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":" ","pages":""},"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":" ","pages":""},"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":" ","pages":""},"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}
Deep tissue lymph nodes (DTLNs) could be an important source of Salmonella in pork because carcass decontamination strategies have no effect on Salmonella cells that are deeply embedded and protected. The objective of this study was to determine the prevalence, concentration, and antimicrobial resistance of Salmonella in DTLNs in chilled hog carcasses as well as in ground pork. A total of 400 DTLNs were collected over a 10-month period from a commercial pork processing plant. Salmonella was detected in 2 (0.5%) of 400 DTLNs; Salmonella Uganda was detected in a DTLN from the belly and Salmonella Bovismorbificans in one DTLN from the shoulder. Salmonella Uganda was also detected in one ground pork sample. The three Salmonella isolates were susceptible to all antimicrobials tested, and no clinically significant antimicrobial resistance genes were detected in these genomes after sequencing. The prevalence of Salmonella in DTLNs in pork tissues intended for human consumption is very low and could be a minor source of contamination in the production of ground pork. These findings are important for the pork industry to assess the risks and benefits of removing DTLNs from pork cuts and trimmings.
{"title":"Salmonella Prevalence is Low in Deep Tissue Lymph Nodes of Hog Carcasses from a Pork Processing Plant in Alberta, Canada","authors":"D. Holman","doi":"10.4315/fpt-23-005","DOIUrl":"https://doi.org/10.4315/fpt-23-005","url":null,"abstract":"Deep tissue lymph nodes (DTLNs) could be an important source of Salmonella in pork because carcass decontamination strategies have no effect on Salmonella cells that are deeply embedded and protected. The objective of this study was to determine the prevalence, concentration, and antimicrobial resistance of Salmonella in DTLNs in chilled hog carcasses as well as in ground pork. A total of 400 DTLNs were collected over a 10-month period from a commercial pork processing plant. Salmonella was detected in 2 (0.5%) of 400 DTLNs; Salmonella Uganda was detected in a DTLN from the belly and Salmonella Bovismorbificans in one DTLN from the shoulder. Salmonella Uganda was also detected in one ground pork sample. The three Salmonella isolates were susceptible to all antimicrobials tested, and no clinically significant antimicrobial resistance genes were detected in these genomes after sequencing. The prevalence of Salmonella in DTLNs in pork tissues intended for human consumption is very low and could be a minor source of contamination in the production of ground pork. These findings are important for the pork industry to assess the risks and benefits of removing DTLNs from pork cuts and trimmings.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48242909","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-22-039","DOIUrl":"https://doi.org/10.4315/fpt-22-039","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":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45696018","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}
Starting in 2016, the Produce Safety Alliance (PSA) Grower Training has been offered as the only Food and Drug Administration–approved course to meet the Food Safety Modernization Act Produce Safety Rule educational requirements for produce growers. This study interviewed farmers four to six years after training to measure changes made. Other studies have measured change one year after training. The most common types of changes this study’s participants made were in the areas of health and hygiene and preventing cross-contamination. These changes did not differ by farm size. The authors expected farmers would have made more difficult changes, given the greater amount of time between taking the training and the study. However, the greatest barriers to making food safety changes—limited time, money, and labor availability—persisted for study participants. This study also found that human capital was the most effective resource that helped farms make food safety changes. Recommendations based on the study include prioritizing states' federally funded Cooperative Agreement Program *Author for correspondence: Phone: +1 319.559.2193; Email: arlene@iastate.edu (CAP) funds to pay for staff, taking advantage of the three ways to offer the PSA Grower Training, and investing in ways to help overcome the main barriers that growers identified: time, money, and labor constraints.
{"title":"Produce Safety Alliance Training: Long-Term Behavioral Change Study in the North Central Region","authors":"Arlene E. Enderton","doi":"10.4315/fpt-22-034","DOIUrl":"https://doi.org/10.4315/fpt-22-034","url":null,"abstract":"Starting in 2016, the Produce Safety Alliance (PSA) Grower Training has been offered as the only Food and Drug Administration–approved course to meet the Food Safety Modernization Act Produce Safety Rule educational requirements for produce growers. This study interviewed farmers four to six years after training to measure changes made. Other studies have measured change one year after training. The most common types of changes this study’s participants made were in the areas of health and hygiene and preventing cross-contamination. These changes did not differ by farm size. The authors expected farmers would have made more difficult changes, given the greater amount of time between taking the training and the study. However, the greatest barriers to making food safety changes—limited time, money, and labor availability—persisted for study participants. This study also found that human capital was the most effective resource that helped farms make food safety changes. Recommendations based on the study include prioritizing states' federally funded Cooperative Agreement Program *Author for correspondence: Phone: +1 319.559.2193; Email: arlene@iastate.edu (CAP) funds to pay for staff, taking advantage of the three ways to offer the PSA Grower Training, and investing in ways to help overcome the main barriers that growers identified: time, money, and labor constraints.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48141430","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}
Contaminated agricultural water has been a source of pathogenic Escherichia coli in recent produce-related outbreaks. The purpose of this study was to characterize E. coli isolates from agricultural water sources by using whole-genome sequencing (WGS) to better understand contamination routes. Groundwater and surface water samples were collected quarterly from five farms in Missouri and Kansas over a 1-year period. Samples were tested for generic E. coli by using U.S. Environmental Protection Agency Method 1603, and presumptive E. coli colonies were isolated. In total, 570 isolates were analyzed by PCR, with 191 of these isolates confirmed as E. coli. WGS was completed using an Illumina MiSeq system. The de novo genome assemblies were obtained with Shovill pipeline version 0.9. The NCBI Pathogen Detection system was used to identify antimicrobial resistance (AMR) genes. The prevalence of E. coli was higher during spring and summer than winter. A diverse serotype pool was observed where more than 53% of isolates could be linked to a bovine source as the potential animal host. An AMR analysis showed that 100% of isolates carried at least two antimicrobial resistance genes. Recognizing the diversity of E. coli may help guide agricultural water assessments as proposed in the new agricultural water rule Food Safety Modernization Act Produce Safety Rule.
{"title":"Characterization of Escherichia coli Isolates from Agricultural Water on Kansas and Missouri Fresh Produce Farms by Whole-Genome Sequencing","authors":"V. Trinetta","doi":"10.4315/fpt-22-038","DOIUrl":"https://doi.org/10.4315/fpt-22-038","url":null,"abstract":"Contaminated agricultural water has been a source of pathogenic Escherichia coli in recent produce-related outbreaks. The purpose of this study was to characterize E. coli isolates from agricultural water sources by using whole-genome sequencing (WGS) to better understand contamination routes. Groundwater and surface water samples were collected quarterly from five farms in Missouri and Kansas over a 1-year period. Samples were tested for generic E. coli by using U.S. Environmental Protection Agency Method 1603, and presumptive E. coli colonies were isolated. In total, 570 isolates were analyzed by PCR, with 191 of these isolates confirmed as E. coli. WGS was completed using an Illumina MiSeq system. The de novo genome assemblies were obtained with Shovill pipeline version 0.9. The NCBI Pathogen Detection system was used to identify antimicrobial resistance (AMR) genes. The prevalence of E. coli was higher during spring and summer than winter. A diverse serotype pool was observed where more than 53% of isolates could be linked to a bovine source as the potential animal host. An AMR analysis showed that 100% of isolates carried at least two antimicrobial resistance genes. Recognizing the diversity of E. coli may help guide agricultural water assessments as proposed in the new agricultural water rule Food Safety Modernization Act Produce Safety Rule.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45624393","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}
There is strong consumer demand for local, value- added food products; however, these smaller scale food manufacturing operations tend to face more challenges in understanding and complying with food safety regulations, specifically, the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule. An eight- module educational program was developed to introduce food safety throughout the product development life cycle and included concepts related to the FSMA PCHF rule. The program was offered in person (n = 2) and virtually (n = 6) to 143 participants in total, who were mostly early-stage food developers. Most (74%, n = 90) had little to no prior food safety-related training and experience. The majority (93%, n = 90) agreed they will apply the knowledge and skills learned in the course to food applications, such as developing food safety plans, label review, and good manufacturing practices. Self-rated level understanding for each module ranged from 4.4 to 4.6 on a 5-point Likert scale. Overall, participants felt better prepared to conduct various food safety activities after taking the course, supporting the need for non-mandatory training opportunities to enhance FSMA PCHF regulatory compliance. These types of training may be important for small-scale operations to improve the learning outcome and regulatory compliance.
{"title":"Increasing Food Safety Preparedness of Small and Emerging Food Businesses with Targeted Food Safety Training","authors":"A. Kinchla","doi":"10.4315/fpt-22-031","DOIUrl":"https://doi.org/10.4315/fpt-22-031","url":null,"abstract":"There is strong consumer demand for local, value- added food products; however, these smaller scale food manufacturing operations tend to face more challenges in understanding and complying with food safety regulations, specifically, the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule. An eight- module educational program was developed to introduce food safety throughout the product development life cycle and included concepts related to the FSMA PCHF rule. The program was offered in person (n = 2) and virtually (n = 6) to 143 participants in total, who were mostly early-stage food developers. Most (74%, n = 90) had little to no prior food safety-related training and experience. The majority (93%, n = 90) agreed they will apply the knowledge and skills learned in the course to food applications, such as developing food safety plans, label review, and good manufacturing practices. Self-rated level understanding for each module ranged from 4.4 to 4.6 on a 5-point Likert scale. Overall, participants felt better prepared to conduct various food safety activities after taking the course, supporting the need for non-mandatory training opportunities to enhance FSMA PCHF regulatory compliance. These types of training may be important for small-scale operations to improve the learning outcome and regulatory compliance.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49132293","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}
Many young adults mistakenly perceive that they have good food safety knowledge and are unlikely to experience foodborne illness. Young women’s food skills are of partic- ular importance because women are responsible for most food-related tasks in the home and many children learn food skills from their mothers. This descriptive qualitative study explored young women’s perceptions of food skills in three domains: food selection and planning, food prepara- tion, and food safety and storage. Through individual inter- views, 30 young women aged 17 to 30 years answered the following three key research questions: (i) What do food skills mean to you? (ii) How did you learn them? and (iii) In what areas are you most and least confident? Few participants mentioned food safety in their top-of- mind definition of food skills. More than half were least confident in the domain of food safety and storage. Fear prompted avoidance of cooking meat – even by those who were not vegan or vegetarian. Food skill interventions or curricula should emphasize food safety and storage so that young adults can reap the dietary and financial benefits of preparing all types of food. Consistent with others’ recom- mendations, the two most important food safety topics for educating young adults should be (i) cross-contamination and sanitation procedures and (ii) safe times and tempera- tures for cooking or storing food.
{"title":"Exploring Young Women’s Perceptions of Their Food Skills","authors":"J. Matthews","doi":"10.4315/fpt-22-032","DOIUrl":"https://doi.org/10.4315/fpt-22-032","url":null,"abstract":"Many young adults mistakenly perceive that they have good food safety knowledge and are unlikely to experience foodborne illness. Young women’s food skills are of partic- ular importance because women are responsible for most food-related tasks in the home and many children learn food skills from their mothers. This descriptive qualitative study explored young women’s perceptions of food skills in three domains: food selection and planning, food prepara- tion, and food safety and storage. Through individual inter- views, 30 young women aged 17 to 30 years answered the following three key research questions: (i) What do food skills mean to you? (ii) How did you learn them? and (iii) In what areas are you most and least confident? Few participants mentioned food safety in their top-of- mind definition of food skills. More than half were least confident in the domain of food safety and storage. Fear prompted avoidance of cooking meat – even by those who were not vegan or vegetarian. Food skill interventions or curricula should emphasize food safety and storage so that young adults can reap the dietary and financial benefits of preparing all types of food. Consistent with others’ recom- mendations, the two most important food safety topics for educating young adults should be (i) cross-contamination and sanitation procedures and (ii) safe times and tempera- tures for cooking or storing food.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47799689","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}
Salmonella cases due to cross-contamination by, or consumption of, raw poultry continue to be a major public health concern. Processors have yet to identify an effective “kill step” in raw poultry production, and food safety interventions may target many compartments of the supply chain, from breeder and grandparent flocks to consumer cooking practices, complicating the prioritization of specific areas to effectively manage risk. Moreover, raw poultry can be contaminated by diverse Salmonella serovars, ranging from multidrug resistant Salmonella Infantis to pansusceptible Salmonella Kentucky sequence type 152, which has substantially reduced likelihood of causing human disease. “Farm-to-table” risk models help assess the public health impact of different Salmonella risk management strategies and thereby inform policy priorities. This article provides an overview of risk management practices that should be considered and evaluated in Salmonella risk assessments, including risk management strategies focusing on (i) preharvest; (ii) slaughter and further processing; (iii) consumer product handling; and (iv) regulatory approaches. Data and model needs to allow assessment of these risk management strategies are also discussed. The information presented here represents a critical step in ensuring that future Salmonella risk assessment and risk management efforts represent a comprehensive systems approach and consider all potential options for Salmonella risk reduction.
{"title":"Risk Management Options to Reduce Human Salmonellosis Cases Due to Consumption of Raw Poultry","authors":"A. Cohn","doi":"10.4315/fpt-22-035","DOIUrl":"https://doi.org/10.4315/fpt-22-035","url":null,"abstract":"Salmonella cases due to cross-contamination by, or consumption of, raw poultry continue to be a major public health concern. Processors have yet to identify an effective “kill step” in raw poultry production, and food safety interventions may target many compartments of the supply chain, from breeder and grandparent flocks to consumer cooking practices, complicating the prioritization of specific areas to effectively manage risk. Moreover, raw poultry can be contaminated by diverse Salmonella serovars, ranging from multidrug resistant Salmonella Infantis to pansusceptible Salmonella Kentucky sequence type 152, which has substantially reduced likelihood of causing human disease. “Farm-to-table” risk models help assess the public health impact of different Salmonella risk management strategies and thereby inform policy priorities. This article provides an overview of risk management practices that should be considered and evaluated in Salmonella risk assessments, including risk management strategies focusing on (i) preharvest; (ii) slaughter and further processing; (iii) consumer product handling; and (iv) regulatory approaches. Data and model needs to allow assessment of these risk management strategies are also discussed. The information presented here represents a critical step in ensuring that future Salmonella risk assessment and risk management efforts represent a comprehensive systems approach and consider all potential options for Salmonella risk reduction.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45188462","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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