Research article Topical Sections

Quantification of pathogen cross-contamination during fresh and fresh-cut produce handling in a simulated foodservice environment

  • Received: 11 September 2018 Accepted: 23 November 2018 Published: 29 November 2018
  • Fresh and fresh-cut produce are associated with a significant proportion of foodborne disease outbreaks, driving the need for proper food handling that mitigates the risk of pathogen spread in foodservice environments. The objective of this study was to investigate cross-contamination patterns resulting from preparing these foods. For the first part of the study, forty-five participants simulated preparing fresh and fresh-cut produce in a mock deli kitchen in three scenarios. Produce or participant hands were coated with an innocuous fluorescent compound (Glo Germ™), then, following the simulations, high touch areas were swabbed to quantify cross-contamination. For scenarios 1–3, the cutting board, leafy greens, and participant gloves had the highest log10 percent of fluorescent compound (1.81, 1.31, 1.48, respectively). These results reinforce the need to properly sanitize kitchen equipment and to properly wash hands to reduce the likelihood of spreading harmful microorganisms. For the second part of the study, microbial experiments were conducted in a BSL-2 laboratory with two scenarios to determine how and to what extent Listeria monocytogenes, E.coli O157:H7, and Salmonella spp. spread from handling dip inoculated fresh and fresh-cut produce. Findings showed the propensity for pathogen harborage in utensils and wash water in scenario one. E.coli O157:H7 counts increased 33% from the inoculated lettuce sample to a second sample soaked in the same ice bath. By identifying and quantifying cross-contamination outcomes from food preparation, researchers can design task-specific educational materials that improve work flows which may reduce the risk of foodborne disease outbreaks.

    Citation: Jeffrey A. Clark, Hillary E. Norwood, Jack A. Neal, Sujata A. Sirsat. Quantification of pathogen cross-contamination during fresh and fresh-cut produce handling in a simulated foodservice environment[J]. AIMS Agriculture and Food, 2018, 3(4): 467-480. doi: 10.3934/agrfood.2018.4.467

    Related Papers:

  • Fresh and fresh-cut produce are associated with a significant proportion of foodborne disease outbreaks, driving the need for proper food handling that mitigates the risk of pathogen spread in foodservice environments. The objective of this study was to investigate cross-contamination patterns resulting from preparing these foods. For the first part of the study, forty-five participants simulated preparing fresh and fresh-cut produce in a mock deli kitchen in three scenarios. Produce or participant hands were coated with an innocuous fluorescent compound (Glo Germ™), then, following the simulations, high touch areas were swabbed to quantify cross-contamination. For scenarios 1–3, the cutting board, leafy greens, and participant gloves had the highest log10 percent of fluorescent compound (1.81, 1.31, 1.48, respectively). These results reinforce the need to properly sanitize kitchen equipment and to properly wash hands to reduce the likelihood of spreading harmful microorganisms. For the second part of the study, microbial experiments were conducted in a BSL-2 laboratory with two scenarios to determine how and to what extent Listeria monocytogenes, E.coli O157:H7, and Salmonella spp. spread from handling dip inoculated fresh and fresh-cut produce. Findings showed the propensity for pathogen harborage in utensils and wash water in scenario one. E.coli O157:H7 counts increased 33% from the inoculated lettuce sample to a second sample soaked in the same ice bath. By identifying and quantifying cross-contamination outcomes from food preparation, researchers can design task-specific educational materials that improve work flows which may reduce the risk of foodborne disease outbreaks.


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  • © 2018 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
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