Once zoonotic pathogens leave their animal hosts, how they move through the environment and are deposited on unharvested produce remains a persistent industry challenge and research question related to produce safety. The proximity of animals to production areas, animal types and densities, an animal operation’s management practices, and weather conditions are some of the areas explored by researchers to better understand how pathogens contaminate unharvested crops. Water, inputs, airborne particulates, wildlife, and insects may serve as vectors linking pathogens from their animal hosts to produce production areas. Studies have shown a positive correlation between rainfall and pathogen concentrations in agricultural water downstream from animal operations. Bacteria attached to airborne particulates can be deposited onto crops or open water sources. Wildlife and insects share habitat with domesticated animals in rangelands, pasture settings, pens, and feedlots. Plant conditions (injuries, disease) and characteristics (surface topography, genetic traits, age, native microbiota) and environmental conditions (relative humidity, moisture, temperature) play a major role in determining pathogen survival on unharvested produce. This article explores recent research findings elucidating human pathogen dispersion and deposition, subsequent transfer from animals to crops, and the various environmental risk factors along the way that play a role.
{"title":"Environmental Risk Factors in the Human Pathogen Transmission Pathways between Animal Operations and Produce Crops","authors":"S. Leaman","doi":"10.4315/fpt-21-041","DOIUrl":"https://doi.org/10.4315/fpt-21-041","url":null,"abstract":"Once zoonotic pathogens leave their animal hosts, how they move through the environment and are deposited on unharvested produce remains a persistent industry challenge and research question related to produce safety. The proximity of animals to production areas, animal types and densities, an animal operation’s management practices, and weather conditions are some of the areas explored by researchers to better understand how pathogens contaminate unharvested crops. Water, inputs, airborne particulates, wildlife, and insects may serve as vectors linking pathogens from their animal hosts to produce production areas. Studies have shown a positive correlation between rainfall and pathogen concentrations in agricultural water downstream from animal operations. Bacteria attached to airborne particulates can be deposited onto crops or open water sources. Wildlife and insects share habitat with domesticated animals in rangelands, pasture settings, pens, and feedlots. Plant conditions (injuries, disease) and characteristics (surface topography, genetic traits, age, native microbiota) and environmental conditions (relative humidity, moisture, temperature) play a major role in determining pathogen survival on unharvested produce. This article explores recent research findings elucidating human pathogen dispersion and deposition, subsequent transfer from animals to crops, and the various environmental risk factors along the way that play a role.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42664802","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}
With an aging population and no reduction in Listeria cases, listeriosis is likely to become even more important in Europe, and all potential food industry control measures should be explored. A Listeria 5-point control plan to manage the occurrence of Listeria in high hygiene food manufacturing areas has been developed and trialed in the United Kingdom and Ireland since 2016; it comprises these points: • Prevent entry of Listeria into high hygiene food manufacturing areas using effective barriers. • Ensure that the high hygiene manufacturing infrastructure (building structure, equipment, and utensils) cannot harbor and/or allow the growth of Listeria (Listeria sources). • Ensure that high hygiene good manufacturing practices limit the cross-contamination vectors that can carry Listeria from sources to product or product- contact surfaces. • Design an effective cleaning and disinfection program that will kill or remove any Listeria that has entered the high hygiene area since the previous cleaning program. • Provide an environmental monitoring and microbiological verification sampling program that monitors and verifies Listeria control procedures. This review suggests that the plan develops a team ethos among factory technical, production, engineering, and hygiene functions and that success has been achieved in reducing the prevalence of Listeria in product and the environment.
{"title":"A 5-Point Listeria Control Plan: A European Perspective","authors":"J. Holah","doi":"10.4315/fpt-21-038","DOIUrl":"https://doi.org/10.4315/fpt-21-038","url":null,"abstract":"With an aging population and no reduction in Listeria cases, listeriosis is likely to become even more important in Europe, and all potential food industry control measures should be explored. A Listeria 5-point control plan to manage the occurrence of Listeria in high hygiene food manufacturing areas has been developed and trialed in the United Kingdom and Ireland since 2016; it comprises these points: • Prevent entry of Listeria into high hygiene food manufacturing areas using effective barriers. • Ensure that the high hygiene manufacturing infrastructure (building structure, equipment, and utensils) cannot harbor and/or allow the growth of Listeria (Listeria sources). • Ensure that high hygiene good manufacturing practices limit the cross-contamination vectors that can carry Listeria from sources to product or product- contact surfaces. • Design an effective cleaning and disinfection program that will kill or remove any Listeria that has entered the high hygiene area since the previous cleaning program. • Provide an environmental monitoring and microbiological verification sampling program that monitors and verifies Listeria control procedures. This review suggests that the plan develops a team ethos among factory technical, production, engineering, and hygiene functions and that success has been achieved in reducing the prevalence of Listeria in product and the environment.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45087947","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 aim of this study was to evaluate the prevalence and antibacterial resistance and biofilm formation by bacterial strains isolated from raw goat meat sold in street fairs (SF) and commercial establishments (CE) in Petrolina, Pernambuco, Brazil. SF samples had mesophilic aerobic bacteria counts of 3.71 to 7.57 log CFU/g, S. aureus counts of 1.78 to 5.38 log CFU/g, total coliform counts of 2.3 × 101 to >1.1 × 103 most probable number (MPN)/g, thermotolerant coliform counts of <3.0 to >1.1 × 103 MPN/g, and Escherichia coli counts of <3.0 to >1.1 × 103 MPN/g. CE samples had mesophilic aerobic bacteria counts of 2.90 to 6.00 CFU/g, S. aureus counts of 2.00 to 4.49 log CFU/g, total coliform counts of 2.3 × 101 to >1.1 × 103 MPN/g, thermotolerant coliform counts of 3.0 to >1.1 × 103 MPN/g, and E. coli counts of <3.0 to >1.1 × 103 MPN/g. Salmonella was detected in 25% of SF and CE samples. All isolates of S. aureus and Salmonella and 95.6% of E. coli isolates were biofilm producers. Resistance to multiple drugs was found in isolates of Salmonella, E. coli, and S. aureus from SF and CE samples. Goat meat marketed in Petrolina is heavily contaminated with pathogenic bacteria resistant to multiple drugs and capable of biofilm formation.
{"title":"Prevalence, Biofilm Formation, and Antimicrobial Resistance of Escherichia coli, Staphylococcus aureus, and Salmonella Isolates from Goat Meat Marketed in Petrolina, Brazil","authors":"Rafael Torres de Souza Rodrigues","doi":"10.4315/fpt-21-013","DOIUrl":"https://doi.org/10.4315/fpt-21-013","url":null,"abstract":"The aim of this study was to evaluate the prevalence and antibacterial resistance and biofilm formation by bacterial strains isolated from raw goat meat sold in street fairs (SF) and commercial establishments (CE) in Petrolina, Pernambuco, Brazil. SF samples had mesophilic aerobic bacteria counts of 3.71 to 7.57 log CFU/g, S. aureus counts of 1.78 to 5.38 log CFU/g, total coliform counts of 2.3 × 101 to >1.1 × 103 most probable number (MPN)/g, thermotolerant coliform counts of <3.0 to >1.1 × 103 MPN/g, and Escherichia coli counts of <3.0 to >1.1 × 103 MPN/g. CE samples had mesophilic aerobic bacteria counts of 2.90 to 6.00 CFU/g, S. aureus counts of 2.00 to 4.49 log CFU/g, total coliform counts of 2.3 × 101 to >1.1 × 103 MPN/g, thermotolerant coliform counts of 3.0 to >1.1 × 103 MPN/g, and E. coli counts of <3.0 to >1.1 × 103 MPN/g. Salmonella was detected in 25% of SF and CE samples. All isolates of S. aureus and Salmonella and 95.6% of E. coli isolates were biofilm producers. Resistance to multiple drugs was found in isolates of Salmonella, E. coli, and S. aureus from SF and CE samples. Goat meat marketed in Petrolina is heavily contaminated with pathogenic bacteria resistant to multiple drugs and capable of biofilm formation.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70418835","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}
Pub Date : 2022-03-01DOI: 10.1101/2022.02.25.22271516
Z. Chen, E. Bulut, A. Trmcic, R. Ivanek
We surveyed publicly available records published by the United States (US) government between the start of the Coronavirus Disease 2019 (COVID-19) pandemic and September 30th, 2021, to identify documents containing resources or guidelines about COVID-19 mitigation relevant to the US food manufacturing and processing industry (hereafter referred to as "the food processing industry"). Among 36 documents identified and reviewed (including 35 from government agencies and one from a relevant professional association), we extracted 19 categories of mitigation strategies covering the themes of employee biosafety, surveillance, vaccination, social distancing, and worker education. We concluded that the priority of COVID-19 mitigation in the food processing industry was to protect the health and safety of industry workers while maintaining food supply chain resilience to minimize disturbance in the food market and avoid food crisis. A collated list of the identified documents and their comprehensive review will (i) aid researchers and public health workers in interpreting the potential impacts of the recommended mitigations on the epidemiology of the disease among workers in the food processing industry and (ii) help the food processing industry sort out the most essential strategies to take in face of a pandemic.
{"title":"Rapid review of government issued documents relevant to mitigation of COVID-19 in the US food manufacturing and processing industry","authors":"Z. Chen, E. Bulut, A. Trmcic, R. Ivanek","doi":"10.1101/2022.02.25.22271516","DOIUrl":"https://doi.org/10.1101/2022.02.25.22271516","url":null,"abstract":"We surveyed publicly available records published by the United States (US) government between the start of the Coronavirus Disease 2019 (COVID-19) pandemic and September 30th, 2021, to identify documents containing resources or guidelines about COVID-19 mitigation relevant to the US food manufacturing and processing industry (hereafter referred to as \"the food processing industry\"). Among 36 documents identified and reviewed (including 35 from government agencies and one from a relevant professional association), we extracted 19 categories of mitigation strategies covering the themes of employee biosafety, surveillance, vaccination, social distancing, and worker education. We concluded that the priority of COVID-19 mitigation in the food processing industry was to protect the health and safety of industry workers while maintaining food supply chain resilience to minimize disturbance in the food market and avoid food crisis. A collated list of the identified documents and their comprehensive review will (i) aid researchers and public health workers in interpreting the potential impacts of the recommended mitigations on the epidemiology of the disease among workers in the food processing industry and (ii) help the food processing industry sort out the most essential strategies to take in face of a pandemic.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44235976","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}
Cambodia has introduced several initiatives to increase production and consumption of fresh produce throughout the country. Fresh produce, however, is often associated with foodborne disease; thus, understanding how food-borne pathogens enter and are transmitted throughout Cambodian production chains can help to ensure positive nutritional outcomes from increased produce consumption. This study was conducted to provide a quantitative (log CFU/g) and qualitative (prevalence) assessment of Enterobacteriaceae, coliforms, and Escherichia coli on tomato, cucumber, and lettuce sold through aproduce distribution center in Cambodia. Samples (n = 384) were collected over 6-month period (December 2019– May 2020) and screened for the presence of Entero-bacteriaceae, coliforms, and Escherichia coli following methods adapted from the U.S. Food and Drug Admin-istration’s Bacteriological Analytical Manual. A significantly greater concentration of Enterobacteriaceae was observed on lettuce (4.71 ± 1.02 log CFU/g) than cucumber (3.44 ± 1.12 log CFU/g) and tomato (2.79 ± 1.02 log CFU/g) (P < 0.05). The indicator organisms were present at the highest percent prevalence (P < 0.05) in lettuce, followed by cucumber and tomato. The results of this study provide an initial assessment of Enterobacteriaceae, coliforms, and E. coli contamination in vegetables sold through Cambodian markets. These data highlight the necessity to establish and/or improve sanitation practices among the different points of the vegetable value chain in Cambodia.
{"title":"Quantitative and Qualitative Assessments of Enterobacteriaceae, Coliforms, and Generic Escherichia coli on Fresh Vegetables Sold in Cambodian Fresh Produce Distribution Centers","authors":"V. Trinetta","doi":"10.4315/fpt-21-023","DOIUrl":"https://doi.org/10.4315/fpt-21-023","url":null,"abstract":"Cambodia has introduced several initiatives to increase production and consumption of fresh produce throughout the country. Fresh produce, however, is often associated with foodborne disease; thus, understanding how food-borne pathogens enter and are transmitted throughout Cambodian production chains can help to ensure positive nutritional outcomes from increased produce consumption. This study was conducted to provide a quantitative (log CFU/g) and qualitative (prevalence) assessment of Enterobacteriaceae, coliforms, and Escherichia coli on tomato, cucumber, and lettuce sold through aproduce distribution center in Cambodia. Samples (n = 384) were collected over 6-month period (December 2019– May 2020) and screened for the presence of Entero-bacteriaceae, coliforms, and Escherichia coli following methods adapted from the U.S. Food and Drug Admin-istration’s Bacteriological Analytical Manual. A significantly greater concentration of Enterobacteriaceae was observed on lettuce (4.71 ± 1.02 log CFU/g) than cucumber (3.44 ± 1.12 log CFU/g) and tomato (2.79 ± 1.02 log CFU/g) (P < 0.05). The indicator organisms were present at the highest percent prevalence (P < 0.05) in lettuce, followed by cucumber and tomato. The results of this study provide an initial assessment of Enterobacteriaceae, coliforms, and E. coli contamination in vegetables sold through Cambodian markets. These data highlight the necessity to establish and/or improve sanitation practices among the different points of the vegetable value chain in Cambodia.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41634305","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 presence of Salmonella in lymphoid tissue of market hogs represents a potential risk for the safety of pork products, particularly ground pork. With increased Salmonella testing standards required by the U.S. Department of Agriculture (USDA) on the horizon for the pork industry, it is important to improve understanding of Salmonella contamination within a variety of swine tissues, including lymph nodes. This study was designed to provide preliminary information about Salmonella prevalence in multiple lymph nodes within market hog carcasses at slaughter. From each carcass (n = 50), four lymph nodes were aseptically collected at slaughter: mesenteric, tracheobronchial, inguinal, and subiliac. A total of 197 lymph nodes were analyzed, with an overall Salmonella prevalence of 21.8% (n = 43). Salmonella was detected in the lymph nodes of 62% (n = 31) of carcasses, with 21.6% (n = 11) of carcasses harboring Salmonella in two or more lymph node types. Although not statistically significant (P = 0.1167), Salmonella prevalence did vary based upon lymph node type (mesenteric, 34%; inguinal, 18.4%; subiliac, 18.4%; tracheobronchial, 16.3%). This lymph node mapping study provides preliminary evidence that Salmonella can contaminate lymph nodes throughout swine and may serve as the foundation for larger lymph node mapping studies or intervention strategies at the abattoir.
{"title":"Salmonella is Present in Multiple Lymph Nodes of Market Hog Carcasses at Slaughter","authors":"S. Gragg","doi":"10.4315/fpt-21-027","DOIUrl":"https://doi.org/10.4315/fpt-21-027","url":null,"abstract":"The presence of Salmonella in lymphoid tissue of market hogs represents a potential risk for the safety of pork products, particularly ground pork. With increased Salmonella testing standards required by the U.S. Department of Agriculture (USDA) on the horizon for the pork industry, it is important to improve understanding of Salmonella contamination within a variety of swine tissues, including lymph nodes. This study was designed to provide preliminary information about Salmonella prevalence in multiple lymph nodes within market hog carcasses at slaughter. From each carcass (n = 50), four lymph nodes were aseptically collected at slaughter: mesenteric, tracheobronchial, inguinal, and subiliac. A total of 197 lymph nodes were analyzed, with an overall Salmonella prevalence of 21.8% (n = 43). Salmonella was detected in the lymph nodes of 62% (n = 31) of carcasses, with 21.6% (n = 11) of carcasses harboring Salmonella in two or more lymph node types. Although not statistically significant (P = 0.1167), Salmonella prevalence did vary based upon lymph node type (mesenteric, 34%; inguinal, 18.4%; subiliac, 18.4%; tracheobronchial, 16.3%). This lymph node mapping study provides preliminary evidence that Salmonella can contaminate lymph nodes throughout swine and may serve as the foundation for larger lymph node mapping studies or intervention strategies at the abattoir.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41398223","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 Produce Safety Alliance (PSA) created the first standardized and U.S. Food and Drug Administration–recognized Grower Training curriculum focused on the Produce Safety Rule. The standard PSA Grower Training is an 8-h, lecture-based training with limited opportunities for participant engagement. The objectives of this study were to increase PSA Grower Training participant engagement and assess immediate knowledge gain. We developed and incorporated supplemental learning activities into the existing training curriculum (PSA+). The two objectives were assessed using pre- and posttraining tests and evaluation comments, respectively, from 12 trainings (2019 to 2020; 6 PSA and 6 PSA+). Participant knowledge gain was significant (t = −16.72, P < 0.01) for each training and comparable between formats. Three questions with identical training content between PSA and PSA+ had significantly higher posttraining scores in PSA+. A question on what should guide risk management actions had less participants choosing the intended correct answer between pre- and posttest. Participants reported improved engagement in PSA+ and highlighted the need for more diversity and cultural sensitivity in PSA slides and verbal delivery of information. These findings identified additional resources that would be useful to participants and helped inform future training and trainer improvements.
{"title":"Produce Safety Alliance Grower Trainings: Activities to Increase Participant Engagement","authors":"J. Waite-Cusic","doi":"10.4315/fpt-21-019","DOIUrl":"https://doi.org/10.4315/fpt-21-019","url":null,"abstract":"The Produce Safety Alliance (PSA) created the first standardized and U.S. Food and Drug Administration–recognized Grower Training curriculum focused on the Produce Safety Rule. The standard PSA Grower Training is an 8-h, lecture-based training with limited opportunities for participant engagement. The objectives of this study were to increase PSA Grower Training participant engagement and assess immediate knowledge gain. We developed and incorporated supplemental learning activities into the existing training curriculum (PSA+). The two objectives were assessed using pre- and posttraining tests and evaluation comments, respectively, from 12 trainings (2019 to 2020; 6 PSA and 6 PSA+). Participant knowledge gain was significant (t = −16.72, P < 0.01) for each training and comparable between formats. Three questions with identical training content between PSA and PSA+ had significantly higher posttraining scores in PSA+. A question on what should guide risk management actions had less participants choosing the intended correct answer between pre- and posttest. Participants reported improved engagement in PSA+ and highlighted the need for more diversity and cultural sensitivity in PSA slides and verbal delivery of information. These findings identified additional resources that would be useful to participants and helped inform future training and trainer improvements.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48896300","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}
Food safety education is necessary for development of individual life skills, public health, and fulfillment of societal workforce needs for scientists dedicated to safe food production. An interactive Web-based game, Potluck Panic!, was developed whereby players prevent foodborne illness by mitigating risky practices throughout food systems. Post-secondary students (261) enrolled in food science courses anonymously completed pre- and post-gameplay surveys on gameplay, food safety perceptions, behaviors, and knowledge. Subjects enjoyed the game (84%) with consequent increased awareness of (89%) and interest in food safety (75%), the food science major (57%), and intent to learn more (79%). A significant shift (P < 0.05) in attitudes among students enrolled in an introductory course included decreased trust in families’ food preparation practices, increased confidence in the food supply, recognized need for scientific knowledge to produce safe food, and recognition that companies employ people responsible for food safety. Significant improvement on knowledge-based questions was observed for students enrolled in introductory courses who scored in the lower pregameplay quartiles. Seventy percent (70%) of secondary school educators rated the game favorably for enjoyment, educational value, and willingness to recommend it to a colleague. These data support game use to increase student interest in the science of food safety.
{"title":"Development and Evaluation of Educational Web-Based Food Safety Game, Potluck Panic!","authors":"K. Kniel","doi":"10.4315/fpt-21-022","DOIUrl":"https://doi.org/10.4315/fpt-21-022","url":null,"abstract":"Food safety education is necessary for development of individual life skills, public health, and fulfillment of societal workforce needs for scientists dedicated to safe food production. An interactive Web-based game, Potluck Panic!, was developed whereby players prevent foodborne illness by mitigating risky practices throughout food systems. Post-secondary students (261) enrolled in food science courses anonymously completed pre- and post-gameplay surveys on gameplay, food safety perceptions, behaviors, and knowledge. Subjects enjoyed the game (84%) with consequent increased awareness of (89%) and interest in food safety (75%), the food science major (57%), and intent to learn more (79%). A significant shift (P < 0.05) in attitudes among students enrolled in an introductory course included decreased trust in families’ food preparation practices, increased confidence in the food supply, recognized need for scientific knowledge to produce safe food, and recognition that companies employ people responsible for food safety. Significant improvement on knowledge-based questions was observed for students enrolled in introductory courses who scored in the lower pregameplay quartiles. Seventy percent (70%) of secondary school educators rated the game favorably for enjoyment, educational value, and willingness to recommend it to a colleague. These data support game use to increase student interest in the science of food safety.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45368993","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}
Başar Karaca, Alyse Busra Karakaya, Gaye Ekin Gursoy, A. Cihan
In this study, various clean-in-place agents against thermophilic biofilms were evaluated. Dairy contaminants such as Geobacillus thermodenitrificans, Geobacillus thermoglucosidans, Anoxybacillus flavithermus, and Anoxybacillus kamchatkensis subsp. asaccharedens were sampled under simulated conditions (whole milk, static and dynamic conditions). Biofilm removal strategies were conducted, and agents acting on proteins such as trichloroacetic acid (TCA) and sodium dodecyl sulfate (SDS) were found to be most effective on thermophilic biofilms. It was found that thermophilic strains, especially under dynamic conditions, can form intense biofilms at an early stage (<5 h) and that these biofilms cannot be removed by the previously recommended routine sanitation procedures. In the current study, tandem treatment (SDS after TCA) with chemicals such as TCA and SDS for 30 min gave clear results in removing thermophilic biofilms. Moreover, enzymes such as trypsin and protease were highly effective in removing thermophilic biofilms. It was also found that surface materials used in the dairy industry, such as stainless steel, polypropylene, polyvinyl chloride, and polycarbonate, are not critical for the removal of thermophilic biofilms. Thermophilic biofilms sampled on surfaces under simulated conditions (whole milk, temperature, steady-state, and dynamic conditions) were also evaluated using confocal laser microscopy analysis after sanitary treatment.
{"title":"Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry","authors":"Başar Karaca, Alyse Busra Karakaya, Gaye Ekin Gursoy, A. Cihan","doi":"10.4315/fpt-21-012","DOIUrl":"https://doi.org/10.4315/fpt-21-012","url":null,"abstract":"In this study, various clean-in-place agents against thermophilic biofilms were evaluated. Dairy contaminants such as Geobacillus thermodenitrificans, Geobacillus thermoglucosidans, Anoxybacillus flavithermus, and Anoxybacillus kamchatkensis subsp. asaccharedens were sampled under simulated conditions (whole milk, static and dynamic conditions). Biofilm removal strategies were conducted, and agents acting on proteins such as trichloroacetic acid (TCA) and sodium dodecyl sulfate (SDS) were found to be most effective on thermophilic biofilms. It was found that thermophilic strains, especially under dynamic conditions, can form intense biofilms at an early stage (<5 h) and that these biofilms cannot be removed by the previously recommended routine sanitation procedures. In the current study, tandem treatment (SDS after TCA) with chemicals such as TCA and SDS for 30 min gave clear results in removing thermophilic biofilms. Moreover, enzymes such as trypsin and protease were highly effective in removing thermophilic biofilms. It was also found that surface materials used in the dairy industry, such as stainless steel, polypropylene, polyvinyl chloride, and polycarbonate, are not critical for the removal of thermophilic biofilms. Thermophilic biofilms sampled on surfaces under simulated conditions (whole milk, temperature, steady-state, and dynamic conditions) were also evaluated using confocal laser microscopy analysis after sanitary treatment.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48028450","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}
J. Luchansky, B. Shoyer, L. Shane, Manuela Osoria, S. G. Campano, A. Porto-Fett
Viability of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) was monitored in “soupie,” a homemade soppressata. Coarse-ground fresh ham was mixed with nonmeat ingredients, a starter culture (ca. 6.0 log CFU/g), and one pathogen cocktail (ca. 6.5 log CFU/g). The batter was then fine ground, stuffed into fibrous casings, and fermented at 26.7°C and ca. 90 ± 5% relative humidity (RH) for ≤ 48 h to achieve a pH of ≤ 5.3. Chubs were dried at 15.6°C and ca. 87 ± 5% RH for 5 days, flattened under weights for 3 days, and then dried for an additional 21 days at 4°C and ca. 73 ± 5% RH. Half of the chubs were vacuum sealed individually in bags with 8 mL of sunflower oil, and the other half were submerged in sunflower oil (ca. 1.5 L) within covered plastic containers; all chubs were stored for 6 months at 20°C. Fermentation and drying delivered a ≤ 1.2-log reduction in levels of both pathogens. Regardless of storage conditions, a ≥ 5.0-log reduction was observed within 1 and 4 months of storage at 20°C for STEC and L. monocytogenes, respectively. These data establish that artisanal soupie, prepared and stored as described here, does not provide a favorable environment for pathogen persistence or proliferation.
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