Tamara N Crawford, Michael Ablan, Michelle Canning, Katherine E Marshall, Misha Robyn
Foodborne illness affects approximately 48 million Americans annually. Food irradiation is a safe and effective way to kill bacteria and extend a product's shelf-life. However, challenges to wider implementation of this technology include consumer hesitancy stemming from misconceptions about safety and lack of knowledge of irradiation's benefits. Research has shown that consumers are more willing to accept irradiation if informed about its safety. Due to increases in multistate foodborne outbreaks and consumers' growing concern and expectation of food safety, it is an opportune time to reconsider irradiation as a food safety tool. Consumer attitudes toward food safety differ by demographic characteristics; however, research on the association of demographic factors with attitudes on food irradiation are limited. Data collected from a survey (N=1,009) conducted in August 2022 were analyzed to describe the relationship between age and food irradiation knowledge as influential factors to purchase irradiated foods. More than half (56%) of respondents reported that learning more about irradiation would likely influence purchasing decisions; older adults were more knowledgeable about food irradiation. These findings suggest that age could be an important factor to consider when tailoring messaging as a prevention strategy around the benefits of food irradiation.
{"title":"Examining Age and Food Irradiation Knowledge as Influential Factors on Purchase of Irradiated Foods - United States, August 2022.","authors":"Tamara N Crawford, Michael Ablan, Michelle Canning, Katherine E Marshall, Misha Robyn","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Foodborne illness affects approximately 48 million Americans annually. Food irradiation is a safe and effective way to kill bacteria and extend a product's shelf-life. However, challenges to wider implementation of this technology include consumer hesitancy stemming from misconceptions about safety and lack of knowledge of irradiation's benefits. Research has shown that consumers are more willing to accept irradiation if informed about its safety. Due to increases in multistate foodborne outbreaks and consumers' growing concern and expectation of food safety, it is an opportune time to reconsider irradiation as a food safety tool. Consumer attitudes toward food safety differ by demographic characteristics; however, research on the association of demographic factors with attitudes on food irradiation are limited. Data collected from a survey (N=1,009) conducted in August 2022 were analyzed to describe the relationship between age and food irradiation knowledge as influential factors to purchase irradiated foods. More than half (56%) of respondents reported that learning more about irradiation would likely influence purchasing decisions; older adults were more knowledgeable about food irradiation. These findings suggest that age could be an important factor to consider when tailoring messaging as a prevention strategy around the benefits of food irradiation.</p>","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11157695/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141297816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Michael Ablan, Mabel Sheau Fong Low, Katherine E Marshall, Roshni Devchand, Laura Koehler, Hannah Hume, Misha Robyn
Food irradiation has been studied comprehensively and has been determined to be a safe and effective process for improving food safety. Despite this potential public health impact and current use in developed countries, the technology is not commonly used in the United States, with consumer acceptance often cited as a barrier. Given changes in consumer food-purchasing trends, advancements in irradiation technology, and an increase in multistate foodborne outbreaks, it is an opportune time to revisit consumer acceptance and factors that influence the purchase of irradiated food. We conducted seven focus groups to assess knowledge, attitudes, and practices regarding irradiation as a food safety intervention. Meetings were virtual, lasted 90 min, and were held March 15-18, 2021. Participants were stratified into three groups using quota sampling: adults aged 18-64 years, parents of children aged 0-4 years, and adults aged 65 years and older. Consistent with past research, consumers were unaware of what food irradiation is. Facilitators for purchasing irradiated foods included protection from foodborne illness, reduced risk from certain foods, and support from public health agencies. Barriers included lack of knowledge, safety concerns, price, packaging, and a distrust of food technology. The results from these focus groups can inform public messaging and foodborne illness prevention strategies.
{"title":"Focus Groups Exploring U.S. Adults' Knowledge, Attitudes, and Practices Related to Irradiation as a Food Safety Intervention, 2021.","authors":"Michael Ablan, Mabel Sheau Fong Low, Katherine E Marshall, Roshni Devchand, Laura Koehler, Hannah Hume, Misha Robyn","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Food irradiation has been studied comprehensively and has been determined to be a safe and effective process for improving food safety. Despite this potential public health impact and current use in developed countries, the technology is not commonly used in the United States, with consumer acceptance often cited as a barrier. Given changes in consumer food-purchasing trends, advancements in irradiation technology, and an increase in multistate foodborne outbreaks, it is an opportune time to revisit consumer acceptance and factors that influence the purchase of irradiated food. We conducted seven focus groups to assess knowledge, attitudes, and practices regarding irradiation as a food safety intervention. Meetings were virtual, lasted 90 min, and were held March 15-18, 2021. Participants were stratified into three groups using quota sampling: adults aged 18-64 years, parents of children aged 0-4 years, and adults aged 65 years and older. Consistent with past research, consumers were unaware of what food irradiation is. Facilitators for purchasing irradiated foods included protection from foodborne illness, reduced risk from certain foods, and support from public health agencies. Barriers included lack of knowledge, safety concerns, price, packaging, and a distrust of food technology. The results from these focus groups can inform public messaging and foodborne illness prevention strategies.</p>","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11288088/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141856719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to characterize the profile of Brazilian consumers of minimally processed vegetables (MPV) by analyzing consumption habits and perceptions of microbiological risk. An online survey with 27 closed-end questions was administered using Google Forms. The survey consisted of questions regarding participants’ demographic characteristics, consumption of fresh vegetables and MPV, and perception of the microbiological risk associated with the consumption of MPV. The majority of the 1,510 participants (77.5%) were women, 42.3% were 26 to 40 years of age, 42.3% were married, 19.7% were students, 54.4% had a graduate degree, and 39.4% had a monthly family income between 5 and 15 times the minimum wage. Most participants (95.3%) reported consuming fresh vegetables, but only 45.4% reported the consumption of MPV. Among MPV consumers, convenience and practicality were the main determining factors (77.8%) in the purchase of these products. The high price of MPV was the main limiting factor (66.4%). Pearson’s chi-square test indicated that only monthly family income was positively associated with the consumption of vegetables and the perception of microbiological risks related to MPV. These data contribute to a better understanding of the profile of Brazilian MPV consumers and will be important as an exposure assessment component of vegetable risk assessment models.
{"title":"Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk","authors":"U. Pinto","doi":"10.4315/fpt-22-027","DOIUrl":"https://doi.org/10.4315/fpt-22-027","url":null,"abstract":"This study was conducted to characterize the profile of Brazilian consumers of minimally processed vegetables (MPV) by analyzing consumption habits and perceptions of microbiological risk. An online survey with 27 closed-end questions was administered using Google Forms. The survey consisted of questions regarding participants’ demographic characteristics, consumption of fresh vegetables and MPV, and perception of the microbiological risk associated with the consumption of MPV. The majority of the 1,510 participants (77.5%) were women, 42.3% were 26 to 40 years of age, 42.3% were married, 19.7% were students, 54.4% had a graduate degree, and 39.4% had a monthly family income between 5 and 15 times the minimum wage. Most participants (95.3%) reported consuming fresh vegetables, but only 45.4% reported the consumption of MPV. Among MPV consumers, convenience and practicality were the main determining factors (77.8%) in the purchase of these products. The high price of MPV was the main limiting factor (66.4%). Pearson’s chi-square test indicated that only monthly family income was positively associated with the consumption of vegetables and the perception of microbiological risks related to MPV. These data contribute to a better understanding of the profile of Brazilian MPV consumers and will be important as an exposure assessment component of vegetable risk assessment models.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43545954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
be videos have been a significant source of public health and food safety misinformation during the COVID-19 pandemic. Specifically, the washing of produce with soap and other substances was promoted in the early stages of the pandemic through YouTube videos. Therefore, we conducted a study to analyze produce washing messaging in YouTube videos posted during, compared to prior to, the COVID-19 pandemic. Videos were identified via targeted keyword searches. Produce washing methods were coded and classified according to government recommendations. A total of 100 YouTube videos were identified and analyzed; 66 videos were posted during the pandemic and 34 before the pandemic. Of the 100 videos, 70 contained nonfactual information about produce washing. Videos posted by bloggers were more likely to contain nonfactual information compared to videos posted by the government and organizations (78 versus 29%). Videos posted during the pandemic were more likely to have nonfactual information than those posted before the pandemic (56 versus 17%). This study found that individual bloggers contributed to the spread of misinformation about produce washing in YouTube videos, resulting in potentially harmful behavior changes among consumers. Efforts are needed from food safety educators and public health officials to improve the accuracy of food safety information disseminated on YouTube.
{"title":"Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemi","authors":"Geena Verma","doi":"10.4315/fpt-22-016","DOIUrl":"https://doi.org/10.4315/fpt-22-016","url":null,"abstract":"be videos have been a significant source of public health and food safety misinformation during the COVID-19 pandemic. Specifically, the washing of produce with soap and other substances was promoted in the early stages of the pandemic through YouTube videos. Therefore, we conducted a study to analyze produce washing messaging in YouTube videos posted during, compared to prior to, the COVID-19 pandemic. Videos were identified via targeted keyword searches. Produce washing methods were coded and classified according to government recommendations. A total of 100 YouTube videos were identified and analyzed; 66 videos were posted during the pandemic and 34 before the pandemic. Of the 100 videos, 70 contained nonfactual information about produce washing. Videos posted by bloggers were more likely to contain nonfactual information compared to videos posted by the government and organizations (78 versus 29%). Videos posted during the pandemic were more likely to have nonfactual information than those posted before the pandemic (56 versus 17%). This study found that individual bloggers contributed to the spread of misinformation about produce washing in YouTube videos, resulting in potentially harmful behavior changes among consumers. Efforts are needed from food safety educators and public health officials to improve the accuracy of food safety information disseminated on YouTube.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43009096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Poor food handling practices at home are a common cause of foodborne illness. Children are more susceptible to foodborne illness than adults. Because children’s food safety depends on the safe food handling practices of parents and caregivers, this study aims to identify determinants of safe food handling practices among Canadian families with children under 18 years. Data for Canadian households with children (n = 294) were extracted from a larger telephone survey conducted across all Canadian provinces and territories between 2014 and 2015. Four food safety practice outcomes and six demographic variables were examined using multivariable logistics regression. Most survey participants were females (56%) who had less than a bachelor’s degree (67%) and were caring for one child (55%). Approximately 90% of caregivers reported proper hand hygiene, and 79% refrigerated leftovers within 2 h of cooking. Only 33% of caregivers reported preventing cross-contamination, and fewer reported using food thermometers for poultry cuts (13%) and hamburgers (11%). Those in the higher income and education categories were less likely to follow safe food handling practices such as hand hygiene and safe refrigeration of leftovers. This research highlights the need for food safety interventions that target Canadian families with children within certain demographic groups.
{"title":"Identifying Predictors of Safe Food Handling Practices among Canadian Households with Children Under Eighteen Years","authors":"David Obande","doi":"10.4315/fpt-21-039","DOIUrl":"https://doi.org/10.4315/fpt-21-039","url":null,"abstract":"Poor food handling practices at home are a common cause of foodborne illness. Children are more susceptible to foodborne illness than adults. Because children’s food safety depends on the safe food handling practices of parents and caregivers, this study aims to identify determinants of safe food handling practices among Canadian families with children under 18 years. Data for Canadian households with children (n = 294) were extracted from a larger telephone survey conducted across all Canadian provinces and territories between 2014 and 2015. Four food safety practice outcomes and six demographic variables were examined using multivariable logistics regression. Most survey participants were females (56%) who had less than a bachelor’s degree (67%) and were caring for one child (55%). Approximately 90% of caregivers reported proper hand hygiene, and 79% refrigerated leftovers within 2 h of cooking. Only 33% of caregivers reported preventing cross-contamination, and fewer reported using food thermometers for poultry cuts (13%) and hamburgers (11%). Those in the higher income and education categories were less likely to follow safe food handling practices such as hand hygiene and safe refrigeration of leftovers. This research highlights the need for food safety interventions that target Canadian families with children within certain demographic groups.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135516479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fresh strawberries are susceptible to contamination with foodborne pathogens, illustrating the importance of on-farm risk management practices (RMP). Understanding context is necessary for successful implementation of RMP, highlighting the importance of characterizing physical attributes (PA) associated with RMP. We determined the PA associated with implementation of eight RMP on 20 small (≤ 2 acres; 8,094 m2) strawberry farms in the southeastern United States. Descriptive statistics were performed to determine frequency of PA across farms. PA scores, presence or absence of observed PA expressed as a percentage, were calculated for each of the eight RMP. All 20 (100%) farms used plasticulture to grow strawberries. All (100%) used drip irrigation systems, and 19 (95%) had an adequate number of bathrooms and handwashing stations. Nearly all (95%) did not have a body fluid spill kit. Sixteen (80%) farms used groundwater or surface water for irrigation, with five (31%) treating the water and eight (50%) testing the microbiological quality of irrigation water. PA scores ranged from 55 to 90%, with the highest (90%) for animal control and the lowest (55%) for food safety signage. These findings can inform strawberry-specific safety interventions aimed to increase RMP implementation. More broadly, this represents another approach to informing commodity-specific training needs.
{"title":"Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms","authors":"A. Fraser","doi":"10.4315/fpt-22-014","DOIUrl":"https://doi.org/10.4315/fpt-22-014","url":null,"abstract":"Fresh strawberries are susceptible to contamination with foodborne pathogens, illustrating the importance of on-farm risk management practices (RMP). Understanding context is necessary for successful implementation of RMP, highlighting the importance of characterizing physical attributes (PA) associated with RMP. We determined the PA associated with implementation of eight RMP on 20 small (≤ 2 acres; 8,094 m2) strawberry farms in the southeastern United States. Descriptive statistics were performed to determine frequency of PA across farms. PA scores, presence or absence of observed PA expressed as a percentage, were calculated for each of the eight RMP. All 20 (100%) farms used plasticulture to grow strawberries. All (100%) used drip irrigation systems, and 19 (95%) had an adequate number of bathrooms and handwashing stations. Nearly all (95%) did not have a body fluid spill kit. Sixteen (80%) farms used groundwater or surface water for irrigation, with five (31%) treating the water and eight (50%) testing the microbiological quality of irrigation water. PA scores ranged from 55 to 90%, with the highest (90%) for animal control and the lowest (55%) for food safety signage. These findings can inform strawberry-specific safety interventions aimed to increase RMP implementation. More broadly, this represents another approach to informing commodity-specific training needs.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44807567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The political situation in Lebanon has reportedly impacted the implementation of food safety law. Although responsibility is placed upon the food industry to ensure food safety, consumers should also take responsibility. To date, no studies have explored the perceptions of risk, control, and responsibility of consumers regarding food safety in the region. Consequently, this study explored the food safety perceptions of consumers in Lebanon by using quantitative researcher measures. Lebanese consumers (n = 95) responded to a self-complete questionnaire to determine perceptions of risk, control, responsibility, and hygiene consciousness regarding food safety. Correlations were determined between personal perceptions of risk, control, responsibility, and hygiene consciousness (P < 0.001), whereby low levels of risk were correlated with high levels of control, responsibility, and hygiene consciousness. Statistically significant differences were determined between perceived risk, control, responsibility, and hygiene consciousness for “self” compared with other people (“others”) (P < 0.005), suggesting consumers in Lebanon exhibit perceptions of invulnerability, optimistic bias, illusion of control, and superiority bias. The most notable finding was that experiencing foodborne illness had a negative impact upon perceptions of risk, control, and responsibility to prevent foodborne illness. The perceptions and biases identified among study respondents are of great importance to help inform the development of future food safety interventions.
{"title":"Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon","authors":"E. Evans","doi":"10.4315/fpt-22-020","DOIUrl":"https://doi.org/10.4315/fpt-22-020","url":null,"abstract":"The political situation in Lebanon has reportedly impacted the implementation of food safety law. Although responsibility is placed upon the food industry to ensure food safety, consumers should also take responsibility. To date, no studies have explored the perceptions of risk, control, and responsibility of consumers regarding food safety in the region. Consequently, this study explored the food safety perceptions of consumers in Lebanon by using quantitative researcher measures. Lebanese consumers (n = 95) responded to a self-complete questionnaire to determine perceptions of risk, control, responsibility, and hygiene consciousness regarding food safety. Correlations were determined between personal perceptions of risk, control, responsibility, and hygiene consciousness (P < 0.001), whereby low levels of risk were correlated with high levels of control, responsibility, and hygiene consciousness. Statistically significant differences were determined between perceived risk, control, responsibility, and hygiene consciousness for “self” compared with other people (“others”) (P < 0.005), suggesting consumers in Lebanon exhibit perceptions of invulnerability, optimistic bias, illusion of control, and superiority bias. The most notable finding was that experiencing foodborne illness had a negative impact upon perceptions of risk, control, and responsibility to prevent foodborne illness. The perceptions and biases identified among study respondents are of great importance to help inform the development of future food safety interventions.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44590364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Inspections of fresh produce operations for compliance with the Produce Safety Rule (PSR) have identified cleaning and sanitizing (C/S) as a significant challenge. To better understand C/S practices in the produce industry a national survey was administered over a 3-week period in summer 2020 to fresh produce operations in U.S. Survey responses (n = 162) represented 135 produce operations from 18 different states. The most common materials reported for harvesting containers (n = 50 responses) were plastic (80%), wood (30%), cardboard (16%), and canvas (12%), while stainless steel (81%) and plastic (71%) were most commonly used for post-harvest equipment (n = 42 responses). Bleach (40/63), quaternary ammonium compounds (32/63), and peracetic acid (26/63) were the most commonly reported sanitizers. Respondents indicated there is a need for resources on principles and practical implementation of C/S, identification of hazards and prioritizing C/S activities, establishing a C/S program, and verification of C/S effectiveness, in English, Spanish and other languages. High turnover and seasonal workforce (37/65) and no time to C/S (19/65) were indicated as major barriers for improving C/S in a facility. The results of the survey helped guide a virtual C/S workshop in 2021, and an in-person workshop currently in development.
{"title":"Cleaning and Sanitizing in Produce Facilities: Identifying Compliance Gaps and Associated Training Needs, Opportunities and Preferences","authors":"J. Kovacevic","doi":"10.4315/fpt-23-011","DOIUrl":"https://doi.org/10.4315/fpt-23-011","url":null,"abstract":"Inspections of fresh produce operations for compliance with the Produce Safety Rule (PSR) have identified cleaning and sanitizing (C/S) as a significant challenge. To better understand C/S practices in the produce industry a national survey was administered over a 3-week period in summer 2020 to fresh produce operations in U.S. Survey responses (n = 162) represented 135 produce operations from 18 different states. The most common materials reported for harvesting containers (n = 50 responses) were plastic (80%), wood (30%), cardboard (16%), and canvas (12%), while stainless steel (81%) and plastic (71%) were most commonly used for post-harvest equipment (n = 42 responses). Bleach (40/63), quaternary ammonium compounds (32/63), and peracetic acid (26/63) were the most commonly reported sanitizers. Respondents indicated there is a need for resources on principles and practical implementation of C/S, identification of hazards and prioritizing C/S activities, establishing a C/S program, and verification of C/S effectiveness, in English, Spanish and other languages. High turnover and seasonal workforce (37/65) and no time to C/S (19/65) were indicated as major barriers for improving C/S in a facility. The results of the survey helped guide a virtual C/S workshop in 2021, and an in-person workshop currently in development.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48607380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Listeria monocytogenes is an aggressive biofilm former that can establish and persist in food processing environments. Commonly associated with ready-to-eat and dairy products, this pathogenic bacterium has recently been increasingly linked to fresh produce outbreaks. Equipment used during harvesting and handling of produce can provide a niche environment for biofilm growth and persistence. Based on a survey conducted among stakeholders in the tree fruit production industry, three favored materials for storing and harvesting produce were identified: nylon, wood, and plastic. The purpose of this study was to investigate the application of the generally recognized as safe sanitizers lactic acid, thymol, and silver citric acid (SDC) and UV-C light alone or in combination for 2 or 5 min on different food-contact surfaces used during tree fruit harvesting and storing. Multistrain L. monocytogenes biofilms were grown in a Centers for Disease Control and Prevention biofilm reactor for 96 h on wood, nylon, and polycarbonate coupons at 20 ± 2°C. After each treatment, coupons were neutralized and the remaining cells were enumerated. Results showed that the most effective treatment was the simultaneous use of UV-C light and SDC (4-log reduction) and that the least effective treatment was UV-C light alone (P < 0.05). The type of material was found to play a significant role in the efficacy of the sanitizers (P < 0.05). This study demonstrates the ability of L. monocytogenes to grow and form biofilms on different surfaces and contributes to an understanding of the response of this food safety threat against antimicrobial intervention strategies.
{"title":"Combined Effects of Sanitizers and UV-C Light on Listeria monocytogenes Biofilm Growth and Survivability on Produce-Harvesting Materials Used in the Tree Fruit Production Industry","authors":"V. Trinetta","doi":"10.4315/fpt-22-037","DOIUrl":"https://doi.org/10.4315/fpt-22-037","url":null,"abstract":"Listeria monocytogenes is an aggressive biofilm former that can establish and persist in food processing environments. Commonly associated with ready-to-eat and dairy products, this pathogenic bacterium has recently been increasingly linked to fresh produce outbreaks. Equipment used during harvesting and handling of produce can provide a niche environment for biofilm growth and persistence. Based on a survey conducted among stakeholders in the tree fruit production industry, three favored materials for storing and harvesting produce were identified: nylon, wood, and plastic. The purpose of this study was to investigate the application of the generally recognized as safe sanitizers lactic acid, thymol, and silver citric acid (SDC) and UV-C light alone or in combination for 2 or 5 min on different food-contact surfaces used during tree fruit harvesting and storing. Multistrain L. monocytogenes biofilms were grown in a Centers for Disease Control and Prevention biofilm reactor for 96 h on wood, nylon, and polycarbonate coupons at 20 ± 2°C. After each treatment, coupons were neutralized and the remaining cells were enumerated. Results showed that the most effective treatment was the simultaneous use of UV-C light and SDC (4-log reduction) and that the least effective treatment was UV-C light alone (P < 0.05). The type of material was found to play a significant role in the efficacy of the sanitizers (P < 0.05). This study demonstrates the ability of L. monocytogenes to grow and form biofilms on different surfaces and contributes to an understanding of the response of this food safety threat against antimicrobial intervention strategies.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46342287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
During produce harvesting operations, various types of tools, equipment, and containers have direct contact with crops. Best practices for harvesting equipment include routine cleaning and sanitation of food-contact surfaces and areas adjacent to food-contact surfaces. Studies investigating transfer of human pathogens to produce during harvesting operations have revealed numerous crop-contact points with the potential to serve as conduits for pathogen transfer, including harvesting machinery, knives, conveyors, cutting boards, harvest bins and cartons, and cleaning equipment. When these surfaces are contaminated with human pathogens, the pathogens can be transferred to crops during harvesting activities. Minimizing and controlling microbial hazards to prevent contamination of produce during harvesting operations in both indoor and outdoor settings presents challenges that require a transformative level of risk awareness and vigilance from all involved in management and operations. Although new technologies are being explored to improve equipment cleanability, prevention combined with robust cleaning and sanitizing methods remain the most critical maintenance aspects of harvesting equipment that is at low risk for contamination. As part of the produce industry’s continuous efforts to enhance the safety of harvested fresh produce crops, this review summarizes scientific findings that harvesting equipment operators can utilize to evaluate and further inform current cleaning and sanitation practices.
{"title":"Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science","authors":"S. Leaman","doi":"10.4315/fpt-22-023","DOIUrl":"https://doi.org/10.4315/fpt-22-023","url":null,"abstract":"During produce harvesting operations, various types of tools, equipment, and containers have direct contact with crops. Best practices for harvesting equipment include routine cleaning and sanitation of food-contact surfaces and areas adjacent to food-contact surfaces. Studies investigating transfer of human pathogens to produce during harvesting operations have revealed numerous crop-contact points with the potential to serve as conduits for pathogen transfer, including harvesting machinery, knives, conveyors, cutting boards, harvest bins and cartons, and cleaning equipment. When these surfaces are contaminated with human pathogens, the pathogens can be transferred to crops during harvesting activities. Minimizing and controlling microbial hazards to prevent contamination of produce during harvesting operations in both indoor and outdoor settings presents challenges that require a transformative level of risk awareness and vigilance from all involved in management and operations. Although new technologies are being explored to improve equipment cleanability, prevention combined with robust cleaning and sanitizing methods remain the most critical maintenance aspects of harvesting equipment that is at low risk for contamination. As part of the produce industry’s continuous efforts to enhance the safety of harvested fresh produce crops, this review summarizes scientific findings that harvesting equipment operators can utilize to evaluate and further inform current cleaning and sanitation practices.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48182786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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