Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process

Holvoet, Kevin; Keuckelaere, Ann De; Sampers, Imca; Haute, Sam Van; Stals, Ambroos; Uyttendaele, Mieke

doi:10.1016/j.foodcont.2013.09.051

Cited by 56 publications

(32 citation statements)

References 63 publications

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“…The study by Holvoet et al (2014) also found that the use of antiseptics such as 70% alcohol guarantee destruction of nearly all possible microorganisms present on the hands of food handlers, which reinforces the importance of their use to obtain even more desirable results in handwashing.…”

Section: Resultsmentioning

confidence: 71%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

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Section: Resultsmentioning

confidence: 71%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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“…To maintain a constant free chlorine level, it is necessary to replenish the chlorine during washing process, thus leading to the accumulation of toxic chlorine by-products and generation of harmful chlorine off-gas (Suslow, 2001). In several European countries, however, antimicrobial agents such as chlorine are prohibited in freshcut produce washing, enabling cross-contamination to the final freshcut product (Holvoet et al, 2014). Therefore, there has been a sustained effort to search for antimicrobial alternatives to treatment fresh produce.…”

Section: Introductionmentioning

confidence: 99%

Application of water-assisted ultraviolet light processing on the inactivation of murine norovirus on blueberries

Liu

Chen

2015

International Journal of Food Microbiology

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“…Human noroviruses (HuNoVs) are a worldwide important cause of food borne gastroenteritis and can easily contaminate food products via pre-or post-harvest contamination (Holvoet et al, 2014;Kotwal, 2013;Hall, 2012;Berger et al, 2010;Moe, 2008). Transmission of HuNoV is facilitated by several factors.…”

Section: Introductionmentioning

confidence: 99%

A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches

Stals

Jacxsens

Baert

et al. 2015

International Journal of Food Microbiology

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Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process

Cited by 56 publications

References 63 publications

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Application of water-assisted ultraviolet light processing on the inactivation of murine norovirus on blueberries

A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches

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