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

The effect of low-dose electron beam (e-beam) radiation on the reduction of Escherichia coli O157:H7 and Salmonella in spinach was studied. Fresh baby spinach (Spinacia oleracea) was inoculated with a bacterial cocktail containing multiple strains of rifampin-resistant E. coli O157:H7 and rifampin-resistant Salmonella. Inoculated samples were exposed to e-beam radiation from a linear accelerator and tested for counts of both E. coli O157:H7 and Salmonella. Irradiated spinach was also stored for 8 days at 4 degrees C, and counts were made at 2-day intervals to determine if there was any effect of radiation on the survival trend of both pathogens. When no pathogens were detected on plates, additional enrichment plating was conducted to verify total destruction. Respiration rates were measured on spinach samples exposed to e-beam radiation. Each dose of e-beam radiation significantly reduced the numbers of E. coli O157:H7 and Salmonella from initial levels of 7 log CFU/g. Treatment by e-beam radiation at a dose of 0.40 kGy resulted in a reduction in populations of E. coli O157:H7 and Salmonella of 3.7 and 3.4 log cycles, respectively. At 0.70 kGy, both pathogens were reduced by 4 log. All doses above 1.07 kGy showed reductions greater than 6 log and decreased to undetectable levels when stored for 8 days. The respiration rate of spinach showed no changes after irradiation up to 2.1 kGy. These results suggest that low-dose e-beam radiation may be a viable tool for reducing microbial populations or eliminating E. coli O157:H7 and Salmonella from spinach without product damage.

Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron beam radiation.

The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiation for controlling foodborne pathogens has been reported. For this experiment, the effectiveness of electron beam irradiation on the microbiological and sensory characteristics of fresh spinach was studied. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses of e-beam but grew slowly over the 35 d of the experiment. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy significantly reduced microbial counts. Gas compositions (O(2) and CO(2)) were significantly different than controls. Oxygen levels inside the spinach sample bags decreased over time; however, O(2) levels did not drop below 1% that can induce anaerobic fermentation. CO(2) levels for all treatments increased through day 4; yet 7 d after irradiation, CO(2) level differences were not significant in both control and irradiated samples. Irradiation dose did not affect the basic tastes, aromatics, or mouth feels of fresh spinach, however; hardness attributes decreased as irradiated dose increased and slimy attributes of fresh spinach were higher in control samples compared to irradiated samples.

Shelf life and sensory characteristics of baby spinach subjected to electron beam irradiation.

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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.

&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.

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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.

Persistencia de Salmonella y e. coli en la superficie de los men&uacute;s de los restaurantes.

The Maxim's Electron Scatter Chamber (Maxim Chamber) was developed to obtain uniform dose distribution when applying electron beam (e-beam) irradiation to materials of irregular surface. This was achieved by placing a stainless steel mesh surrounding a cylindrical area where the target sample was placed. Upon contact with the mesh, electrons scatter and are directed onto the target from multiple angles, eliminating the e-beam linearity and resulting in a uniform dose distribution over the target surface. The effect of irradiation in the Maxim Chamber on dose distribution and pathogen reduction was tested on rabbit carcasses to simulate other larger carcasses. The dose uniformity ratio (DUR) on the rabbit carcasses was 1.8, indicating an acceptable dose distribution. On inoculated carcasses, this treatment reduced Escherichia coli O157:H7 by >5 log cycles. These results indicate that carcass irradiation using e-beam is feasible using the Maxim's electron scattering chamber. Appropriate adjustments will be further needed for commercial application on beef and other animal carcasses.

Jack A. Neal

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

Jack A. Neal

.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