scholarly journals Comparative evaluation of baseline cleanliness of food contact surfaces in fishery based microenterprise units by ATP-Bioluminescence and conventional microbiological methods

2017 ◽  
Vol 64 ◽  
Author(s):  
F. Hassan ◽  
K. V. Nija ◽  
T. V. Sankar
Keyword(s):  
Bacterial Load ◽  
Relative Light Unit ◽  
Food Industries ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Microbiological Methods ◽  
Atp Bioluminescence ◽  
Effect Of Treatment ◽  
Contact Surfaces ◽  
Bactericidal Efficiency

The baseline cleanliness of food contact surfaces namely floor, working tables, workers’ hands, utensils and machinery of a fishery-based microenterprise were examined by traditional microbiological swab analysis method and ATP-bioluminescence method. The study showed that swab results, measured in relative light unit which is proportional to total recovered ATP, did not have significant correlation with standard method of microbiological swab in the adjacent sites of equal area. The study also examined the bactericidal efficiency of selected commercially available sanitisers and the effect of treatment was found to be significantly different from each other. Analysis of percentage reduction of bacterial load on food contact surfaces showed that commercially available stabilised hydrogen peroxide was more effective than sodium hypochlorite used in the food industries (p<0.05).

Real-Time PCR as a Tool for Detection of Pathogenic Bacteria on Contaminated Food Contact Surfaces by Using a Single Enrichment Medium

2009 ◽  
Vol 72 (6) ◽  
pp. 1310-1314 ◽  
Author(s):  
A. A. MAFU ◽  
M. PITRE ◽  
S. SIROIS
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Contact Time ◽  
Pathogenic Bacteria ◽  
Rt Pcr ◽  
Enrichment Medium ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Microbiological Methods ◽  
Contact Surfaces

Foodborne pathogens such as Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella can easily transfer from food to food contact surfaces. Methods for rapid detection of these pathogenic bacteria are important in order to avoid contamination of food. Here, we describe the detection and quantification of bacterial pathogens on contaminated surfaces by real-time PCR (RT-PCR) and culture methods using a single enrichment medium. Surfaces of wood, polypropylene, and stainless steel were inoculated with a mixed culture of E. coli O157:H7, L. monocytogenes, and S. enterica. Surfaces were sampled after an initial contact time of 10 min and after 16 h. Results indicated that after a short contact time, RT-PCR gave results similar to standard microbiological counts for each pathogen tested. However, after being left for 16 h on surfaces, the detection of these pathogens at low inoculation levels was always possible with RT-PCR, while microbiological methods failed to detect them in many cases. In conclusion, RT-PCR is more sensitive and rapid than are standard microbiological methods for the detection of bacterial pathogens on food contact surfaces.

scholarly journals MICROBIAL ASSESSMENT OF READY-TO-EAT FOOD AND FOOD CONTACT SURFACES IN SELECTED RESTAURANTS IN OKADA, SOUTH -SOUTH NIGERIA

2019 ◽  
Vol 2 (3) ◽  
pp. 58
Author(s):  
Obhioze Augustine Akpoka
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Bacillus Species ◽  
Human Consumption ◽  
Food Handlers ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Microbiological Methods ◽  
Contact Surfaces ◽  
Cooked Food

Good food hygiene ensures that the preparation and preservation of foods are safe for human consumption. It ensures that food is prevented from microbial contamination at the levels of production to consumption. The aim of this study was to determine the microbial content of ready-to-eat cooked food, ready-to-use serving plates and hands of food handlers in six selected restaurants in Okada, Edo State, Nigeria. The samples were aseptically collected from the restaurants and taken to the microbiology laboratory of Igbinedion University, Okada for analysis. The microbial content of the samples was identified by standard microbiological methods. The microorganisms isolated were Enterobacter species, Streptococcus species, Micrococcus species, Bacillus species, Staphylococcus aureus and Saccharomyces species. The total aerobic viable counts, total coliform counts and total Staphylococcus counts in the ready-to-eat cooked food from the six restaurants were 3.67 ± 0.33 × 102 cfu/g - 2.71 ± 0.05 × 104 cfu/g; 3.33 ± 0.33 × 102 cfu/g - 2.39 ± 0.04 × 104 cfu/g and 0.00 ± 0.00 cfu/g - 3.70 ± 0.21 × 103 cfu/g respectively. The concentration of microbes on the food contact surfaces from ready-to-use serving plates were 0.00 ± 0.00 cfu/cm2 - 14.67 ± 0.33 cfu/cm2 and 0.00 ± 0.00 cfu/cm2 - 22.67 ± 0.33 cfu/cm2 in the hands of the food handlers. Therefore, foods provided to consumers at these restaurants are not of acceptable microbiological quality.

scholarly journals Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces after Cleaning and Disinfection in Different Food Industries

2019 ◽  
Vol 82 (2) ◽  
pp. 262-275 ◽  
Author(s):  
SHARON MAES ◽  
MARC HEYNDRICKX ◽  
THIJS VACKIER ◽  
HANS STEENACKERS ◽  
ALEX VERPLAETSE ◽  
...  
Keyword(s):  
Food Contamination ◽  
Surface Contamination ◽  
Food Spoilage ◽  
Production Environment ◽  
Food Industries ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Cleaning And Disinfection ◽  
Rrna Sequences

ABSTRACT After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residual contamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study, we identified the remaining dominant microbiota on food contact surfaces after C&D in seven food companies and assessed the spoilage potential of the microbiota under laboratory conditions. The dominant microbiota on surfaces contaminated at ≥102 CFU/100 cm2 after C&D was identified based on 16S rRNA sequences. The ability of these microorganisms to hydrolyze proteins, lipids, and phospholipids, ferment glucose and lactose, produce hydrogen sulfide, and degrade starch and gelatin also was evaluated. Genera that were most abundant among the dominant microbiota on food contact surfaces after C&D were Pseudomonas, Microbacterium, Stenotrophomonas, Staphylococcus, and Streptococcus. Pseudomonas spp. were identified in five of the participating food companies, and 86.8% of the isolates evaluated had spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five and six of the food companies, respectively, and all tested isolates had spoilage potential. This information will be useful for food companies in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage, and to determine the need for more thorough C&D.

scholarly journals Genetic Listeria monocytogenes Types in the Pork Processing Plant Environment: From Occasional Introduction to Plausible Persistence in Harborage Sites

Pathogens ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 717
Author(s):  
Niels Demaître ◽  
Geertrui Rasschaert ◽  
Lieven De Zutter ◽  
Annemie Geeraerd ◽  
Koen De Reu
Keyword(s):  
Genetic Diversity ◽  
Environmental Samples ◽  
Genetic Characterization ◽  
Processing Plant ◽  
Pfge Analysis ◽  
Food Contact ◽  
Plant Environment ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Cleaning And Disinfection

The purpose of this study was to investigate the L. monocytogenes occurrence and genetic diversity in three Belgian pork cutting plants. We specifically aim to identify harborage sites and niche locations where this pathogen might occur. A total of 868 samples were taken from a large diversity of food and non-food contact surfaces after cleaning and disinfection (C&D) and during processing. A total of 13% (110/868) of environmental samples tested positive for L. monocytogenes. When looking in more detail, zone 3 non-food contact surfaces were contaminated more often (26%; 72/278) at typical harborage sites, such as floors, drains, and cleaning materials. Food contact surfaces (zone 1) were less frequently contaminated (6%; 25/436), also after C&D. PFGE analysis exhibited low genetic heterogeneity, revealing 11 assigned clonal complexes (CC), four of which (CC8, CC9, CC31, and CC121) were predominant and widespread. Our data suggest (i) the occasional introduction and repeated contamination and/or (ii) the establishment of some persistent meat-adapted clones in all cutting plants. Further, we highlight the importance of well-designed extensive sampling programs combined with genetic characterization to help these facilities take corrective actions to prevent transfer of this pathogen from the environment to the meat.

scholarly journals UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1459
Author(s):  
Alexandra Calle ◽  
Mariana Fernandez ◽  
Brayan Montoya ◽  
Marcelo Schmidt ◽  
Jonathan Thompson
Keyword(s):  
Light Emitting Diode ◽  
Chicken Breast ◽  
Light Emitting ◽  
Work Surface ◽  
Food Contact ◽  
Bacterial Aggregation ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Uv C ◽  
Surface Pores

Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm2). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB.

Efficacy of saturated steam against Listeria innocua biofilm on common food-contact surfaces

Food Control ◽  
2021 ◽  
Vol 125 ◽  
pp. 107988
Author(s):  
Zi Hua ◽  
Frank Younce ◽  
Juming Tang ◽  
Dojin Ryu ◽  
Barbara Rasco ◽  
...  
Keyword(s):  
Listeria Innocua ◽  
Saturated Steam ◽  
Food Contact ◽  
Common Food ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Rapid Method for Detection and Quantitation of Lipid Soils on Food Contact Surfaces: Evaluation of a Model System

1980 ◽  
Vol 43 (6) ◽  
pp. 447-449 ◽  
Author(s):  
K. E. EUGSTER ◽  
B. J. SKURA ◽  
W. D. POWRIE
Keyword(s):  
Rapid Method ◽  
Peak Height ◽  
Model System ◽  
Polyethylene Film ◽  
Infrared Spectrophotometry ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Board Material ◽  
Food Contact Surface ◽  
Contact Surfaces

A rapid method for detection and quantitation of lipid-containing food soils on food-contact surfaces has been developed to ascertain whether these surfaces have been properly cleaned. The method is based on transfer of lipid-based soils from a food-contact surface to a polyethylene film and subsequent quantitation of the lipid, at 1750 cm−1, by infrared spectrophotometry. Peak height at 1750 cm−1 is linearly related to the quantity of lipid on the polyethylene surface. Standard curves for peak-height against lipid distribution on the polyethylene film were constructed for stainless steel, glass and three types of plastic cutting board material (high density polyethylene, smooth nylotrol and rough nylotro).

Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce, and a Food-Contact Surface

2001 ◽  
Vol 64 (9) ◽  
pp. 1430-1434 ◽  
Author(s):  
BALDEV R. GULATI ◽  
PAUL B. ALLWOOD ◽  
CRAIG W. HEDBERG ◽  
SAGAR M. GOYAL
Keyword(s):  
Phenolic Compounds ◽  
Fruits And Vegetables ◽  
Virus Titer ◽  
Ammonium Compound ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Environmental Surfaces ◽  
Foodborne Outbreaks ◽  
Food Contact Surface ◽  
Contact Surfaces

Norwalk and Norwalk-like viruses (NLVs) are important causes of foodborne gastroenteritis in restaurant-related outbreaks. Efficacy of common disinfection methods against these viruses on food-contact surfaces and fresh produce is not known partially because of their nonculturability. Seven commercial disinfectants for food-contact surfaces and three sanitizers for fruits and vegetables were tested against cultivable feline calicivirus (FCV). Disks of stainless steel, strawberry, and lettuce were contaminated with known amounts of FCV. The disinfectants were applied at one, two, and four times the manufacturer's recommended concentrations for contact times of 1 and 10 min. The action of disinfectant was stopped by dilution, and the number of surviving FCVs was determined by titration in cell cultures. An agent was considered effective if it reduced the virus titer by at least 3 log10 from an initial level of 107 50% tissue culture infective dose. None of the disinfectants was effective when used at the manufacturer's recommended concentration for 10 min. Phenolic compounds, when used at two to four times the recommended concentration, completely inactivated FCV on contact surfaces. A combination of quaternary ammonium compound and sodium carbonate was effective on contact surfaces at twice the recommended concentration. Rinsing of produce with water alone reduced virus titer by 2 log10. On artificially contaminated strawberry and lettuce, peroxyacetic acid and hydrogen peroxide was the only effective formulation when used at four times the manufacturers' recommended concentration for 10 min. These findings suggest that FCV and perhaps NLVs are very resistant to commercial disinfectants. However, phenolic compounds at two to four times their recommended concentrations appear to be effective at decontaminating environmental surfaces and may help control foodborne outbreaks of calicivirus in restaurants.

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