Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad

2008 ◽  
Vol 71 (5) ◽  
pp. 1018-1022 ◽  
Author(s):  
L. VERHOEFF-BAKKENES ◽  
R. R. BEUMER ◽  
R. DE JONGE ◽  
F. M. van LEUSDEN ◽  
A. E. I. de JONG
Keyword(s):  
Campylobacter Jejuni ◽  
Microbiological Quality ◽  
Contamination Level ◽  
Cross Contamination ◽  
Transfer Rates ◽  
Hands On ◽  
The Difference ◽  
Contamination Levels ◽  
Contamination Routes

Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 ± 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P > 0.05). The prevention of cross-contamination by replacing cutlery and cutting board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (<2.4 log CFU) or noncontaminated end products. The results of this study emphasize the importance of preventing cross-contamination during food handling in reducing the risks of foodborne infections, and they provide useful data for quantitative microbiological risk assessment.

scholarly journals KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA]

2019 ◽  
Vol 42 (2) ◽  
pp. 49-56
Author(s):  
Krishna Purnawan Candra ◽  
Ratna Setia Ningsih ◽  
Sukmiyati Agustin ◽  
Elisa Maulidya Putri
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Rhodamine B ◽  
Microbiological Quality ◽  
Cross Contamination ◽  
School Students ◽  
Tomato Sauce ◽  
Pathogenic Microbes ◽  
Rhodamin B

The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.

scholarly journals Simulation of Cross-Contamination and Decontamination of Campylobacter jejuni during Handling of Contaminated Raw Vegetables in a Domestic Kitchen

2008 ◽  
Vol 71 (12) ◽  
pp. 2448-2452 ◽  
Author(s):  
LAY-CHING CHAI ◽  
HAI-YEN LEE ◽  
FARINAZLEEN MOHD GHAZALI ◽  
FATIMAH ABU BAKAR ◽  
PRADEEP KUMAR MALAKAR ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Tap Water ◽  
Hot Water ◽  
Wash Water ◽  
Most Probable Number ◽  
Cross Contamination ◽  
Probable Number ◽  
Transfer Rates ◽  
Log Reduction ◽  
Potential Risk Factors

Campylobacter jejuni was found to occur at high prevalence in the raw salad vegetables examined. Previous reports describe cross-contamination involving meat; here we investigated the occurrence of cross-contamination and decontamination events in the domestic kitchen via C. jejuni–contaminated vegetables during salad preparation. This is the first report concerning quantitative cross-contamination and decontamination involving naturally contaminated produce. The study was designed to simulate the real preparation of salad in a household kitchen, starting with washing the vegetables in tap water, then cutting the vegetables on a cutting board, followed by slicing cucumber and blanching (heating in hot water) the vegetables in 85° water. Vegetables naturally contaminated with C. jejuni were used throughout the simulation to attain realistic quantitative data. The mean of the percent transfer rates for C. jejuni from vegetable to wash water was 30.1 to 38.2%; from wash water to cucumber, it was 26.3 to 47.2%; from vegetables to cutting board, it was 1.6 to 10.3%; and from cutting board to cucumber, it was 22.6 to 73.3%. The data suggest the wash water and plastic cutting board as potential risk factors in C. jejuni transmission to consumers. Washing of the vegetables with tap water caused a 0.4-log reduction of C. jejuni attached to the vegetables (most probable number/gram), while rapid blanching reduced the number of C. jejuni organisms to an undetectable level.

Microbiological Quality and Risk Factors Related to Sandwiches Served in Bakeries, Cafés, and Sandwich Bars in South Korea

2013 ◽  
Vol 76 (2) ◽  
pp. 231-238 ◽  
Author(s):  
HONG GEUN JANG ◽  
NAM HEE KIM ◽  
YOUNG MIN CHOI ◽  
MIN SUK RHEE
Keyword(s):  
Risk Factors ◽  
South Korea ◽  
Vibrio Parahaemolyticus ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Contamination Level ◽  
Factors Affecting ◽  
The Relationship ◽  
Holding Temperature

The objective of this study was to investigate the microbiological quality of sandwiches produced on site and served in bakeries, cafés, and sandwich bars in South Korea and to determine the major risk factors affecting the sanitation level in each store (n = 1,120). The microbiological quality of the sandwiches was analyzed, and the sanitation level of each store was evaluated as satisfactory or unsatisfactory based on sanitation guidelines. Total coliforms were detected in 906 samples (80.9%), but only 3 samples (0.3%) contained confirmed Escherichia coli contamination. The detection rate was highest for Bacillus cereus (10.0%), followed by Staphylococcus aureus (1.3%) and Salmonella (0.2%). Vibrio parahaemolyticus was not detected in any samples. The microbial contamination level was significantly lower in winter (P < 0.05) and in stores with a higher sanitation grade. Factors related to the microbiological quality of sandwiches were evaluated as the relative risk (RR) of coliform contamination, and the higher risk factors for sandwich contamination were improper holding temperature (RR = 8.75), cross-contamination (RR = 6.30), lack of proper ventilation systems (RR = 6.16), and the absence of clean and/or suitable outer garments (RR = 5.73). Most factors were related to the failure of food handlers to adhere to sanitation guidelines rather than to unsanitary environments. This study provides a comprehensive analysis of the relationship between the microbiological quality of sandwiches served on-site and various risk factors. These results will help researchers establish guidelines for the sanitary management of sandwich shops.

Effect of Acetic Acid on the Microbiological Quality of Scalded Picked and Unpicked Broiler Carcasses

1987 ◽  
Vol 50 (2) ◽  
pp. 112-114 ◽  
Author(s):  
H. S. LILLARD ◽  
L. C. BLANKENSHIP ◽  
J. A. DICKENS ◽  
S. E. CRAVEN ◽  
A. D. SHACKELFORD
Keyword(s):  
Acetic Acid ◽  
Acid Treatment ◽  
Microbiological Quality ◽  
Acid Water ◽  
Aerobic Bacteria ◽  
Cross Contamination ◽  
Acetic Acid Water

Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on microbial levels of scalded carcasses has not been addressed. This study confirmed reductions in levels of total aerobic bacteria and Enterobacteriaceae in scald water containing 0.2 and 0.5% acetic acid; salmonellae were not detected. No significant reductions occurred in levels and/or incidence of salmonellae, total aerobic bacteria and Enterobacteriaceae on unpicked carcasses sampled after scalding in 0.5% acetic acid-treated scald water or on picked carcasses that were acid scalded and sprayed with 0.5% acetic acid water during picking.

scholarly journals Influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass

2021 ◽  
Author(s):  
Jatziri Mota-Gutierrez ◽  
Ilario Ferrocino ◽  
Manuela Giordano ◽  
Mirna Leonor Suarez-Quiroz ◽  
Oscar Gonzalez-Ríos ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Metabolic Potential ◽  
Shotgun Metagenomics ◽  
Fermentation Time ◽  
Physico Chemical ◽  
The Difference ◽  
The Impact

The microbial metabolism drives the changes in the physico-chemical properties and consequently the sensory characteristics of fermented cocoa beans. In this context, information regarding the structure, function and metabolic potential of microbial communities’ present during cocoa pulp-bean mass fermentation is limited, especially concerning the formation of aromatic compounds. To bridge the gap, the metagenome of fermented cocoa pulp-bean mass (Criollo and Forastero) has been investigated using shotgun metagenomics coupled with physico-chemical, microbiological, quality and sensory analysis to explore the impact of microbial communities on the quality of fermented cocoa pulp-bean mass on one farm in one season and in one region under the same environmental conditions. Our findings showed that the metagenomic diversity in cocoa, fermentation length, and the diversity and function of metagenome-assembled genomes (MAGs) greatly influence the resulting distinctive flavours. From the metabolic perspective, multiple indicators suggest that the heterolactic metabolism was more dominant in Criollo fermentations. KEGG genes were linked with the biosynthesis of acetic acid, ethanol, lactic acid, acetoin and phenylacetaldehyde during Criollo and Forastero fermentations. MAGs belonging to Lactiplantibacillus plantarum, Limosilactobacillus reuteri and Acetobacter pasteurianus were the most prevalent. The fermentation time and roasting are the most important determinants of cocoa quality while the difference between the two varieties are relatively minor. The assessment of microbiological and chemical analysis is an urgent need for developing fermentation protocols according to regions, countries and cocoa varieties to guarantee safety and desirable flavour development. Importance. Monitoring the composition, structure, functionalities and metabolic potential encoded at the level of DNA of fermented cocoa pulp-bean mass metagenome is of great importance for food safety and quality implications.

Changing the layout of farmers markets can affect cross-contamination

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Karla M. Acosta ◽  
Zahra H. Mohammad ◽  
Heyao Yu ◽  
Kristen Kirkwood ◽  
Kristen Gibson ◽  
...  
Keyword(s):  
Social Cognitive ◽  
Farmers Markets ◽  
Contamination Level ◽  
Cross Contamination ◽  
Fluorescent Compound ◽  
Farmers Market ◽  
Content Type ◽  
Contamination Levels ◽  
Set Up ◽  
The Impact

PurposeThe purpose of this study was to investigate whether the layout has an effect on cross-contaminations levels at farmers markets.Design/methodology/approachWe used social cognitive theory's triadic reciprocity model to investigate how influencing the environment could change the behaviors of farmers’ market consumers and reduce the risk of microbial cross-contamination using a Fluorescent Compound (FC). For this purpose, a 3 × 2 experimental between-subject factorial design was utilized in this study: three farmers market layouts (i.e. U-shaped [U-S], L-shaped [L-S] and square-shaped [S–S]) and two different set-ups per market (i.e. produce and non-produce vendors completely separated, and alternating produce and non-produce vendors). FC was utilized to simulate microbial contamination on the participants (n = 54) hands. The participants were allowed to walk through the layout for 3 min and touch items after which a total of 475 swab samples were processed and recorded for absorbance levels.FindingsThe results indicated that the cross-contamination level of the U-S market was significantly lower (p < 0.001) than those of the L-S and S–S markets. The best market layout and set-up based on the average levels of simulated cross-contamination were the U-S market, particularly with the A set-up, where produce and non-produce booths were scattered.Originality/valueThis study is the first to use the quantification of FC to identify the impact of a farmers’ market layout/design on cross-contamination levels. These results can be used to provide guidance to market managers on layout and design from a safety standpoint to reduce the risk of cross-contamination.

scholarly journals Salmonella spp. in liver processing in a pig slaughterhouse in the south of Brazil

2021 ◽  
Vol 10 (2) ◽  
pp. e56110210746
Author(s):  
Catia Cristine Urnau Vivian ◽  
Eliezer Avila Gandra ◽  
Ivan Ricardo Carvalho ◽  
Andressa Cristina Datsch Demari ◽  
Gislaine Regina Rodrigues ◽  
...  
Keyword(s):  
At Risk ◽  
Microbiological Quality ◽  
Rio Grande ◽  
Raw Material ◽  
Cross Contamination ◽  
Rio Grande Do Sul ◽  
Salmonella Spp ◽  
South Of Brazil ◽  
Processing Steps

The objective of the work was to evaluate the presence of Salmonella spp. during the slaughter and processing of swine giblets (Pork Liver) in a slaughterhouse in Rio Grande do Sul, identifying which stages have the highest occurrence of contamination. The research was carried out in a pig slaughterhouse in the state of Rio Grande do Sul. The collections were carried out on the surfaces of the carcasses, utensils, equipment, tables and gloves of the handlers during the slaughter process and collection of the final product. In the study carried out of a total of 72 samples from the analyzed carcasses, 18 presented the presence of Salmonella spp., Resulting in a frequency of 25% of samples with the presence of the bacterium and 75% with the absence of Salmonella spp. The results presented may be related to contamination of the raw material or cross contamination during the process, which occur in the slaughterhouse along the slaughter line. It is determined that the critical stages with prevalence of Salmonella spp. are the bleeding, before the scalding tank and in the evisceration. Scalding and buckling proved to be effective operations in reducing the bacteria in the carcasses. The level of contamination after evisceration is at risk of cross contamination. It is essential to hygienic sanitary care in the processing steps, maximizing the microbiological quality of the final product.

scholarly journals ANALYSIS OF THE QUALITY OF MOISTENING OF THE SINTER MIX IN THE DRUM PELLETIZER

2019 ◽  
Vol 25 (1) ◽  
pp. 73
Author(s):  
Sergey Victor Krivenko
Keyword(s):  
Mass Transfer ◽  
Size Variation ◽  
Transition Process ◽  
Solid Particles ◽  
Equivalent Diameter ◽  
Transfer Rates ◽  
Simultaneous Control ◽  
Moisture Equivalent ◽  
The Difference

<p>The analysis of changes in moisture, equivalent diameter of the granules, layer porosity and size variation under the abrupt perturbing effect on the input humidity of the charge was made. The change in other parameters from the charge moisture lags about 30 seconds. This is due to different mass transfer rates for moisture and fine fractions. PI-controller settings for control of all measured parameters were calculated. The best indicators of the transition process comply with the control of moisture content of the charge. However, the most representative is the simultaneous control of these parameters. A new indicator of the effectiveness of the shower unit of the pelletizer drum is developed, based on the difference in the rates of mass transfer of moisture and solid particles. The value of this indicator should be kept to a minimum.</p>

scholarly journals Evaluation of the microbiological quality of some dairy products

2018 ◽  
Vol 11 (1) ◽  
pp. 27-44
Author(s):  
É. Laslo ◽  
É. György
Keyword(s):  
Dairy Products ◽  
Microbiological Quality ◽  
Cottage Cheese ◽  
Contamination Level ◽  
Processed Cheese ◽  
Public Market ◽  
Soft Cheese ◽  
Fresh Cheese ◽  
Favourable Environment

Abstract Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread. Samples were evaluated for the presence of Pseudomonas sp., total coliforms, Escherichia coli, Salmonella sp., Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, yeast, and microscopic fungi. Contamination level of the evaluated dairy products varied widely. Among the dairy samples one salty soft cheese, a processed cheese and one cottage cheese were the most contaminated, while low microbiological load was detected in the other samples.

Microbiological Condition of Restructured Steaks Prepared From Pre- and Postrigor Beef

1991 ◽  
Vol 54 (5) ◽  
pp. 357-359 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Bacterial Growth ◽  
Microbiological Quality ◽  
The Other ◽  
Refrigerated Storage ◽  
Contamination Levels ◽  
Initial Contamination

In two experiments the microbiological quality of restructured steaks prepared from hot and cold boned beef was investigated. Half of each electrically stimulated carcass was hot boned (ca. 45 min postmortem), and the other side was deboned after 20–24 h chilling. For both experiments, defatted desinewed neck and flank muscles were flaked, and 1 % NaCl was added to half of the meat batches. In experiment 1, meat batches were stored at −40°C for ca. 1 month, then tempered, restructured into steaks and refrozen. In experiment 2, restructuring of the hot boned meat followed the flaking process, then steaks were stored at −40°C. After thawing, steaks were stored at 1±1°C until sampled. Sampling occurred after 1, 4, 8, 11 and 15 d in experiment 1 and after 1 and 7 d in experiment 2, and included assays for aerobic mesophilic and psychrotrophic colony counts and Enterobacteriaceae. Results of experiment 1 indicated that deboning treatment did not affect bacterial numbers significantly. Initial contamination levels were low (ca. 4 log10 CFU/g) and spoilage occurred after ≥8 d of storage. In experiment 2, deboning treatment had a significant effect on bacterial growth. Initial (mesophilic and psychrotrophic) contamination was lower on hot processed steaks, yet after 7 d of refrigerated storage, bacterial numbers were higher (p&lt;0.95) on hot vs. cold boned steaks. Experiments 1 and 2 showed that salt did not affect bacterial growth.

Sign in / Sign up

Export Citation Format

Share Document