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WACHTEL, MARIAN R., JAMES L. McEVOY, YAGUANG LUO, ANISHA M. WILLIAMS-CAMPBELL, and MORSE B. SOLOMON. "Cross-Contamination of Lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via Contaminated Ground Beef†." Journal of Food Protection 66, no. 7 (July 1, 2003): 1176–83. http://dx.doi.org/10.4315/0362-028x-66.7.1176.
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A lettuce outbreak strain of E. coli O157:H7 was used to quantitate the pathogen's survival in ground beef and its transfer to hands, cutting board surfaces, and lettuce. Overnight storage of inoculated beef at 4°C resulted in no pathogen growth, while room-temperature storage allowed multiplication. Hamburger patty formation allowed the transfer of bacteria to hands. Contaminated fingers subsequently transferred the pathogen to lettuce during handling. E. coli was transferred from hamburgers to cutting board surfaces; overnight storage of boards decreased the numbers of recoverable pathogens by ~1 log CFU. A 15-s water rinse failed to remove significant numbers of pathogens from cutting boards whether it was applied immediately after contamination or following overnight room-temperature storage. Three lettuce leaves were successively applied to a single contaminated cutting board area both immediately after contamination and after overnight room-temperature storage of contaminated boards. Another set of leaves was pressed onto boards immediately following contamination and was then stored overnight at 4°C before pathogen enumeration. The numbers of pathogens transferred to the first pressed leaves were larger than those transferred to the second or third leaves. There were no significant differences in the numbers of pathogens recovered from leaves pressed immediately after contamination whether pathogens were enumerated immediately or following overnight storage at 4°C. However, fewer pathogens were transferred to leaves pressed to boards stored overnight at room temperature prior to contact with lettuce. Twenty-five lettuce pieces were successively pressed onto one area on a board containing 1.25 × 102 CFU of E. coli. Pathogens were transferred to 46% of the leaves, including the 25th exposed leaf.
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Munther, Daniel, Yaguang Luo, Jianhong Wu, Felicia M. G. Magpantay, and Parthasarathy Srinivasan. "A mathematical model for pathogen cross-contamination dynamics during produce wash." Food Microbiology 51 (October 2015): 101–7. http://dx.doi.org/10.1016/j.fm.2015.05.010.
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Santos-Ferreira, Nânci, Ângela Alves, Maria João Cardoso, Solveig Langsrud, Ana Rita Malheiro, Rui Fernandes, Rui Maia, et al. "Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry." PLOS ONE 16, no. 5 (May 19, 2021): e0250980. http://dx.doi.org/10.1371/journal.pone.0250980.
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Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a “novel” indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
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ALLENDE, ANA, MARIA V. SELMA, FRANCISCO LÓPEZ-GÁLVEZ, RAQUEL VILLAESCUSA, and MARÍA I. GIL. "Impact of Wash Water Quality on Sensory and Microbial Quality, Including Escherichia coli Cross-Contamination, of Fresh-Cut Escarole." Journal of Food Protection 71, no. 12 (December 1, 2008): 2514–18. http://dx.doi.org/10.4315/0362-028x-71.12.2514.
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The influence of wash water quality on the microbial load and sensory quality of fresh-cut escarole was evaluated. Additionally, the degree of Escherichia coli cross-contamination between inoculated and uninoculated products after washing was also studied. Three types of wash water, i.e., potable water, diluted recirculated water, and recirculated water, containing different microbial counts and organic loads, were used. Results showed that microbial load (P > 0.02) and sensory quality (P > 0.625) of the product were not influenced by the water quality after washing and storage. Cross-contamination between inoculated and uninoculated products was observed after washing, as there was significant transmission of E. coli cells from the product to the wash water (P < 0.001). When fresh-cut escarole was contaminated at a high inoculum level (5.1 log CFU/g), wash water quality influenced the level of cross-contamination, as the highest E. coli load (P < 0.001) was shown in uninoculated fresh-cut escarole washed with recirculated water. However, when fresh-cut escarole was contaminated at a low inoculum level (3.2 log CFU/g), the wash water quality did not influence the level of cross-contamination, as E. coli slightly increased, although not at a statistically significant level, after the uninoculated product was washed with recirculated water (P > 0.035). Therefore, the contamination level may impact the effectiveness of water quality to reduce pathogen concentrations. It was clearly observed that cross-contamination of fresh-cut escarole with E. coli occurs, thereby suggesting that small amounts of contamination could impact the overall product and indicating the necessity of using wash water sanitizers to eliminate pathogens.
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ERICKSON, MARILYN C., JYE-YIN LIAO, ALISON S. PAYTON, PETER W. COOK, JESUS BAUTISTA, and JUAN CARLOS DÍAZ-PÉREZ. "Disposition of Salmonella and Escherichia coli O157:H7 following Spraying of Contaminated Water on Cucumber Fruit and Flowers in the Field." Journal of Food Protection 81, no. 12 (November 28, 2018): 2074–81. http://dx.doi.org/10.4315/0362-028x.jfp-18-344.
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ABSTRACT Cucumbers are frequently consumed raw and have been implicated in several recent foodborne outbreaks. Because this item may become contaminated at the farm, it is vital to explore the fate of attenuated Salmonella Typhimurium or Escherichia coli O157:H7 sprayed onto foliage, flowers, and fruit in fields and determine whether pre- or postcontamination spray interventions could minimize contamination. After spraying cucumber plants with contaminated irrigation water (3.8 log CFU/mL of Salmonella Typhimurium and E. coli O157:H7), 60 to 78% of cucumber fruit were not contaminated because the plant's canopy likely prevented many of the underlying fruit from being exposed to the water. Subsequent exposure of contaminated cucumber plants to a simulated shower event did not appear to dislodge pathogens from contaminated foliage onto the fruit, nor did it appear to consistently wash either pathogen from the fruit. Spraying flowers and attached ovaries directly with a pathogen inoculum (4.6 log CFU/mL) initially led to 100% and 65 to 90% contamination, respectively. Within 3 days, 30 to 40% of the flowers were still contaminated; however, contamination of ovaries was minimal (≤10%), suggesting it was unlikely that internalization occurred through the flower to the ovary with these pathogen strains. In another study, both pathogens were found on a withered flower but not on the fruit to which the flower was attached, suggesting that this contaminated flower could serve as a source of cross-contamination in a storage bin if harvested with the fruit. Because pre- and postcontamination acetic acid–based spray treatments failed to reduce pathogen prevalence, the probability that fruit initially contaminated at 1.3 to 2.8 log CFU of Salmonella Typhimurium or E. coli O157:H7 per cucumber would be positive by enrichment culture decreased by a factor of 1.6 and 1.9 for Salmonella Typhimurium and E. coli O157:H7, respectively, for every day the fruit was held in the field (P ≤ 0.0001). Hence, to reduce the prevalence of Salmonella Typhimurium on cucumbers below 5%, more than 1 week would be required.
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VILLARREAL-SILVA, MARIANA, DANIEL P. GENHO, IRFAN ILHAK, LISA M. LUCIA, JAMES S. DICKSON, KERRI B. GEHRING, JEFFREY W. SAVELL, and ALEJANDRO CASTILLO. "Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process." Journal of Food Protection 79, no. 11 (November 1, 2016): 1860–67. http://dx.doi.org/10.4315/0362-028x.jfp-15-481.
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ABSTRACT Multiple antimicrobial interventions have been validated for use during the beef postharvesting process. However, little has been done to determine the impact of the postharvest environment on pathogen contamination. In this study, surrogate microorganisms were used to simulate pathogen cross-contamination through the postharvest environment at three different abattoirs. At each abattoir, the brisket areas of 13 hide-on carcasses were inoculated after stunning, with a gelatin slurry containing a cocktail (~7 log CFU/ml) of fluorescent Escherichia coli biotype I. These microorganisms are approved as surrogates for E. coli O157:H7 and Salmonella. From these carcasses, samples (300 cm2) were taken at different stages during the harvesting process: after hide opening, prior to evisceration, after evisceration, after splitting, and after final intervention. The carcass (noninoculated) immediately following (adjacent to) each hide-inoculated carcass was also tested to determine cross-contamination. Environmental (floor, walls, air) and personal garment (gloves, boots, aprons) samples were collected. Other sampled equipment included knives, meat hooks, hide pullers, and splitting saws. Results demonstrated that cross-contamination occurred between the inoculated hide and the carcass and also by transfer of microorganisms to the adjacent, noninoculated carcasses. Microbial transfer also occurred from hides or carcasses to the environment, personal garments, and equipment. Counts of the surrogate bacteria used were higher in equipment samples (15%) than in environment samples (10%). Personal garments had the lowest occurrence of cross-contamination (7%). For all abattoirs, surrogates were undetected on the carcass (<1.4 log CFU/300cm2) after the final intervention stage. This study confirms the importance of following adequate procedures for carcass dressing and highlights an adequate hide opening procedure as a crucial step to prevent carcass contamination.
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DUVENAGE, STACEY, and LISE KORSTEN. "Effect of Temperature and Nutrient Concentration on Survival of Foodborne Pathogens in Deciduous Fruit Processing Environments for Effective Hygiene Management." Journal of Food Protection 79, no. 11 (November 1, 2016): 1959–64. http://dx.doi.org/10.4315/0362-028x.jfp-16-050.
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ABSTRACT Temperature and good sanitation practices are important factors for controlling growth of microorganisms. Fresh produce is stored at various temperatures to ensure quality and to prolong shelf life. When foodborne pathogens survive and grow on fresh produce at storage temperatures, then additional control strategies are needed to inactivate these pathogens. The aim of this study was to determine how temperatures associated with deciduous fruit processing and storage facilities (0.5, 4, and 21°C) affect the growth and/or survival of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus under different nutrient conditions (nutrient rich and nutrient poor) and on simulated contact surfaces (vinyl coupons). Information on the growth and survival of foodborne pathogens at specific deciduous fruit processing and storage temperatures (0.5°C) is not available. All pathogens except E. coli O157:H7 were able to survive on vinyl coupons at all temperatures. L. monocytogenes proliferated under both nutrient conditions independent of temperature. S. aureus was the pathogen least affected by nutrient conditions. The survival of foodborne pathogens on the vinyl coupons, a model system for studying surfaces in fruit preparation and storage environments, indicates the potential for cross-contamination of deciduous fruit products under poor sanitation conditions. Foodborne pathogens that can proliferate and survive at various temperatures under different nutrient conditions could lead to fruit cross-contamination. Temperature mismanagement, which could allow pathogen proliferation in contaminated fruit packing houses and storage environments, is a concern. Therefore, proper hygiene and sanitation practices, removal of possible contaminants, and proper food safety management systems are needed to ensure food safety.
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Strawn, Laura K., Yrjo T. Gröhn, Steven Warchocki, Randy W. Worobo, Elizabeth A. Bihn, and Martin Wiedmann. "Risk Factors Associated with Salmonella and Listeria monocytogenes Contamination of Produce Fields." Applied and Environmental Microbiology 79, no. 24 (September 27, 2013): 7618–27. http://dx.doi.org/10.1128/aem.02831-13.
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ABSTRACTIdentification of management practices associated with preharvest pathogen contamination of produce fields is crucial to the development of effective Good Agricultural Practices (GAPs). A cross-sectional study was conducted to (i) determine management practices associated with aSalmonella- orListeria monocytogenes-positive field and (ii) quantify the frequency of these pathogens in irrigation and nonirrigation water sources. Over 5 weeks, 21 produce farms in New York State were visited. Field-level management practices were recorded for 263 fields, and 600 environmental samples (soil, drag swab, and water) were collected and analyzed forSalmonellaandL. monocytogenes. Management practices were evaluated for their association with the presence of a pathogen-positive field.SalmonellaandL. monocytogeneswere detected in 6.1% and 17.5% of fields (n= 263) and 11% and 30% of water samples (n= 74), respectively. The majority of pathogen-positive water samples were from nonirrigation surface water sources. Multivariate analysis showed that manure application within a year increased the odds of aSalmonella-positive field (odds ratio [OR], 16.7), while the presence of a buffer zone had a protective effect (OR, 0.1). Irrigation (within 3 days of sample collection) (OR, 6.0), reported wildlife observation (within 3 days of sample collection) (OR, 6.1), and soil cultivation (within 7 days of sample collection) (OR, 2.9) all increased the likelihood of anL. monocytogenes-positive field. Our findings provide new data that will assist growers with science-based evaluation of their current GAPs and implementation of preventive controls that reduce the risk of preharvest contamination.
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GKANA, E., A. LIANOU, and G. J. E. NYCHAS. "Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures." Journal of Food Protection 79, no. 7 (July 1, 2016): 1252–58. http://dx.doi.org/10.4315/0362-028x.jfp-15-531.
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ABSTRACT It is well established that a high percentage of foodborne illness is caused by failure of consumers to prepare food in a hygienic manner. Indeed, a common practice in households is to use the same kitchen equipment for both raw meat and fresh produce. Such a practice may lead to cross-contamination of fruits and vegetables, which are mainly consumed without further processing, with pathogenic microorganisms originating from raw meat. The present study was performed to examine the transfer of the pathogenic bacterium Salmonella enterica serovar Typhimurium from inoculated beef fillets to tomatoes via contact with high-density polyethylene (PE), stainless steel (SS), and wooden (WD) surfaces and through cutting with SS knives. Furthermore, the following decontamination procedures were applied: (i) rinsing with tap water, (ii) scrubbing with tap water and liquid dish detergent, and (iii) using a commercial antibacterial spray. When surfaces and knives that came into contact with contaminated beef fillets were not cleaned prior to handling tomatoes, the lowest level of pathogen transfer to tomatoes was observed through PE surfaces. All of the decontamination procedures applied were more effective on knives than on surfaces, while among the surface materials tested, WD surfaces were the most difficult to decontaminate, followed by PE and SS surfaces. Mechanical cleaning with tap water and detergent was more efficient in decontaminating WD surfaces than using commercial disinfectant spray, followed by rinsing only with water. Specifically, reductions of 2.07 and 1.09 log CFU/cm2 were achieved by washing the WD surfaces with water and detergent and spraying the surfaces with an antibacterial product, respectively. Although the pathogen's populations on SS and PE surfaces, as well as on tomatoes, after both aforementioned treatments were under the detection limit, the surfaces were all positive after enrichment, and thus, the potential risk of cross-contamination cannot be overlooked. As demonstrated by the results of this study, washing or disinfection of kitchen equipment may not be sufficient to avoid cross-contamination of ready-to-eat foods with foodborne pathogens, depending on the decontamination treatment applied and the material of the surfaces treated. Therefore, separate cutting boards and knives should be used for processing raw meat and preparing ready-to-eat foods in order to enhance food safety.
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Kuttappan, Deepa, Muhammed S. Muyyarikkandy, Elza Mathew, and Mary Anne Amalaradjou. "Listeria monocytogenes Survival on Peaches and Nectarines under Conditions Simulating Commercial Stone-Fruit Packinghouse Operations." International Journal of Environmental Research and Public Health 18, no. 17 (August 31, 2021): 9174. http://dx.doi.org/10.3390/ijerph18179174.
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Recent recalls of stone fruit due to potential Listeria contamination and associated foodborne outbreaks highlight the risk for pathogen transmission through stone-fruit consumption. Particularly, surface contamination of fruits increases the risk for cross-contamination of produce during processing and storage. This highlights the need for quality control in stone fruits intended for consumption. To develop effective food safety practices, it is essential to determine the critical factors during stone-fruit processing that influence Listeria survival. Therefore, this study evaluated the ability of Listeria to survive on peaches and nectarines under simulated stone-fruit loading and staging, waxing and fungicide application and storage conditions. The results of our study indicate that current stone-fruit handling conditions do not favor Listeria growth. However, once fruit is contaminated, Listeria can survive on the fruit surface in significant numbers under current processing conditions. Therefore, there is a need to develop and implement preventive controls at the stone-fruit packinghouse to prevent Listeria contamination and deter pathogen persistence.
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Aronoff, David M., Tennille Thelen, Seth T. Walk, Kathleen Petersen, Julia Jackson, Sylvia Grossman, James Rudrik, Duane W. Newton, and Carol E. Chenoweth. "Pseudo-Outbreak ofClostridium sordelliiInfection following Probable Cross-Contamination in a Hospital Clinical Microbiology Laboratory." Infection Control & Hospital Epidemiology 31, no. 6 (June 2010): 640–42. http://dx.doi.org/10.1086/652774.
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We report a pseudo-outbreak of infection caused byClostridium sordellii, an uncommon human pathogen. The pseudo-outbreak involved 6 patients and was temporally associated with a change by the clinical microbiology laboratory in the protocol of handling anaerobic culture specimens. All isolates were genetically indistinguishable from a laboratory reference strain used for quality control.
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RICHOMME, C., D. GAUTHIER, and E. FROMONT. "Contact rates and exposure to inter-species disease transmission in mountain ungulates." Epidemiology and Infection 134, no. 1 (June 30, 2005): 21–30. http://dx.doi.org/10.1017/s0950268805004693.
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SUMMARYThe risk for a pathogen to cross the species barrier depends on the rate of efficient contacts between the species. However, contact rates between species have rarely been estimated from observations. Here we estimate contact rates and exposure of chamoisRupicapra rupicapraand Alpine ibexCapra ibexexposed to domestic pasteurellosis and brucellosis carried by sheep or cattle herds summering in mountain pastures. We use field observation data on animal positions treated in a geographic information system (GIS). Comparing 10 pastures, we show that the management of domestic herds influences the risk of inter-species transmission. Exposure to direct transmission of pasteurellosis is high when herds are not guarded nor enclosed, whereas exposure to indirect transmission of brucellosis is increased on epidemiological dangerous points such as salt deposits. Our preliminary results need further investigation, but they underline the importance of both herd management and pathogen transmission mode when the aim is to reduce the risk of contamination of wild populations by a pathogen associated with domestic pathogens.
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Schoen, Mary, Michael Jahne, and Jay Garland. "Human Health Impact of Cross-Connections in Non-Potable Reuse Systems." Water 10, no. 10 (September 28, 2018): 1352. http://dx.doi.org/10.3390/w10101352.
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We used quantitative microbial risk assessment (QMRA) to estimate the microbial risks from two contamination pathways in onsite non-potable water systems (ONWS): contamination of potable water by (treated) reclaimed, non-potable water and contamination of reclaimed, non-potable water by wastewater or greywater. A range of system sizes, event durations, fraction of users exposed, and intrusion dilutions were considered (chlorine residual disinfection was not included). The predicted annual microbial infection risk from domestic, non-potable reuse remained below the selected benchmark given isolated, short-duration intrusion (i.e., 5-day) events of reclaimed water in potable water. Whereas, intrusions of wastewater into reclaimed, non-potable water resulted in unacceptable annual risk without large dilutions or pathogen inactivation. We predicted that 1 user out of 10,000 could be exposed to a 5-day contamination event of undiluted wastewater in the reclaimed, non-potable water system each year to meet the annual benchmark risk of 10−4 infections per person per year; whereas, 1 user out of 1000 could be exposed to a 5-day contamination event of undiluted reclaimed water in the potable water each year. Overall, the predicted annual risks support the use of previously derived non-potable reuse treatment requirements for a variety of ONWS sizes and support the prioritization of protective measures to prevent the intrusion of wastewater into domestic ONWS.
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Marin, Clara, Ximo Garcia-Dominguez, Laura Montoro-Dasi, Laura Lorenzo-Rebenaque, José S. Vicente, and Francisco Marco-Jimenez. "Experimental Evidence Reveals Both Cross-Infection and Cross-Contamination Risk of Embryo Storage in Liquid Nitrogen Biobanks." Animals 10, no. 4 (April 1, 2020): 598. http://dx.doi.org/10.3390/ani10040598.
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In recent decades, gamete and embryo cryopreservation have become routine procedures in livestock and human assisted reproduction. However, the safe storage of germplasm and the prevention of disease transmission continue to be potential hazards of disease transmission through embryo transfer. This study aimed to demonstrate the potential risk of cross-infection of embryos from contaminated liquid nitrogen, and cross-contamination of sterile liquid nitrogen from infected embryos in naked and closed devices. Additionally, we examined the effects of antibiotic-free media on culture development of infected embryos. The study was a laboratory-based analysis using rabbit as a model. Two experiments were performed to evaluate both cross-infection (liquid nitrogen to embryos) and cross-contamination (embryos to liquid nitrogen) of artificially inoculated Salmonella Typhimurium, Staphylococcus aureus, Enterobacter aerogenes, and Aspergillus brasiliensis. Rapid cooling through vitrification was conducted on rabbit embryos, stored for a year, thawed, and cultured. In vivo produced late morulae–early blastocyst stages (72 h) embryos were used (n = 480). Embryos were cultured for 1 h in solutions with and without pathogens. Then, the embryos were vitrified and stored in naked and closed devices for one year in two liquid nitrogen biobanks (one pathogen-free and the other artificially contaminated). Embryos were warmed and cultured for a further 48 h, assessing the development and the presence of microorganism (chromogenic media, scanning electron microscopy). Embryos stored in naked devices in artificially contaminated liquid nitrogen became infected (12.5%), while none of the embryos stored in closed devices were infected. Meanwhile, storage of artificially infected embryos incurred liquid nitrogen biobank contamination (100%). Observations by scanning electron microscopy revealed that all the microorganisms were caught in the surface of embryos after the vitrification-thawed procedure. Nevertheless, embryos cultured in antibiotics and antimycotic medium developed to the hatched blastocyst stage, while artificially infected embryos cultured in antibiotic-free medium failed to develop. In conclusion, our findings support that both cross-contamination and cross-infection during embryo storage in liquid nitrogen biobanks are plausible. So, to ensure biosafety for the cryogenic storage, closed systems that avoid direct contact with liquid nitrogen must be used. Moreover, it seems essential to provide best practice guidelines for the cryogenic preservation and storage of gametes and embryos, to define appropriate quality and risk management procedures.
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McNAB, W. BRUCE. "A General Framework Illustrating an Approach to Quantitative Microbial Food Safety Risk Assessment." Journal of Food Protection 61, no. 9 (September 1, 1998): 1216–28. http://dx.doi.org/10.4315/0362-028x-61.9.1216.
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Hazard analysis critical control point (HACCP), risk assessment, predictive microbiology, and dose-response modeling have been recognized as important tools for the assessment and management of health risks posed by food-borne pathogens. Unfortunately, the biology of both the food chain and food poisoning is complex and dynamic. Therefore, mathematical modeling of microbial risk from food production through to consumption and illness is difficult. Nevertheless, previous authors have made impressive progress in modeling specific pathogen-food-consumer combinations. In this study a framework for a Monte Carlo model of a generic food system was developed. It links together food ingredients, batch processing, cross contamination, microbial growth, cooking, recontamination, consumption, human exposure to pathogens, the dose-response relationship, and the biologic and economic impact components of such risks. This framework is presented to illustrate one potential approach to quantitative risk assessment for microbial food safety. It requires refinement with appropriate distributions and mathematical relationships before it can be applied to a specific pathogen-food-consumer situation.
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Mokhtari, Amir, David Oryang, Yuhuan Chen, Regis Pouillot, and Jane Van Doren. "A Mathematical Model for Pathogen Cross-Contamination Dynamics during the Postharvest Processing of Leafy Greens." Risk Analysis 38, no. 8 (January 8, 2018): 1718–37. http://dx.doi.org/10.1111/risa.12960.
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Mokhtari, Amir, and Jane M. Doren. "An Agent‐Based Model for Pathogen Persistence and Cross‐Contamination Dynamics in a Food Facility." Risk Analysis 39, no. 5 (October 15, 2018): 992–1021. http://dx.doi.org/10.1111/risa.13215.
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HUSS, ANNE R., ROGER A. COCHRANE, AISWARIYA DELIEPHAN, CHARLES R. STARK, and CASSANDRA K. JONES. "Evaluation of a Biological Pathogen Decontamination Protocol for Animal Feed Mills." Journal of Food Protection 78, no. 9 (September 1, 2015): 1682–88. http://dx.doi.org/10.4315/0362-028x.jfp-15-052.
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Animal feed and ingredients are potential vectors of pathogenic bacteria. Contaminated ingredients can contaminate facility equipment, leading to cross-contamination of other products. This experiment was conducted to evaluate a standardized protocol for decontamination of an animal feed manufacturing facility using Enterococcus faecium (ATCC 31282) as an indicator. A pelleted swine diet inoculated with E. faecium was manufactured, and environmental samples (swabs, replicate organism detection and counting plates, and air samples) were collected (i) before inoculation (baseline data), (ii) after production of inoculated feed, (iii) after physical removal of organic material using pressurized air, (iv) after application of a chemical sanitizer containing a quaternary ammonium–glutaraldehyde blend, (v) after application of a chemical sanitizer containing sodium hypochlorite, (vi) after facility heat-up to 60°C for 24 h, (vii) for 48 h, and (viii) for 72 h. Air samples collected outside the facility confirmed pathogen containment; E. faecium levels were equal to or lower than baseline levels at each sample location. The decontamination step and its associated interactions were the only variables that affected E. faecium incidence (P < 0.0001 versus P > 0.22). After production of the inoculated diet, 85.7% of environmental samples were positive for E. faecium. Physical cleaning of equipment had no effect on contamination (P = 0.32). Chemical cleaning with a quaternary ammonium–glutaraldehyde blend and sodium hypochlorite each significantly reduced E. faecium contamination (P < 0.0001) to 28.6 and 2.4% of tested surfaces, respectively. All samples were negative for E. faecium after 48 h of heating. Both wet chemical cleaning and facility heating but not physical cleaning resulted in substantial E. faecium decontamination. These results confirmed both successful containment and decontamination of biological pathogens in the tested pilot-scale feed mill.
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Henry, Monica, and Aliyar Fouladkhah. "Outbreak History, Biofilm Formation, and Preventive Measures for Control of Cronobacter sakazakii in Infant Formula and Infant Care Settings." Microorganisms 7, no. 3 (March 12, 2019): 77. http://dx.doi.org/10.3390/microorganisms7030077.
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Previously known as Enterobacter sakazakii from 1980 to 2007, Cronobacter sakazakii is an opportunistic bacterium that survives and persists in dry and low-moisture environments, such as powdered infant formula. Although C. sakazakii causes disease in all age groups, infections caused by this pathogen are particularly fatal in infants born premature and those younger than two months. The pathogen has been isolated from various environments such as powdered infant formula manufacturing facilities, healthcare settings, and domestic environments, increasing the chance of infection through cross-contamination. The current study discusses the outbreak history of C. sakazakii and the ability of the microorganism to produce biofilms on biotic and abiotic surfaces. The study further discusses the fate of the pathogen in low-moisture environments, articulates preventive measures for healthcare providers and nursing parents, and delineates interventions that could be utilized in infant formula manufacturing to minimize the risk of contamination with Cronobacter sakazakii.
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MARTINEZ, BISMARCK A., ANDREIA BIANCHINI, JAYNE STRATTON, ORIANA RAABE, and STEVEN SWANSON. "Condensation Removal Practices and Their Potential for Contributing to Environmental Pathogen Contamination in Food Processing Facilities." Journal of Food Protection 84, no. 6 (January 19, 2021): 1047–54. http://dx.doi.org/10.4315/jfp-20-337.
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ABSTRACT 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 in. across the surface of the pipe, and bacterial transfer to the droplets decreased as the squeegee traveled further from the contaminated area. Sanitizers alone were able to remove about 1 to 2 log CFU of Listeria per in2 from the squeegee blades when materials were contaminated with Listeria (>6 log CFU/in2). Among the cleaning protocols evaluated, an extensive cleaning regimen was able to remove 3 to 4 log CFU/in2, which would be recommended to reduce the risk associated with environmental pathogen transfer. This study provides evidence that supports recommendations for minimizing the cross-contamination risk associated with condensation management practices. HIGHLIGHTS
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Cantais, Aymeric, Florence Grattard, Julie Gagnaire, Olivier Mory, Aurélie Plat, Manon Lleres-Vadeboin, Philippe Berthelot, et al. "Longitudinal Study of Viral and Bacterial Contamination of Hospital Pediatricians’ Mobile Phones." Microorganisms 8, no. 12 (December 16, 2020): 2011. http://dx.doi.org/10.3390/microorganisms8122011.
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Mobile phones (MPs) of healthcare workers (HCWs) may represent an important source of transmission of infectious agents. This longitudinal study documents the contamination of these tools. Ten MPs handled by senior pediatricians were sampled once a week during 23 weeks in three pediatric wards of the University Hospital of Saint-Etienne, France. Cultures were performed for bacteria and multiplex PCR assays for a panel of respiratory and enteric viruses. A questionnaire on hygiene habits regarding phoning and care was filled-in by pediatricians before and after the study. From a total of 230 samples, 145 (63%) were contaminated by at least one pathogen. The MPs from emergency departments were the most impacted. Viruses were detected in 179 samples; bacteria were isolated in 59 samples. Contamination increased during the winter epidemic peak. A cross-contamination by Paracoccus yeei between hands and MPs of different HCWs was demonstrated. The communication of the study results influenced the hygiene behaviors. This study highlights the contamination of MPs by pathogens that are resistant in the environment, and its sustainability along the winter season. The role of MPs as vectors of nosocomial infection needs to be better investigated.
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KUDRA, LI L., JOSEPH G. SEBRANEK, JAMES S. DICKSON, AUBREY F. MENDONCA, Q. ZHANG, ARMITRA JACKSON-DAVIS, and KENNETH J. PRUSA. "Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide." Journal of Food Protection 75, no. 10 (October 1, 2012): 1728–33. http://dx.doi.org/10.4315/0362-028x.jfp-12-178.
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Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen. Vacuum or modified atmosphere packaging is a common packaging technique used by the meat and poultry industry to extend the shelf life of meat products. In addition, irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry products. Irradiation in combination with high-CO2+CO modified atmosphere packaging (MAP) was investigated in this study for the control of Campylobacter jejuni in chicken breast meat. The radiation sensitivity (D10-value) of this foodborne pathogen in chicken breast meat was similar in vacuum or high-O2 MAP (0.31 ± 0.01 kGy in vacuum packaging and 0.29 ± 0.03 kGy in MAP). C. jejuni survived in both vacuum and high-CO2 MAP through 6 weeks of refrigerated storage. Irradiation was effective for eliminating C. jejuni from meat or poultry packaged in vacuum or MAP, and should reduce the chance of cross-contamination in retail stores or home kitchens. However, irradiated off-odor and sour aroma were observed for raw, irradiated chicken breast packaged with either vacuum or MAP. Therefore, additional means to mitigate quality changes appear necessary for these products.
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ERICKSON, MARILYN C., JEAN LIAO, JENNIFER L. CANNON, and YNES R. ORTEGA. "Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens." Journal of Food Protection 78, no. 9 (September 1, 2015): 1624–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-125.
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Consumers are being advised to increase their consumption of fruits and vegetables to reduce their risk of chronic disease. However, to achieve that goal, consumers must be able to implement protocols in their kitchens to reduce their risk of consuming contaminated produce. To address this issue, a study was conducted to monitor the fate of Escherichia coli O157:H7 and Salmonella on produce (cantaloupe, honeydew melon, carrots, and celery) that were subjected to brushing or peeling using common kitchen utensils. Removal of similar levels of Salmonella from carrots was accomplished by peeling and by brushing, but significantly greater removal of E. coli O157:H7 from carrots was accomplished by peeling than by brushing under running water (P < 0.05). Brushing removed significantly fewer pathogens from contaminated cantaloupes than from other produce items (P < 0.05), suggesting that the netted rind provided sites where the pathogen cells could evade the brush bristles. A Sparta polyester brush was less effective than a scouring pad for removing Salmonella from carrots (P < 0.05). In all cases, brushing and peeling failed to eliminate the pathogens from the produce items, which may be the result of contamination of the utensil during use. High incidences of contamination (77 to 92%) were found among peelers used on carrots or celery, the Sparta brush used on carrots, and the scouring pad used on carrots and cantaloupe. Of the utensils investigated, the nylon brush had the lowest incidence of pathogen transference from contaminated produce (0 to 12%). Transfer of pathogens from a potentially contaminated Sparta brush or peeler to uncontaminated carrots did not occur or occurred only on the first of seven carrots processed with the utensil. Therefore, risk of cross-contamination from contaminated utensils to uncontaminated produce may be limited.
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Agi, V. N., C. P. Aleru, and E. J. Uweh. "Bacterial Contamination of Some Domestic and Laboratory Refrigerators in Port Harcourt Metropolis." European Journal of Health Sciences 6, no. 1 (February 28, 2021): 16–34. http://dx.doi.org/10.47672/ejhs.662.
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Background: A refrigerator is a potential source of pathogen contamination leading to food spoilage and food borne diseases. It forms an essential connection in broad chain of cross contamination which might possibly lead to the outbreaks of food borne diseases.
Purpose: The aim of the study was to evaluate bacterial Contamination of Some Domestic and Laboratory Refrigerators in Port Harcourt Metropolis.
Methodology: This study was done in Port Harcourt metropolis in Rivers state, Nigeria. Sterile swab sticks moistened with peptone water were used to swab the handles, bases, sides and shelves of domestic (90) and laboratory (60) refrigerators. One hundred and fifty (150) samples obtained in total were inoculated and identified using standard conventional methods of bacteria identification.
Results: The results showed 100% bacterial contamination. With prevalence rates of Staphylococcus aureus(30.6%), Klebsiella pneumonia (5.3%), Vibro cholera (4.7%), Escherichia coli (4%), Salmonella typhi (3.3%), Pseudomonas aeruginosa (2%), Bacillus cereus (1.3%), Clostridium botulinium (1.3%), Shigellaspecies (1.3%), Listeria monocytogenes (1.3%), Proteus mirabilis (1.3%), Vibroparahaemolyticus (1.3%), Yersinia enterocolitica (1.3%) and Clostridium perfringens(0.7%). Chi square confirms that relationships exist between bacteria isolate with the batch sampled (chi square =139.239; df=54; p=0.00), Gram reaction (chi square =150.000; df=18; p=0.00) and the refrigerator type (chi square =35.325; df=18; p=0.00). However, no statistically significant association exists between isolates and positions on Refrigerator (chi square = 68.080; df=72; p=0.61).
Conclusion: The outcome of this study confirms the presence of mesophilics and psychrotrophic bacteria in refrigerators, including potential foodborne pathogens which can cause serious health challenges. Hence, refrigerators are potential pathogen contamination sources. Therefore, proper hand hygiene, awareness and sensitization on maintenance of appropriate, good storage and refrigerator management is recommended for all.
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Gubiš, J., M. Hudcovicová, and M. Gubišová. "Rapid Detection and Quantification of Rhynchosporium secalis in Barley Using a Polymerase Chain Reaction." Czech Journal of Genetics and Plant Breeding 42, No. 3 (November 21, 2011): 111–14. http://dx.doi.org/10.17221/3650-cjgpb.
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PCR primers for diagnosis of Rhynchosporium secalis in seed samples of barley were developed. For the quantification of the pathogen in seed samples a real-time PCR with SYBR Green approach was used. Amounts from 1.8 to 419.1 pg of R. secalis DNA per 100 ng of total DNA were detected in 18 samples of barley seeds contaminated by R. secalis in field conditions. The correctness of this quantitative analysis was checked using an artificial infection of seeds with 1, 2, 5 and 20% level of infection by R. secalis. The level of contamination of artificially infected samples decreased with a lowering amount of added seed powder contaminated by the pathogen, the correlation coefficient for this analysis was 0.98. While the primer pair used in these analyses shows cross-reactions with other pathogens (P. teres, Drechslera tritici-repentis, F. culmorum and F. poe), it is recommended to check the products of RT-PCR by agarose-gel electrophoresis, in which these pathogens are easily distinguishable from R. secalis by different lengths of the amplified fragments.
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TAORMINA, PETER J., LARRY R. BEUCHAT, MARILYN C. ERICKSON, LI MA, GUODONG ZHANG, and MICHAEL P. DOYLE. "Transfer of Escherichia coli O157:H7 to Iceberg Lettuce via Simulated Field Coring." Journal of Food Protection 72, no. 3 (March 1, 2009): 465–72. http://dx.doi.org/10.4315/0362-028x-72.3.465.
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The field-core (cut and core) harvesting technique used for iceberg lettuce was evaluated as a potential means of cross-contamination with Escherichia coli O157:H7. Chlorinated water treatment was evaluated for its efficacy in removing or inactivating the pathogen on the blade portion of the field coring device and on cored lettuce. Field coring devices inoculated by immersing blades in soil containing E. coli O157:H7 at 3.74 or 6.57 log CFU/g contained 3.13 and 4.97 log CFU per blade, respectively. Treatment of inoculated field coring device blades by immersing in chlorinated water (200 μg/ml total chlorine) for 10 s resulted in a reduction of 1.56 log CFU per blade, which was 1.42 log CFU per blade greater than that achieved using water, but insufficient to eliminate the pathogen on blades. Field coring devices inoculated by contacting soil containing E. coli O157:H7 at 2.72 and 1.67 log CFU/g, then repeatedly used to cut and core 10 lettuce heads, transferred the pathogen to 10 and 5 consecutively processed heads, respectively. Lettuce cores remained positive for the pathogen after spraying with 100 μg/ml free chlorine for 120 s at 2.81 kg/cm2 (40 lb/in2), regardless of the inoculum level. The number of E. coli O157:H7 recovered from inoculated lettuce cores treated for 10 s with chlorine was significantly (P ≤ 0.05) different from the number recovered from tissues treated with water. Dipping contaminated field coring devices in chlorinated water may not be effective in killing the pathogen and controlling cross-contamination from head to head. Spraying contaminated lettuce with chlorinated or untreated water reduces but does not eliminate E. coli O157:H7.
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GILLESPIE, I. A., S. J. O'BRIEN, G. K. ADAK, L. R. WARD, and H. R. SMITH. "Foodborne general outbreaks of Salmonella Enteritidis phage type 4 infection, England and Wales, 1992–2002: where are the risks?" Epidemiology and Infection 133, no. 5 (May 12, 2005): 795–801. http://dx.doi.org/10.1017/s0950268805004474.
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Foodborne outbreaks of Salmonella enterica serovar Enteritidis phage type 4 (PT4) infection (n=497), reported to the Health Protection Agency Communicable Disease Surveillance Centre between 1992 and 2002, were compared with other pathogens (n=1148) to determine factors (season, setting, food vehicles, food safety faults) associated with this pathogen. Logistic regression was applied to control for potential confounding. Foodborne general outbreaks of S. Enteritidis PT4 infection were more likely to occur in the spring and summer, and were more often linked to schools, private residences and residential institutions. Eggs, egg products and the use of raw shell egg were strongly associated with this pathogen. Most outbreaks were linked to cross-contamination and inadequate heat treatment. This paper describes the decline in the S. Enteritidis PT4 epidemic, providing evidence that control measures introduced, e.g. improved biosecurity and vaccination, have worked. Continued surveillance of human and veterinary salmonellosis is essential to detect future problems.
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McIntyre, Lorraine, Lynn Wilcott, and Monika Naus. "Listeriosis Outbreaks in British Columbia, Canada, Caused by Soft Ripened Cheese Contaminated from Environmental Sources." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/131623.
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Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination withListeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission ofL.m.likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant’s water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer ofL.m.from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging.L.m.contamination in outbreak B was traced to wild swallows defecating in the plant’s open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence.
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Luber, Petra, Sigrid Brynestad, Daniela Topsch, Kathrin Scherer, and Edda Bartelt. "Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens." Applied and Environmental Microbiology 72, no. 1 (January 2006): 66–70. http://dx.doi.org/10.1128/aem.72.1.66-70.2006.
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ABSTRACT Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of Campylobacter and chicken meat. An exposure assessment needs to quantify the transfer of the bacteria from chicken to hands and the kitchen environment and from there onto ready-to-eat foods. We simulated some typical situations in kitchens and quantified the Campylobacter transfer from naturally contaminated chicken parts most commonly used in Germany. One scenario simulated the seasoning of five chicken legs and the reuse of the same plate for cooked meat. In another, five chicken breast filets were cut into small slices on a wooden board where, without intermediate cleaning, a cucumber was sliced. We also investigated the transfer of the pathogen from chicken via hands to a bread roll. The numbers of Campylobacter present on the surfaces of the chicken parts, hands, utensils, and ready-to-eat foods were detected by using Preston enrichment and colony counting after surface plating on Karmali agar. The mean transfer rates from legs and filets to hands were 2.9 and 3.8%. The transfer from legs to the plate (0.3%) was significantly smaller (P < 0.01) than the percentage transferred from filets to the cutting board and knife (1.1%). Average transfer rates from hands or kitchen utensils to ready-to-eat foods ranged from 2.9 to 27.5%.
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IMADE, Odaro S., and Faith I. AKINNIBOSUN. "The risk mitigation indices associated with some risk mitigation protocols performed on contaminated aqua-cultured catfish (Clarias gariepinus)." Notulae Scientia Biologicae 12, no. 1 (March 31, 2020): 172–83. http://dx.doi.org/10.15835/nsb12110633.
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The present research quantified the risk mitigation indices associated with some risk mitigation protocols practiced by humans in Nigeria to mitigate the baseline risk of illness that were associated with Clarias gariepinus contaminated with multidrug-resistant AmpC beta-lactamase-producing Enterobacter cloacae pathogen. Identification of the multidrug-resistant AmpC beta-lactamase-producing E. cloacae pathogen was performed with phenotypic and molecular methods. The United States FDA-iRisk stochastic software quantified the baseline and residual risk of illness associated with the contamination and cross-contamination routes of the C. gariepinus chain. The fresh adult C. gariepinus was contaminated with the multidrug-resistant E. cloacae pathogen (median concentration = 4.49 CFU g-1), but this was significantly reduced by the risk mitigation protocols practiced by the human consumers. The risk mitigation practices of human consumers resulted in a risk mitigation index of 0.92, which was equivalent to a 92% reduction in the baseline risk of illness (baseline risk of illness = 7.58 × 10-4; residual risk of illness = 5.9 × 10-5). In spite of the significant risk mitigation, inducible AmpC beta-lactamase resistance genes was still found in the residual multidrug-resistant Enterobacter cloacae pathogen, which survived the inadequate risk mitigation protocols that accounted for 8% residual risk of illness.
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Dural-Erem, Aysin, and Vincent Nierstrasz. "Development of Coating for Incorporation of Beneficial Spores on Hospital Textiles." Fibres and Textiles in Eastern Europe 26, no. 5(131) (October 31, 2018): 59–62. http://dx.doi.org/10.5604/01.3001.0012.2532.
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Hospital-acquired infections are a growing problem in hospitalized patient safety. and hospital textiles are reported as a significant source of these nosocomial pathogen. Contact with these textiles leads most often to the contamination and cross-contamination of the hospitalized patient and hospital staff. However, the common antimicrobial agents used in the production of antimicrobial textiles are proving to be a concern in terms of toxicity and antimicrobial resistance. Bacillus spores can be a good solution to combat pathogenic bacteria. In the present study, Bacillus spores were used in the coating of polyester fabrics. Afterwards the growth and viability of the beneficial bacteria applied on fabrics were monitored using the agar plate method. Besides this, the applicability to the fabric was evaluated on the basis of contact angle measurements, abrasion resistance and tensile tests. Major findings included that it is possible to incorporate Bacillus spores in coated fabrics and these can behave like q reservoir for beneficial bacteria.
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Nagy, Attila, Joseph Mowery, Gary R. Bauchan, Lili Wang, Lydia Nichols-Russell, and Xiangwu Nou. "Role of Extracellular Structures of Escherichia coli O157:H7 in Initial Attachment to Biotic and Abiotic Surfaces." Applied and Environmental Microbiology 81, no. 14 (May 8, 2015): 4720–27. http://dx.doi.org/10.1128/aem.00215-15.
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ABSTRACTInfection by human pathogens through the consumption of fresh, minimally processed produce and solid plant-derived foods is a major concern of the U.S. and global food industries and of public health services. EnterohemorrhagicEscherichia coliO157:H7 is a frequent and potent foodborne pathogen that causes severe disease in humans. Biofilms formed byE. coliO157:H7 facilitate cross-contamination by sheltering pathogens and protecting them from cleaning and sanitation operations. The objective of this research was to determine the role that several surface structures ofE. coliO157:H7 play in adherence to biotic and abiotic surfaces. A set of isogenic deletion mutants lacking major surface structures was generated. The mutant strains were inoculated onto fresh spinach and glass surfaces, and their capability to adhere was assessed by adherence assays and fluorescence microscopy methods. Our results showed that filament-deficient mutants bound to the spinach leaves and glass surfaces less strongly than the wild-type strain did. We mimicked the switch to the external environment—during which bacteria leave the host organism and adapt to lower ambient temperatures of cultivation or food processing—by decreasing the temperature from 37°C to 25°C and 4°C. We concluded that flagella and some other cell surface proteins are important factors in the process of initial attachment and in the establishment of biofilms. A better understanding of the specific roles of these structures in early stages of biofilm formation can help to prevent cross-contaminations and foodborne disease outbreaks.
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A. Clark, Jeffrey, Hillary E. Norwood, Jack A. Neal, and Sujata A. Sirsat. "Quantification of pathogen cross-contamination during fresh and fresh-cut produce handling in a simulated foodservice environment." AIMS Agriculture and Food 3, no. 4 (2018): 467–80. http://dx.doi.org/10.3934/agrfood.2018.4.467.
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MARTÍNEZ-GONZALES, N. E., A. HERNÁNDEZ-HERRERA, L. MARTÍNEZ-CHÁVEZ, M. O. RODRÍGUEZ-GARCÍA, M. R. TORRES-VITELA, L. MOTA de la GARZA, and A. CASTILLO. "Spread of Bacterial Pathogens during Preparation of Freshly Squeezed Orange Juice." Journal of Food Protection 66, no. 8 (August 1, 2003): 1490–94. http://dx.doi.org/10.4315/0362-028x-66.8.1490.
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To study the potential of three bacterial pathogens to cross-contaminate orange juice during extraction, normal operation conditions during juice preparation at food service establishments were simulated. The spread of Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes from inoculated oranges to work surfaces and to the final product was determined. The transference of these three bacterial pathogens to orange juice made from uninoculated oranges with the use of contaminated utensils was also studied. Fresh oranges were inoculated with a marker strain of rifampicin-resistant Salmonella Typhimurium, E. coli O157:H7, or L. monocytogenes. Final pathogen levels in juice were compared as a function of the use of electric or mechanical juice extractors to squeeze orange juice from inoculated oranges. Pathogen populations on different contact surfaces during orange juice extraction were determined on sulfite-phenol red-rifampicin plates for Salmonella Typhimurium and E. coli O157:H7 and on tryptic soy agar supplemented with 0.1 g of rifampicin per liter for L. monocytogenes. After inoculation, the average pathogen counts for the orange rind surface were 2.3 log10 CFU/cm2 for Salmonella Typhimurium, 3.6 log10 CFU/cm2 for E. coli O157:H7, and 4.4 log10 CFU/cm2 for L. monocytogenes. This contamination was spread over all utensils used in orange juice squeezing. Mean pathogen counts for the cutting board, the knife, and the extractor ranged from −0.3 to 2.1 log10 CFU/cm2, and the juice contained 1.0 log10 CFU of Salmonella Typhimurium per ml, 2.3 log10 CFU of E. coli O157:H7 per ml, and 2.7 log10 CFU of L. monocytogenes per ml. Contact with contaminated surfaces resulted in the presence of all pathogens in orange juice made from uninoculated oranges. These results give emphasis to the importance of fresh oranges as a source of pathogens in orange juice.
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Kazemian, Majid, Min Ren, Jian-Xin Lin, Wei Liao, Rosanne Spolski, and Warren J. Leonard. "Possible Human Papillomavirus 38 Contamination of Endometrial Cancer RNA Sequencing Samples in The Cancer Genome Atlas Database." Journal of Virology 89, no. 17 (June 17, 2015): 8967–73. http://dx.doi.org/10.1128/jvi.00822-15.
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ABSTRACTViruses are causally associated with a number of human malignancies. In this study, we sought to identify new virus-cancer associations by searching RNA sequencing data sets from >2,000 patients, encompassing 21 cancers from The Cancer Genome Atlas (TCGA), for the presence of viral sequences. In agreement with previous studies, we found human papillomavirus 16 (HPV16) and HPV18 in oropharyngeal cancer and hepatitis B and C viruses in liver cancer. Unexpectedly, however, we found HPV38, a cutaneous form of HPV associated with skin cancer, in 32 of 168 samples from endometrial cancer. In 12 of the HPV38-positive (HPV38+) samples, we observed at least one paired read that mapped to both human and HPV38 genomes, indicative of viral integration into the host DNA, something not previously demonstrated for HPV38. The expression levels of HPV38 transcripts were relatively low, and all 32 HPV38+samples belonged to the same experimental batch of 40 samples, whereas none of the other 128 endometrial carcinoma samples were HPV38+, raising doubts about the significance of the HPV38 association. Moreover, the HPV38+samples contained the same 10 novel single nucleotide variations (SNVs), leading us to hypothesize that one patient was infected with this new isolate of HPV38, which was integrated into his/her genome and may have cross-contaminated other TCGA samples within batch 228. Based on our analysis, we propose guidelines to examine the batch effect, virus expression level, and SNVs as part of next-generation sequencing (NGS) data analysis for evaluating the significance of viral/pathogen sequences in clinical samples.IMPORTANCEHigh-throughput RNA sequencing (RNA-Seq), followed by computational analysis, has vastly accelerated the identification of viral and other pathogenic sequences in clinical samples, but cross-contamination during the processing of the samples remain a major problem that can lead to erroneous conclusions. We found HPV38 sequences specifically present in RNA-Seq samples from endometrial cancer patients from TCGA, a virus not previously associated with this type of cancer. However, multiple lines of evidence suggest possible cross-contamination in these samples, which were processed together in the same batch. Despite this potential cross-contamination, our data indicate that we have detected a new isolate of HPV38 that appears to be integrated into the human genome. We also provide general guidelines for computational detection and interpretation of pathogen-disease associations.
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Tokarskyy, Oleksandr, Mykhaylo Korda, and Halyna Lukyantseva. "Transfer efficacy of Escherichia coli O157:H7 between surfaces of green mature tomatoes and common food processing materials." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 1027–34. http://dx.doi.org/10.5219/1408.
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The objectives of this study were: a) to evaluate E. coli O157:H7 survival on green mature tomatoes and squares of common food processing materials – stainless steel, plastic (HDPE), and vinyl conveyor belt (PVC) – post-drying, stored at 25 ºC in the humidified environment for four days; b) to determine pathogen transfer rates (wet, 90 minutes, or 24-hours drying post-inoculation), from inoculated tomato surfaces to uninoculated steel, plastic, and vinyl conveyor belt squares and conversely. It was shown that E. coli O157:H7 did not survive well on the surface of tomatoes, resulting in a decline from 5.3 log10 CFU.mL-1 90 minutes post-drying to 1.4 log10 CFU.mL-1 on day 4. Similarly, the pathogen did not survive well on the surface of food processing squares, with numbers declining over 4 days from 4.04, 4.44, and 4.19 CFU.mL-1 of rinsate 90 minutes squares post-drying to 0.72, 0.50, 0.83 log10 CFU.mL-1, which is close to the detection limit, for the steel, vinyl belt, and plastic, respectively. Successful cross-contamination between tomatoes and food processing surfaces was achieved during wet transfer; while transfer after 90 minutes inoculum post-drying and 24 hours were less successful. This can be explained by both lack of liquid media with suspended bacteria for transfer and fast pathogen die-off after desiccation. Dry transfers, as shown by the percentage of “positive” for pathogen presence tomatoes and squares, as well as bacterial counts, were more successful from tomatoes to squares, but not conversely. Special concern raised vinyl conveyor belt, where the surface picked up the most pathogen cells from the surface of tomatoes, resulting in 100% positive during 90 minute-dry transfers, followed by plastic (66.7% positive) and steel (55.6% positive). To summarize, we presented data on the possibility of cross-contamination between mature green tomatoes and common food processing surfaces, which may be interesting for the processors for risk evaluation.
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PAO, S., D. F. KELSEY, M. F. KHALID, and M. R. ETTINGER. "Using Aqueous Chlorine Dioxide To Prevent Contamination of Tomatoes with Salmonella enterica and Erwinia carotovora during Fruit Washing†." Journal of Food Protection 70, no. 3 (March 1, 2007): 629–34. http://dx.doi.org/10.4315/0362-028x-70.3.629.
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Chlorine dioxide (ClO2) is an antimicrobial agent recognized for its disinfectant properties. In this study, the sanitizing effects of ClO2 solutions against Salmonella enterica and Erwinia carotovora in water, on tomato surfaces, and between loads of tomatoes were evaluated. In water, ClO2 at 5, 10, and 20 ppm caused a ≥5-log reduction of S. enterica within 6, 4, and 2 s, respectively. Higher lethality was observed with E. carotovora; a 5-log reduction was achieved after only 2 s with 10 ppm ClO2. On fruit surfaces, however, the sanitizing effects were compromised. A full minute of contact with ClO2 at 20 and 10 ppm was required to achieve a 5-log reduction in S. enterica and E. carotovora counts, respectively, on freshly spot-inoculated tomatoes. On inoculated fruit surfaces, populations decreased >3 log CFU/cm2 during desiccation at 24 ± 1°C for 24 h. Populations of air-dried Salmonella and Erwinia were not significantly reduced (P > 0.05) by ClO2 at ≤20 ppm after 1 min. Either wet or dry inoculum of these two pathogens could contaminate immersion water, which in turn can cross-contaminate a subsequent load of clean fruit and water. ClO2 at 5 ppm used for immersion effectively prevented cross-contamination. Pathogen contamination during fruit handling is best prevented with an effective disinfectant. Once a load of fruit is contaminated with pathogens, even a proven disinfectant such as ClO2 cannot completely eliminate such contaminants, particularly when they are in a dehydrated state on fruit.
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Russell, Shaina, Emilie Ens, and Ngukurr Yangbala Rangers. "‘We don’t want to drink that water’: cross-cultural indicators of billabong water quality in remote Indigenous Australia." Marine and Freshwater Research 71, no. 10 (2020): 1221. http://dx.doi.org/10.1071/mf19305.
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Globally, many Indigenous people rely on surface waters for drinking due to limited access to safe or palatable water, cultural and spiritual reasons and belief in its healing properties. In northern Australia, Indigenous people from the remote community Ngukurr have raised concerns about drinking water from freshwater billabongs due to potential microbial contamination from feral ungulates (buffalo, pig, horse and cattle). In response to these concerns, a cross-cultural assessment of water quality and drinking water safety was undertaken. Indigenous biocultural indicators of water quality and perceptions of drinking water safety at billabongs were documented. In addition, Western scientific methods were used to assess billabong waters surrounding the Ngukurr community for the waterborne pathogens Cryptosporidium and Giardia. The results revealed that local Indigenous people make decisions about water quality and drinking water safety through visual indicators, seasonal knowledge and intuition. Giardia was only detected in the late dry season and Cryptosporidium was not detected during either the wet or dry season. The commonly held Indigenous perspective aligned with the pathogen results, whereby billabongs were safer to drink from in the early dry season then the late dry season. Boiling water when drinking from billabongs during all seasons is considered best practice to avoid ingestion of infective enteric pathogens.
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PANGLOLI, PHILIPUS, YEN-CON HUNG, LARRY R. BEUCHAT, C. HAROLD KING, and ZHI-HUI ZHAO. "Reduction of Escherichia coli O157:H7 on Produce by Use of Electrolyzed Water under Simulated Food Service Operation Conditions." Journal of Food Protection 72, no. 9 (September 1, 2009): 1854–61. http://dx.doi.org/10.4315/0362-028x-72.9.1854.
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Treatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens. Greatest reduction levels on lettuce were achieved by sequentially washing with 14-A (amperage) acidic EW (AcEW) for 15 or 30 s followed by chilling in 16-A AcEW for 15 min. This procedure reduced the pathogen by 2.8 and 3.0 log CFU per leaf, respectively, whereas washing and chilling with tap water reduced the pathogen by 1.9 and 2.4 log CFU per leaf. Washing cabbage leaves for 15 or 30 s with tap water or 14-A AcEW reduced the pathogen by 2.0 and 3.0 log CFU per leaf and 2.5 to 3.0 log CFU per leaf, respectively. The pathogen was reduced by 4.7 log CFU per lemon by washing with 14-A AcEW and 4.1 and 4.5 log CFU per lemon by washing with tap water for 15 or 30 s. A reduction of 5.3 log CFU per lemon was achieved by washing with 14-A alkaline EW for 15 s prior to washing with 14-A AcEW for 15 s. Washing tomatoes with tap water or 14-A AcEW for 15 s reduced the pathogen by 6.4 and 7.9 log CFU per tomato, respectively. Application of AcEW using procedures mimicking food service operations should help minimize cross-contamination and reduce the risk of E. coli O157:H7 being present on produce at the time of consumption.
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SELIWIORSTOW, TOMASZ, JULIE BARÉ, INGE VAN DAMME, IGNACIO GISBERT ALGABA, MIEKE UYTTENDAELE, and LIEVEN DE ZUTTER. "Transfer of Campylobacter from a Positive Batch to Broiler Carcasses of a Subsequently Slaughtered Negative Batch: A Quantitative Approach." Journal of Food Protection 79, no. 6 (June 1, 2016): 896–901. http://dx.doi.org/10.4315/0362-028x.jfp-15-486.
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ABSTRACT The present study was conducted to quantify Campylobacter cross-contamination from a positive batch of broiler chicken carcasses to a negative batch at selected processing steps and to evaluate the duration of this cross-contamination. During each of nine visits conducted in three broiler slaughterhouses, Campylobacter levels were determined on broiler carcasses originating from Campylobacter-negative batches processed immediately after Campylobacter-positive batches. Data were collected after four steps during the slaughter process (scalding, plucking, evisceration, and washing) at 1, 10, and 20 min after the start of the slaughter of the batches. Campylobacter levels in ceca of birds from Campylobacter-positive batches ranged from 5.62 to 9.82 log CFU/g. When the preceding positive batch was colonized at a low level, no (enumerable) carcass contamination was found in a subsequent negative batch. However, when Campylobacter levels were high in the positive batch, Campylobacter was found on carcasses of the subsequent negative batch but at levels significantly lower than those found on carcasses from the preceding positive batch. The scalding and the evisceration process contributed the least (<1.5 log CFU/g) and the most (up to 4 log CFU/g), respectively, to the Campylobacter transmission from a positive batch to a negative batch. Additionally, the number of Campylobacter cells transferred from positive to negative batches decreased over the first 20 min of sampling time. However, the reduction was slower than previously estimated in risk assessment studies, suggesting that pathogen transfer during cross-contamination is a complex process.
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BEVILACQUA, ANTONIO, FRANCESCA CIBELLI, DANIELA CARDILLO, CLELIA ALTIERI, and MILENA SINIGAGLIA. "Metabiotic Effects of Fusarium spp. on Escherichia coli O157:H7 and Listeria monocytogenes on Raw Portioned Tomatoes." Journal of Food Protection 71, no. 7 (July 1, 2008): 1366–71. http://dx.doi.org/10.4315/0362-028x-71.7.1366.
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The metabiotic effects of Fusarium proliferatum, F. avenaceum, and F. oxysporum on Escherichia coli O157:H7 and Listeria monocytogenes in fresh tomatoes were investigated. Tomatoes were preinoculated with the molds and incubated at 15°C for 7 days; then they were inoculated separately with the pathogens, packaged in air and modified atmosphere (5% O2, 30% CO2, and 65% N2), and stored at 4, 8, and 12°C for 9 days. The cell loads of pathogens and lactic acid bacteria and the pH were evaluated periodically. The data were modeled through some different mathematical models to assess the shoulder length, i.e., the time before the beginning of the exponential death phase, the 1-log reduction time (δ), and the pathogen death time (δstand). The preinoculation of tomatoes with the molds enhanced the survival of E. coli O157:H7 by prolonging shoulder length and δ parameters; this effect, however, was not observed for L. monocytogenes. pH values did not undergo significant changes within the storage time, and the lactic acid bacteria increased from 5 to 7 log CFU/g, without significant differences among the storage temperatures or the packaging atmospheres. The results of this research showed that the use of fresh tomatoes colonized by fusaria (even if the contamination is not visible) could increase significantly the risk of outbreaks due to some pathogens that could be on the surface of fruits and vegetables as a result of cross-contamination at home or incorrect postharvest operations.
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Dmowska, Katarzyna, Kinga Wieczorek, Orla Lynch, and Jacek Osek. "Typing of Listeria Monocytogenes Isolated from Slaughtered Cattle and Beef Meat." Bulletin of the Veterinary Institute in Pulawy 57, no. 2 (June 1, 2013): 179–83. http://dx.doi.org/10.2478/bvip-2013-0033.
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Abstract A total of 135 L. monocytogenes strains isolated from slaughtered cattle and beef meat were tested by the pulsed field gel electrophoresis (PFGE). The AscI restriction analysis revealed a genetic heterogeneity among investigated isolates since 31, 9, and 35 profiles were distinguished among hide, carcass, and meat strains, respectively. The PFGE profiles of the isolates were also analysed in relation to serotypes, virulence genes, and antimicrobial resistance. It was shown that strains displaying the same PFGE type were of the same serotype while correlation between pulsotype and antimicrobial resistance was poor. The obtained results suggest that a cross-contamination between bovine hides and carcasses may occur during the slaughter process. Moreover, identification of identical PFGE types among L. monocytogenes found during a study period may suggest a common source of contamination or presence of persistent strains able to survive for a long time. These results emphasise the importance of molecular subtyping methods, including PFGE, in monitoring and tracking pathogen contamination along food chain.
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Nou, Xiangwu, and Yaguang Luo. "Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing." Journal of Food Science 75, no. 5 (July 7, 2010): M283—M290. http://dx.doi.org/10.1111/j.1750-3841.2010.01630.x.
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HOLST, MEGHAN M., LAURA G. BROWN, EDWARD RICKAMER HOOVER, ERNEST JULIAN, BRENDA V. FAW, NICOLE HEDEEN, WENDY McKELVEY, DAVID NICHOLAS, and DANNY RIPLEY. "Retail Deli Characteristics Associated with Sanitizing Solution Concentrations." Journal of Food Protection 83, no. 10 (September 22, 2020): 1667–72. http://dx.doi.org/10.4315/jfp-20-142.
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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
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Khan, I., J. Khan, S. Miskeen, C. N. Tango, Y. S. Park, and D. H. Oh. "Prevalence and control of Listeria monocytogenes in the food industry – a review." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 469–87. http://dx.doi.org/10.17221/21/2016-cjfs.
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Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very high. The majority of isolates from food products belong to serotype 4b and 1/2a. The control of L. monocytogenes can be applied throughout the food chain. Pre- and post-harvest factors such as contact of pigs with pets and pest animals, large group size, hygiene practices, and treatment of manure affected the prevalence of L. monocytogenes in the food chain. Good farm-level practices could be utilised to reduce the occurrence of L. monocytogenes in the farm environment and possibly further in the food chain. Safety and low level of this pathogen in the food chain can be possible with good agricultural practices, good manufacturing practices, and high-quality raw materials. Therefore, food processing plants must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.
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TODD, EWEN C. D., BARRY S. MICHAELS, JUDY D. GREIG, DEBRA SMITH, and CHARLES A. BARTLESON. "Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 8. Gloves as Barriers To Prevent Contamination of Food by Workers." Journal of Food Protection 73, no. 9 (September 1, 2010): 1762–73. http://dx.doi.org/10.4315/0362-028x-73.9.1762.
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The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves. Although such loss of glove integrity can lead to contamination of foods and surfaces, in the food industry improper use of gloves is more likely than leakage to lead to food contamination and outbreaks. Wearing jewelry (e.g., rings) and artificial nails is discouraged because these items can puncture gloves and allow accumulation of microbial populations under them. Occlusion of the skin during long-term glove use in food operations creates the warm, moist conditions necessary for microbial proliferation and can increase pathogen transfer onto foods through leaks or exposed skin or during glove removal. The most important issue is that glove use can create a false sense of security, resulting in more high-risk behaviors that can lead to cross-contamination when employees are not adequately trained.
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MOORE, GINNY, IAN S. BLAIR, and DAVID A. McDOWELL. "Recovery and Transfer of Salmonella Typhimurium from Four Different Domestic Food Contact Surfaces." Journal of Food Protection 70, no. 10 (October 1, 2007): 2273–80. http://dx.doi.org/10.4315/0362-028x-70.10.2273.
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Domestic food contact surfaces can play an important role in the transmission of foodborne disease, yet debate continues as to which surface materials pose the greatest risk to consumer health in terms of cross-contamination during food preparation. Salmonella Typhimurium was inoculated onto stainless steel, Formica, polypropylene, or wooden surfaces (25 cm2) in the presence or absence of protein (tryptic soy broth supplemented with 5% horse serum) and held at room temperature. The pathogen was recovered from the test surfaces immediately after inoculation (T = 0) and every hour for up to 6 h, by a conventional microbiological sampling technique and by direct transfer onto a model ready-to-eat food (cucumber slices). On all surfaces, pathogen numbers declined during the 6-h holding period, with the most rapid reductions occurring within the first hour. The presence of protein significantly increased (P < 0.05) the number of bacteria recovered from all surface types. However, regardless of application medium or holding time, the number of bacteria recovered from Formica (in all cases) and stainless steel (in most cases) was significantly higher than were the numbers on polypropylene or wood. Similarly, regardless of application medium or holding time, significantly higher bacterial numbers were transferred to the model food from Formica or stainless steel than from polypropylene or wooden surfaces. These differences were greater when the bacteria were applied in a protein-rich medium and the test surfaces held for 1 h or more. The results of this study emphasize that differences, both in recoverability and in the number of bacteria transferred to the model food rather than simply reflecting differences in pathogen survival, may also reflect differences in the ability of the test bacteria to remobilize from the different surface types. However, the results also demonstrate a fundamental problem when choosing food contact surfaces, i.e., that those characteristics that make a surface “easy to clean” may also render it more likely to release contaminating pathogens during common food preparation practices.
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John, Amrita, Heba Alhmidi, Melany Gonzalez-Orta, Jennifer Cadnum, and Curtis J. Donskey. "Bare Below the Elbows: A Randomized Trial to Determine Whether Wearing Short-Sleeved Coats Reduces the Risk for Pathogen Transmission." Open Forum Infectious Diseases 4, suppl_1 (2017): S34. http://dx.doi.org/10.1093/ofid/ofx162.084.
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Abstract Background Physician’s white coats are frequently contaminated, but seldom cleaned. Therefore, in the UK, a “bare below the elbows” dress code policy includes a recommendation that personnel wear short sleeves. However, it has not been demonstrated that wearing short sleeves reduces the likelihood of pathogen transmission. Methods We conducted a randomized, cross-over trial involving simulated patient care interactions to test the hypothesis that transmission of pathogens occurs less frequently when personnel wear short- vs long-sleeved coats. Healthcare personnel were randomized to wear either long- or short-sleeved white coats while examining a mannequin contaminated with cauliflower mosaic virus DNA followed by examination of an uncontaminated mannequin. We compared the frequency of transfer of the DNA marker with the sleeves and/or wrists and with the uncontaminated mannequin. During work rounds, physicians were observed to determine how often the sleeves of white coats contacted patients or the environment. Results During work rounds and simulated examinations, the sleeve cuff of long-sleeved coats frequently contacted the patient/mannequin or environment. Contamination with the DNA marker was detected significantly more often on the sleeves and/or wrists when personnel wore long- vs short-sleeved coats (5 of 20, 25% vs 0 of 20, 0%; P = 0.02). In one of five (20%) instances of sleeve and/or wrist contamination, the DNA marker was transferred to the second mannequin. It was also observed that healthcare personnel were less likely to include their wrist in handwashing between simulations if they were wearing long-sleeved coats. Conclusion During simulations of patient care, the sleeve cuff of long-sleeved white coats frequently became contaminated with a viral DNA marker that could be transferred. These results provide support for the recommendation that healthcare personnel wear short sleeves to reduce the risk for pathogen transmission. Disclosures All authors: No reported disclosures.
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HAWKEN, PHILIP, J. SCOTT WEESE, ROBERT FRIENDSHIP, and KEITH WARRINER. "Longitudinal Study of Clostridium difficile and Methicillin-Resistant Staphylococcus aureus Associated with Pigs from Weaning through to the End of Processing." Journal of Food Protection 76, no. 4 (April 1, 2013): 624–30. http://dx.doi.org/10.4315/0362-028x.jfp-12-330.
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There has been a recent increase in community-associated infections linked to methicillin-resistant Staphylococcus aureus (MRSA) and Clostridium difficile. It is established that both pathogens can be recovered from retail pork, although it is unclear to what degree contamination is acquired at the farm in comparison to that acquired during processing. To address this gap, the following study reports on the carriage of MRSA and C. difficile on pigs from birth through to the end of processing. C. difficile was isolated from 28 (93%) of 30 pigs at 1 day of age, but prevalence declined sharply to 1 of 26 by market age (188 days). MRSA prevalence peaked at 74 days of age, with 19 (68%) of 28 pigs testing positive, but declined to 3 of 26 at 150 days of age, with no pig being detected as positive at market age. At the processing facility, C. difficile was isolated from the holding area, with a single carcass testing positive for the pathogen at preevisceration. MRSA was primarily isolated from nasal swabs with 8 (31%) carcasses testing positive at postbleed, which increased to 14 (54%) positive at postscald tanks. Only one carcass (sampled at postbleed) tested positive for MRSA, with no recovery of the pathogen from environmental samples taken. C. difficile ribotype 078 predominated in the longitudinal portion of the study, accounting for all of the 68 isolates recovered from pigs. Only three C. difficile isolates, which were identified as ribotype 078, were recovered at the slaughterhouse. MRSA spa type 539 (t034) predominated in pigs on the farm and samples taken at the slaughterhouse, accounting for 80% of all isolates recovered. The study demonstrated that both C. difficile and MRSA acquired on the farm can be transferred through to processing, although no evidence for significant cross-contamination between carcasses or the slaughterhouse environment was evident.
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Akil, Luma, and H. Anwar Ahmad. "Quantitative Risk Assessment Model of Human Salmonellosis Resulting from Consumption of Broiler Chicken." Diseases 7, no. 1 (February 7, 2019): 19. http://dx.doi.org/10.3390/diseases7010019.
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(1) Background: Salmonella infections are a major cause of illnesses in the United States. Each year around 450 people die from the disease and more than 23,000 people are hospitalized. Salmonella outbreaks are commonly associated with eggs, meat and poultry. In this study, a quantitative risk assessment model (QRAM) was developed to determine Salmonella infections in broiler chicken. (2) Methods: Data of positive Salmonella infections were obtained from the United States Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) Foodborne Disease Outbreak Surveillance System, in addition to published literature. The Decision Tools @RISK add-in software was used for various analyses and to develop the QRAM. The farm-to-fork pathway was modeled as a series of unit operations and associated pathogen events that included initial contamination at the broiler house (node 1), contamination at the slaughter house (node 2), contamination at retail (node 3), cross-contamination during serving and cooking (node 4), and finally the dose–response model after consumption. (3) Results: QRAM of Salmonella infections from broiler meat showed highest contribution of infection from the retail node (33.5%). (4) Conclusions: This QRAM that predicts the risk of Salmonella infections could be used as a guiding tool to manage the Salmonella control programs