Microbial Quality of Food Contact Surfaces in Retail Food Service Establishments

ABSTRACT Preventing the transfer of allergens from one food to another via food contact surfaces in retail food environments is an important aspect of retail food safety. Existing recommendations for wiping and cleaning food contact surfaces is mainly focused on preventing microorganisms, such as bacteria and viruses, from contaminating foods. The effectiveness of these wiping and cleaning recommendations for preventing the transfer of food allergens in retail and food service establishments remains unclear. This project investigated (i) allergen removal from surfaces by wiping with paper wipes, terry cloth, and alcohol quaternary ammonium chloride (quat) sanitizing wipes; (ii) cleaning of allergen-contaminated surfaces by using a wash–rinse–sanitize–air dry procedure; and (iii) allergen transfer from contaminated wipes to multiple surfaces. Food contact surfaces (stainless steel, textured plastic, and maple wood) were contaminated with peanut-, milk- and egg-containing foods and subjected to various wiping and cleaning procedures. For transfer experiments, dry paper wipes or wet cloths contaminated with allergenic foods were wiped on four surfaces of the same composition. Allergen-specific lateral flow devices were used to detect the presence of allergen residues on wiped or cleaned surfaces. Although dry wipes and cloths were not effective for removing allergenic foods, terry cloth presoaked in water or sanitizer solution, use of multiple quat wipes, and the wash–rinse–sanitize–air dry procedure were effective in allergen removal from surfaces. Allergens present on dry wipes were transferred to wiped surfaces. In contrast, minimal or no allergen transfer to surfaces was found when allergen-contaminated terry cloth was submerged in sanitizer solution prior to wiping surfaces. The full cleaning method (wash–rinse–sanitize–air dry) and soaking the terry cloth in sanitizer solution prior to wiping were effective at allergen removal and minimizing allergen transfer. HIGHLIGHTS

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Good practices and microbiological quality of food contact surfaces in public school kitchens

Journal of Food Safety ◽

10.1111/jfs.12486 ◽

2018 ◽

Vol 38 (5) ◽

pp. e12486 ◽

Cited By ~ 1

Author(s):

Alyne Gomes da Vitória ◽

Jhenifer de Souza Couto Oliveira ◽

Carolina Perim de Faria ◽

Jackline Freitas Brilhante de São José

Keyword(s):

Public School ◽

Microbiological Quality ◽

Good Practices ◽

Food Contact ◽

Food Contact Surfaces ◽

Quality Of Food ◽

Contact Surfaces

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Concentration and Detection of Caliciviruses from Food Contact Surfaces

Journal of Food Protection ◽

10.4315/0362-028x-65.6.999 ◽

2002 ◽

Vol 65 (6) ◽

pp. 999-1004 ◽

Cited By ~ 35

Author(s):

ANIL TAKU ◽

BALDEV R. GULATI ◽

PAUL B. ALLWOOD ◽

KERRIN PALAZZI ◽

CRAIG W. HEDBERG ◽

...

Keyword(s):

Stainless Steel ◽

Food Service ◽

Contact Period ◽

Norwalk Virus ◽

Buffer Solution ◽

Simple Method ◽

Food Contact ◽

Food Contact Surfaces ◽

Contact Surfaces ◽

Elution Method

Outbreaks of human Norwalk virus (NV) and Norwalk-like viruses often originate in food service establishments. No reliable method is available for the detection of these human caliciviruses on food contact surfaces. We describe a simple method for the detection of NV from stainless steel work surfaces using cultivable feline calicivirus (FCV) as a model. Stainless steel surfaces were artificially contaminated with known amounts of FCV, followed by its elution in a buffer solution. Three methods of virus elution were compared. In the first method, moistened cotton swabs or pieces of nylon filter (1MDS) were used to elute the contaminating virus. The second method consisted of flooding the contaminated surface with eluting buffer, allowing it to stay in contact for 15 min, followed by aspiration of the buffer (aspiration method) after a contact period of 15 min. The third method, the scraping-aspiration method, was similar to the aspiration method, except that the surfaces were scraped with a cell scraper before buffer aspiration. Maximum virus recovery (32 to 71%) was obtained with the scraping-aspiration method using 0.05 M glycine buffer at pH 6.5. Two methods (organic flocculation and filter adsorption elution) were compared to reduce the volume of the eluate recovered from larger surfaces. The organic flocculation method gave an average overall recovery of 55% compared to the filter-adsorption-elution method, which yielded an average recovery of only 8%. The newly developed method was validated for the detection of NV by artificial contamination of 929-cm2 stainless steel sheets with NV-positive stool samples and for the detection of the recovered virus by reverse transcription–polymerase chain reaction.

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Microbiological Performance of Dairy Processing Plants Is Influenced by Scale of Production and the Implemented Food Safety Management System: A Case Study

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-450 ◽

2013 ◽

Vol 76 (6) ◽

pp. 975-975 ◽

Cited By ~ 15

Author(s):

BEATRICE ATIENO OPIYO ◽

JOHN WANGOH ◽

PATRICK MURIGU KAMAU NJAGE

Keyword(s):

Food Safety ◽

Environmental Samples ◽

Safety Management ◽

Small Scale ◽

Microbial Quality ◽

Food Contact ◽

Food Contact Surfaces ◽

End Products ◽

Microbiological Parameters ◽

Contact Surfaces

The effects of existing food safety management systems and size of the production facility on microbiological quality in the dairy industry in Kenya were studied. A microbial assessment scheme was used to evaluate 14 dairies in Nairobi and its environs, and their performance was compared based on their size and on whether they were implementing hazard analysis critical control point (HACCP) systems and International Organization for Standardization (ISO) 22000 recommendations. Environmental samples from critical sampling locations, i.e., workers' hands and food contact surfaces, and from end products were analyzed for microbial quality, including hygiene indicators and pathogens. Microbial safety level profiles (MSLPs) were constructed from the microbiological data to obtain an overview of contamination. The maximum MSLP score for environmental samples was 18 (six microbiological parameters, each with a maximum MSLP score of 3) and that for end products was 15 (five microbiological parameters). Three dairies (two large scale and one medium scale; 21% of total) achieved the maximum MSLP scores of 18 for environmental samples and 15 for the end product. Escherichia coli was detected on food contact surfaces in three dairies, all of which were small scale dairies, and the microorganism was also present in end product samples from two of these dairies, an indication of cross-contamination. Microbial quality was poorest in small scale dairies. Most operations in these dairies were manual, with minimal system documentation. Noncompliance with hygienic practices such as hand washing and cleaning and disinfection procedures, which is common in small dairies, directly affects the microbial quality of the end products. Dairies implementing HACCP systems or ISO 22000 recommendations achieved maximum MSLP scores and hence produced safer products.

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Could food or food contact surfaces be the favourable hideouts for Listeria monocytogenes in Perak, Malaysia?

Food Research ◽

10.26656/fr.2017.5(3).596 ◽

2021 ◽

Vol 5 (3) ◽

pp. 174-182

Author(s):

S.N. Chen ◽

M.L. Yap ◽

C.H. Kuan ◽

Son Radu ◽

S.H. Saw

Keyword(s):

Listeria Monocytogenes ◽

Food Processing ◽

Food Service ◽

Food Samples ◽

High Rate ◽

Minimally Processed ◽

Food Contact ◽

Stressful Environment ◽

Food Contact Surfaces ◽

Contact Surfaces

Listeria monocytogenes is a causative agent of foodborne listeriosis which causes a high rate of hospitalisation (>90%) and death (20-30%) worldwide. Due to its ubiquitous nature and high resistance to a stressful environment, L. monocytogenes is able to multiply to a threatening level during food processing, distribution and storage, which then causes an immense case of foodborne disease outbreak. Hence, the control of L. monocytogenes is required at all stages in the food chain to prevent its occurrence in the final product. The present study aimed to determine the prevalence of L. monocytogenes in food as well as food contact surfaces from food processing plants and food service premises located in Perak, Malaysia. A total number of 170 food samples, including raw, minimally processed, processed and ready-to-eat food, as well as 152 samples from surfaces, including food-contact and non-food-contact, were collected and isolated on culture, and confirmation was done using polymerase chain reaction (PCR). A total of 26 food samples (15.29%) were positive for L. monocytogenes, with the highest prevalence found in processed and minimally processed food at 33.33% and 31.25%, respectively; following by raw and ready-to-eat food at 26.32% and 4.26% respectively. On the other hand, a higher prevalence of L. monocytogenes was detected from food-contact surfaces at 11.83% compared to non-food contact surfaces at 6.78%. These findings demonstrated the potential risk of contamination by L. monocytogenes in food and it might be due to the exposure of the bacteria on food processing surfaces. Thus, regular surveillance and strict assessment should be conducted by the local authorities to ensure the safety of the food consumption for residents in Perak.

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Food Contact Surfaces’ Hidden Secrets and Food Handlers’ State of Readiness

Asian Journal of Quality of Life ◽

10.21834/ajqol.v4i16.192 ◽

2019 ◽

Vol 4 (16) ◽

pp. 1-15

Author(s):

Mazni Saad ◽

Mohd Hanafi Azman Ong ◽

Noor Suzana Osman ◽

Norhidayah Abdullah

Keyword(s):

Quality Of Life ◽

Publishing House ◽

Food Handler ◽

Food Hygiene ◽

Food Contact ◽

Food Contact Surfaces ◽

Cooking Practices ◽

Contact Surfaces ◽

Safe Food

A guarantee for clean and safe food could be achieved when the standards of food hygiene at each preparation process and cooking practices are monitored and measured accordingly. This research examines the effectiveness of a self-regulatory practice in non-commercial residential establishments. The level of hygiene of cleaned food surface contacts was analysed through swab analysis. After a 24 hours incubation, the RIDA® count plates identified light blue colonies as total coliforms, demonstrating the existence of contamination across the majority of the selected food contact surfaces. This research, therefore, strongly encourage the application of a simple scientific tool to ensure accuracy and efficiency in the measurement of hygiene and sanitisation as it could affect the quality of life of the consumers. Keywords: consumer quality of life; food hygiene; food surface contact; food handler; the on-site premise eISSN 2398-4279 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ajqol.v4i16.192

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Efficacy of chlorine sanitizer spray bottles exposed to various temperatures and ambient light

BCIT Environmental Public Health Journal ◽

10.47339/ephj.2017.74 ◽

2017 ◽

Author(s):

Jan Kobylarz ◽

BCIT School of Health Sciences, Environmental Health ◽

Helen Heacock ◽

Fred Shaw

Keyword(s):

Sodium Hypochlorite ◽

Light Exposure ◽

Food Service ◽

P Value ◽

Ambient Light ◽

Minimum Requirement ◽

Food Contact ◽

Safe Level ◽

Food Contact Surfaces ◽

Contact Surfaces

Background: Gastroenteritis is largely under reported across Canada. It is estimated that one reported case represents on average 313 cases. In addition, improper cleaning is one of the top ten reported causes of food borne illness. Sanitization is important to reduce the number of pathogenic microorganisms present on food contact surfaces to a safe level. Correct concentrations of sodium hypochlorite are to be prepared and used within the range of 100ppm – 200ppm on food contact surfaces. The purpose of this study was to evaluate the rate of degradation of sodium hypochlorite in spray bottles to assess if these solutions need to be prepared fresh daily to achieve efficacy. Two variables seen within a food service establishment were chosen to evaluate the rate of degradation, temperature and ambient light. Method: Room temperature (20˚C), 35˚C and ambient light exposure were tested to evaluate their effect on the degradation of free chlorine in spray bottles over time in days. The experiment was preformed by setting up 3 individual spray bottles at 20˚C with no light, 20˚C with ambient light and 35˚C with no light. The sodium hypochlorite was then sampled and recorded periodically three times a week over a 15-day period to determine the stability of the chorine solutions prepared at around 200ppm. Results: In the order of spray bottles tested, 20˚C no light, 20˚C ambient light and 35˚C no light, a correlation coefficient of -0.3027, -0.8235 and -0.8169 were recorded. In addition, the following test spray bottles held a r-squared value of 0.0916, 0.6781 and 0.6674. A p-value of 0.5094, 0.0249 and 0.0249 were also assessed, with a corresponding power of 8.99%, 73.74% and 71.75%. Conclusions: By calculating the linear regression formula, it was concluded that chlorine solution in spray bottles do not need to be prepared fresh daily. For 200ppm 20˚C no light, 200ppm 20˚C ambient light and 200ppm 35˚C no light, at days 128, 67 and 45, the estimated concentration of sodium hypochlorite will be at the minimum requirement of 100ppm respectively.

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Retail Deli Characteristics Associated with Sanitizing Solution Concentrations

Journal of Food Protection ◽

10.4315/jfp-20-142 ◽

2020 ◽

Vol 83 (10) ◽

pp. 1667-1672

Author(s):

MEGHAN M. HOLST ◽

LAURA G. BROWN ◽

EDWARD RICKAMER HOOVER ◽

ERNEST JULIAN ◽

BRENDA V. FAW ◽

...

Keyword(s):

Food Safety ◽

Safety Training ◽

Food Environments ◽

Food Contact ◽

Food Contact Surfaces ◽

Food Safety Training ◽

Worker Characteristics ◽

Control And Prevention ◽

Contact Surfaces ◽

Retail Food

ABSTRACT Listeria monocytogenes is commonly found in retail delicatessen environments. Proper types and concentrations of sanitizers must be used to eliminate this pathogen from surfaces and reduce the consumer's risk for infection. In 2012, the Environmental Health Specialists Network of the Centers for Disease Control and Prevention completed a study on practices in retail delis that can help prevent cross-contamination and growth of L. monocytogenes. The present study focuses on the sanitizing solution used in delis, given its importance to cleaning and reducing pathogen contamination in retail food environments. We identified deli, manager, and worker characteristics associated with use of improper concentrations of sanitizing solution to wipe down food contact surfaces; 22.8% of sanitizing solutions used for wiping food contact surfaces were at improper concentrations. Independent delis were more likely to use improper concentrations of sanitizing solution, as were delis that sold fewer chubs (plastic tubes of meat) per week. Use of improper sanitizing solution concentrations was associated with required food safety training for managers; additional analyses suggest that this relationship is significant for independent but not chain delis. Cleaning and sanitizing must be emphasized in food safety efforts focused on independent and smaller delis. HIGHLIGHTS

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Methods for cleaning & sanitizing food contact surfaces (countertops) to prevent cross contamination in restaurant kitchens

BCIT Environmental Public Health Journal ◽

10.47339/ephj.2017.85 ◽

2017 ◽

Author(s):

Laura Matthewson ◽

BCIT School of Health Sciences, Environmental Health ◽

Helen Heacock

Keyword(s):

Environmental Health ◽

Food Service ◽

Cross Contamination ◽

Bacterial Reduction ◽

Step Method ◽

Cleaning Method ◽

Food Contact ◽

Health Officer ◽

Food Contact Surfaces ◽

Contact Surfaces

Background: Cross contamination can occur in restaurant kitchens when food contact surfaces such as countertops are inadequately cleaned between preparation of raw and ready to eat foods. Previous research has demonstrated that washing with detergent and water, rinsing, then applying a sanitizer solution is the most effective cleaning method. The second most effective cleaning method is to use detergent and water alone. In practice, the author has observed kitchen staff using sanitizer alone to clean kitchen countertops. This study surveyed British Columbia restaurant kitchen staff on current practices and makes recommendations to improve cleaning and sanitization practices for the purpose of preventing cross contamination. Methods: A survey was prepared using SurveyMonkey and distributed through Facebook to the author’s contacts in the restaurant industry. The Facebook post included a request for anyone to share the survey link with their contacts who work in BC restaurant kitchens. The survey was shared 21 times by 14 different people. The survey asked questions about restaurant type and position, Foodsafe level, and about cleaning practices such as frequency and cleaning compounds used. Results: When asked what cleaning compounds are most often used to clean work surfaces (countertops) in their restaurant, 56.5% of respondents reported sanitizer solution only, 30.4% of respondents reported soap & water followed by sanitizer solution, and 13.0% reported soap and water only. When asked why sanitizer solution only was used to clean countertops, 46.2% of respondents said it was company policy, 23.1% of respondents said time savings, and 15.4% of respondents indicated that an Environmental Health Officer had recommended sanitizer use and that is what lead to sanitizer alone being used to clean countertops. Conclusions: In practice, some restaurant staff do not use sanitizer effectively and may believe it is a substitute for detergent. Using sanitizer alone is not as effective as using detergent alone. Detergent alone can provide a 2-3 log bacterial reduction. If staff are busy and are only going to use one cleaning step, detergent alone is the best method. Environmental Health Officers should review sanitation plans and talk with operators to determine current cleaning practices in food service establishments. Operators and staff should be re-educated on the importance of the three-step method. It may be beneficial to recommend that sanitizer use be decreased overall to encourage the use of soap and water. It may only be necessary to use sanitizer after high-risk jobs such as preparing raw meat or at the end of the day.

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