scholarly journals Retail Deli Characteristics Associated with Sanitizing Solution Concentrations

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

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

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.

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. 

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.

scholarly journals Applicability of commercial phage-based products against Listeria monocytogenes for improvement of food safety in Spanish dry-cured ham and food contact surfaces

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1474-1482 ◽  
Author(s):  
Diana Gutiérrez ◽  
Lorena Rodríguez-Rubio ◽  
Lucía Fernández ◽  
Beatriz Martínez ◽  
Ana Rodríguez ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Dry Cured Ham ◽  
Contact Surfaces

Incidence and Persistence of Listeria monocytogenes in the Catfish Processing Environment and Fresh Fillets†

2010 ◽  
Vol 73 (9) ◽  
pp. 1641-1650 ◽  
Author(s):  
BANG-YUAN CHEN ◽  
RAJKUMAR PYLA ◽  
TAE-JO KIM ◽  
JUAN L. SILVA ◽  
YEAN-SUNG JUNG
Keyword(s):  
Listeria Monocytogenes ◽  
The Other ◽  
Prevention Strategies ◽  
Food Contact ◽  
Listeria Species ◽  
Food Contact Surfaces ◽  
Catfish Fillets ◽  
Serotype 1 ◽  
Control And Prevention ◽  
Contact Surfaces

Incidence of Listeria spp. in whole raw catfish, catfish fillets, and processing environments from two catfish processing facilities was determined in August 2008 and August 2009. Thirty-nine (18.4%) of 212 samples collected in August 2008 were positive for Listeria monocytogenes. Prevalences of Listeria species L. innocua and L. seeligeri–L. welshimeri–L. ivanovii were 11.3 and 23.6%, respectively. Of 209 samples collected in August 2009, 12.4% were positive for L. monocytogenes, 11% for L. innocua, and 19.6% for L. seeligeri–L. welshimeri–L. ivanovii. No Listeria grayi was detected in any of the samples. L. monocytogenes was not found in catfish skins and intestines, but was detected in catfish fillets, on food contact surfaces, and on non–food contact surfaces with frequencies of 45.0, 12.0, and 11.1%, respectively. In August 2008 isolates, serotypes 1/2b (62.2%) and 3b (15.6%) were frequently isolated, whereas the majority of the August 2009 isolates (92.3%) were serotype 1/2b. Genotyping analyses revealed that some genotypes of L. monocytogenes isolates were detected in one facility even after a year, but no persistence of L. monocytogenes was observed in the other facility. In addition, some L. monocytogenes isolates from fresh fillets showed genotypes that were either identical, or more than 90% similar, to those of L. monocytogenes isolates from food contact surfaces in the processing lines. The results of this study suggest that processing environment rather than whole raw catfish is an important source of L. monocytogenes contamination in the catfish fillets. These results should assist the catfish industry to develop better control and prevention strategies for L. monocytogenes.

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.

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