Name: tracking microbial contamination in retail environments using fluorescent powder - a retail delicatessen environment example
Uploaded: 2014-03-05T17:00:00
Description: Watch this Scientific Journal Video about Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example at JoVE.com

笔者想感谢所有的食品安全实验室的学生和志愿者谁帮助了这项研究。这项研究已经由美国农业部国家综合食品安全倡议（NIFSI）补助金（奖＃10507316）。

1。标准曲线<ol><li>称取37.5毫克荧光粉末，溶于6毫升200标准乙醇。使在200标准乙醇此溶液的2倍连续稀释。 </li><li>涡旋10秒所有样品并测量吸光度在370 nm处。 </li><li>计算荧光粉末的量每1ml 200标准乙醇。 </li><li>制备标准曲线（浓度在y轴上和吸光度在x轴370纳米毫克/毫升），以证明根据荧光粉浓度的吸光度。 </li></ol> 2。接种熟食肉类（博洛尼亚）用荧光粉<ol><li>切熟肉成用干净?...

<ol>
	<li>Sheen, S., Hwang, C. A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Mathematical+modeling+the+cross-contamination+of+Escherichia+coli+O157:+H7+on+the+surface+of+ready-to-eat+meat+product+while+slicing.">Mathematical modeling the cross-contamination of Escherichia coli O157: H7 on the surface of ready-to-eat meat product while slicing.</a> Food Microbiol. 27, 37-43 (2010).</li><li>Crandall, P., Neal, J., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Minimizing+the+risk+of+Listeria+monocytogenes+in+retail+delis+by+developing+employee+focused,+cost+effective+training.">Minimizing the risk of Listeria monocytogenes in retail delis by developing employee focused, cost effective training.</a> Agric. Food Anal. Bacteriol. 1, 159-174 (2011).</li><li>Koo, O. K., Sirsat, S. 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N. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=A+review+of+the+incidence+and+transmission+of+Listeria+monocytogenes+in+ready-to-eat+products+in+retail+and+food+service+environments.">A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments.</a> J. Food Protect. 70, 2172-2198 (2007).</li><li>. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Quantitative+risk+assessment+of+relative+risk+to+public+health+from+foodborne+Listeria+monocytogenes+among+selected+categories+of+ready-to-eat+foods.">Quantitative risk assessment of relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods.</a> , .</li><li>Endrikat, S., Gallagher, D., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=A+comparative+risk+assessment+for+Listeria+monocytogenes+in+prepackaged+versus+retail-sliced+deli+meat.">A comparative risk assessment for Listeria monocytogenes in prepackaged versus retail-sliced deli meat.</a> J. Food Protect. 73, 612-619 (2010).</li><li>Pradhan, A. K., Ivanek, R., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Comparison+of+public+health+impact+of+Listeria+monocytogenes+product-to-product+and+environment-to-product+contamination+of+deli+meats+at+retail.">Comparison of public health impact of Listeria monocytogenes product-to-product and environment-to-product contamination of deli meats at retail.</a> J. Food Protect. 74, 1860-1868 (2011).</li><li>Jones, C. K. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Handwashing+Technique+Analysis.">Handwashing Technique Analysis.</a> Patent number 5900067. , (1999).</li><li>Gibson, K. E., Koo, O. K., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Observation+and+relative+quantification+of+cross-contamination+within+a+mock+retail+delicatessen+environment.">Observation and relative quantification of cross-contamination within a mock retail delicatessen environment.</a> Food Control. 31, 116-124 (2013).</li><li>Xiao, M., Zheng, G., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Method+and+System+for+Fecal+Detection.">Method and System for Fecal Detection.</a> Patent number 5821546. , (1998).</li><li>Waldroup, A., Kirby, J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Method+and+System+for+Fecal+Detection.">Method and System for Fecal Detection.</a> Patent number 5621215. , (1997).</li><li>Ashby, K. D., Wen, J., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Fluorescence+of+dietary+porphyrins+as+a+basis+for+real-time+detection+of+fecal+contamination+on+meat.">Fluorescence of dietary porphyrins as a basis for real-time detection of fecal contamination on meat.</a> J. Agric. Food Chem. 51, 3502-3507 (2003).</li><li>Cabrera-Diaz, E., Moseley, T. M., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Fluorescent+protein+marked+Escherichia+coli+biotype+I+strains+as+surrogates+for+enteric+pathogens+in+validation+of+beef+carcass+interventions.">Fluorescent protein marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions.</a> J. Food Protect. 72, 295-303 (2009).</li><li>Byrd, J., Hargis, B., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Fluorescent+marker+for+the+detection+of+crop+and+upper+gastrointestinal+leakage+in+poultry+processing+plants.">Fluorescent marker for the detection of crop and upper gastrointestinal leakage in poultry processing plants.</a> Poult. Sci. 81, 70-74 (2002).</li><li>Vorst, K. L., Todd, E. C., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Transfer+of+Listeria+monocytogenes+during+mechanical+slicing+of+turkey+breast+bologna,+and+salami..">Transfer of Listeria monocytogenes during mechanical slicing of turkey breast bologna, and salami..</a> J. Food Protect. 69, 619-626 (2006).</li></ol>

本研究的总体目标是要证明细菌交叉污染可能发生如何在零售熟食店环境，以便制定战略，以控制和减少食源性疾病的风险。零售熟食店环境具有特别高的风险L。菌污染。美国农业部食品安全检验局报告说，熟肉切片在零售商店有七次更高的协会与李斯特菌病的熟肉切片和包装在一个联邦检查的工厂9。 荧光为基础的方法分别报告了专利，检测粪便污染屠体<sup...

食源性致病菌在食品制备环境，特别是在零售部的交叉污染，是由于食源性疾病的从各种来源，包括肉以及蔬菜1-5风险增加的一个主要关注的问题。大多数情况下，细菌病原体通过污染的食物产品6进入零售环境。在零售层面准备随时可以吃的食物是特别关注的，因为通常在消费前7没有进一步的干预或治疗（ 如烹煮或加热）。此外，病原体存在于污染的即食食物可以被转移到其他食品或食品接触面的零售环境。 虽然交叉污染可以发生在几乎所有类型的食品零售环境，熟食店是特别感兴趣的，特别是因为即食熟食肉类与病原体李斯特菌monocytog协会埃内斯2。根据风险评估分析由美国食品和药物管理局（FDA）和农业部食品安全检验局（USDA-FSIS）美国能源部进行的，受污染的熟食肉类很可能负责90％的李斯特菌病的病例 - 一个罕见的造成L.但严重的人类疾病菌-在美国8。一般情况下，在切片零售和食品服务场所熟肉制品已与L的高风险相关菌相比，在美国农业部检查植物presliced ​​熟食肉类制造商9。这可能是因为引进病原体的食物处理，传入的原材料，或加工食品可能被污染后处理7的可能性增加。总体而言，李斯特菌病占每年所造成的食源性疾病的死亡人数估计在美国约28％ 因为在L的折痕风险菌污染切片在零售层面熟食肉类，熟食切片机本身已被确定为食源性致病菌在零售环境中2,10表面转移的重要因素。如由辛1，切片是最后的处理步骤之前，消费，因此，熟食切片机，应考虑为了解和防止交叉污染1关键控制点。 本研究的总体目标是开发一种方法来使用荧光粉如格洛胚芽零售熟食店环境跟踪污染。这是一个已经被用来模拟细菌交叉污染和卫生实践11,12的荧光化合物。本研究旨在追踪来自受污染的肉类病原体转移到切片机，周边环境，和其他熟食肉类。关键是要理解续的途径胺化发展既有效干预和零售员工和管理人员的教育材料。类似的方法可以用来模拟其它处理环境（ 如禽肉和牛肉），农场和医院病原体转移。

<table border="0" cellpadding="0" cellspacing="0" width="637">
	<colgroup>
		<col />
		<col />
		<col />
		<col />
		<col />
	</colgroup>
	<tbody>
		<tr height="43">
			<td height="43" style="height:43px;width:216px;">Glo-Germ Powder</td>
			<td style="width:71px;">Glo Germ Co</td>
			<td style="width:119px;"></td>
			<td style="width:167px;">Purchased from vendor</td>
			<td style="width:64px;"></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Ethanol</td>
			<td style="width:71px;">Sigma</td>
			<td style="width:119px;">E7023</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Permanent markets</td>
			<td style="width:71px;">Sharpie</td>
			<td style="width:119px;"></td>
			<td colspan="2">Purchased from stationary store</td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Gloves</td>
			<td style="width:71px;">VWR</td>
			<td style="width:119px;">82026-424</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Deli Meat</td>
			<td style="width:71px;">NA</td>
			<td style="width:119px;">NA</td>
			<td colspan="2">Bologna Chub from regular grocery store</td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Cutting Board</td>
			<td style="width:71px;">NA</td>
			<td style="width:119px;">NA</td>
			<td colspan="2">A regukar kitchen cutting board</td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Knife</td>
			<td style="width:71px;">NA</td>
			<td style="width:119px;">NA</td>
			<td>A regular kitchen knife&#160;</td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">5 x 5 cm sterile templates</td>
			<td style="width:71px;">NA</td>
			<td style="width:119px;">NA</td>
			<td colspan="2">Aluminium foil templates cut into 5x 5 cm templates and sterilized&#160;</td>
		</tr>
		<tr height="43">
			<td height="43" style="height:43px;width:216px;">15 ml polypropylene centrifuge tubes</td>
			<td style="width:71px;">VWR</td>
			<td style="width:119px;">89039-664</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Cotton swabs</td>
			<td style="width:71px;">Puritan</td>
			<td style="width:119px;">25-806</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Glass cuvettes</td>
			<td style="width:71px;">VWR</td>
			<td style="width:119px;">470019-186</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Vortex</td>
			<td style="width:71px;">VWR</td>
			<td style="width:119px;">58816-121</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="43">
			<td height="43" style="height:43px;width:216px;">Flip camera</td>
			<td style="width:71px;">Flip Ultra HD</td>
			<td style="width:119px;">NA</td>
			<td>Purchased online</td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Deli slicer</td>
			<td style="width:71px;">Bizerba</td>
			<td style="width:119px;">SE-12</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="43">
			<td height="43" style="height:43px;width:216px;">Deli refrigerator</td>
			<td style="width:71px;">True company</td>
			<td style="width:119px;">TDBD-722</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="22">
			<td height="22" style="height:22px;width:216px;">Scale</td>
			<td style="width:71px;"></td>
			<td style="width:119px;">NA</td>
			<td></td>
			<td></td>
		</tr>
		<tr height="85">
			<td height="85" style="height:85px;width:216px;">Spectrophotometer</td>
			<td style="width:71px;">Milton Roy Spectronic 20D</td>
			<td style="width:119px;">NA</td>
			<td></td>
			<td></td>
		</tr>
	</tbody>
</table>

tracking microbial contamination in retail environments using fluorescent powder - a retail delicatessen environment example

食源性致病菌在零售环境中的交叉污染是一个显著的公共卫生问题造成的风险增加食源性疾病。现成的吃（RTE）加工食品，如熟食肉类，奶酪，而且在某些情况下新鲜农产品，已经介入，由于病原体污染，如李斯特菌食源性疾病的爆发。相对于L。单核细胞增生 ，熟食切片机往往是交叉污染的主要来源。本研究的目的是利用一种荧光化合物，以模拟的细菌污染并在零售环境跟踪这种污染。有模拟熟食店厨房被设计来模拟零售环境。德利肉接种荧光化合物和志愿者招募完成一组任务相似，预期食品零售员工。这些志愿者被指示切片，封装，肉类存放在一家熟食店冰箱。潜在的交叉污染是通过擦拭特定区域和测量用分光光度计在擦拭区域的光密度跟踪在模拟零售环境。结果表明，冰箱（ 即熟食的情况下）的抓地力和各个领域的切片机有风险最高的交叉污染。这项研究的结果可能被用于开发零售员工更集中的培训材料。此外，类似的方法也可以用于食品生产的环境中（ 如小型养殖场），医院，养老院，游船，和酒店追踪微生物污染。

图1表示被擦拭后的志愿者完成指定任务的限幅器的区域。这些志愿者被录像来分析手接触这些不同的表面上的平均频率。手接触的频率是由四个不同的观察家分析，取平均值。这些结果显示在图2。数据显示，肉的抓地力，熟食肉制品的包装，熟食肉类和熟食纸具有手接触（平均为8-14芯）的发病率最高。 在此之后，执行的分析来定量研究荧光粉的量...

Watch this Scientific Journal Video about Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example at JoVE.com

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

本研究的总体目标是要证明的食源性致病菌单核细胞增生李斯特氏菌在零售熟食店设置的潜在交叉污染的机制。这种方法可以应用到各种不同的环境跟踪病原体污染。

跟踪微生物污染在零售环境中使用荧光粉 - 零售熟食店环境范例

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The ubiquitous presence of plastic debris in the ocean is widely recognized by the public, scientific communities, and government agencies. However, only ...

Detection of 3-Nitrotyrosine in Atmospheric Environments via a High-performance Liquid Chromatography-electrochemical Detector System

Detection of 3-Nitrotyrosine in Atmospheric Environments via a High-performance Liquid Chromatography-electrochemical Detector System

利用高效液相色谱-电化学检测仪检测大气环境中的 3-硝基酪氨酸

3-nitrotyrosine (3-NT) is generated from the tyrosine residue in atmospheric bio-aerosol proteins via a reaction with ozone (O3) and nitrogen dioxide ...

Fluorescently Labeled Bacteria as a Tracer to Reveal Novel Pathways of Organic Carbon Flow in Aquatic Ecosystems

荧光标记细菌作为追踪器揭示水生生态系统中有机碳流动的新途径

Elucidating trophic interactions, such as predation and its effects, is a frequent task for many researchers in ecology. The study of microbial ...

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

零售食品样品中丁酸二氮的浓缩和检测

Clostridium perfringens (C. perfringens) is a prolific toxin producer and causes a wide range of diseases in various hosts. C. perfringens is categorized ...