Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment

Grasso, Elizabeth M.; Grove, Stephen F.; Halik, Lindsay A.; Arritt, Fletcher; Keller, Susanne E.

doi:10.1016/j.fm.2014.03.003

Cited by 42 publications

(18 citation statements)

References 15 publications

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“…It was most often detected in fresh broiler chicken and turkey meat [7] and was also isolated from seafood, fruits, and vegetables [8,9]. Recently, an increasing number of human salmonellosis cases have been linked to the ingestion of contaminated vegetables [10], juices [11], and low-moisture foods [12].…”

Section: Introductionmentioning

confidence: 99%

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

Amajoud

Bouchrif

Maadoudi

et al. 2017

J Infect Dev Ctries

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Introduction: Salmonellosis is one of the most common foodborne diseases worldwide. The irrational use of antibiotics in medicine and in animal feed has greatly promoted the emergence and spread of resistant strains of non-typhoidal Salmonella. Methodology: A total of 464 food products were collected in Tetouan from January 2010 to December 2012. The isolation and identification of Salmonella were performed according to Moroccan standard 08.0.116. All isolates were serotyped and were then tested for antibiotic resistance using the disk diffusion method. Results: The microbiological analysis showed that 10.3% of food samples were contaminated with Salmonella. Eleven serotypes were identified: Kentucky 22.9% (11/48), Agona 16.7% (8/48), Reading 12.5% (6/48), Corvallis 8.3% (4/48), Saintpaul 8.3% (4/48), Typhimurium 6.2% (3/48), Montevideo 6.2% (3/48), Enteritidis 4.2% (2/48), and 2% (1/48) for each of Israel, Hadar, and Branderup. Drug susceptibility testing showed that 39.6% of Salmonella were resistant to at least one antibiotic and 60.4% were susceptible to all tested antibiotics. The highest percentage of resistance was found to the following antimicrobial agents: nalidixic acid (27.1%), sulfonamides (25%), amoxicillin (12.5%), amoxicillin/clavulanic acid 12.5%, trimethoprim (10.4%), cephalothin (4.2%), and chloramphenicol (2.1%). Conclusions: This study revealed a relatively high prevalence of Salmonella in food products in Tetouan and a large percentage of drug-resistant strains. Hygienic measures should be rigorously implemented, and monitoring resistance of Salmonella is required to reduce the risks related to the emergence of multi-resistant bacteria.

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Section: Introductionmentioning

confidence: 99%

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

Amajoud

Bouchrif

Maadoudi

et al. 2017

J Infect Dev Ctries

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“…Myoda et al (57) surveyed U.S. wheat at harvest and found Salmonella and E. coli in 1.23 and 0.44% of the samples, respectively. Once these pathogens are present, they are difficult to eliminate due to increased persistence (27,31,50,51,72), significantly enhanced thermal resistance (43,66,67,70), and limitations of existing sanitation solutions (32,39,41). Despite these dangers, many consumers in this study did not consider flour to be a food product that poses a food safety risk.…”

Section: Discussionmentioning

confidence: 96%

Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

Feng

Archila-Godínez

2021

Journal of Food Protection

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Consumers do not consider flour, a low-moisture food product, a high-risk for microbial contamination. In the past ten years, however, flour has been identified as a source of pathogenic bacteria, including Salmonella and E. coli . Online surveys were conducted to study consumers’ flour-handling practices and their knowledge about food safety risks related to flour. The survey also evaluated message impact on three food safety messages in communicating information and convincing consumers to adopt safe flour handling practices. Flour-using consumers (n = 1,045) from the United States reported they used flour to make cakes, cookies, and bread. Most consumers stored flour in sealed containers. Less than 1% kept a record of product identification numbers, like lot numbers, and less than 11% kept brand and use-by-date information. Many consumers (85%) were unaware of flour recalls, or outbreaks, and few (17%) believed they would be affected by flour recalls or outbreaks. If the recall affected the flour they bought, nearly half of the consumers (47%) would buy the same product from a different brand for a few months before they returned to the recalled brand. Among consumers who use flour to bake, 66% said they ate raw cookie dough or batter. Raw dough “eaters” were more difficult to convince to avoid eating and playing raw flour than “non-eaters.” Food safety messages were less impactful on those raw dough “eaters” than “non-eaters.” Compared with the food safety message with only recommendations, those messages with recommendations and an explanation as to the benefits of the practice were more effective in convincing consumers to change their practices. These findings provide insight into effective consumer education about safe flour-handling practices and could assist in the accurate development of risk assessment models related to flour handling.

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“…Contamination of peanut butter with Salmonella and E. coli 0157: H7, posing health risks to consumers. Many bacterial genera, including some foodborne pathogens, can decarboxylate amino acids and produce biogenic amine (Özogul, 2011 andGrasso et al, 2015).…”

Section: Control Of Biogenic Amines In Peanut Butter By Incorporationmentioning

confidence: 99%

Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria

Eldeeb

Mokhtar

2020

Egypt. J. Food Sci.

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B IOGENIC amines have been reported to present in different foods. The formation of biogenic amines is influenced by many factors, such as raw materials, microorganisms, and storage conditions. The study aimed to investigate the possibility of incorporation of probiotic bacteria (B. infantis 35624 and L. plantarum 299v) to control biogenic amines formation in peanut butter under the conditions prevailing in this product. The data showed that peanut butter might be a suitable matrix to protect probiotics during storage, and B. infantis had the highest survivability in all samples during incubation at different temperatures. The values of biogenic amines were decreased continuously in liquid medium relevant to the activity of probiotic bacteria cells. All liquid medium samples had high histamine decreasing ratio; 77.52% for B. infantis and 76.12 % for L. plantarum compared with other amines at pH 6.8. The data showed that the incorporation of probiotic bacteria in peanut butter, reduced biogenic amines, especially tyramine and cadaverine, during storage at different temperatures. Degradation of biogenic amines was less at 37° C comparing to 4° C and 25° C. All organoleptic properties were significant when compared to the control sample after 12 weeks of storage at 4, 25 and 37°C, respectively.

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Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment

Cited by 42 publications

References 15 publications

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria

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