tracking-microbial-contamination-retail-environments-using

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Cross contamination of foodborne pathogens in the retail environment is a significant public health issue contributing to an increased risk for foodborne ...

University of Houston

There has been increased interest in the study of molecular survival mechanisms expressed by foodborne pathogens present on food surfaces. Determining genomic responses of these pathogens to antimicrobials is of particular interest since this helps to understand antimicrobial effects at the molecular level. Assessment of bacterial gene expression by transcriptomic analysis in response to these antimicrobials would aid prediction of the phenotypic behavior of the bacteria in the presence of antimicrobials. However, before transcriptional profiling approaches can be implemented routinely, it is important to develop an optimal method to consistently recover pathogens from the food surface and ensure optimal quality RNA so that the corresponding gene expression analysis represents the current response of the organism. Another consideration is to confirm that there is no interference from the "background" food or meat matrix that could mask the bacterial response.

Optimization of the RNA extraction method for transcriptome studies of Salmonella inoculated on commercial raw chicken breast samples.

In animal diets optimal amino acid quantities and balance among amino acids is of great nutritional importance. Essential amino acid deficiencies have negative impacts on animal physiology, most often expressed in sub-optimal body weight gains. Over supplementation of diets with amino acids is costly and can increase the nitrogen emissions from animals. Although in vivo animal assays for quantification of amino acid bioavailability are well established, Escherichia coli-based bioassays are viable potential alternatives in terms of accuracy, cost, and time input. E. coli inhabits the gastrointestinal tract and although more abundant in colon, a relatively high titer of E. coli can also be isolated from the small intestine, where primary absorption of amino acids and peptides occur. After feed proteins are digested, liberated amino acids and small peptides are assimilated by both the small intestine and E. coli. The similar pattern of uptake is a necessary prerequisite to establish E. coli cells as accurate amino acid biosensors. In fact, amino acid transporters in both intestinal and E. coli cells are stereospecific, delivering only the respective biological l-forms. The presence of free amino- and carboxyl groups is critical for amino acid and dipeptide transport in both biological subjects. Di-, tri- and tetrapeptides can enter enterocytes; likewise only di-, tri- and tetrapeptides support E. coli growth. These similarities in addition to the well known bacterial genetics make E. coli an optimal bioassay microorganism for the assessment of nutritionally available amino acids in feeds.

Escherichia coli, an Intestinal Microorganism, as a Biosensor for Quantification of Amino Acid Bioavailability.

To the authors' knowledge, the role of restaurant menus as a vehicle for pathogens has not been explored. Menus, however, can pose as a vector for bacterial contamination and transfer. Sampling menus from two restaurants in the Houston, Texas, area showed the presence of up to 100 CFU/cm2 aerobic bacteria. Follow-up studies designed to investigate the ability of Salmonella and E. coli to persist on paper and laminated menus at various time points (0, 6, 24, 48, and 72 hours) demonstrated that bacteria persist more efficiently on laminated menus as compared to paper menus. Transfer studies performed to quantitatively determine the ability of bacteria to transfer from menus to fingertips and from fingertips to clean menus showed that bacteria can be transferred for up to 24 hours. The study described here showed that restaurant menus may serve as vehicles for pathogens and hence present a public health issue within the retail food environment.

Persistence of Salmonella and E. coli on the surface of restaurant menus.

&#x5BF9;&#x4F5C;&#x8005;&#x7684;&#x77E5;&#x8BC6;&#xFF0C;&#x4E0D;&#x63A2;&#x8BA8;&#x4E86;&#x4F5C;&#x4E3A;&#x8F66;&#x8F86;&#x75C5;&#x539F;&#x4F53;&#x7684;&#x9910;&#x9986;&#x7684;&#x83DC;&#x5355;&#x7684;&#x4F5C;&#x7528;&#x3002;&#x4E0D;&#x8FC7;&#xFF0C;&#x83DC;&#x5355;&#xFF0C;&#x53EF;&#x4EE5;&#x6784;&#x6210;&#x4F5C;&#x4E3A;&#x4E00;&#x4E2A;&#x5411;&#x91CF;&#x7684;&#x7EC6;&#x83CC;&#x6C61;&#x67D3;&#x548C;&#x8F6C;&#x8BA9;&#x3002;&#x5730;&#x533A;&#x91C7;&#x6837;&#x4ECE;&#x4F11;&#x65AF;&#x6566;&#xFF0C;&#x5F97;&#x514B;&#x8428;&#x65AF;&#x5DDE;&#x7684;&#x4E24;&#x5BB6;&#x9910;&#x5385;&#x83DC;&#x5355;&#x5230; 100 CFU/cm2 &#x597D;&#x6C27;&#x83CC;&#x663E;&#x793A;&#x7684;&#x5B58;&#x5728;&#x3002;&#x540E;&#x7EED;&#x884C;&#x52A8;&#x7814;&#x7A76;&#x65E8;&#x5728;&#x8C03;&#x67E5;&#x7684;&#x6C99;&#x95E8;&#x6C0F;&#x83CC;&#x548C;&#x5927;&#x80A0;&#x6746;&#x83CC;&#x80FD;&#x591F;&#x4FDD;&#x6301;&#x5728;&#x7EB8;&#x4E0A;&#x548C;&#x5728;&#x4E0D;&#x540C;&#x7684;&#x65F6;&#x95F4;&#x70B9; &#xFF08;0&#x3001; 6&#x3001; 24&#x3001; 48&#x3001; &#x548C; 72 &#x5C0F;&#x65F6;&#xFF09; &#x7684;&#x53E0;&#x5C42;&#x7684;&#x83DC;&#x5355;&#x8868;&#x660E;&#x7EC6;&#x83CC;&#x66F4;&#x6709;&#x6548;&#x5730;&#x575A;&#x6301;&#x4E0E;&#x7EB8;&#x5F20;&#x83DC;&#x5355;&#x53E0;&#x5C42;&#x83DC;&#x5355;&#x3002;&#x8F6C;&#x8BA9;&#x7814;&#x7A76;&#x6267;&#x884C;&#x4EE5;&#x5B9A;&#x91CF;&#x5730;&#x786E;&#x5B9A;&#x7EC6;&#x83CC;&#x80FD;&#x591F;&#x4F20;&#x8F93;&#x4ECE;&#x83DC;&#x5355;&#x5230;&#x6307;&#x5C16;&#x548C;&#x4ECE;&#x6307;&#x5C16;&#x6E05;&#x6D01;&#x83DC;&#x5355;&#x663E;&#x793A;&#x7684;&#x7EC6;&#x83CC;&#x53EF;&#x4EE5;&#x957F;&#x8FBE; 24 &#x5C0F;&#x65F6;&#x3002;&#x6B64;&#x5904;&#x6240;&#x8FF0;&#x7684;&#x7814;&#x7A76;&#x663E;&#x793A;&#xFF0C;&#x9910;&#x9986;&#x7684;&#x83DC;&#x5355;&#x53EF;&#x80FD;&#x4F5C;&#x4E3A;&#x75C5;&#x539F;&#x4F53;&#x7684;&#x8F66;&#x8F86;&#xFF0C;&#x5E76;&#x56E0;&#x6B64;&#x51FA;&#x73B0;&#x4E86;&#x73B0;&#x5728;&#x96F6;&#x552E;&#x98DF;&#x54C1;&#x73AF;&#x5883;&#x5185;&#x7684;&#x516C;&#x5171;&#x536B;&#x751F;&#x95EE;&#x9898;&#x3002;

&#x6301;&#x7EED;&#x5B58;&#x5728;&#x7684;&#x6C99;&#x95E8;&#x6C0F;&#x83CC;&#x548C;&#x5927;&#x80A0;&#x6746;&#x83CC;&#x5728;&#x8868;&#x9762;&#x7684;&#x9910;&#x9986;&#x7684;&#x83DC;&#x5355;&#x4E0A;&#x3002;

&Agrave; la connaissance des auteurs, le r&ocirc;le des menus des restaurants comme vecteur d&#39;agents pathog&egrave;nes n&#39;a pas &eacute;t&eacute; explor&eacute;. Menus, cependant, peuvent poser comme un vecteur de contamination bact&eacute;rienne et de transfert. &Eacute;chantillonnage des menus &agrave; partir de deux restaurants dans le Houston, Texas, zone a r&eacute;v&eacute;l&eacute; la pr&eacute;sence de jusqu&#39;&agrave; 100 UFC/cm2 bact&eacute;ries a&eacute;robies. Des &eacute;tudes de suivi con&ccedil;u pour &eacute;tudier la capacit&eacute; des Salmonella et e. coli &agrave; persister sur papier et des menus feuillet&eacute;s &agrave; divers moments (0, 6, 24, 48 et 72 heures) a d&eacute;montr&eacute; que les bact&eacute;ries persistent plus efficacement dans les menus de stratifi&eacute; par rapport aux menus de papier. Transfert des &eacute;tudes effectu&eacute;es pour d&eacute;terminer quantitativement la capacit&eacute; des bact&eacute;ries &agrave; transf&eacute;rer de menus &agrave; port&eacute;e de main et des doigts pour nettoyer les menus a montr&eacute; que les bact&eacute;ries peuvent &ecirc;tre transmises pendant 24 heures. L&#39;&eacute;tude d&eacute;crite ici a montr&eacute; que les menus du restaurant peuvent servir de v&eacute;hicules pour les agents pathog&egrave;nes et donc pr&eacute;senter un probl&egrave;me de sant&eacute; publique au sein de l&#39;environnement d&#39;aliments au d&eacute;tail.

Persistance de Salmonella et e. coli sur la surface de la carte de restaurant.

A conoscenza degli autori, non &egrave; stato esplorato il ruolo del men&ugrave; del ristorante come veicolo di agenti patogeni. Menu, tuttavia, pu&ograve; rappresentare come un vettore per il trasferimento e la contaminazione batterica. Campionamento menu da due ristoranti a Houston, Texas, zona ha mostrato la presenza di fino a 100 UFC/cm2 batteri aerobici. Studi di follow-up ideato per indagare la capacit&agrave; di Salmonella ed e. coli di persistere su carta e men&ugrave; laminato in vari punti temporali (0, 6, 24, 48 e 72 ore) ha dimostrato che batteri persistono in modo pi&ugrave; efficiente sul menu laminato rispetto al menu carta. Trasferimento in studi condotti per determinare quantitativamente la capacit&agrave; dei batteri di trasferire dal menu a portata di mano e dalla punta delle dita per pulire menu ha dimostrato che i batteri possono essere trasferite per fino a 24 ore. Lo studio descritto qui ha mostrato che men&ugrave; del ristorante pu&ograve; servire come veicoli di agenti patogeni e quindi presentare un problema di salute pubblica all&#39;interno dell&#39;ambiente di alimentari al dettaglio.

Persistenza di Salmonella ed e. coli sulla superficie del men&ugrave; del ristorante.

&#x8457;&#x8005;&#x306E;&#x77E5;&#x8B58;&#x306B;&#x306F;&#x3001;&#x75C5;&#x539F;&#x4F53;&#x306E;&#x305F;&#x3081;&#x306E;&#x8ECA;&#x4E21;&#x3068;&#x3057;&#x3066;&#x306E;&#x30EC;&#x30B9;&#x30C8;&#x30E9;&#x30F3; &#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x306E;&#x5F79;&#x5272;&#x63A2;&#x7D22;&#x3055;&#x308C;&#x3066;&#x3044;&#x307E;&#x305B;&#x3093;&#x3002;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x306F;&#x3001;&#x3057;&#x304B;&#x3057;&#x3001;&#x7D30;&#x83CC;&#x6C5A;&#x67D3;&#x306E;&#x8EE2;&#x9001;&#x30D9;&#x30AF;&#x30C8;&#x30EB;&#x3068;&#x3057;&#x3066;&#x30DD;&#x30FC;&#x30BA;&#x3059;&#x308B;&#x3053;&#x3068;&#x304C;&#x3067;&#x304D;&#x307E;&#x3059;&#x3002;&#x30D2;&#x30E5;&#x30FC;&#x30B9;&#x30C8;&#x30F3;&#x3001;&#x30C6;&#x30AD;&#x30B5;&#x30B9;&#x5DDE;&#x3067; 2 &#x3064;&#x306E;&#x30EC;&#x30B9;&#x30C8;&#x30E9;&#x30F3;&#x304B;&#x3089;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x3092;&#x30B5;&#x30F3;&#x30D7;&#x30EA;&#x30F3;&#x30B0;&#x9818;&#x57DF;&#x306F;&#x3001;&#x6700;&#x5927; 100 CFU/cm 2 &#x306E;&#x597D;&#x6C17;&#x6027;&#x7D30;&#x83CC;&#x306E;&#x5B58;&#x5728;&#x3092;&#x793A;&#x3057;&#x305F;&#x3002;&#x30D5;&#x30A9;&#x30ED;&#x30FC; &#x30A2;&#x30C3;&#x30D7;&#x7814;&#x7A76;&#x7D19;&#x306E;&#x4E0A;&#x3092;&#x4FDD;&#x6301;&#x3059;&#x308B;&#x30B5;&#x30EB;&#x30E2;&#x30CD;&#x30E9;&#x83CC;&#x3084;&#x5927;&#x8178;&#x83CC;&#x306E;&#x80FD;&#x529B;&#x3092;&#x8ABF;&#x67FB;&#x3059;&#x308B;&#x305F;&#x3081;&#x306B;&#x8A2D;&#x8A08;&#x3001;&#x7D30;&#x83CC;&#x3088;&#x308A;&#x52B9;&#x7387;&#x7684;&#x306B;&#x7A4D;&#x5C64;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x7D19;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x306B;&#x6BD4;&#x3079;&#x3066;&#x4FDD;&#x6301;&#x7A4D;&#x5C64;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x306E;&#x3055;&#x307E;&#x3056;&#x307E;&#x306A;&#x6642;&#x70B9;&#x306E;&#x6642;&#x523B; (0&#x3001;6&#x3001;24&#x3001;48&#x3001;&#x304A;&#x3088;&#x3073; 72 &#x6642;&#x9593;) &#x3092;&#x793A;&#x3057;&#x305F;&#x3002;&#x5B9A;&#x91CF;&#x7684;&#x6307;&#x5148;&#x3078;&#x306E;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x3068;&#x7D30;&#x83CC;&#x3092; 24 &#x6642;&#x9593;&#x307E;&#x3067;&#x8EE2;&#x9001;&#x3059;&#x308B;&#x3053;&#x3068;&#x304C;&#x3067;&#x304D;&#x308B;&#x3053;&#x3068;&#x3092;&#x793A;&#x3057;&#x305F;&#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x3092;&#x304D;&#x308C;&#x3044;&#x306B;&#x3059;&#x308B;&#x6307;&#x5148;&#x304B;&#x3089;&#x8EE2;&#x9001;&#x3059;&#x308B;&#x7D30;&#x83CC;&#x306E;&#x80FD;&#x529B;&#x3092;&#x6C7A;&#x5B9A;&#x3059;&#x308B;&#x7814;&#x7A76;&#x3092;&#x8EE2;&#x9001;&#x3057;&#x307E;&#x3059;&#x3002;&#x3053;&#x3053;&#x3067;&#x8AAC;&#x660E;&#x3057;&#x305F;&#x7814;&#x7A76;&#x30EC;&#x30B9;&#x30C8;&#x30E9;&#x30F3; &#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x53EF;&#x80FD;&#x6027;&#x304C;&#x3042;&#x308A;&#x307E;&#x3059;&#x8ECA;&#x306E;&#x75C5;&#x539F;&#x4F53;&#x3068;&#x3057;&#x3066;&#x305D;&#x308C;&#x3086;&#x3048;&#x5C0F;&#x58F2;&#x98DF;&#x54C1;&#x74B0;&#x5883;&#x5185;&#x306E;&#x516C;&#x8846;&#x885B;&#x751F;&#x554F;&#x984C;&#x3092;&#x63D0;&#x793A;&#x3057;&#x307E;&#x3057;&#x305F;&#x3002;

&#x30B5;&#x30EB;&#x30E2;&#x30CD;&#x30E9;&#x83CC;&#x3084;&#x5927;&#x8178;&#x83CC;&#x306E;&#x30EC;&#x30B9;&#x30C8;&#x30E9;&#x30F3; &#x30E1;&#x30CB;&#x30E5;&#x30FC;&#x306E;&#x8868;&#x9762;&#x4E0A;&#x306E;&#x6C38;&#x7D9A;&#x6027;&#x3002;

&#xC800;&#xC790; &#xC9C0;&#xC2DD;, &#xBCD1;&#xC6D0; &#xADE0;&#xC5D0; &#xB300; &#xD55C; &#xCC28;&#xB7C9;&#xC73C;&#xB85C; &#xB808;&#xC2A4;&#xD1A0;&#xB791; &#xBA54;&#xB274;&#xC758; &#xC5ED;&#xD560; &#xD0D0;&#xD5D8; &#xB418;&#xC9C0; &#xC54A;&#xC740;. &#xADF8;&#xB7EC;&#xB098;, &#xBA54;&#xB274;, &#xC138;&#xADE0; &#xC624;&#xC5FC; &#xBC0F; &#xC804;&#xC1A1;&#xC5D0; &#xB300; &#xD55C; &#xACBD;&#xB85C;&#xB85C; &#xBC1C;&#xC0DD;&#xD560; &#xC218; &#xC788;&#xC2B5;&#xB2C8;&#xB2E4;. &#xD734;&#xC2A4;&#xD134;, &#xD14D;&#xC0AC;&#xC2A4;, 2 &#xAC1C;&#xC758; &#xB808;&#xC2A4;&#xD1A0;&#xB791;&#xC5D0;&#xC11C; &#xBA54;&#xB274;&#xB97C; &#xC0D8;&#xD50C;&#xB9C1; &#xC601;&#xC5ED;&#xAE4C;&#xC9C0; 100 CFU/cm2 &#xD638; &#xAE30;&#xC131; &#xBC15;&#xD14C;&#xB9AC;&#xC544;&#xC758; &#xC874;&#xC7AC;&#xB97C; &#xBCF4;&#xC5EC;&#xC8FC;&#xC5C8;&#xB2E4;. &#xC885;&#xC774;&#xC5D0; &#xC720;&#xC9C0; &#xD558;&#xB294; &#xC0B4; &#xBAA8; &#xB12C; &#xB77C;&#xC640; &#xB300;&#xC7A5;&#xADE0;&#xC758; &#xAE30;&#xB2A5;&#xC744; &#xC870;&#xC0AC; &#xD558;&#xAE30; &#xC704;&#xD574; &#xC124;&#xACC4; &#xB41C; &#xD6C4;&#xC18D; &#xC5F0;&#xAD6C; &#xBC0F; &#xB2E4;&#xC591; &#xD55C; &#xC2DC;&#xAC04; &#xC810; (0, 6, 24, 48, &#xBC0F; 72 &#xC2DC;&#xAC04;)&#xC5D0; &#xC801; &#xCE35;&#xB41C; &#xBA54;&#xB274; &#xC2DC;&#xC5F0; &#xBC15;&#xD14C;&#xB9AC;&#xC544; &#xC885;&#xC774; &#xBA54;&#xB274;&#xC5D0; &#xBE44;&#xAD50; &#xD558; &#xC5EC; &#xBC15;&#xD310;&#xC73C;&#xB85C; &#xB9CC;&#xB4E4;&#xC5B4;&#xC9C4;&#xB41C; &#xBA54;&#xB274;&#xC5D0; &#xBCF4;&#xB2E4; &#xD6A8;&#xC728;&#xC801;&#xC73C;&#xB85C; &#xC720;&#xC9C0;. &#xC591;&#xC801; &#xC190;&#xB05D;&#xC5D0; &#xBA54;&#xB274;&#xC5D0;&#xC11C; &#xBC0F; &#xBA54;&#xB274;&#xAE4C;&#xC9C0; 24 &#xC2DC;&#xAC04; &#xB3D9;&#xC548; &#xBC15;&#xD14C;&#xB9AC;&#xC544;&#xB97C; &#xC804;&#xC1A1; &#xC218; &#xC788;&#xC2B5;&#xB2C8;&#xB2E4; &#xBCF4;&#xC600;&#xB2E4; &#xCCAD;&#xC18C; &#xC190;&#xB05D;&#xC5D0;&#xC11C; &#xC804;&#xC1A1; &#xBC15;&#xD14C;&#xB9AC;&#xC544;&#xC758; &#xB2A5;&#xB825;&#xC744; &#xACB0;&#xC815; &#xD558;&#xAE30; &#xC704;&#xD574; &#xC218;&#xD589; &#xD558;&#xB294; &#xC5F0;&#xAD6C;&#xB97C; &#xC804;&#xC1A1; &#xD569;&#xB2C8;&#xB2E4;. &#xC5EC;&#xAE30;&#xC5D0; &#xC124;&#xBA85; &#xB41C; &#xC5F0;&#xAD6C; &#xB808;&#xC2A4;&#xD1A0;&#xB791; &#xBA54;&#xB274; &#xC218; &#xBCD1;&#xC6D0; &#xADE0;&#xC5D0; &#xB300; &#xD55C; &#xCC28;&#xB7C9;&#xC73C;&#xB85C; &#xBD09;&#xC0AC; &#xD558; &#xACE0; &#xB530;&#xB77C;&#xC11C; &#xC18C;&#xB9E4; &#xC2DD;&#xD488; &#xD658;&#xACBD; &#xB0B4;&#xC5D0;&#xC11C; &#xACF5;&#xC911; &#xBCF4;&#xAC74; &#xBB38;&#xC81C;&#xB97C; &#xC81C;&#xC2DC; &#xD588;&#xB2E4;.

&#xC0B4; &#xBAA8; &#xB12C; &#xB77C;&#xC640; &#xB300;&#xC7A5;&#xADE0;&#xC758; &#xB808;&#xC2A4;&#xD1A0;&#xB791; &#xBA54;&#xB274; &#xD654;&#xBA74;&#xC5D0;&#xC11C;&#xC758; &#xC9C0; &#xC18D;&#xC131;.

A conocimiento de los autores, no se ha explorado el papel de los men&uacute;s de los restaurantes como veh&iacute;culo de pat&oacute;genos. Sin embargo, men&uacute;s, pueden plantear como un vector de contaminaci&oacute;n bacteriana y transferencia. Muestreo men&uacute;s de dos restaurantes en Houston, Texas, &aacute;rea demostr&oacute; la presencia de hasta 100 UFC/cm2 bacterias aerobias. Estudios de seguimiento dise&ntilde;ado para investigar la capacidad de persistir en el papel de Salmonella y e. coli y men&uacute;s laminados en varios puntos del tiempo (0, 6, 24, 48 y 72 horas) demostraron que las bacterias persisten m&aacute;s eficientemente en laminado men&uacute;s en comparaci&oacute;n con los men&uacute;s de papel. Transferencia de estudios realizados para determinar cuantitativamente la capacidad de las bacterias para transferir de men&uacute;s al alcance de la mano y de alcance para limpiar men&uacute;s demostradas que las bacterias pueden transferir hasta 24 horas. El estudio que se describe aqu&iacute; demostr&oacute; que men&uacute;s de los restaurantes pueden servir como veh&iacute;culos para pat&oacute;genos y presentar por lo tanto un problema de salud p&uacute;blica dentro del entorno de alimentos por menor.

Sujata A. Sirsat

Conrad N. Hilton College of Hotel and Restaurant Management

University of Houston

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Sujata A. Sirsat

.css-o250i3{font-size:18px;font-family:Open Sans,sans-serif;line-height:21.6px;}Conrad N. Hilton College of Hotel and Restaurant Management

University of Houston

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Conrad N. Hilton College of Hotel and Restaurant Management