Persistence of Foodborne Pathogens on Farmers Market Fomites

2021 ◽  
Author(s):  
Alberto A Beiza ◽  
Zahra H Mohammad ◽  
Sujata Sirsat
Keyword(s):  
Foodborne Pathogens ◽  
Repeated Measures ◽  
Farmers Markets ◽  
Pulp Fiber ◽  
Salmonella Spp ◽  
Department Of Agriculture ◽  
Farmers Market ◽  
E Coli ◽  
Fiber Plastic ◽  
Single Use

The number of farmers markets registered by the U. S. Department of Agriculture (USDA) has seen a significant increase, jumping from 1,755 in 1994 to 8,771 in 2019. Microbial studies have found evidence that produce sold at farmers can yield higher microbial counts than their retail counterparts; however, no previous literature explored the efficacy of microbial (bacteria and virus) persistence on a variety of different farmers market fomites over a 2-month period. The objectives of the current study were to conduct observations to determine the most commonly used food contact surface fomites at farmers markets and to investigate the persistence of key foodborne pathogens ( Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and MS2 bacteriophage) on these fomites. A repeated-measures analysis of variance was used to compare the persistence rates of foodborne pathogens on cardboard, plastic, tablecloth, molded pulp fiber, and wicker baskets used to store, transport, and display produce at farmers markets. In general, molded pulp fiber, plastic and wicker surface materials supported the persistence of foodborne pathogens the most, with S. aureus demonstrating the highest log concentrations over the longest period of time. Additionally, Salmonella and E. coli strains also persisted for a significant period of time (approximately 32-days) on all fomites with the exception of tablecloth. The results suggest that foodborne pathogens on these fomites pose a high-risk of cross-contamination particularly if the fomites cannot be washed, rinsed, and sanitized effectively (e.g. cardboard). The results highlight the need avoid using porous, single-use storage containers such as cardboard, molded pulp fiber and wicker containers for extended periods of time and suggest the use of easily cleanable materials such as plastic containers.

Crystal Diagnostics Xpress S Kit for the Rapid Detection of Salmonellaspp. in Selected Food Matrixes

2017 ◽  
Vol 100 (4) ◽  
pp. 1038-1050 ◽  
Author(s):  
Brian Bullard ◽  
Curtis H Stumpf ◽  
Weidong Zhao ◽  
Stephanie Kuzenko ◽  
Gary D Niehaus
Keyword(s):  
Liquid Crystal ◽  
Rapid Detection ◽  
Portion Size ◽  
Third Party ◽  
Rapid Screening ◽  
Salmonella Spp ◽  
Screening Assay ◽  
Department Of Agriculture ◽  
Single Use ◽  
The U.S

Abstract The Crystal Diagnostics (CDx) Xpress S Kit is a rapid-screening assay for Salmonella spp. in whole raw tomatoes, whole chicken carcasses, raw ground beef, raw beef trim, and whole liquid pasteurized eggs with citric acid when present at levels of 1 CFU/portion size. The Xpress S system comprises an automatic CDx Xpress Reader and a single-use CDx BioCassette that incorporates antibody-coupled microspheres and liquid crystal for the selective identification of the intended microbe. In internal evaluations, the CDx Xpress S Kit detected all 142 Salmonella strains tested, including non-enterica subspecies, and excluded all non-Salmonella species assayed. Method-developer studies, as well as a third-party evaluation, demonstrated that 15 h single-stage enrichment permits rapid detection equivalent to the U.S. Department of Agriculture and U.S. Food and Drug Administration reference methods. The results demonstrate that the CDx Xpress S Kit is one of the fastest, most sensitive, and most accurate methods for detecting Salmonella in food matrixes.

A STUDY OF CROSS-CONTAMINATION OF FOODBORNE PATHOGENS ON THE KITCHEN SURFACES

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Murni Noor Al Amin ◽  
Wan Rosmiza Zana Wan Dagang
Keyword(s):  
Foodborne Pathogens ◽  
Cross Contamination ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
E Coli ◽  
Meal Preparation ◽  
Before And After ◽  
Change In The Mean ◽  
Plate Counts ◽  
Raw Poultry

Cross-contamination provides the opportunity for various of bacteria to be deposited on each of the surface contact during meal preparation. Raw poultry especially raw chicken was the main reservoir of foodborne pathogens that can cause foodborne diseases. Therefore, a study on the potential of cross-contamination contribute to spread E. coli, Salmonella spp. and S. aureus on the kitchen surfaces during chicken preparation was conducted. A total of 36 isolates were collected from six sampling sites before and after the chicken preparation. The enumeration of the bacteria from the sampling sites showed a significant change in the mean total plate counts (TPC) of the isolates before and after the chicken preparation. These results emphasized that cross-contamination occurred around the sampling sites during the preparation of the chicken. Isolation and identification of the three foodborne pathogens, E. coli, Salmonella spp. and S. aureus were carried out on its respectively selective and differential media. The presumptive identified foodborne pathogens were confirmed as E. coli, Salmonella spp. and S. aureus according to their microscopic and biochemical characteristics.

Salmonella and Escherichia coli Prevalence in Meat and Produce Sold at Farmers' Markets in Northern California

2020 ◽  
Vol 83 (11) ◽  
pp. 1934-1940
Author(s):  
ALDA F. A. PIRES ◽  
JAMES STOVER ◽  
ESTHER KUKIELKA ◽  
VIKTORIA HAGHANI ◽  
PEIMAN AMINABADI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Fresh Produce ◽  
Mitigation Strategies ◽  
Farmers Markets ◽  
Most Probable Number ◽  
Northern California ◽  
Animal Products ◽  
Probable Number ◽  
E Coli

ABSTRACT As the number of farmers' markets and other direct-to-consumer marketing channels increases, it is crucial to understand the potential risks associated with consuming directly marketed animal products and fresh produce. The overall aim of this project was to assess the prevalence of Salmonella and Escherichia coli in animal products and produce sold at farmers' markets in Northern California and to evaluate the food safety risks associated with consuming meat (e.g., beef, pork, and poultry) and fresh produce purchased from farmers' markets. Animal products and produce were purchased from a total of 44 certified farmers' markets in Northern California. Salmonella was found in 6 (1.8%) of 338 animal products and in 0 (0%) of 128 produce samples; E. coli was found in 40 (31.3%) of 128 fresh produce samples. E. coli concentration in produce ranged from 0 to 2.96, with an overall average of 0.13 log (most probable number + 1)/100 mL. Salmonella isolates were resistant to nalidixic acid and tetracycline. The results from this study highlight the need for further training on mitigation strategies to reduce contamination of animal products and fresh produce by foodborne pathogens. HIGHLIGHTS

Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market

2012 ◽  
Vol 75 (7) ◽  
pp. 1338-1341 ◽  
Author(s):  
D. ALTHAUS ◽  
E. HOFER ◽  
S. CORTI ◽  
A. JULMI ◽  
R. STEPHAN
Keyword(s):  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Summer Season ◽  
Central Importance ◽  
Salmonella Spp ◽  
E Coli ◽  
Indicator Microorganism ◽  
Fresh Vegetables ◽  
Fresh Cut ◽  
Public Health Protection

The consumption of ready-to-eat fresh vegetables has increased significantly in the recent decades. So far, no data are available on the bacteriological burden and the prevalence of foodborne pathogens in ready-to-eat lettuce, fresh-cut fruit, and sprouts on the Swiss market. This study was based on investigations carried out during 2 months of the summer season in 2011. Samples of 142 salads, 64 fresh-cut fruit, and 27 sprouts were included in this study. Escherichia coli, an indicator microorganism for fecal contamination, was only found in 5 lettuce samples, with amounts ranging between 2 and 3 log CFU/g. No Salmonella spp. were detected from any of the 233 samples analyzed in this study, and a low occurrence was found for contamination with L. monocytogenes, Shiga toxin–producing E. coli, enteropathogenic E. coli, and Cronobacter. From the results of the present study, we conclude that even in a country where the use of chlorine solutions to sanitize fruits and vegetables in the fresh-cut industry is not allowed, it is possible to produce ready-to-eat lettuce, fresh-cut fruit, and sprouts with high microbiological standards. Strict maintenance of good practices of hygiene at preharvest, harvest, and postharvest levels is of central importance to ensure both public health protection and product quality.

scholarly journals Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7

2017 ◽  
Vol 35 (No. 4) ◽  
pp. 311-320 ◽  
Author(s):  
Abusheliabi Aisha ◽  
Al-Holy Murad A ◽  
Al-Rumaithi Hind ◽  
Al-Khaldi Sufian ◽  
Al-Nabulsi Anas A ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Growth Inhibition ◽  
Foodborne Pathogens ◽  
Bovine Milk ◽  
Growth Patterns ◽  
Camel Milk ◽  
Salmonella Spp ◽  
E Coli ◽  
Milk Samples

The growth behaviour of foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, E. coli O157:H7 and Salmonella spp.) was investigated in pasteurised camel milk and compared with pasteurised bovine milk at different incubation temperatures. This study also aimed to compare the growth patterns of these four foodborne pathogens in pasteurised and raw camel milk. Pasteurised or raw camel milk and pasteurised bovine milk were separately inoculated with a cocktail of three strains of each foodborne pathogen. The inoculated milk samples were incubated at 10, 25, and 37°C. The total bacterial count (TBC) in raw milk and the total thermoduric bacteria count (TDB) in pasteurised milk samples were monitored. Greater growth inhibition rates of four pathogens were obtained for the pasteurised camel milk compared to the pasteurised bovine milk. Raw and pasteurised camel milk exerted bacteriostatic effect against all tested pathogens, particularly for the first 8 h of incubation in milk at the different temperatures. Pasteurised camel milk exerted an inhibitory activity that was equivalent to that of raw camel milk.

Microbiological Quality and Safety of Ready-to-Eat Street-Vended Foods in Johannesburg, South Africa

1999 ◽  
Vol 62 (11) ◽  
pp. 1278-1284 ◽  
Author(s):  
FRANCINA M. MOSUPYE ◽  
ALEXANDER von HOLY
Keyword(s):  
South Africa ◽  
Foodborne Pathogens ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
E Coli ◽  
Bacillus Spp ◽  
Staphylococcus Spp

Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0°C, and those for uncooked salads ranged from 29.0 to 39.0°C. Mean APC values of 3.4 (±0.4) log CFU/g, 4.0 (±1.2) log CFU/ml, and 2.1 (±0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (±0.2) log CFU/g and 1.5 (±0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (±0.4) log CFU/g for food samples and mean CC values of 2.5 (±0.3) log CFU/ml and 1.3 (±0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (±0.1) log CFU/g, 1.9 (±0.6) log CFU/ml, and 1.4 (±0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.

Multidrug resistant Salmonella spp. and Escherichia coli from a popular Ready-to-Eat local food (Fufu) from commercial food vendors in Ghana

2021 ◽  
Author(s):  
Courage Kosi Setsoafia Saba ◽  
Akosua Bonsu Karikar ◽  
Enoch Yeleliere ◽  
Patrick Takyi ◽  
Stephen Wilson Kpordze
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Multidrug Resistant ◽  
Diffusion Method ◽  
Microbial Count ◽  
Salmonella Spp ◽  
Public Health Importance ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Susceptibility Profiles

Microbial contamination of vended foods are of public health importance due to the potential of becoming a reservoir of foodborne pathogens and resistant strains of bacteria. This study looked at the presence of pathogenic bacteria in a popular Ready-To-Eat (RTE) traditional food, Fufu in Ghana. Sixty (60) Fufu samples were obtained from various food joints categorized as Opened, Semi-closed and Closed or Restaurants. Samples were processed and analyzed using standard bacteriological methods. The susceptibility profiles of the isolates were obtained by using the Kirby-Bauer disk diffusion method with the EUCAST guidelines with the five antibiotics. Prevalence of E. coli was 85% and Salmonella species was 68%. Microbial count of isolated E. coli ranged from 0 to 3×106 cfu/ml. There were no significant differences (p>0.05) among the different modes of operations. Fufu samples from Opened, Semi-closed and Closed joints were respectively contaminated with E. coli and Salmonella species as follows: 92%, 76%; 80%, 60% and 80%, 65%. The Salmonella species showed highest resistance to erythromycin (58.5%) and E. coli species were commonly resistant to Ceftazidime (88.2%) and Ceftriaxone (94.1%). All isolates were susceptible to nitrofurantoin. Multidrug resistance was detected among 27.5% of E. coli strains and 14.6% of Salmonella species. Fufu from the different eating joints in the Tamale Metropolis were substantially contaminated with multidrug resistant pathogens. The study recommends surveillance studies of resistant pathogens in foods, increased education and training of food vendors on sanitation, food handling and safety practices in the region.

Prevalence of Foodborne Pathogens in Grilled Chicken from Street Vendors and Retail Outlets in Reynosa, Tamaulipas, Mexico

2011 ◽  
Vol 74 (8) ◽  
pp. 1320-1323 ◽  
Author(s):  
A. DÍAZ-LÓPEZ ◽  
R. C. CANTÚ-RAMÍREZ ◽  
E. GARZA-GONZÁLEZ ◽  
L. RUIZ-TOLENTINO ◽  
S. J. TELLEZ-LUIS ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Daily Consumption ◽  
Salmonella Spp ◽  
Street Vendor ◽  
Street Vendors ◽  
E Coli ◽  
Microbiological Methods ◽  
Two Samples ◽  
Retail Outlets

We analyzed a total of 70 grilled chicken samples bought randomly from street vendors and retail outlets in the city of Reynosa, Mexico, to determine the prevalence of Escherichia coli (Shiga toxin producing and enterotoxin producing), Salmonella spp., Staphylococcus aureus, Listeria spp., and Campylobacter spp. using microbiological methods and PCR detection of bacterial sequences. Of the 70 samples, 27 (38.5%) were from retail outlets and 43 (61.4%) from street vendors. All specimens were negative by both microbiological and molecular methods for Listeria monocytogenes, Shiga toxin 2 of Shiga toxin–producing E. coli, lt of enterotoxin-producing E. coli, and st enterotoxin, and all were negative for Salmonella spp. and Campylobacter jejuni by PCR. Of the samples studied, 49 (70%) had undetectable levels of the foodborne pathogens studied with the methods used. In the remaining 21 (30%) specimens, at least one pathogen was isolated or detected, with E. coli being the pathogen most frequently isolated and with two samples bearing the hlyA gene. We found no statistical difference in bacterial prevalence between retail and street vendor samples. The presence of pathogens in grilled chicken is an important public health risk because of the great demand for and daily consumption of this product in this region.

scholarly journals A newly developed polydopamine-coated paper-based microchip for rapid and highly selectivity detection of foodborne pathogens

2021 ◽  
Author(s):  
Jinfeng Liu ◽  
Mimi Zhang ◽  
Zhiqiang Shen ◽  
Yongxin Liu ◽  
Yang Song ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Pathogen Detection ◽  
Lower Cost ◽  
Limit Of Detection ◽  
Fluorescence Labeling ◽  
Economic Losses ◽  
Great Promise ◽  
Salmonella Spp ◽  
Coated Paper ◽  
E Coli

Abstract Background In 2020, Covid-19 pneumonia has had a great impact on human health in although the countries around the world, it brings serious threaten to people’s lives and resulted in serious economic losses. At the same time, a lot news about the detection of Covid-19 in food emerges endlessly, a rapid and high selectivity detection method or technology is in urgent need for its ability to help relevant departments effectively control the epidemic situation and ensuring people’s lives and property safety. In recent years, loop-mediated isothermal amplification (LAMP) has been certified as a quick and highly selective technique to detect foodborne microorganisms. Results In this paper, a newly developed microchip with polydopamine-coated paper based on LAMP was fabricated. This microchip consists of nine chambers for sampling and reactions, the targeted nucleic acid of foodborne pathogens was labeled by calcein fluorescence rather than SYBR. The microchip is advantageous of lower cost of materials and simple pretreated methods, and is easy to operate without the need for complex controlled fluid flow. The LAMP procedure and fluorescence detection of pathogens can be carried on the chip without opening the lid, preventing aerosol contamination and reducing the probability of false positives. In experiments, the LAMP reaction conditions including the optimal reaction temperature and reaction time are thoroughly discussed and have been executed for various foodborne bacteria samples, including Escherichia coli O157:H7 (E. coli O157:H7), Salmonella spp., Staphylococcus aureus (S. aureus), and Vibrio parahaemolyticus (V. parahaemolyticus). Testing of E. coli O157:H7 proved to be highly selective and sensitive (as low as 0.0134 ng µL− 1). Additionally, experimental test of real milk sample was figured, the complete detection duration time was within 68 min, the limit of detection(LOD) for Salmonella spp. was determined to be lower than 12 CFU mL− 1. Conclusion In summary, a newly developed LAMP microchip with polydopamine-coated and calcein fluorescence labeling paper-based provides a lower cost, easy to use, highly selective, and multiplexable pathogen detection capability with great promise as a rapid, highly efficient, and economical solution for future foodborne pathogen testing.

An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

1998 ◽  
Vol 61 (5) ◽  
pp. 535-541 ◽  
Author(s):  
N. KORSAK ◽  
G. DAUBE ◽  
Y. GHAFIR ◽  
A. CHAHED ◽  
S. JOLLY ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Sampling Technique ◽  
Contamination Rate ◽  
Salmonella Spp ◽  
E Coli ◽  
Beef Carcasses ◽  
Efficient Sampling ◽  
Pork Samples ◽  
Campylobacter Spp ◽  
Sterile Gauze

The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag, constituting a single composite sample. Standard or validated analytical methods were used to isolate and characterize four foodborne pathogens. Salmonella spp., Listeria monocytogenes, Campylobacter spp., and verocytotoxin-producing E. coli were detected, respectively, in 27, 2, 2, and 14% of the pork samples and 0, 22, 10, and 5% of the beef samples. Of the 10 samples positive for E. coli 0157, only one yielded an isolate confirmed to be enterohemorrhagic. Since Salmonella spp. appear as the main contaminant of pork (27%) and L. monocytogenes as the main contaminant of beef (22%), any slaughterhouse sampling plan should include testing for the former in the case of pork carcasses and for the latter in the case of beef carcasses. One should also test regularly for the presence of E. coli 0157 and Campylobacter spp. in pork and beef abattoirs. The method presented here is an easy way to assess the contamination rate of carcasses at the end of the slaughtering process.

Sign in / Sign up

Export Citation Format

Share Document