Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products

Nazareth, Joshua Raymond

doi:10.31274/etd-180810-5012

Cited by 2 publications

(1 citation statement)

References 144 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Animal feces contaminated with these bacteria can cause further contamination in the soil, feed, and water. 50 Since produce is grown in the soil, it can become contaminated from the earliest stages of production. Contaminated irrigation water is another potential source and, finally unsanitary, human handling and contact with contaminated equipment pose a risk for the integrity of our produce.…”

Section: Escherichia Colimentioning

confidence: 99%

Untitled

2019

MOJFPT

View full text Add to dashboard Cite

This article provides a comprehensive literature review of the growing significance that foodborne pathogens have on the produce supply and the steps that are taken to reduce them. The numbers of illnesses that are caused by contaminated produce are rising steadily. Three of the most common pathogens that have been seen to cause significant illness in humans through produce are Escherichia coli, Salmonella spp. and Listeria monocytogenes. The antimicrobial interventions, practices and antimicrobials that are currently the most commonly used by the food industry are examined. The literature shows that these antimicrobials currently in use have significant drawbacks when it comes to their role in the produce industry. Sensitivities to temperature and organic load and the production of harmful by products are some of these drawbacks. There is a need for a new antimicrobial that can be used in the produce processing industry. One that maintains its efficacy through the temperature, pH, and organic load changes that are experienced during produce processing. Sodium acid sulfate is a potential contender for this role. It has not previously been used or extensively studied as an antimicrobial, but is already deemed generally recognized as safe (GRAS) product by the Food and Drug Administration (FDA). The use of an antimicrobial that can withstand the varying conditions that the produce industry constantly has is imperative to reducing the number of foodborne illness caused every year by contaminated produce.

show abstract

Section: Escherichia Colimentioning

confidence: 99%