Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce

Keskinen, Lindsey A.; Annous, Bassam A.

doi:10.1016/j.ijfoodmicro.2011.04.002

Cited by 49 publications

(23 citation statements)

References 19 publications

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“…Keskinen et al 30 relataram que o método ATP-bioluminescência tem uma contribuição clara em iniciativas para melhorar as práticas de limpeza e garantir a conformidade com Boas Práticas de Fabricação. A sua utilização constitui um avanço considerável sobre a atual dependência de avaliação visual subjetiva para determinar a higiene do meio ambiente.…”

Section: Resultados E Discussõesunclassified

“…No entanto, cautela deve ser exercida em interpretar leituras. Sistemas de monitorização rápida de ATP comercialmente disponíveis têm um certo número de limitações: (i) uma baixa sensibilidade para a detecção de micro-organismos; (ii) a repetibilidade pobre devido ao grande número de fatores que influenciam a eficiência de captação de superfícies; e (iii) interferência a partir de certos desinfectantes e outras substâncias que possam estar presentes no meio ambiente 30,31 .…”

Section: Resultados E Discussõesunclassified

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Avaliação do treinamento de manipuladores de alimentos de restaurantes comerciais pelo ensaio ATP-bioluminescência

Takahashi

Amaral

Santos

et al. 2014

Rev. Inst. Adolfo Lutz

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Avaliação do treinamento de manipuladores de alimentos de restaurantes comerciais pelo ensaio ATP-bioluminescênciaEvaluation of food handlers training in commercial restaurants by using ATP bioluminescence methodology RESUMO Os programas de treinamentos para manipuladores de alimentos são meios eficazes para transmitir conhecimentos e promover melhorias nas condições higiênico-sanitárias em estabelecimentos alimentícios. Neste trabalho foi avaliado o efeito do treinamento em boas práticas de manipulação de alimentos, ministrado aos funcionários de restaurantes comerciais da região de Ouro Preto -MG, por meio do teste de ATP-bioluminescência. O teste foi utilizado para quantificar a carga orgânica, medida como valor de "Unidades Relativas de Luz -URL", nas amostras coletadas das mãos de manipuladores, de bancadas de trabalho e de superfícies de utensílios, selecionadas aleatoriamente em cada restaurante. Após o treinamento, houve melhoria no padrão higiênico, evidenciado pela redução da carga orgânica nas superfícies avaliadas em todos os restaurantes. Apesar da redução dos valores de URL, algumas superfícies não alcançaram o valor recomendado para superfície em condições higiênicas satisfatórias. A aplicação do teste ATPbioluminescência para avaliação do treinamento de manipuladores mostrou ser eficaz e pode ser empregado em associação com os tradicionais métodos de contagem de micro-organismos em treinamentos realizados em Unidades de Alimentação e Nutrição. Apesar da redução dos valores de URL indicar a melhoria nas condições higiênicas, o trabalho de treinamento e monitoramento deve ser continuado. Palavras-chave. condições higiênicas, manipuladores, ATP-bioluminescência. ABSTRACTTraining programs designed for food handlers are an effective way to spread the knowledge and to promote improvements on the hygienic conditions of food establishments. This study aimed at evaluating the effect of a training course on good handling practices for food handlers of selected restaurants in the region of Ouro Preto, MG, Brazil, by using ATP-bioluminescence assay. This test was used to quantify the organic load, measured by "Relative Light Units -RLU", in samples collected from workers hands, surfaces of work benches and utensils, which were randomly selected in each restaurant. After training, a significant improvement in the hygienic conditions was observed, as evidenced by the decrease in the RLU values in samples from all restaurants. Despite the decreased RLU values, some surfaces did not reach the recommended value for surfaces samples in the satisfactory hygienic conditions. The ATPbioluminescence test showed to be effective for evaluating the training success, and could be a powerful tool when applied in training programs at food services, and in association with the conventional microbiological methodologies. In spite of the reduction in RLU values, indicating improvements in hygienic conditions, the training and monitoring programs should be continued.

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Section: Resultados E Discussõesunclassified

Avaliação do treinamento de manipuladores de alimentos de restaurantes comerciais pelo ensaio ATP-bioluminescência

Takahashi

Amaral

Santos

et al. 2014

Rev. Inst. Adolfo Lutz

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“…Popa et al (2007) reported reductions greater than 3 logs in populations of Salmonella, E. coli melon pieces initially and delayed outgrowth of survivors during storage at 4°C, suggestive of injury to survivors ). On the other hand, addition of surfactants did not enhance efficacy of chlorine or chlorine dioxide solutions (Zhang and Farber, 1996;Escudero et al, 1999;Keskinen and Annous, 2011) or hydrogen peroxide (Sapers and Jones, 2006). Further research in this area may yield treatment combinations that show greater efficacy.…”

Section: Aqueous Chlorine Dioxide and Acidified Sodium Chloritementioning

confidence: 94%

“…The results of these studies indicate that detergent washes sometimes achieve population reductions as great as 2 to 3 logs, equaling or surpassing sodium hypochlorite, but in other cases showed no greater efficacy than water Samadi et al, 2009). In a study to determine the efficacy of adding detergents to sanitizer solutions for disinfection of inoculated Romaine lettuce, Keskinen and Annous (2011) reported that most of the wash treatments achieved reductions in the population of E. coli O157:H7 of less than 1 log; however, washing with an experimental short chain fatty acid formulation resulted in a 5-log reduction. This result requires confirmation and elucidation.…”

Section: Washing and Sanitizing Agents Detergent Productsmentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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“…Hypochlorites used at concentrations of 50 to 200 ppm, with a contact time of one to two minutes, are effective against a broad spectrum of microbial contaminates, but the antimicrobial efficacy is dependent on many factors, including wash water, pH, temperature, organic load, and the inherent properties of the produce commodity (FDA, 2005;Sikin et al, 2013). On average, the lethal activity of hypochlorite for fruits and vegetables is between 0.5 and 1.0 log CFU/g reduction of foodborne pathogens E. coli O157:H7, Salmonella spp., and L. monocytogenes Behrsing et al, 2000;Beuchat & Brackets, 1990;Keskinen & Annous, 2011;Weissinger et al, 2000). The dependency of hypochlorite on a multitude of factors to ensure efficacy and the low efficacy attained illustrates the inadequacy of hypochlorite in ensuring food safety.…”

Section: Current Intervention Strategymentioning

confidence: 99%

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Rossi¹

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Growing consumer awareness of the health benefits associated with fruits and vegetables and demand for easy to prepare products has prompted the development of a wide variety of minimally processed fruits and vegetables. Minimally processed fruits and vegetables are often peeled, cut, or diced which compromise the produces' natural protective barriers, exposing a nutrient rich medium and providing an ideal environment for the growth of microorganisms, monocytogenes by Lb. plantarum and LPP was greater than Salmonella spp. and E. coli O157:H7 on apple slices and alfalfa seeds, alike. LAB had a minimal effect on the quality of the apple slices and alfalfa seeds. LAB could be an effective strategy in reducing pathogen populations at abusive temperatures and germination conditions without influencing the quality of minimally processed fruit and vegetables.

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Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce

Cited by 49 publications

References 19 publications

Avaliação do treinamento de manipuladores de alimentos de restaurantes comerciais pelo ensaio ATP-bioluminescência

Avaliação do treinamento de manipuladores de alimentos de restaurantes comerciais pelo ensaio ATP-bioluminescência

Salmonella and Tomatoes

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

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