A Survey of Microbial Contamination of Food Contact Surfaces at Broiler Slaughter Plants in Taiwan

2004 ◽  
Vol 67 (12) ◽  
pp. 2809-2811 ◽  
Author(s):  
C. P. HO ◽  
N. Y. HUANG ◽  
B. J. CHEN
Keyword(s):  
Microbial Contamination ◽  
Processing Plant ◽  
Hand Tools ◽  
Bacterial Counts ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Cleaning Procedures ◽  
Contact Surfaces ◽  
Contamination Levels ◽  
Bacterial Type

Microbial contamination levels at broiler slaughter plants were investigated at three major slaughter plants in Taiwan during the summer and winter. The microbial contamination levels in chicken carcasses and on food contact surfaces were examined using the swab method. The results indicated that the bacterial counts were affected by the slaughter processing plant, processes, and season (P < 0.05). The bacterial counts on food contact surfaces of the equipment before operation were not significantly lower than those after processing. Regardless of the bacterial type, bacterial counts of chicken carcasses generally decreased from the scalding step to the washing step before evisceration and then increased. The cleaning procedures for food contact surfaces should be evaluated, and special attention should be given to utensils used during processing, such as gloves, baskets, and hand tools.

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.

Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments

2020 ◽  
Vol 83 (7) ◽  
pp. 1248-1260
Author(s):  
BINAIFER BEDFORD ◽  
GIRVIN LIGGANS ◽  
LAURIE WILLIAMS ◽  
LAUREN JACKSON
Keyword(s):  
Food Service ◽  
Food Environments ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Cleaning Procedures ◽  
Contact Surfaces ◽  
Cleaning Methods ◽  
Quaternary Ammonium Chloride ◽  
Flow Devices ◽  
Retail Food

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

Cleaning and Other Control and Validation Strategies To Prevent Allergen Cross-Contact in Food-Processing Operations

2008 ◽  
Vol 71 (2) ◽  
pp. 445-458 ◽  
Author(s):  
LAUREN S. JACKSON ◽  
FADWA M. AL-TAHER ◽  
MARK MOORMAN ◽  
JONATHAN W. DeVRIES ◽  
ROGER TIPPETT ◽  
...  
Keyword(s):  
Best Practices ◽  
The United States ◽  
Food Allergies ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Allergenic Proteins ◽  
Life Threatening ◽  
Cleaning Procedures ◽  
Contact Surfaces ◽  
Manufacturing Environments

Food allergies affect an estimated 10 to 12 million people in the United States. Some of these individuals can develop life-threatening allergic reactions when exposed to allergenic proteins. At present, the only successful method to manage food allergies is to avoid foods containing allergens. Consumers with food allergies rely on food labels to disclose the presence of allergenic ingredients. However, undeclared allergens can be inadvertently introduced into a food via cross-contact during manufacturing. Although allergen removal through cleaning of shared equipment or processing lines has been identified as one of the critical points for effective allergen control, there is little published information on the effectiveness of cleaning procedures for removing allergenic materials from processing equipment. There also is no consensus on how to validate or verify the efficacy of cleaning procedures. The objectives of this review were (i) to study the incidence and cause of allergen cross-contact, (ii) to assess the science upon which the cleaning of food contact surfaces is based, (iii) to identify best practices for cleaning allergenic foods from food contact surfaces in wet and dry manufacturing environments, and (iv) to present best practices for validating and verifying the efficacy of allergen cleaning protocols.

Mathematical Model of Listeria monocytogenes Cross-Contamination in a Fish Processing Plant

2004 ◽  
Vol 67 (12) ◽  
pp. 2688-2697 ◽  
Author(s):  
RENATA IVANEK ◽  
YRJÖ T. GRÖHN ◽  
MARTIN WIEDMANN ◽  
MARTIN T. WELLS
Keyword(s):  
Mathematical Model ◽  
Listeria Monocytogenes ◽  
Food Products ◽  
Raw Material ◽  
Processing Plant ◽  
Cross Contamination ◽  
Fish Processing ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Listeriosis is a foodborne disease caused by the bacterium Listeria monocytogenes. The food industry and government agencies devote considerable resources to reducing contamination of ready-to-eat foods with L. monocytogenes. Because inactivation treatments can effectively eliminate L. monocytogenes present on raw materials, postprocessing cross-contamination from the processing plant environment appears to be responsible for most L. monocytogenes food contamination events. An improved understanding of cross-contamination pathways is critical to preventing L. monocytogenes contamination. Therefore, a plant-specific mathematical model of L. monocytogenes cross-contamination was developed, which described the transmission of L. monocytogenes contamination among food, food contact surfaces, employees' gloves, and the environment. A smoked fish processing plant was used as a model system. The model estimated that 10.7% (5th and 95th percentile, 0.05% and 22.3%, respectively) of food products in a lot are likely to be contaminated with L. monocytogenes. Sensitivity analysis identified the most significant input parameters as the frequency with which employees' gloves contact food and food contact surfaces, and the frequency of changing gloves. Scenario analysis indicated that the greatest reduction of the within-lot prevalence of contaminated food products can be achieved if the raw material entering the plant is free of contamination. Zero contamination of food products in a lot was possible but rare. This model could be used in a risk assessment to quantify the potential public health benefits of in-plant control strategies to reduce cross-contamination.

scholarly journals Assessment of Performance of Two Rapid Methods for On-Site Control of Microbial and Biofilm Contamination

2020 ◽  
Vol 10 (3) ◽  
pp. 744
Author(s):  
Fernando Lorenzo ◽  
Maria Sanz-Puig ◽  
Ramón Bertó ◽  
Enrique Orihuel
Keyword(s):  
Food Safety ◽  
Limit Of Detection ◽  
Potential Contribution ◽  
Salmonella Spp ◽  
Biofilm Growth ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Low Levels ◽  
Contamination Levels

(1) Background: The validation of hygiene procedures in food industries is paramount to ensure that food contact surfaces are properly decontaminated before production. Rapid, sensitive and reliable tools are needed for routine hygiene validation in order to increase food safety levels. Two novel tools for biofilm detection (TBF 300) and detection of low levels of microbial contamination (FreshCheck) have been assessed. (2) Methods: Biofilms of relevant food pathogens: Listeria monocytogenes and Salmonella spp. were grown for 3 and 10 days to assess the performance of the biofilm detection product. Surfaces were inoculated with different levels of L. monocytogenes to determine the limit of detection of FreshCheck. (3) Results: TBF 300 visibly stained 3 days-old biofilms of both pathogens, containing 5.0–5.4 log CFU/cm2. FreshCheck showed a positive reaction with contamination levels as low as 10 CFU/cm2 for L. monocytogenes. (4) Conclusions: Assessment of the hygienic status of food contact surfaces before production can be greatly improved with the use of the two novel tools evaluated in this study. The detection of microorganisms’ presence at very low levels of contamination as well as identification of biofilm growth spots is available in a rapid and easy way, with a big potential contribution to food safety.

Non-starter bacterial communities in aged Cheddar cheese: Patterns on two timescales

2021 ◽  
Author(s):  
Jared Johnson ◽  
Brandon Selover ◽  
Chris Curtin ◽  
Joy Waite-Cusic
Keyword(s):  
Microbial Contamination ◽  
Starter Culture ◽  
Temporal Stability ◽  
Cheddar Cheese ◽  
Time Of Day ◽  
Sequence Variants ◽  
Microbial Composition ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

The aim of this study was to investigate the temporal stability of microbial contamination during Cheddar cheese production by examining patterns of non-starter bacteria in 60-day aged Cheddar collected from the start and end of 30 consecutive production days. Further, we explored the source of these temporal microbial variations by comparing microbial communities in the aged cheese to those on food contact surfaces from a piece of cheesemaking equipment previously identified as a major source of non-starter bacteria in the same processing environment. 16S rRNA metabarcoding and culture-based sequencing methods identified two Streptococcus sequence variants significantly associated with the end of the production day in both the aged cheese and the cheese processing environment. Closer inspection of these sequence variants in the aged cheese over the 40-day sampling period revealed sinusoidal-like fluctuations in their relative ratios, which appeared to coincide with the Lactococcus starter rotation schedule. These results demonstrate that the microbial composition of finished cheese can vary according to the timing of processing within a production day. Further, our results demonstrate that time-of-day microbial differences in cheese can result from bacterial growth on food contact surfaces and that the composition of these microbial differences is subject to change day-to-day and may be linked to routine changes in the Lactococcus starter culture. Importance. Long production schedules used in modern cheese manufacturing can create circumstances which support the growth of microorganisms in the cheese processing environment. This work demonstrates that this growth can lead to significant changes in the microbial quality of aged cheese produced later in the production day. Further, we demonstrate that the dominant bacteria associated with these microbial changes throughout production are subject to change between days and might be influenced by specific cheese manufacturing practices. These findings improve understanding of microbial contamination patterns in modern food manufacturing facilities, therefore improving our ability to develop strategies to minimize quality losses due to microbial spoilage.

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