study evaluated the efficacy of an evaporated mix of essential oils to reduce the numbers of culturable aerosolized coronavirus, bacterium and fungus. The essential oil-containing gel was allowed to vaporize inside a glass chamber for 10 or 20 min. Aerosols of a surrogate of SARS-CoV-2, murine hepatitis coronavirus MHV-1, Escherichia coli or Aspergillus flavus spores were produced using a collision nebuliser and passed through the essential oil vapours, then collected on a six-stage Andersen sampler. The six-stages of the impact sampler capture aerosols in sizes ranging from 7 to 0.65 µm. The number of culturable microbes present in the aerosols collected in the different stages were enumerated and compared to the number of culturable microbes in control microbial aerosols that were not exposed to the evaporated essential oils. After 10 and 20 min evaporation, the essential oils reduced the numbers of culturable aerosolized coronavirus by 48% (log₁₀ reduction = 0.3; p = 0.002 vs. control) and 53% (log₁₀ reduction = 0.3; p = 0.001 vs. control), respectively. The essential oils vaporised for 10 min, reduced the number of viable E. coli by 51% (log₁₀ reduction = 0.3; p = 0.032 vs. control). The Aspergillus flavus spores were mostly observed in the larger aerosols (7.00 µm to 2.10 µm) and the essential oils vaporised for 10 min reduced the number of viable spores by 72% (log₁₀ reduction = 0.6; p = 0.008 vs. control). The vapours produced by a gel containing naturally occurring essential oils were able to significantly reduce the viable numbers of aerosolized coronavirus, bacteria and fungal spores. The antimicrobial gel containing the essential oils may be able to reduce aerosol transmission of microbes when used in domestic and workplace settings.

Designing Post COVID-19 Buildings: Approaches for Achieving Healthy Buildings

The COVID-19 pandemic forced the accessibility, social gathering, lifestyle, and working environment to be changed to reduce the infection. Coronavirus spreads between people in several different ways. Small liquid particles (aerosols, respiratory droplets) from an infected person are transmitted through air and surfaces that are in contact with humans. Reducing transmission through modified heating, ventilation, and air conditioning (HVAC) systems and building design are potential solutions. A comprehensive review of the engineering control preventive measures to mitigate COVID-19 spread, healthy building design, and material was carried out. The current state-of-the-art engineering control preventive measures presented include ultraviolet germicidal irradiation (UVGI), bipolar ionization, vertical gardening, and indoor plants. They have potential to improve the indoor air quality. In addition, this article presents building design with materials (e.g., copper alloys, anti-microbial paintings) and smart technologies (e.g., automation, voice control, and artificial intelligence-based facial recognition) to mitigate the infections of communicable diseases.

Positive and Negative Ions Potently Inhibit the Viability of Airborne Gram-Positive and Gram-Negative Bacteria

Positive and negative ions (PAIs and NAIs, respectively) generated by air ionizers curb indoor spread of airborne pathogens through cellular oxidative damage. Thus, here, we asked whether ion exposure of Staphylococcus aureus and Escherichia coli bacteria—either plated on agar or trapped in air filters—would affect their viability and whether this effect would be influenced by variations in bacterial type and load, action area, distance from the ion generator, exposure time, or filter type. We selected these two vegetative bacterium species because, besides being representative of Gram-positive and Gram-negative strains, respectively, they are widely recognized as the two most common airborne pathogens. We observed a robust ion inhibitory effect on the viability of free bacteria regardless of the experimental condition employed. Specifically, 12-h ion exposure of plated S. aureus and E. coli, at either 5 cm or 10 cm from the ion source, reduced bacterial viability by ∼95% and 70%, respectively. Furthermore, 3-h ion exposure was sufficient to reduce the viability of both bacterial species trapped in filters. Our results showing a strong antibacterial activity of PAI and NAI under all experimental conditions tested further support the use of air ionizers for preventing and/or containing airborne infection in domestic and nondomestic settings.

IMPORTANCE Indoor air is a well-established vehicle for direct and indirect spread of a wide variety of human pathogens—as bioaerosols are composed of bacteria, viruses, fungi, and other types of organisms—that may trigger some pathologies. Plasmacluster ionizers are known for their ability to generate positively or negatively charged air ions (PAIs and NAIs, respectively) that can kill/inactivate indoor airborne pathogens, through oxidative stress-induced damage, in various environments. Given these premises, the aim of this study was to evaluate the viability of Gram-positive and Gram-negative bacteria exposed to PAI and NAI under different experimental variables such as bacterial type and load, action area, distance from the ion generator, ion exposure time, and filter type. Altogether, our findings, demonstrating a remarkable PAI and NAI antibacterial activity, stress the importance of using air ionizers to prevent indoor airborne infection.

Core Genome MLST for Source Attribution of Campylobacter coli

Campylobacter species are among the leading foodborne bacterial agents of human diarrheal illness. The majority of campylobacteriosis has been attributed to Campylobacter jejuni (85% or more), followed by Campylobacter coli (5–10%). The distribution of C. jejuni and C. coli varies by host organism, indicating that the contribution to human infection may differ between isolation sources. To address the relative contribution of each source to C. coli infections in humans, core genome multilocus sequence type with a 200-allele difference scheme (cgMLST₂₀₀) was used to determine cgMLST type for 3,432 C. coli isolated from food animals (n = 2,613), retail poultry meats (n = 389), human clinical settings (n = 285), and environmental sources (n = 145). Source attribution was determined by analyzing the core genome with a minimal multilocus distance methodology (MMD). Using MMD, a higher proportion of the clinical C. coli population was attributed to poultry (49.6%) and environmental (20.9%) sources than from cattle (9.8%) and swine (3.2%). Within the population of C. coli clinical isolates, 70% of the isolates that were attributed to non-cecal retail poultry, dairy cattle, beef cattle and environmental waters came from two cgMLST₂₀₀ groups from each source. The most common antibiotic resistance genes among all C. coli were tetO (65.6%), bla_OXA–193 (54.2%), aph(3′)-IIIa (23.5%), and aadE-Cc (20.1%). Of the antibiotic resistance determinants, only one gene was isolated from a single source: bla_OXA–61 was only isolated from retail poultry. Within cgMLST₂₀₀ groups, 17/17 cgMLST₂₀₀-435 and 89/92 cgMLST₂₀₀-707 isolates encoded for aph(3’)-VIIa and 16/16 cgMLST₂₀₀-319 harbored aph(2’)-If genes. Distribution of bla_OXA alleles showed 49/50 cgMLST₂₀₀-5 isolates contained bla_OXA–498 while bla_OXA–460 was present in 37/38 cgMLST₂₀₀-650 isolates. The cgMLST₂₀₀-514 group revealed both ant(6)-Ia and sat4 resistance genes in 23/23 and 22/23 isolates, respectively. Also, cgMLST₂₀₀-266 and cgMLST₂₀₀-84 had GyrAT86I mutation with 16/16 (100%) and 14/15 (93.3%), respectively. These findings illustrate how cgMLST and MMD methods can be used to evaluate the relative contribution of known sources of C. coli to the human burden of campylobacteriosis and how cgMLST typing can be used as an indicator of antimicrobial resistance in C. coli.