Photocatalytically Enhanced Inactivation of Internalized Pathogenic Bacteria in Fresh Produce using Ultraviolet Irradiation with Nano-titanium Dioxide

2020 ◽  
Author(s):  
Seungjun Lee ◽  
Chulkyoon Mok ◽  
Jiyoung Lee
Keyword(s):  
Public Health ◽  
Titanium Dioxide ◽  
Food Safety ◽  
Uv Irradiation ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Safety Issue ◽  
Fresh Produce ◽  
Future Research ◽  
E Coli

Once pathogens are internalized in fresh produce, they pose a challenging food safety issue since they are not effectively inactivated by conventional rinsing or sanitization. To protect food safety and public health, the objectives were to examine internalized levels of foodborne pathogens in different types of fresh produce and to investigate the effectiveness of photocatalytically enhanced inactivation of internalized pathogens in fresh produce using UV irradiation with titanium dioxide (TiO 2 ). For this, green fluorescent protein-labeled S. Typhimurium and E. coli O157:H7 were inoculated on the leaf surface of four types of fresh produce (~10 8 CFU (colony-forming unit)/leaf) and varying concentrations of TiO 2 suspension (0.50, 0.75, 1.00, 1.25, and 1.50 µg/ml)) were applied to the surface of contaminated leaves. Depending on the nature of each vegetable, the internalized bacterial level differed (log 2 – 5 CFU/g of leaf). When UV irradiation (6,000 J/m 2 ) was applied, the internalized S. Typhimurium and E. coli levels were reduced by 0.8 – 2.4 log CFU/leaf and was with TiO 2 , the reduction was 1.1 – 3.7 log CFU/leaf. The inactivation efficiency increased as the TiO 2 concentration (up to 1.50 μg/leaf). These results indicate that the TiO 2 application enhanced the photocatalytic inactivation of internalized foodborne pathogens. The application of TiO2 would be most practical before UV irradiation and before distributing the produce. This study established a platform for future research on the inactivation of various internalized pathogens for protecting public health and scaling up fresh produce treatments by the food industry.

Rapid and Sensitive Detection of Escherichia coli O157:H7 in Milk and Ground Beef Using Magnetic Bead–Based Immunoassay Coupled with Tyramide Signal Amplification

2014 ◽  
Vol 77 (1) ◽  
pp. 100-105 ◽  
Author(s):  
MUHSIN AYDIN ◽  
GENE P. D. HERZIG ◽  
KWANG CHEOL JEONG ◽  
SAMANTHA DUNIGAN ◽  
PARTH SHAH ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Signal Amplification ◽  
Magnetic Bead ◽  
Escherichia Coli O157 ◽  
Tyramide Signal Amplification ◽  
E Coli ◽  
Enrichment Step

Escherichia coli O157:H7 is a major foodborne pathogen that has posed serious problems for food safety and public health. Recent outbreaks and recalls associated with various foods contaminated by E. coli O157:H7 clearly indicate its deleterious effect on food safety. A rapid and sensitive detection assay is needed for this harmful organism to prevent foodborne illnesses and control outbreaks in a timely manner. We developed a magnetic bead–based immunoassay for detection of E. coli O157:H7 (the most well-known Shiga toxigenic E. coli strain) with a 96-well microplate as an assay platform. Immunomagnetic separation (IMS) and tyramide signal amplification were coupled to the assay to increase its sensitivity and specificity. This immunoassay was able to detect E. coli O157:H7 in pure culture with a detection limit of 50 CFU/ml in less than 3 h without an enrichment step. The detection limit was decreased 10-fold to 5 CFU/ml with addition of a 3-h enrichment step. When this assay was tested with other nontarget foodborne pathogens and common enteric bacteria, no cross-reactivity was found. When tested with artificially contaminated ground beef and milk samples, the assay sensitivity decreased two- to fivefold, with detection limits of 250 and 100 CFU/ml, respectively, probably because of the food matrix effect. The assay results also were compared with those of a sandwich-type enzyme-linked immunosorbent assay (ELISA) and an ELISA coupled with IMS; the developed assay was 25 times and 4 times more sensitive than the standard ELISA and the IMS-ELISA, respectively. Tyramide signal amplification combined with IMS can improve sensitivity and specificity for detection of E. coli O157:H7. The developed assay could be easily adapted for other foodborne pathogens and will contribute to improved food safety and public health.

Research Note Consumption of Raw Flour in the United States: Results from the 2019 FDA Food Safety and Nutrition Survey

2021 ◽  
Author(s):  
Linda Verrill ◽  
A. Lando ◽  
F. Wu ◽  
A Tatavarthy ◽  
Donald Obenhuber
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Nutrition Survey ◽  
Demographic Differences ◽  
E Coli ◽  
The Past ◽  
Sizeable Number ◽  
The U.S

Several outbreaks of shigatoxin-producing E. coli (STEC) in the past decade linked to flour and flour-associated products have raised concerns that the consumption of raw flour represents a public health risk as a vehicle for foodborne pathogens. The extent to which consumers know and understand they should not consume raw flour is unclear. In the fall of 2019, the U.S. Food and Drug Administration collected data on uncooked flour perceptions and self-reported consumption behaviors via the Food Safety and Nutrition Survey (FSANS), a national probability survey of U.S. adults (18+). Cross-tabulations and regressions were used to analyze the data (n=2,171). Thirty-five percent of consumers reported having tasted or eaten something with uncooked flour in it in the last 12 months. Responses differed significantly by sex, race, education, and age. On average, respondents indicated that uncooked flour is not likely to contain germs that can make people sick, with significant differences noted by demographic categories. Respondents rated raw homemade cookie dough as moderately likely to have germs that can make people sick, with significant demographic differences. In conclusion, U.S. consumers are largely unaware that raw flour is risky to consume, and a sizeable number are consuming products that contain raw flour.

Rapid and ultra-sensitive detection of foodborne pathogens by using miniaturized microfluidic devices: a review

2016 ◽  
Vol 8 (37) ◽  
pp. 6668-6681 ◽  
Author(s):  
Yuqian Jiang ◽  
Shan Zou ◽  
Xudong Cao
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Microfluidic Devices ◽  
Sensitive Detection ◽  
Foodborne Illnesses ◽  
Identification And Quantification

Identification and quantification of foodborne pathogens are becoming increasingly important to public health and food safety since the majority of foodborne illnesses and deaths are caused by pathogenic bacteria.

scholarly journals Preharvest Transmission Routes of Fresh Produce Associated Bacterial Pathogens with Outbreak Potentials: A Review

2019 ◽  
Vol 16 (22) ◽  
pp. 4407 ◽  
Author(s):  
Chidozie Declan Iwu ◽  
Anthony Ifeanyi Okoh
Keyword(s):  
Food Safety ◽  
Pathogenic Bacteria ◽  
Fresh Produce ◽  
Treatment Options ◽  
Disease Outbreaks ◽  
Salmonella Spp ◽  
E Coli ◽  
Shigella Spp ◽  
Clinically Significant ◽  
Vegetables And Fruits

Disease outbreaks caused by the ingestion of contaminated vegetables and fruits pose a significant problem to human health. The sources of contamination of these food products at the preharvest level of agricultural production, most importantly, agricultural soil and irrigation water, serve as potential reservoirs of some clinically significant foodborne pathogenic bacteria. These clinically important bacteria include: Klebsiella spp., Salmonella spp., Citrobacter spp., Shigella spp., Enterobacter spp., Listeria monocytogenes and pathogenic E. coli (and E. coli O157:H7) all of which have the potential to cause disease outbreaks. Most of these pathogens acquire antimicrobial resistance (AR) determinants due to AR selective pressure within the agroecosystem and become resistant against most available treatment options, further aggravating risks to human and environmental health, and food safety. This review critically outlines the following issues with regards to fresh produce; the global burden of fresh produce-related foodborne diseases, contamination between the continuum of farm to table, preharvest transmission routes, AR profiles, and possible interventions to minimize the preharvest contamination of fresh produce. This review reveals that the primary production niches of the agro-ecosystem play a significant role in the transmission of fresh produce associated pathogens as well as their resistant variants, thus detrimental to food safety and public health.

scholarly journals ANTIBACTERIAL ACTIVITY OF GOLDEN BERRY (PHYSALIS PERUVIANA) EXTRACT AGAINST ESCHERICHIA COLISPP. ISOLATES FROM MEATS IN ECUADOR

2020 ◽  
pp. 115-118
Author(s):  
FAVIAN BAYAS-MOREJON ◽  
ANGELICA TIGRE-LEON ◽  
MARCELO TAPIA-VERDEZOTO ◽  
FABIAN FLORES-RIBADENEIRA
Keyword(s):  
Public Health ◽  
Antibacterial Activity ◽  
Food Safety ◽  
Ethyl Alcohol ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
E Coli ◽  
Physalis Peruviana ◽  
Berry Extracts ◽  
Global Threat

Objective: The resistance of pathogenic bacteria to multiple antimicrobials has become a real global threat in terms of food safety and public health. To Study of antibacterial activity of golden berry extracts against E. coli isolated from meats in Ecuador. Methods: Two solvents (water and ethyl alcohol) were used as well as three parts of the Goldenberry (mature berries, semi-mature berries and leaves) for its transformation into extracts. The extracts obtained were used in tests of anti-E. coli activity, contrasting with Ampicillin and gentamicin by means of the disk difusión method. Results: Extracts in ethyl alcohol from semi-ripe berries and leaves were more effective at inhibiting the development of E. coli, with A2B1 and A2B3 treatments being those with the best antibacterial effect with 35.3% and 50% respectively. These results were close to those obtained with the antibiotics under study. Conclusion: The use of uvilla extracts could be a viable natural alternative to act against pathogens.

Insects as vectors of foodborne pathogenic bacteria

2011 ◽  
Vol 4 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Jeffrey Blazar ◽  
Marc Allard ◽  
E. Kurt Lienau
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Current Knowledge ◽  
Disease Outbreaks ◽  
House Fly ◽  
American Cockroach ◽  
Health Concern ◽  
Foodborne Disease ◽  
Salmonella Spp

AbstractFood safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published <abs>Food safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published literature. We highlight at least eleven different species of insects, including the lesser mealworm, Alphitobius diaperinus (Panzer); secondary screwworm, Cochliomyia macellaria (Fabricius); synanthropic flies [flesh fly, Sarcophaga carnaria (L.); house fly, Musca domestica (L.); fruit fly, Drosophila melanogaster (Meigen); and stable fly, Stomoxys calcitrans (L.)], American cockroach, Periplaneta americana (L.); German cockroach, Blatella germanica (L.); Oriental cockroach, Blatta orientalis (L.); Pacific beetle cockroach, Diploptera punctata (Eschscholtz); and Speckled feeder cockroach, Nauphoeta cinerea (Olivier), which act as vectors for Salmonella spp. or Escherichia coli and illustrate how these insects are successful vectors of foodborne disease outbreaks. We propose that insects be considered as one of the latest issues in food safety initiatives. Not only are some insects extremely important contributors to diseases, but now we suggest that more research into insects as potential carriers of E. coli and Salmonella spp., and therefore as contributing to foodborne disease outbreaks, is granted.

scholarly journals Food safety in Peru: A review of fresh produce production and challenges in the public health system

2020 ◽  
Vol 19 (6) ◽  
pp. 3323-3342
Author(s):  
Alejandra Ramirez‐Hernandez ◽  
Oscar A. Galagarza ◽  
Mariel V. Álvarez Rodriguez ◽  
Erika Pachari Vera ◽  
María del Carmen Valdez Ortiz ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health System ◽  
Public Health System ◽  
Fresh Produce ◽  
The Public

scholarly journals Comanaging fresh produce for nature conservation and food safety

2015 ◽  
Vol 112 (35) ◽  
pp. 11126-11131 ◽  
Author(s):  
Daniel S. Karp ◽  
Sasha Gennet ◽  
Christopher Kilonzo ◽  
Melissa Partyka ◽  
Nicolas Chaumont ◽  
...  
Keyword(s):  
Food Safety ◽  
Fresh Produce ◽  
Foodborne Pathogen ◽  
The United States ◽  
Livestock Grazing ◽  
Central Coast ◽  
E Coli ◽  
Vegetation Removal ◽  
Pathogen Prevalence ◽  
Coast Region

In 2006, a deadly Escherichia coli O157:H7 outbreak in bagged spinach was traced to California’s Central Coast region, where >70% of the salad vegetables sold in the United States are produced. Although no definitive cause for the outbreak could be determined, wildlife was implicated as a disease vector. Growers were subsequently pressured to minimize the intrusion of wildlife onto their farm fields by removing surrounding noncrop vegetation. How vegetation removal actually affects foodborne pathogens remains unknown, however. We combined a fine-scale land use map with three datasets comprising ∼250,000 enterohemorrhagic E. coli (EHEC), generic E. coli, and Salmonella tests in produce, irrigation water, and rodents to quantify whether seminatural vegetation surrounding farmland is associated with foodborne pathogen prevalence in California’s Central Coast region. We found that EHEC in fresh produce increased by more than an order of magnitude from 2007 to 2013, despite extensive vegetation clearing at farm field margins. Furthermore, although EHEC prevalence in produce was highest on farms near areas suitable for livestock grazing, we found no evidence of increased EHEC, generic E. coli, or Salmonella near nongrazed, seminatural areas. Rather, pathogen prevalence increased the most on farms where noncrop vegetation was removed, calling into question reforms that promote vegetation removal to improve food safety. These results suggest a path forward for comanaging fresh produce farms for food safety and environmental quality, as federal food safety reforms spread across ∼4.5 M acres of US farmland.

scholarly journals Variability in growth responses of non-O157 EHEC isolates in leafy vegetables, sprouted seeds and soil extracts occurs at the isolate level

2020 ◽  
Vol 367 (1) ◽  
Author(s):  
Bernhard Merget ◽  
Ulrich Dobrindt ◽  
Ken J Forbes ◽  
Norval J C Strachan ◽  
Fiona Brennan ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Growth Rates ◽  
Fresh Produce ◽  
Leafy Vegetables ◽  
Dependent Manner ◽  
Growth Responses ◽  
Soil Extracts ◽  
E Coli ◽  
Sprouted Seeds ◽  
Rates Of Growth

ABSTRACT Foods of plant origin are recognised as a major source of foodborne pathogens, in particular for Shigatoxigenic Escherichia coli (STEC). Most work for STEC and plant-based fresh produce has focused on the most prevalent outbreak serogroup, O157. However, non-O157 STEC is an emerging hazard, and as such it is important to characterise aspects within this group that reflect their ability to colonise alternative hosts and habitats relevant to horticultural production. Growth kinetics were quantified for a diverse set of clinical enterohaemorrhagic E. coli isolates in extracts made from different tissues of spinach, lettuce or sprouted seeds, or from soil, to represent association with ready-to-eat fresh produce production. For leafy vegetables, spinach apoplast supported the fastest rates of growth and lettuce root extracts generated the slowest growth rates. Growth rates were similar for the majority of isolates in fenugreek or alfalfa sprouted seed extracts. Monosaccharides were the major driver of bacterial growth. No correlations were found for growth rates between different serotypes or for Shigatoxin gene carriage. Thus, growth rates varied in a plant-dependent and isolate-dependent manner, for all plant or soil extracts tested, indicative of isolate-specific differences in metabolic flexibility. These findings are relevant for risk assessment of non-O157 STEC.

scholarly journals Effect of Temperature and Nutrient Concentration on Survival of Foodborne Pathogens in Deciduous Fruit Processing Environments for Effective Hygiene Management

2016 ◽  
Vol 79 (11) ◽  
pp. 1959-1964 ◽  
Author(s):  
STACEY DUVENAGE ◽  
LISE KORSTEN
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Fresh Produce ◽  
Cross Contamination ◽  
Fruit Processing ◽  
Deciduous Fruit ◽  
Processing And Storage ◽  
And Storage ◽  
Storage Temperatures ◽  
Nutrient Conditions

ABSTRACT Temperature and good sanitation practices are important factors for controlling growth of microorganisms. Fresh produce is stored at various temperatures to ensure quality and to prolong shelf life. When foodborne pathogens survive and grow on fresh produce at storage temperatures, then additional control strategies are needed to inactivate these pathogens. The aim of this study was to determine how temperatures associated with deciduous fruit processing and storage facilities (0.5, 4, and 21°C) affect the growth and/or survival of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus under different nutrient conditions (nutrient rich and nutrient poor) and on simulated contact surfaces (vinyl coupons). Information on the growth and survival of foodborne pathogens at specific deciduous fruit processing and storage temperatures (0.5°C) is not available. All pathogens except E. coli O157:H7 were able to survive on vinyl coupons at all temperatures. L. monocytogenes proliferated under both nutrient conditions independent of temperature. S. aureus was the pathogen least affected by nutrient conditions. The survival of foodborne pathogens on the vinyl coupons, a model system for studying surfaces in fruit preparation and storage environments, indicates the potential for cross-contamination of deciduous fruit products under poor sanitation conditions. Foodborne pathogens that can proliferate and survive at various temperatures under different nutrient conditions could lead to fruit cross-contamination. Temperature mismanagement, which could allow pathogen proliferation in contaminated fruit packing houses and storage environments, is a concern. Therefore, proper hygiene and sanitation practices, removal of possible contaminants, and proper food safety management systems are needed to ensure food safety.

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