scholarly journals Condensation removal practices and its potential for contributing to environmental pathogen contamination in food processing facilities

2021 ◽  
Author(s):  
Bismarck A. Martinez Tellez ◽  
Andreia Bianchini ◽  
Jayne Stratton ◽  
Oriana Raabe ◽  
Steven Swanson
Keyword(s):  
Food Processing ◽  
Management Practices ◽  
Listeria Innocua ◽  
Cross Contamination ◽  
Water Droplets ◽  
Practice Test ◽  
Condensed Water ◽  
Environmental Pathogens ◽  
Contaminated Area ◽  
Cleaning Protocol

Food manufacturers often use squeegees as a tool to remove condensation from overhead surfaces. This practice is done to reduce the likelihood of environmental pathogen contamination by eliminating condensed water droplets that could fall from overhead surfaces during production. However, this practice may actually spread environmental pathogens across these surfaces, defeating its purpose and further increasing the risk for contamination in the processing area. To understand the risk associated with this common practice, test pipes inoculated with Listeria innocua ATCC 33090 were exposed to steam to produce condensation, which was then removed by squeegees. The pipe surfaces, droplets, and squeegees were subsequently analyzed for Listeria to determine the distance the organism spread across the pipe, and how many organisms were transferred to the droplets and the squeegees. Results showed that Listeria traveled as far as 16 inches across the surface of the pipe, and bacterial transfer to the droplets decreased as the squeegee traveled further away from the contaminated area. Sanitizers alone were able to remove about 1 - 2 log CFU/in 2 of Listeria from the squeegee blades. Among the cleaning protocol evaluated, an extensive cleaning regimen was able to remove 3 - 4 log CFU/in 2 , which would be recommended to reduce the risk associated with environmental pathogens transfer. This study provides evidence that supports recommendations for minimizing the cross-contamination risk associated with condensation management practices.

scholarly journals Editorial

2016 ◽  
Vol 15 (2) ◽  
pp. v-vi
Author(s):  
Dr S Hanuman Kennedy
Keyword(s):  
Sustainable Development ◽  
Resource Management ◽  
Human Resource Management ◽  
Human Resource ◽  
Food Quality ◽  
Food Processing ◽  
Management Practices ◽  
Small And Medium Enterprises ◽  
Strategic Human Resource Management ◽  
Medium Enterprises

This issue largely focuses on the topics related to general management. The first article on ‘Impact of Innovative Strategic Human Resource Management Practices on the Performance of Small and Medium Enterprises’– A Case Study of Karnataka by B.K.Sathyanarayana and Nawal Kishor aims at evaluating the application and implementation of Strategic Human Resource Management (SHRM) practices for Small and Medium Enterprises (SMEs) and to examine its impact on organisational performance. Six hundred & forty SMEs in and around the Bangalore District from both Manufacturing and Services Sector responded to the various Strategic Human Resource Management drivers and organizational drivers and it was inferred that there exists a positive significant correlation between these variables.  The next article on sustainable development best management practices in the food processing industry by Uma CS, Basavaraj & Prasanna Joshi attempts to study sustainable development that involves issues like organic farming, food safety and food quality. This paper highlights on the concept of green food system and the approach of good agricultural practices (GAP) which is a new concept that stresses on international quality standards, concerns and commitments about food production, food safety and security, environment sustainability of agriculture. Quality management is equally important in the food industry. Food processing is a capital intensive, water consuming and a polluting industry.  Therefore this paper also studies the management practices in this industry to reduce water wastage, ensuring food quality so the concept of green growth can be achieved. It also throws light on the various Governmental laws and regulations passed to control pollution and ensure food quality and health of the people.

Calonectria pseudonaviculata Conidia Dispersal and Implications for Boxwood Blight Management

2020 ◽  
Vol 21 (4) ◽  
pp. 232-237
Author(s):  
James A. LaMondia ◽  
Katja Maurer
Keyword(s):  
Best Management Practices ◽  
Management Practices ◽  
Water Droplets ◽  
Abaxial Surface ◽  
Best Management ◽  
Air Sampler ◽  
Water Films ◽  
Splash Dispersal ◽  
Water Dispersal ◽  
Half Strength

We investigated Calonectria pseudonaviculata conidial dispersal from sporulating lesions on boxwood leaves and sporulating cultures on half-strength PDA (1/2 PDA). Botrytis cinerea-infected blossoms were used as a control. Dispersal of C. pseudonaviculata or Botrytis conidia was confirmed by capture using an Allergenco air sampler at 15 liters/min and by microscopic observation of conidia and C. pseudonaviculata growth on 15-cm-diameter 1/2 PDA Petri dishes. C. pseudonaviculata conidia were not dispersed by either dry or moist air currents directed at conidia and conidiophores from 2 mm away at air speeds of 19.8 m/s for 10 min or by a fine mist with water droplets (mean diameter 20 µm) with air speeds of 1.7 m/s. C. pseudonaviculata spores were dispersed by splash of water droplets at air speeds of 9.0 to 19.8 m/s. C. pseudonaviculata conidia released from phialides by water could not be wind dispersed after the water had evaporated. Secondary water dispersal was reduced because conidia strongly adhered to a surface after drying. Boxwood leaves dropped from heights of 15, 33, or 66 cm landed with more than 60% of leaves facing abaxial surface up. The cupped shape of most boxwood leaves may result in the abaxial surface with sporulation facing up. That orientation may also aid in retention of water films to wet and release conidia for splash dispersal. This is consistent with observations of increased disease severity in lower boxwood canopies and reinforces suggestions for best management practices including mulching and pruning lower branches to reduce the incidence and severity of disease.

Control of Listeria innocua Biofilms on Food Contact Surfaces with Slightly Acidic Electrolyzed Water and the Risk of Biofilm Cells Transfer to Duck Meat

2018 ◽  
Vol 81 (4) ◽  
pp. 582-592 ◽  
Author(s):  
HYE RI JEON ◽  
MI JIN KWON ◽  
KI SUN YOON
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Biofilm Formation ◽  
Listeria Innocua ◽  
Potential Hazard ◽  
Processing Efficiency ◽  
Electrolyzed Water ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

ABSTRACT Biofilm formation on food contact surfaces is a potential hazard leading to cross-contamination during food processing. We investigated Listeria innocua biofilm formation on various food contact surfaces and compared the washing effect of slightly acidic electrolyzed water (SAEW) at 30, 50, 70, and 120 ppm with that of 200 ppm of sodium hypochlorite (NaClO) on biofilm cells. The risk of L. innocua biofilm transfer and growth on food at retail markets was also investigated. The viability of biofilms that formed on food contact surfaces and then transferred cells to duck meat was confirmed by fluorescence microscopy. L. innocua biofilm formation was greatest on rubber, followed by polypropylene, glass, and stainless steel. Regardless of sanitizer type, washing removed biofilms from polypropylene and stainless steel better than from rubber and glass. Among the various SAEW concentrations, washing with 70 ppm of SAEW for 5 min significantly reduced L. innocua biofilms on food contact surfaces during food processing. Efficiency of transfer of L. innocua biofilm cells was the highest on polypropylene and lowest on stainless steel. The transferred biofilm cells grew to the maximum population density, and the lag time of transferred biofilm cells was longer than that of planktonic cells. The biofilm cells that transferred to duck meat coexisted with live, injured, and dead cells, which indicates that effective washing is essential to remove biofilm on food contact surfaces during food processing to reduce the risk of foodborne disease outbreaks.

Role of employee relations and HRM in driving commitment to sustainability in MSME firms

2020 ◽  
Vol 69 (8) ◽  
pp. 1743-1764
Author(s):  
Mridul Maheshwari ◽  
Arbind Samal ◽  
Vaibhav Bhamoriya
Keyword(s):  
Human Resource ◽  
Food Processing ◽  
Management Practices ◽  
Developing Economies ◽  
Life Quality ◽  
Employee Relations ◽  
Content Type ◽  
Hrm Practices ◽  
Four Levels

PurposeThe purpose of this study is to explore the role of employee relations and human resource management (HRM) practices on firms' commitment to sustainability in the context of micro, small and medium enterprises (MSME) in India. This paper proposes a theoretical framework, namely “awareness, action, comprehensiveness, and excellence (AACE),” to present the solutions and practices as adopted by MSME firms in meeting their sustainability objectives alongside pluralistic constraints related to human resource, capital and legitimacy risk.Design/methodology/approachThe paper employs a cross-case methodology to investigate five food processing MSME firms to understand and delineate the role of employee relations and HRM practices in driving their commitment to sustainability.FindingsThe paper discusses the status of employee relations and HRM practices as practiced by MSME firms, specifically designed to meet their agenda to strengthen their commitment to sustainability. The study proposes a framework constituting four levels, namely “awareness, action, comprehensiveness, and excellence (AACE),” that reflects HRM practices as adopted by MSME firms to develop their commitment to sustainability.Social implicationsMSMEs and food processing industries are critical to the growth of Indian economy and likewise for other emerging and developing economies. They are especially critical for their contribution to overall employment and sustainability comprising the second, third and fourth supplier links in supply chains. They have a major impact on sustainability outcomes and the life quality of employees. This paper makes a contribution in this direction.Originality/valueThe study fulfills the need to explore the role of employee relations and HRM practices to develop “commitment to sustainability” in the context of food processing MSME firms in an emerging economy of India. This paper adds an understanding of people management practices and sustainability in small firms (MSMEs), adding to the existing literature on the domain, which is mostly skewed toward large firms.

Rechargeable Antimicrobial Surface Modification of Polyethylene

2008 ◽  
Vol 71 (10) ◽  
pp. 2042-2047 ◽  
Author(s):  
J. M. GODDARD ◽  
J. H. HOTCHKISS
Keyword(s):  
Antimicrobial Activity ◽  
Food Processing ◽  
Microbial Growth ◽  
Cross Contamination ◽  
Food Spoilage ◽  
Polyethylene Films ◽  
Log Reduction ◽  
Surface Modified ◽  
K 12 ◽  
Functionalized Films

Polyethylene films were surface modified, to incorporate amine and amide functionalities, and subsequently were evaluated for their ability to recharge the antimicrobial N-halamine structures after contact with sodium hypochlorite, a common food-approved sanitizer. Surfaces were tested for chlorine retention and release, as well as antimicrobial activity against microorganisms relevant to food quality and food safety, including Escherichia coli K-12, Pseudomonas fluorescens, Bacillus cereus, and Listeria monocytogenes. N-Halamine functionalized polyethylene exhibited chlorine rechargeability, maintaining 5 to 7 nmol/cm2 N-halamine structures for six successive charges. The N-halamine functionalized films achieved a 4-log reduction for all organisms tested and maintained a greater than 3-log reduction for four successive uses, suggesting that the modified polyethylene films are capable of providing rechargeable antimicrobial activity. The modified films exhibited antimicrobial activity in aqueous suspensions (P < 0.05) and reduced microbial growth in diluted broth (P < 0.05), suggesting the potential for biocidal action even in the presence of organic matter. Such a rechargeable antimicrobial surface could supplement existing cleaning and sanitation programs in food processing environments to reduce the adhesion, growth, and subsequent cross-contamination of food pathogens, as well as food spoilage organisms.

Are restaurant menus vectors of bacterial cross-contamination? A pilot study in Turkey

2017 ◽  
Vol 119 (2) ◽  
pp. 401-410 ◽  
Author(s):  
Saniye Bilici ◽  
Hande Mortas ◽  
Süleyman Köse ◽  
Semra Navruz Varli ◽  
Büsra Ayhan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pilot Study ◽  
Design Methodology ◽  
Adenosine Monophosphate ◽  
Cross Contamination ◽  
Content Type ◽  
Study Results ◽  
High Level ◽  
Cleaning Protocol

Purpose The purpose of this paper is to evaluate the hygiene of laminated menus. Design/methodology/approach The cleanliness of 41 laminated menus from first-class restaurant in Ankara, Turkey, was monitored according to the level of bioluminescence measured using a rapid hygiene monitor (Lumitester PD-20 and LuciPac Pen). Aerobic colonies, Escherichia coli, Enterobacteriaceae spp., and Staphylococcus aureus were enumerated. Findings Based on the adenosine triphosphate+adenosine monophosphate hygiene monitoring levels, analyses showed impurity in 82.9 percent of the samples. The aerobic colony count on the restaurant menus showed a mean 1.52 log cfu/cm2. The study results demonstrated a high-level impurity on the menus in first-class restaurants in Ankara. Originality/value This study is the first in Turkey to assess the microbiological load of menus. This paper adds relevant insights into the assessment of menu hygiene and highlights the high contamination of the restaurant menus. Useful information about including the restaurant menus in the daily cleaning protocol is provided.

Bacterial Cross-Contamination of Meat during Liquid Nitrogen Immersion Freezing†

1998 ◽  
Vol 61 (9) ◽  
pp. 1103-1108 ◽  
Author(s):  
ELAINE D. BERRY ◽  
WARREN J. DORSA ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Lactic Acid ◽  
Liquid Nitrogen ◽  
Listeria Innocua ◽  
Freezing Process ◽  
Escherichia Coli O157 ◽  
Cross Contamination ◽  
E Coli ◽  
Processing Line ◽  
Immersion Freezing ◽  
Resistant Strains

Prerigor beef carcass surface tissue (BCT) was used to simulate lamb carcasses on a processing line with a 15-min liquid nitrogen (LN) immersion freezing step, and the potential for the dissemination of bacteria during freezing was examined. Streptomycin-resistant strains of Listeria innocua and Escherichia coli O157:H7 spiked into a fecal slurry were inoculated onto BCT pieces that were introduced into the freezing process to represent contaminated carcasses. Following this introduction, subsequently frozen uninoculated BCT, LN, and LN containers were examined for the inoculated organisms. In the first study, BCT samples were inoculated with ca. 7 log CFU/cm2 of both L. innocua and E. coli O157:H7, spray washed with water and frozen, distributed among uninoculated BCT, in LN for 15 min. In two separate trials, L. innocua was recovered by enrichment from all uninoculated BCT and LN samples. E. coli O157:H7 was also recovered from uninoculated BCT and LN, but this cross-contamination was more sporadic. Both species were recovered from the LN container following freezing. Attempts to enumerate cross-contaminating bacteria in the second trial indicated that contaminating levels were low (<1.0 CFU/cm2 BCT). In a second study, a 2.0% lactic acid spray wash was used to reduce further the numbers of L. innocua introduced into the freezing system and resulted in fewer positive samples, although this organism was still recovered from many uninoculated BCT samples. When either bacterium was inoculated at lower initial levels (1.35 to 1.77 log CFU/cm2) and BCT was water or 2.0% lactic acid spray washed prior to freezing, neither L. innocua nor E. coli O157:H7 was recoverable by enrichment from uninoculated BCT, LN, or from the freezing container. Results demonstrate that bacterial cross-contamination of meat during LN immersion freezing can occur but indicate that the use of good sanitation practices and product with low microbial numbers can limit this occurrence.

scholarly journals Sustainable Waste Management Practices of Food Processing Units

2020 ◽  
Author(s):  
Rejani Nair
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Food Processing ◽  
Management Practices ◽  
Small Scale ◽  
General View ◽  
Standard Management ◽  
Different Types ◽  
Waste Management Practices ◽  
The Impact

<p><i>Food waste and its accumulation are becoming a critical problem. </i><i>In this context, this paper takes a look at the general view with the aim of achieving a better understanding of the different types of food waste, and tries to ponder on</i><i> the required steps or standard management practices should be taken to reduce the impact of food waste burden. The study has tried to analyse the waste management practices, cost of waste management practices etc. in small scale food processing units.</i><i></i></p>

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