Risks of foodborne pathogens associated with animal contamination of raw-agricultural commodities: A review.

Pathogens that cause foodborne illness can contaminate raw-agricultural produce via animal intrusion and defecation in production fields. The Food and Drug Administration's Produce Safety Rule and related guidance cite published research on animal intrusion risk and risk-reduction practices. However, additional relevant research has been published since their release.

SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment.

This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and cucumber) using different inoculum levels (6.0 and 4.0 log PFU/sample).

Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies.

The Association for Dressings and Sauces' (ADS) members have conducted challenge studies on salad dressing products to assess pathogen survival. Data from 79 different challenge studies provided by ADS were used in this analysis. The acid-moisture ratio, pH, incubation temperature, and ingredient details were provided for each study.

Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth.

The U.S. Food and Drug Administration has guidelines for cooling cooked foods in retail operations.

Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage.

This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S.

Efficacy of Peracetic Acid and Chlorine on the Reduction of Shiga Toxin-producing Escherichia coli and a Nonpathogenic E. coli Strain in Preharvest Agricultural Water.

Produce-borne outbreaks of Shiga toxin-producing Escherichia coli (STEC) linked to preharvest water emphasize the need for efficacious water treatment options. This study quantified reductions of STEC and generic E. coli in preharvest agricultural water using commercially available sanitizers.

Ranking Food Safety Priorities of the Fresh Produce Industry in the United States.

A broad understanding of community member food safety priorities in the fresh produce supply chain does not currently exist. This information is essential to improve food safety knowledge and practices effectively and efficiently throughout the fresh produce industry; therefore, the goal of this study was to identify and rank community produce safety priorities in the United States. Survey questions were designed and approved by food safety experts for participants to rank 24 fresh produce safety priorities.

Wheat craft beer made from AFB-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

Levels of aflatoxin B (AFB) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes.

Growth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk conditions.

Leafy greens are frequently implicated in foodborne disease outbreaks and cut-leafy greens are a food that requires time and temperature control for safety. Predictive microbiology uses mathematical models to predict the growth of bacteria based on environmental conditions. The objective of our study was to compare published square root growth models for Salmonella (n = 6), pathogenic E.

Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing.

Eggs in the United States are typically washed using chemical sanitizers such as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could be potentially hazardous to the environment. A novel, nonthermal sanitization technique for washing shell eggs using cold plasma-activated water (PAW) was investigated in this study.

Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls.

Pizza is a popular food consumed around the world every day. Hot food temperatures were obtained from 19,754 nonpizza samples and 1,336 pizza temperatures were taken from dining facilities operated by Rutgers University between 2001 and 2020. These data showed that pizza was more frequently out of temperature control than many other foods.

Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms.

No Environmental Protection Agency (EPA) chemical treatments for preharvest agricultural water are currently labeled to reduce human health pathogens. The goal of this study was to examine the efficacy of peracetic acid- (PAA) and chlorine (Cl)-based sanitizers against Salmonella in Virginia irrigation water. Water samples (100 mL) were collected at three time points during the growing season (May, July, September) and inoculated with either the 7-strain EPA/FDA-prescribed cocktail or a 5-strain Salmonella produce-borne outbreak cocktail.

Curli Production Influences Cross-contamination by Escherichia coli O157:H7 When Washing Fresh-cut Romaine Lettuce.

Escherichia coli O157:H7 expresses extracellular proteins called curli that are essential for surface colonization. Transfer rates of E. coli O157:H7 0018+ (curli+), and 0018- (curli-) from inoculated to noninoculated lettuce pieces during washing were quantified in this study.

Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries.

Frozen berries have been repeatedly linked to acute gastroenteritis caused by norovirus, the most common cause of foodborne illness in the United States. Many guidelines recommend that frozen berries be microwaved for at least 2 min, but it is unclear if this thermal treatment is effective at inactivating norovirus. The objective of this study was to model the effect of microwave heating at varying power levels on the survival of bacteriophage MS2, a norovirus surrogate, when inoculated onto frozen strawberries.

Efficacy of Grignard Pure to Inactivate Airborne Phage MS2, a Common SARS-CoV-2 Surrogate.

Grignard Pure (GP) is a unique and proprietary blend of triethylene glycol (TEG) and inert ingredients designed for continuous antimicrobial treatment of air. TEG has been designated as a ″Safer Chemical" by the US EPA. GP has already received approval from the US EPA under its Section 18 Public Health Emergency Exemption program for use in seven states.

Tools and Techniques to Promote Proper Food Cooling in Restaurants.

Slow cooling of hot foods is a common pathogen proliferation factor contributing to restaurant-related outbreaks. The Food and Drug Administration (FDA) model provides guidelines on the time and temperatures needed for proper cooling and recommends several methods to facilitate rapid food cooling. Restaurants continue to struggle with proper cooling even given these guidelines (Hedeen & Smith, 2020).

Evaluation of glove type on survival and transfer of in model systems and during hand harvesting of lettuce.

Background: Both reusable and single-use gloves can be employed during hand harvesting of lettuce and leafy greens. The impact of glove type on survival and transfer of was evaluated using agar or lettuce in a laboratory setting and during simulated lettuce harvesting in the field.

Results: Textured and smooth reusable latex and smooth disposable latex gloves inoculated with were sequentially touched to 10 or 20 agar plates or 20 lettuce leaves ( = 6; laboratory) or used to sequentially harvest 20 heads of lettuce ( = 6; field).

Enterobacter aerogenes B199A May Be an Effective Surrogate for Quantifying Transfer of Salmonella Newport 96E01152C-TX from Cucumber Peel to Edible Flesh and Peeler during Peeling.

Abstract: Fresh cucumbers have been linked to multistate outbreaks of salmonellosis in the United States. Cutting, slicing, shredding, or peeling can transfer pathogens from the surface of fresh produce to the edible flesh portion through tools or hands. Different nonpathogenic surrogates have been used in various intervention studies to predict Salmonella behavior.

Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven.

Abstract: Wheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min, but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven baking.

Modeling the Growth of Salmonella on Sliced Cucumbers as a Function of Temperature and Relative Humidity.

Abstract: Recent multistate outbreaks of salmonellosis linked to fresh cucumbers underscore the importance of understanding Salmonella behavior on cucumbers under different storage conditions. No validated models that describe the impact of environmental factors on the growth of Salmonella on sliced cucumbers currently exist. This study developed mathematical models to predict the growth of Salmonella on sliced cucumbers at different temperature and relative humidity (RH) conditions.

Draft Genome Sequence for Klebsiella michiganensis B199A, Originally Identified as Enterobacter aerogenes.

Here, we report the draft genome sequence of a strain of Klebsiella michiganensis originally identified as Enterobacter aerogenes B199A. This strain has been used as a Salmonella surrogate to study the effectiveness of handwashing and measure cross-contamination to and from a wide variety of surfaces and foods.

Initial and Final Cell Concentrations Significantly Influence the Maximum Growth Rate of Listeria monocytogenes in Published Literature Data for Whole Intact Fresh Produce.

Abstract: Listeria monocytogenes has shown the ability to grow on fresh uncut produce; however, the factors that control growth are not well understood. Peer-reviewed journal articles (n = 29) meeting the inclusion criteria and related to the growth of L. monocytogenes on fresh produce were found through university library databases and Google Scholar searches.

Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes.

Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated coconut flakes at common retail or domestic storage conditions.