The response of foodborne pathogens to osmotic and desiccation stresses in the food chain.

In combination with other strategies, hyperosmolarity and desiccation are frequently used by the food processing industry as a means to prevent bacterial proliferation, and particularly that of foodborne pathogens, in food products. However, it is increasingly observed that bacteria, including human pathogens, encode mechanisms to survive and withstand these stresses. This review provides an overview of the mechanisms employed by Salmonella spp.

Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces.

Salmonella is a major pathogen of concern for low water activity foods and understanding its persistence in dry food processing environments is important for producing safe food. The studies sought to assess the survival of 15 isolates of Salmonella on stainless steel surfaces. Additionally, the aim was to select a suitable model to describe and understand the strains' survival kinetics.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 11. Use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in health care and food industries.

Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilities. Many of these settings present multiple opportunities for spread of pathogens within at-risk populations, and extra vigilance must be applied. Unfortunately, hand hygiene is not always carried out effectively, and both enteric and respiratory diseases are easily spread in these environments.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 10. Alcohol-based antiseptics for hand disinfection and a comparison of their effectiveness with soaps.

Alcohol compounds are increasingly used as a substitute for hand washing in health care environments and some public places because these compounds are easy to use and do not require water or hand drying materials. However, the effectiveness of these compounds depends on how much soil (bioburden) is present on the hands. Workers in health care environments and other public places must wash their hands before using antiseptics and/or wearing gloves.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.

Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn.

Importance of airborne contamination during dressing of beef and lamb carcasses.

Carcasses along slaughter lines were exposed to normal slaughterhouse air or ultraclean air provided from a unit fitted with a HEPA filter. In cattle slaughterhouses, aerobic viable counts were measured by sponging the brisket at the end of the line to determine whether the slaughterhouse air had led to contamination of the carcasses. Furthermore, a replica cattle carcass with settle plates attached was exposed to similar conditions.