Antimicrobial functionalized nanoparticles for enhancing food safety and quality

2013 ◽  
Author(s):  
Ruplal Choudhary ◽  
Victor Rodov ◽  
Punit Kohli ◽  
Elena Poverenov ◽  
John Haddock ◽  
...  
Keyword(s):  
Food Safety ◽  
Inclusion Complexes ◽  
Mode Of Action ◽  
Cross Contamination ◽  
Antimicrobial Surfaces ◽  
E Coli ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Plastic Surfaces

Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The project dealt with reducing microbial food spoilage and safety hazards. Cross-contamination through food-contact surfaces is one of the major safety concerns, aggravated by bacterial biofilm formation. The project implemented nanotech methods to develop novel antimicrobial food-contact materials based on natural compounds. Food-grade phenylpropanoidcurcumin was chosen as the most promising active principle for this research. Major conclusions, solutions, achievements In agreement with the original plan, the following research tasks were performed. Optimization of particles structure and composition. Three types of curcumin-functionalizednanostructures were developed and tested: liposome-type polydiacetylenenanovesicles, surface- stabilized nanoparticles and methyl-β-cyclodextrin inclusion complexes (MBCD). The three types had similar minimal inhibitory concentration but different mode of action. Nanovesicles and inclusion complexes were bactericidal while the nanoparticlesbacteriostatic. The difference might be due to different paths of curcumin penetration into bacterial cell. Enhancing the antimicrobial efficacy of CFN by photosensitization. Light exposure strengthened the bactericidal efficacy of curcumin-MBCD inclusion complexes approximately three-fold and enhanced the bacterial death on curcumin-coated plastic surfaces. Investigating the mode of action of CFN. Toxicoproteomic study revealed oxidative stress in curcumin-treated cells of E. coli. In the dark, this effect was alleviated by cellular adaptive responses. Under light, the enhanced ROS burst overrode the cellular adaptive mechanisms, disrupted the iron metabolism and synthesis of Fe-S clusters, eventually leading to cell death. Developing industrially-feasible methods of binding CFN to food-contact surfaces. CFN binding methods were developed for various substrates: covalent binding (binding nanovesicles to glass, plastic and metal), sonochemical impregnation (binding nanoparticles to plastics) and electrostatic layer-by-layer coating (binding inclusion complexes to glass and plastics). Investigating the performance of CFN-coated surfaces. Flexible and rigid plastic materials and glass coated with CFN demonstrated bactericidal activity towards Gram-negative (E. coli) and Gram-positive (Bac. cereus) bacteria. In addition, CFN-impregnated plastic material inhibited bacterial attachment and biofilm development. Testing the efficacy of CFN in food preservation trials. Efficient cold pasteurization of tender coconut water inoculated with E. coli and Listeriamonocytogeneswas performed by circulation through a column filled with CFN-coated glass beads. Combination of curcumin coating with blue light prevented bacterial cross contamination of fresh-cut melons through plastic surfaces contaminated with E. coli or Bac. licheniformis. Furthermore, coating of strawberries with CFN reduced fruit spoilage during simulated transportation extending the shelf life by 2-3 days. Implications, both scientific and agricultural BARD Report - Project4680 Page 2 of 17 Antimicrobial food-contact nanomaterials based on natural active principles will preserve food quality and ensure safety. Understanding mode of antimicrobial action of curcumin will allow enhancing its dark efficacy, e.g. by targeting the microbial cellular adaptation mechanisms. 

Evaluation of food safety knowledge and microbial status of food contact surfaces in schools

2018 ◽  
Vol 38 (4) ◽  
pp. e12480 ◽  
Author(s):  
Csaba Bálint Illés ◽  
András J. Tóth ◽  
Anna Dunay ◽  
József Lehota ◽  
András Bittsánszky
Keyword(s):  
Food Safety ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Safety Knowledge ◽  
Microbial Status

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

2013 ◽  
Vol 76 (6) ◽  
pp. 975-975 ◽  
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.

scholarly journals Evaluating the effectiveness of cleaning with detergent soap alone verses detergent soap followed by sanitizer on reducing aerobic microorganism numbers that are present on food contact surfaces

2018 ◽  
Author(s):  
Vincent Man ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Research Study ◽  
Microbial Reduction ◽  
P Value ◽  
Cross Contamination ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Colony Forming Units ◽  
Contact Surfaces ◽  
Alfalfa Sprouts ◽  
Chlorine Bleach

  Background: Cross-contamination is one of the leading causes of foodborne illness which poses a massive burden to an individual’s health and to the healthcare system. One way to prevent cross-contamination is through the elimination of pathogens from surfaces by properly washing with a detergent soap followed by sanitizing with a sanitizer. However, as found from a previous research study, not all restaurants in British Columbia wash and sanitize their food contact surfaces. Thus, this study aims to compare the cleaning effectiveness between using detergent soap alone verses using detergent soap followed by sanitizer. Methods: Aerobic organisms were introduced to a cutting board by cutting alfalfa sprouts and then the surface was cleaned with Dawn Detergent soap and sanitized with 200ppm of chlorine bleach sanitizing solution. 3M™ Quick Swabs were used to sample the aerobic organisms (colony forming units) prior to and after each method of cleaning. The swabs were then transferred to 3M™ Petrifilm Plates, incubated at room temperature for 4 days, and then enumerated. Results: The results show that there is a statistically significant greater microbial reduction through cleaning with detergent soap followed by sanitizer (mean log microbial reduction of 4.10) as compared to cleaning with detergent soap alone (mean log microbial reduction of 3.53). The p-value obtained is 0.003843 when α=0.05. The power was determined to be 92%. Conclusions: This study was able to conclude that cleaning with detergent soap followed by sanitizer is 0.57 log (mean log microbial reduction of 4.10 - mean log microbial reduction of 3.53) more effective at cleaning than using detergent soap alone. However, the specific log microbial reduction value for the detergent soap followed by sanitizer achieved in this study is lower than what is found in the previous studies (Gilbert, 1970; Sores et al., 2012; Rossvoll et al., 2015). A possible reason for this discrepancy may be due to the presence of soil and food debris on the surface which may have had interfered with the sanitizing ability of the chlorine bleach (Lee et al., 2007).  

scholarly journals Prevalence of Listeria species on food contact surfaces in Washington State apple packinghouses

2021 ◽  
Author(s):  
Blanca Ruiz-Llacsahuanga ◽  
Alexis Hamilton ◽  
Robyn Zaches ◽  
Ines Hanrahan ◽  
Faith Critzer
Keyword(s):  
Foodborne Pathogen ◽  
Economic Loss ◽  
Washington State ◽  
Total Production ◽  
Cross Contamination ◽  
Fresh Market ◽  
Public Health Burden ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

The 2014 caramel apple listeriosis outbreak was traced back to cross-contamination between food contact surfaces (FCS) of equipment used for packing and fresh apples. For Washington State, the leading apple producer in the U.S with 79% of its total production directed to the fresh market, managing the risk of apple contamination with Listeria monocytogenes within the packing environment is crucial. The objectives of this study were to determine the prevalence of Listeria spp. on FCS in Washington State apple packinghouses over two packing seasons, and to identify those FCS types with the greatest likelihood to harbor Listeria spp. Five commercial apple packinghouses were visited quarterly over two consecutive year-long packing seasons. A range of 27 to 50 FCS were swabbed at each facility to detect Listeria spp. at two timings of sampling, (i) post-sanitation and (ii) in-process (three hours of packinghouse operation), following a modified protocol of the FDA’s Bacteriological Analytical Manual method. Among 2,988 samples tested, 4.6% (n=136) were positive for Listeria spp. Wax coating was the unit operation from which Listeria spp. were most frequently isolated. The FCS that showed the greatest prevalence of Listeria spp. were polishing brushes, stainless steel dividers and brushes under fans/blowers, and dryer rollers. The prevalence of Listeria spp. on FCS increased throughout apple storage time. The results of this study will aid apple packers in controlling for contamination and harborage of L. monocytogenes and improving cleaning and sanitation practices of the most Listeria-prevalent FCS. IMPORTANCE Since 2014, fresh apples have been linked to outbreaks and recalls associated with post-harvest cross-contamination with the foodborne pathogen L. monocytogenes. These situations drive both public health burden and economic loss and underscore the need for continued scrutiny of packinghouse management to eliminate potential Listeria spp. niches. This research assesses the prevalence of Listeria spp. on FCS in apple packinghouses and identifies those FCS most likely to harbor Listeria spp. Such findings are essential for the apple packing industry striving to further understand and exhaustively mitigate the risk of contamination with L. monocytogenes to prevent future listeriosis outbreaks and recalls.

scholarly journals Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility

2021 ◽  
Vol 12 ◽  
Author(s):  
Eun Seob Lim ◽  
Jin Ju Kim ◽  
Woo Jun Sul ◽  
Joo-Sung Kim ◽  
Bomin Kim ◽  
...  
Keyword(s):  
Amplicon Sequencing ◽  
Temporal Variations ◽  
Cross Contamination ◽  
Microbial Composition ◽  
Air Contamination ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Food Quality And Safety ◽  
Contact Surfaces ◽  
Contamination Routes

Bacterial contamination of food-contact surfaces can be a potential risk factor for food quality and safety. To evaluate the spatial and temporal variations of the potential cross-contamination routes, we conducted a biogeographical assessment of bacteria in a foodservice facility based on the diversity of microflora on each surface. To this end, we performed high-throughput amplicon sequencing of 13 food-contact and non-food contact surfaces in a foodservice facility throughout a year. The results showed that Bacillus, Acinetobacter, Streptophyta, Enterobacter, Pseudomonas, Serratia, Enhydrobacter, Staphylococcus, Paracoccus, and Lysinibacillus were the dominant genera found on the kitchen surfaces of the foodservice facility. Depending on the season, changes in Firmicute/Proteobacteria ratios were observed, and the fan becomes the main source of outdoor air contamination. The microbial flow associated with spoilage was also observed throughout food preparation. Taken together, our results would be a powerful reference to hygiene managers for improvement of food processes.

Contamination Profiles of Escherichia coli and Enterococci in Steamed Chicken Meat Products

2009 ◽  
Vol 72 (9) ◽  
pp. 1821-1829 ◽  
Author(s):  
SUWIMON KEERATIPIBUL ◽  
THANYAPORN OUPAICHIT ◽  
PUNNIDA TECHARUWICHIT
Keyword(s):  
Escherichia Coli ◽  
Treatment Process ◽  
Meat Products ◽  
E Coli ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Pressure Water ◽  
Contact Surfaces ◽  
Production Period ◽  
Sources Of Contamination

This study determined the sources of contamination by Escherichia coli and enterococci in frozen ready-to-eat chicken products. The efficiency of the heat treatment process was sufficient to eliminate E. coli or enterococci. However, the prevalence of E. coli and enterococci in cooked chicken after chilling was 2.7%, and after slicing and dicing it was 1.3 and 9.3%, respectively. These results indicated that contamination occurred after cooking. In the finished product, E. coli was absent, while enterococcus prevalence was reduced to 1.3%. The environment at each production step, such as the machine surfaces, workers' gloves, and the condensate, was sampled to determine the correlation with the contamination in products. E. coli and enterococci were found on the machine surfaces in all production steps, but E. coli contamination was mostly from the infeed transfer belt at the chilling step, while the enterococcus contamination arose mostly from the slicing or dicing steps, especially from the dicing machine belt, which directly contacts the products. Indeed, E. coli and enterococci were detected on food contact surfaces throughout the production period, including prior to its commencement. These results indicated that the cleaning before and during the production process was ineffective. In addition, cleaning and sanitizing food contact surfaces followed by nonfood contact surfaces (floor and drains) by use of a high-pressure water hose created aerosol with microbes from the floors and drains and spread such microbes onto already cleaned food contact surfaces.

Comparison of Conventional Plating Methods and Petrifilm for the Recovery of Microorganisms in a Ground Beef Processing Facility†

1997 ◽  
Vol 60 (9) ◽  
pp. 1084-1088 ◽  
Author(s):  
R. H. LINTON ◽  
W. G. EISEL ◽  
P. M. MURIANA
Keyword(s):  
Ground Beef ◽  
Plate Count ◽  
E Coli ◽  
Plating Technique ◽  
Food Contact ◽  
Beef Processing ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Aerobic Plate Count ◽  
Meat Samples

The objective of this study was to compare recovery of microorganisms for various beef samples and beef contact surfaces using conventional pour plating techniques and Petrifilm methods. Comparisons for aerobic plate count (APC), coliform count (CC), and Escherichia coli count (ECC) were done for 104 fresh or frozen retail cuts and 56 food surface or food contact surfaces. Samples were taken at a midwestern retail ground beef processing plant during a 12-month project. APC comparisons were made for pour plating using Trypticase soy agar versus Aerobic Plate Count Petrifilm. CC and ECC were compared for pour plating using violet red bile + MUG agar versus E. coli Petrifilm. Overall, paired t tests revealed a significantly higher recovery for APC from fresh and frozen beef samples using the pour plating technique (P ≤ 0.05). No significant differences (P > 0.05) were observed for CC from fresh and frozen meat samples. Recovery of E. coli from many beef samples was better using Petrifilm. Significantly higher ECCs were observed from fresh and frozen meat samples using Petrifilm compared to the pour plating technique (P ≤ 0.05). For food surfaces and food contact surfaces, a comparison between pour plating and Petrifilm was done for aerobic plate count. No significant differences (P > 0.05) in recovery could be found between methods. A comparison between neutralizing buffer and letheen broth for recovery of surface microorganisms was done for both the APC pour plating method and APC Petrifilm. In both cases, recovery when using letheen broth was significantly (P ≤ 0.05) higher than neutralizing buffer. Because it is convenient and gave comparative results, Petrifilm offers a good alternative for environmental microbial testing and red meat product testing.

Survival and Persistence of Campylobacter and Salmonella Species under Various Organic Loads on Food Contact Surfaces†

2003 ◽  
Vol 66 (9) ◽  
pp. 1587-1594 ◽  
Author(s):  
ALESSANDRA DE CESARE ◽  
BRIAN W. SHELDON ◽  
KATIE S. SMITH ◽  
LEE-ANN JAYKUS
Keyword(s):  
Contact Surface ◽  
Significant Risk ◽  
Brain Heart Infusion ◽  
Lag Time ◽  
Cross Contamination ◽  
Log Reduction ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
D Values

Although many cases of Campylobacter and Salmonella enteritis have been attributed to the undercooking of poultry and other foods, cross-contamination between raw and cooked foods via food contact surfaces and worker contact has also been identified as a significant risk factor. Cross-contamination may be particularly important in relation to the high prevalence of contamination in raw poultry products and other foods and the low infectious doses that have been reported for Campylobacter species. Lag phase and decimal reduction times (D-values at 27°C [81°F] and 60 to 62% relative humidity) were determined for Campylobacter jejuni and Salmonella species (five-strain pools) suspended in either a phosphate-buffered saline (PBS) solution or Trypticase soy broth (TSB) and then inoculated (0.1-ml drop per surface) on 5-cm2 samples of Formica laminate (F), glazed ceramic tile (CT), 304 polished stainless steel (SS), and 100% cotton dishcloth (D). Triplicate samples were collected from each contact surface periodically, and the populations of surviving organisms were enumerated on Campy Cefex and brain heart infusion agars for C. jejuni and Salmonella species, respectively. Lag time and rate of inactivation were influenced by organism type, contact surface, and suspending medium. Initial mean lag times ranging from 60 to 190 min were followed by log-linear (r2 > 0.94) decreases in cell populations that varied across contact surfaces. D-values of 12.5, 19.1, 24.1, and 29.7 min and of 23.7, 10.5, 12.7, and 13.9 min were calculated for C. jejuni suspended in PBS and TSB and then spotted on D, F, SS, and CT surfaces, respectively. The times required to produce a 3-log reduction in population with PBS and TSB ranged from 102 (D) to 247 (F) min and from 112 (CT) to 167 (F) min, respectively. C. jejuni cells suspended in the nutritionally enriched medium (TSB) and spotted on the hard surfaces were inactivated about 1.4 times as fast as cells suspended in PBS. For the Salmonella test strains, D-values of 17.1, 426.6, 118.6, and 41.9 min and of 48.2, 1363.2, 481.8, and 134.2 min were calculated for cells suspended in PBS and TSB and then spotted on D, F, SS, and CT surfaces, respectively. In contrast to C. jejuni, Salmonella serotypes were 1.7 to 3.3 times more persistent when suspended in TSB than when suspended in PBS and were 1.2 to 25.3 times more persistent than C. jejuni, depending on the contact surface and the type of suspension fluid (i.e., overall time required to achieve a 3-log reduction in population, lag time + 3 × D). These findings indicate that both the contact surface and the level of organic matter can influence the survival and persistence of C. jejuni and Salmonella species on food contact surfaces.

scholarly journals Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture

2011 ◽  
Vol 2011 ◽  
pp. 1-10 ◽  
Author(s):  
Akier Assanta Mafu ◽  
Corinne Plumety ◽  
Louise Deschênes ◽  
Jacques Goulet
Keyword(s):  
Pathogenic Bacteria ◽  
E Coli ◽  
Food Contact ◽  
Hydrophilic Surfaces ◽  
Food Contact Surfaces ◽  
Solid Substrates ◽  
Contact Surfaces ◽  
Glass Surfaces ◽  
Small Clusters ◽  
Influence Of Ph

The adhesion ofAeromonas hydrophila, Escherichia coliO157:H7,SalmonellaEnteritidis, andStaphylococcus aureusto hydrophobic and hydrophilic surfaces in cultures with different pHs (6, 7, and 8) was studied. The results indicated that the type of material had no effect on the attachment capacity of microorganisms, while environmental pH influenced the adhesion ofA. hydrophila, E. coli,andS. aureusto both solid substrates. The attachment ofS.Enteritidis (P>.05) was not affected by the type of substrate or the culture pH, whereasE. colidisplayed the weakest affinity for both polystyrene and glass surfaces. No correlation was established between the physicochemical properties of the materials, or the bacterial and the rate of bacterial adhesion, except forS. aureus. Photomicrographs have shown that surfaces were contaminated by small clusters ofS.Enteritidis whileS. aureusinvaded the food contact surfaces in the form of small chains or cell aggregates.

Generation of Airborne Listeria innocua from Model Floor Drains†

2012 ◽  
Vol 75 (7) ◽  
pp. 1328-1331 ◽  
Author(s):  
MARK E. BERRANG ◽  
JOSEPH F. FRANK
Keyword(s):  
Tap Water ◽  
Listeria Innocua ◽  
Cross Contamination ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Selective Agar ◽  
Poultry Processing ◽  
Contact Surfaces ◽  
Cleaning And Disinfection ◽  
Phosphate Buffered Saline

Listeria monocytogenes can colonize floor drains in poultry processing and further processing facilities, remaining present even after cleaning and disinfection. Therefore, during wash down, workers exercise caution to avoid spraying hoses directly into drains in an effort to prevent the escape and transfer of drain microflora to food contact surfaces. The objective of this study was to examine the extent to which an inadvertent water spray into a colonized floor drain can cause the spread of airborne Listeria. Listeria innocua was used to inoculate a polyvinyl chloride model floor drain, resulting in approximately 108 cells per ml of phosphate-buffered saline and 104 attached cells per square centimeter of inner surface. Each model drain was subjected to a 2-s spray of tap water at 68.9 kPa from a distance of 1 m. Drains were sprayed while filled and again after emptying. Airborne cells were collected by using sedimentation plates containing Listeria selective agar which were placed on the floor and walls of a contained room at incremental horizontal and vertical distances of 0.6, 1.2, 2.4, or 4.0 m from the drain. Sedimentation plates were exposed for 10 min. A mechanical sampler was used to also collect air by impaction on the surface of Listeria selective agar to determine the number of cells per liter of air. The experiment was conducted in triplicate rooms for each of four replications. L. innocua was detected on sedimentation plates on the floor as far as 4.0 m from the drain and on walls as high as 2.4 m above the floor and 4 m from the drain. A 2-s spray with a water hose into a contaminated drain can cause airborne spread of Listeria, resulting in the potential for cross-contamination of food contact surfaces, equipment, and exposed product.

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