Inactivation of refrigerator biofilm bacteria for application in the food service environment

Michaels, Barry; Ayers, Troy; Celis, Marlene; Gangar, Vidhya

doi:10.1046/j.1471-5740.2001.d01-6.x

Cited by 11 publications

(10 citation statements)

References 20 publications

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“…Since foodservice workers think that the low temperatures of refrigerators may decrease bacterial populations, refrigerators may not be cleaned periodically. Bacterial contaminations from unwashed raw foods, leaking packages, and hands may increase bacterial populations on internal surfaces of refrigerators (Michaels and others 2001; Jackson and others 2007). A recent study by Jackson and others (2007) found that home refrigerators were contaminated with S .…”

Section: Resultsmentioning

confidence: 99%

Microbial Assessment in School Foodservices and Recommendations for Food Safety Improvement

Yoon

Kim

Kang

et al. 2008

Journal of Food Science

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This study evaluated microbial food safety in school foodservices. Five school foodservices were randomly selected, and samples from water, cooking utensils, tableware, foodservice surroundings, and linen were collected in summer and winter (N=420). Tap and drinking water samples were collected, samples of food contact surfaces were collected by swab-kit, and samples for foodservice workers' hands and gloves were prepared by glove juice method. Aerobic plate count (APC) and coliform bacterial populations were enumerated on plate count agar (PCA) and desoxycholate lactose agar, respectively. The presence of Escherichia coli, Salmonella, Listeria monocytogenes, and Staphylococcus aureus was also examined by biochemical identification tests. In addition, PCA agar for APCs and Baird-Parker agar for S. aureus were used to enumerate airborne microorganisms. Higher APCs (< 0 to 5.1 log CFU/mL) than acceptable level were generally observed in water samples, while low coliform counts were found in the samples. High APCs were enumerated in cooking utensils, foodservice workers, tableware, and food-service surroundings, and coliforms were also found in the samples for both seasons. The presence of Salmonella was found from only 10% of plastic glove samples (summer), and the presence of L. monocytogenes was not observed in all samples. S. aureus was detected in some of water, cooking utensils, tableware, employees, and foodservice surroundings, and E. coli was observed in cooking utensils (10% to 20%; summer). No obvious airborne bacteria were detected. These results showed that sanitation practice in school foodservices should be improved, and the results may be useful in microbial assessment of school foodservices.

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Section: Resultsmentioning

confidence: 99%

Microbial Assessment in School Foodservices and Recommendations for Food Safety Improvement

Yoon

Kim

Kang

et al. 2008

Journal of Food Science

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“…C. sakazakii may be present on raw retail meats; this pathogen has been previously reported in sausages, pork, camel, and poultry meat (19). Bacteria from contaminated raw foods, leaking packages, and hands may be introduced to domestic refrigerators, countertops, and other food preparation areas, posing a risk of indirect contamina tion during subsequent food preparation activities (43). In previous studies, homes have been identified as an important point of cross-contamination through improper handling of raw food products (4,40).…”

Section: Discussionmentioning

confidence: 97%

Prevalence and Antimicrobial Resistance of Cronobacter sakazakii Isolated from Domestic Kitchens in Middle Tennessee, United States

Kilonzo‐Nthenge

Rotich

Godwin

et al. 2012

Journal of Food Protection

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Cronobacter sakazakii is an emerging opportunistic pathogen that has been implicated in cases of severe meningitis, sepsis, and necrotizing enterocolitis in premature and full-term infants. In this study, the prevalence of C. sakazakii was estimated in selected domestic kitchens in middle Tennessee. Antimicrobial resistance patterns of these C. sakazakii isolates were examined for points of public health significance. A total of 234 contact sites in 78 domestic kitchens were tested for C. sakazakii. Consumers' used dishcloths and cleaning sponges were also tested. Antimicrobial susceptibility of the identified C. sakazakii isolates was determined for 10 antimicrobial drugs by means of the disk diffusion method. C. sakazakii was recovered from 26.9% of domestic kitchens visited. Multidrug resistance was observed; the highest resistance was to penicillin (76.1% of isolates) followed by tetracycline (66.6%), ciprofloxacin (57.1%), and nalidixic acid (47.6%). None of the C. sakazakii isolates were resistant to gentamicin. These results suggest that antibiotic-resistant C. sakazakii could be present at various sites in domestic kitchens.

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“…Bacteria from unwashed raw foods, leaking packages, unclean hands, and unclean container surfaces introduced into domestic refrigerators can directly contaminate other stored foods and persist on internal refrigerator surfaces. This in turn creates the risk of indirect long-term contamination during subsequent food preparation (27).…”

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confidence: 99%

Microbiological Safety of Domestic Refrigerators and the Dishcloths Used To Clean Them in Guadalajara, Jalisco, Mexico

Macías-Rodríguez¹,

Navarro-Hidalgo²,

Linares-Morales³

et al. 2013

Journal of Food Protection

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Household refrigerators are a potential pathogen contamination source for foods. An evaluation of the microbiological safety of 200 refrigerators in Guadalajara, Jalisco, Mexico, was made by visual inspection, ATP-bioluminescence levels, indicator microorganisms including Escherichia coli and Staphylococcus aureus, and the presence of Listeria monocytogenes and Salmonella. Additionally, interviews of the owners of the refrigerators were carried out to determine relationships between food storage practices, demographic aspects, and microbiological status. Dishcloths used to clean refrigerators were also analyzed. Operational conditions (cleanliness, fullness, organization, frequency of cleaning, and temperature) were evaluated by trained observers. Results showed deficient cleanliness in 55% of refrigerators, 22% were completely full, 43% very disorganized, 28% were usually cleaned only once in 3 to 6 months, and 53% had internal temperatures >7.1°C. ATP-bioluminescence levels were >300 relative light units on 67 and 74% of shelves and drawers, respectively, indicating that surfaces were dirty according to the luminometer manufacturer. Psychrotrophic aerobic bacteria counts on shelves, drawers, and dishcloths were 6.3, 5.2, and 6.3 log CFU/cm(2); for coliform bacteria, 5.2, 3.9, and 4.7 CFU/cm(2); for E. coli, 3.7, 3.5, and 4.8 CFU/cm(2); and for Staphylococcus aureus, 2.1, 2.5, and 2.3 CFU/cm(2), respectively. L. monocytogenes and Salmonella were isolated from 59.5, 20.5, and 17% and 32.5, 8.0 and 12.5% of shelves, drawers, and dishcloths, respectively. Four Salmonella serotypes and nine serogroups (partially serotyped isolates) were identified. The most prevalent were Salmonella Anatum (39.5%), Salmonella group E1 (19.7%), and Salmonella group E1 monophasic (12.5%). Operational conditions and microbiological status were clearly deficient in sampled refrigerators, highlighting the consequent risk of foodborne disease among users. Educational programs are needed to improve the domestic food safety in Mexico.

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Inactivation of refrigerator biofilm bacteria for application in the food service environment

Cited by 11 publications

References 20 publications

Microbial Assessment in School Foodservices and Recommendations for Food Safety Improvement

Microbial Assessment in School Foodservices and Recommendations for Food Safety Improvement

Prevalence and Antimicrobial Resistance of Cronobacter sakazakii Isolated from Domestic Kitchens in Middle Tennessee, United States

Microbiological Safety of Domestic Refrigerators and the Dishcloths Used To Clean Them in Guadalajara, Jalisco, Mexico

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