Microbial Ecology

Erickson, Marilyn C.

doi:10.1002/9781118229187.ch1

Cited by 8 publications

(4 citation statements)

References 223 publications

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“…Bacterial contamination of fresh produce is an important safety concern in food industry and for consumers (Berger and others ; Olaimat and Holley ). It has been reported that surfaces of certain produce types or cultivars retain higher numbers of bacteria than others (for example, Patel and Sharma ; Erickson ). Also, the efficacy of sanitizing techniques differs among produce types pointing at the importance of produce surface properties in bacterial contamination and de‐contamination (Wang and others ; Wang and others ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces

Lazouskaya

Sun

Liu

et al. 2016

Journal of Food Science

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Bacterial contamination of fresh produce is a growing concern in food industry. Pathogenic bacteria can attach to and colonize the surfaces of fresh produce and cause disease outbreaks among consumers. Surface properties of both bacteria and produce affect bacterial contamination; however, the effects of produce roughness, topography, and hydrophobicity on bacterial retention are still poorly understood. In this work, we used spherical polystyrene colloids as bacterial surrogates to investigate colloid retention on and removal (by rinsing) from fresh produce surfaces including tomato, orange, apple, lettuce, spinach, and cantaloupe, and from surrogate produce surface Sharklet (a micro-patterned polymer). All investigated surfaces were characterized in terms of surface roughness and hydrophobicity (including contact angle and water retention area measurements). The results showed that there was no single parameter that dominated colloid retention on fresh produce, yet strong connection was found between colloid retention and water retention and distribution on all the surfaces investigated except apple. Rinsing was generally not efficient in removing colloids from produce surfaces, which suggests the need to modify current cleaning procedures and to develop novel contamination prevention strategies. This work offers a physicochemical approach to a food safety problem and improves understanding of mechanisms leading to produce contamination.

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Section: Introductionmentioning

confidence: 99%

Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces

Lazouskaya

Sun

Liu

et al. 2016

Journal of Food Science

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“…Although traceback to the farm has occurred in several produce‐associated outbreaks, definitive proof for specific preharvest vehicles of contamination has been lacking. Sources that have been suggested as preharvest vehicles include manure, manure compost, irrigation water, water run‐off from livestock operations, waste products from wild and domestic animals and trophic interactions between plants and plant foragers such as birds, mammals and insects …”

Section: Introductionmentioning

confidence: 99%

Fate of Escherichia coliO157:H7 and Salmonella in soil and lettuce roots as affected by potential home gardening practices

et al. 2013

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“…Hence, it is vital to prevent contamination both in pre‐harvest and post‐harvest operations. In the case of pre‐harvest operations, several sources have been suggested as vehicles of enteric pathogen contamination including: irrigation water, domestic animal manure or improperly composted animal manure, water run‐off from livestock operations, waste from domestic and wild animals, and trophic interactions between plants and plant foragers, such as birds and insects . Nevertheless, even when outbreaks have been traced back to a farm, documenting the actual source of contamination has been rare given the time lag between the time at which the crop was harvested and the time at which the outbreaks are detected and epidemiologically investigated.…”

Section: Introductionmentioning

confidence: 99%

Survival and internalization of Salmonella and Escherichia coli O157:H7 sprayed onto different cabbage cultivars during cultivation in growth chambers

et al. 2019

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BACKGROUND Cabbage may become contaminated with enteric pathogens during cultivation. Using multiple cabbage cultivars at two maturity stages (small plants or plants with small heads) in growth chamber studies, the fate (internalization or surface survival) of Salmonella and Escherichia coli O157:H7 (0157) were examined in conjunction with any potential relationships to the plant's antimicrobial content. RESULTS Internalized Salmonella was detected in cabbage within 24 h with prevalence ranging from 62% (16 of 26) for the ‘Super Red 80’ cultivar to 92% (24 of 26) for the ‘Red Dynasty’ cultivar. Surface survival of pathogens on small cabbage plants over nine days was significantly affected by cultivar with both pathogens surviving the most on the ‘Farao’ cultivar and Salmonella and O157 surviving the least on the ‘Super Red 80’ and ‘Capture’ cultivars, respectively (P < 0.05). Survival of O157 was slightly higher on cabbage heads for O157 than small plants suggesting that the maturity stage may affect this pathogen's fate. An inverse relationship existed between antimicrobial levels and the pathogen's surface survival on cabbage heads (P < 0.05). CONCLUSIONS The fate of pathogens varied with the cabbage cultivar in growth chamber studies highlighting the potential to explore cultivar in field studies to reduce the risk of microbiological contamination in this crop. © 2019 Society of Chemical Industry

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Microbial Ecology

Cited by 8 publications

References 223 publications

Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces

Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces

Fate of Escherichia coliO157:H7 and Salmonella in soil and lettuce roots as affected by potential home gardening practices

Survival and internalization of Salmonella and Escherichia coli O157:H7 sprayed onto different cabbage cultivars during cultivation in growth chambers

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