Auswahl der wissenschaftlichen Literatur zum Thema „Post-processing recontamination“

AbstractWaterborne illnesses are a leading health concern in refugee and internally displaced person (IDP) settlements where waterborne pathogens often spread through household recontamination of stored water. Ensuring sufficient chlorine residual is important for protecting drinking water against recontamination and ensuring water remains safe up to the point-of-consumption. We used ensembles of artificial neural networks (ANNs) to probabilistically forecast the point-of-consumption free residual chlorine (FRC) concentration and to develop point-of-distribution FRC targets based on the risk of insufficient FRC at the point-of consumption. We built ANN ensemble models using data from three refugee settlements and found that the risk-based FRC targets generated by the ensemble models were consistent with an empirical water safety evaluation, indicating that the models accurately predicted the risk of low point-of-consumption FRC despite all ensemble forecasts being underdispersed even after post-processing. This demonstrates the usefulness of ANN ensembles for generating risk-based point-of-distribution FRC targets to ensure safe drinking water in humanitarian operations.

An experimental study for the evaluation of <em>Listeria monocytogenes</em> inactivation during a hot smoking process in tench was performed using <em>Listeria innocua</em> strains. Furthermore, the survival of <em>L. monocytogenes</em> in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. <em>L. innocua</em> was not detected after the smoking process. In the challenge test, the growth potential of <em>L. monocytogenes</em> was 5.68 log colony forming unit g⁻¹. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for <em>Listeria</em> multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures.

Abstract The control of Salmonella prevalence in pork production is important from food safety, trading and animal health standpoints. Contamination by Salmonella can happen at any stage of the pork production chain: raw materials used in animal nutrition, feed manufacturing, farm level, slaughter plant, deboning room, meat processing, retail and preparation of meat at home. For this reason, a Salmonella control programme requires effort at all levels of the production chain. Animal feeding plays an essential role in Salmonella control because it might be a potential carrier and infection source, and also because effective measures can be applied at this stage to control bacterial transmission. The microbiological hygiene of feed is a requirement in a Salmonella control programme. Salmonella control in feed manufacturing embraces the following procedures: (1) Prevent or minimize the introduction of Salmonella through contaminated raw materials; (2) Implement decontamination steps: chemical and/or thermal treatments; (3) Prevent recontamination: microbiological hygiene of equipment and facilities in the feed mill and transportation. On the other hand, specific feeding systems positively affect the equilibrium of gut microbial ecology and contribute to the reduction of Salmonella prevalence. The combination of pre- and post-harvesting actions will ensure maximum food safety of pork.

The disposal of sewage sludge is becoming an ever-increasing problem and a range of re-use options are being developed, with traditional composting and advanced alkaline stabilisation emerging as priority re-use alternatives in NSW. However, concerns have been raised regarding the dissemination of sludge related pathogens in the environment. Salmonella spp pose the greatest risk since they have the ability to proliferate in the absence of human and animal hosts. Composting processes eliminate salmonellae from sludge, but the opportunity for post-processing recontamination is considerable. This project examined the significance of post-processing recontamination of Salmonella broughton, introduced into composted sludge and N-Virosoil. In compost, inactivation rates of S. broughton showed an inverse relationship with simulated processing temperatures, with competitive exclusion by autocthonous compost flora thought to be the major mechanism of inhibition. S. broughton numbers were reduced to below the limits of detection after several weeks. S. broughton inactivation was also assessed in processed N-Virosoil and was found to be more immediate. It was concluded that both compost and N.Virosoil products have a low potential to support the regrowth of Salmonella spp.
Master of Science (Hons)(Environmental Science)

The disposal of sewage sludge is becoming an ever-increasing problem and a range of re-use options are being developed, with traditional composting and advanced alkaline stabilisation emerging as priority re-use alternatives in NSW. However, concerns have been raised regarding the dissemination of sludge related pathogens in the environment. Salmonella spp pose the greatest risk since they have the ability to proliferate in the absence of human and animal hosts. Composting processes eliminate salmonellae from sludge, but the opportunity for post-processing recontamination is considerable. This project examined the significance of post-processing recontamination of Salmonella broughton, introduced into composted sludge and N-Virosoil. In compost, inactivation rates of S. broughton showed an inverse relationship with simulated processing temperatures, with competitive exclusion by autocthonous compost flora thought to be the major mechanism of inhibition. S. broughton numbers were reduced to below the limits of detection after several weeks. S. broughton inactivation was also assessed in processed N-Virosoil and was found to be more immediate. It was concluded that both compost and N.Virosoil products have a low potential to support the regrowth of Salmonella spp.