Inactivation of Escherichia coli O157:H7 and Salmonella deposited on gloves in a liquid state and subjected to drying conditions

Erickson, Marilyn C.; Liao, Jye-Yin; Webb, Cathy C.; Habteselassie, Mussie Y.; Cannon, Jennifer L.

doi:10.1016/j.ijfoodmicro.2017.11.020

Cited by 10 publications

(16 citation statements)

References 39 publications

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“…Handling of contaminated soil or produce can result in transference of pathogenic microorganisms to workers’ hands. Furthermore, the survival of microbial pathogens such as E. coli O157 and Salmonella on nitrile and latex gloves after transfer from contaminated produce has been demonstrated (Erickson, Liao, Webb, Habteselassie, & Cannon, ), which may increase the probability of further contamination of foodstuffs. Practices such as trimming and coring of lettuces in the field upon harvest can result in plant contamination.…”

Section: Introductionmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

164

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Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption. Consequently, reports of ready‐to‐eat fruit and vegetable related disease outbreak occurrences have increased substantially in recent years, and information regarding these events is often not readily available. Identifying the nature and source of microbial contamination of these foodstuffs is critical for developing appropriate mitigation measures to be implemented by food producers. This review aimed to identify the foodstuffs most susceptible to microbial contamination and the microorganisms responsible for disease outbreaks from information available in peer‐reviewed scientific publications. A total of 571 outbreaks were identified from 1980 to 2016, accounting for 72,855 infections and 173 deaths. Contaminated leafy green vegetables were responsible for 51.7% of reported outbreaks. Contaminated soft fruits caused 27.8% of infections. Pathogenic strains of Escherichia coli and Salmonella, norovirus, and hepatitis A accounted for the majority of cases. Large outbreaks resulted in particular biases such as the observation that contaminated sprouted plants caused 31.8% of deaths. Where known, contamination mainly occurred via contaminated seeds, water, and contaminated food handlers. There is a critical need for standardized datasets regarding all aspects of disease outbreaks, including how foodstuffs are contaminated with pathogenic microorganisms. Providing food business operators with this knowledge will allow them to implement better strategies to improve safety and quality of fresh produce.

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Section: Introductionmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

164

View full text Add to dashboard Cite

show abstract

“…Organic matter on gloves also reduced Salmonella transfer to subsequently touched tomatoes compared with clean gloves 23 . Those authors have suggested that the surface of gloves soiled with organic matter may be rougher and more porous, and may bind bacteria to the gloves, preventing transfer 23,24 …”

Section: Discussionmentioning

confidence: 99%

“…23 Those authors have suggested that the surface of gloves soiled with organic matter may be rougher and more porous, and may bind bacteria to the gloves, preventing transfer. 23,24 When gloves are used to harvest or handle produce, the selection of glove type may be based on factors such as type of product harvested and harvest mechanism, comfort, ability to feel through the glove, cost, and/or disposal. Reusable gloves are intended to be used for longer times than disposable gloves but data on actual documented practice in the field are limited.…”

Section: Discussionmentioning

confidence: 99%

“…Microbial cross contamination from gloved hands has been shown to occur during hand harvesting of fresh produce, including lettuce, 19,20 basil, 20 peppers, 15,22 and tomatoes. 15,23 Bacterial transfer between gloves and produce may be affected by factors such as concentration or type of organism, 20,23 glove material, 23,24 presence of organic matter, 23,24 and environmental conditions. 15,23 The U.S. Food and Drug Administration (FDA) Produce Safety Rule 25 and Good Agricultural Practices focus on prevention of contamination of produce during pre-and postharvest handling.…”

Section: Introductionmentioning

confidence: 99%

“…These include training employees to wash hands with soap and running water before donning gloves and when hands may have become contaminated, ensuring gloves are intact and sanitary, and prohibiting the use of personal gloves or taking gloves home. Although the risk of pathogen transmission can be reduced by proper glove use, gloves may still become contaminated by various soils, which may result in subsequent cross contamination during harvest 20,24,27 . While the influence of specific factors on transfer of microorganisms has been studied under laboratory conditions, this may not reflect the agricultural production environment.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of glove type on survival and transfer of Escherichia coli in model systems and during hand harvesting of lettuce

et al. 2021

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Background: Both reusable and single-use gloves can be employed during hand harvesting of lettuce and leafy greens. The impact of glove type on survival and transfer of Escherichia coli was evaluated using agar or lettuce in a laboratory setting and during simulated lettuce harvesting in the field.Results: Textured and smooth reusable latex and smooth disposable latex gloves inoculated with E. coli were sequentially touched to 10 or 20 agar plates or 20 lettuce leaves (n = 6; laboratory) or used to sequentially harvest 20 heads of lettuce (n = 6; field). E. coli was recovered by enrichment from significantly fewer leaves (46%; 55 of 120) or heads (26%; 31 of 120) of lettuce when inoculated reusable textured gloves were used compared with disposable gloves (leaves: 98%; 118 of 120, or heads: 74%; 89 of 120). In contrast, when a single head of lettuce was the point source for glove contamination, there was no significant difference in the number of E. coli-positive lettuce heads harvested with reusable textured (71%; 85 of 120) or disposable gloves (75%; 90 of 120). In either field-contamination scenario, at the 20th head of lettuce harvested with a single glove (final sample point), E. coli was recovered from one to five of six lettuce heads across experimental trials. Conclusion:Contamination of a glove from a single point source can lead to subsequent contamination of multiple heads of lettuce during hand harvesting, showing the importance of policies to manage hand hygiene and glove use for harvest crews.

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Mechanisms of microbial cross-contamination and novel intervention strategies in fresh produce processing

Nitin

Huang

2023

The Produce Contamination Problem

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Inactivation of Escherichia coli O157:H7 and Salmonella deposited on gloves in a liquid state and subjected to drying conditions

Cited by 10 publications

References 39 publications

Microbial Contamination of Fresh Produce: What, Where, and How?

Microbial Contamination of Fresh Produce: What, Where, and How?

Evaluation of glove type on survival and transfer of Escherichia coli in model systems and during hand harvesting of lettuce

Mechanisms of microbial cross-contamination and novel intervention strategies in fresh produce processing

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