Incidence of Listeria spp. in domestic refrigerators in Portugal

Azevedo, Inês; Regalo, Mafalda; Mena, Cristina; Almeida, Gonçalo; Carneiro, Luísa; Teixeira, Paula; Hogg, Tim; Gibbs, Paul

doi:10.1016/j.foodcont.2003.12.006

Cited by 93 publications

(58 citation statements)

References 15 publications

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“…Means followed by the same lowercase letter in the same row for the same bacterium are not significantly different (P Ͼ 0.05). at low temperatures, particularly L. monocytogenes, which is one of the major foodborne pathogens known to grow under refrigeration (25). For inactivating these bacteria, DUV-LEDs may therefore be more appropriate than LP lamps.…”

Section: Discussionmentioning

confidence: 99%

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Shin

Kim

et al. 2016

Appl Environ Microbiol

108

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b Low-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, including Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30°C. As the irradiation dosage and temperature increased, E. coli O157:H7 and S. Typhimurium experienced 5-to 6-log-unit reductions. L. monocytogenes was reduced by over 5 log units at a dose of 1.67 mJ/cm 2 . At 90% relative humidity (RH), only E. coli O157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.

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Section: Discussionmentioning

confidence: 99%

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Shin

Kim

et al. 2016

Appl Environ Microbiol

108

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“…Acremonium was also commonly found in meat storage refrigerators (40.0%). Airborne Cladosporium and Acremonium have been isolated from meat processing areas (33,43), indoors (9), and other food processing areas (23).…”

Section: Aspergillus Ochraceus Is Associated With Balkan Endemicmentioning

confidence: 99%

“…(45). According to several studies on refrigeration temperatures, a wide percentage of retail and home refrigerators show temperatures above 4°C, a temperature that prevents most microbial growth and is recommended by many ready-to-eat food producers (9,11,12,20). Similarly, WHO (46) recommended the storage temperature of foods at a maximum of 5 °C in refrigerator.…”

Section: Aspergillus Ochraceus Is Associated With Balkan Endemicmentioning

confidence: 99%

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Altunatmaz¹,

Issa²,

Aydın³

2012

Braz. J. Microbiol.

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The purpose of this study was to determine the microbiological air quality (psychrotrophic bacteria and airborne fungi) and distribution of fungi in different types of ready-to-eat (RTE) food-storage refrigerators (n=48) at selected retail stores in the city of Edirne, Turkey. Refrigerators were categorized according to the type of RTE food-storage: meat products, vegetables, desserts, or a mix of food types. Microbiological quality of air samples was evaluated by using a Mas-100 Eco Air Sampler. Four refrigerators (all containing meat products, 8.3%) produced air samples with undetectable microorganisms. The highest detected mean value of airborne psychrotrophic bacteria and fungi was 82.3 CFU/m 3 and 54.6 CFU/m 3 , respectively and were found in mixed-food refrigerators. The dominant airborne fungal genera found were Penicillium (29.0%), Aspergillus (12.0%), Mucor (9%), Cladosporium (8%), Botyrtis (7%), and Acremonium (6%). By definition, RTE food does not undergo a final treatment to ensure its safety prior to consumption. Therefore, ensuring a clean storage environment for these foods is important to prevent food-borne disease and other health risks.

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“…The refrigerators operated above 5.0ºC during 58% of the test, nevertheless representing a reduction of 2.0ºC compared to a similar study done two decades earlier. In fact, there are benefits in terms of storage live extend and consequently in food waste reduction reducing storage temperature of the refrigerator to 4ºC and promoting home freezing [6]- [8]. In an experimental study making use of temperature loggers placed at three shelf levels of 119 domestic refrigerators it was found that most users open the door around 20 times per day [9].…”

Section: Introductionmentioning

confidence: 99%

Thermal Performance, Usage Behaviour and Food Waste of Domestic Refrigerators in a University Student Community: Findings Towards Cities Sustainability

Galvão¹,

Gaspar²,

Silva³

et al. 2017

WIT Transactions on Ecology and the Environment

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Food safety and quality as well as storage conditions leading to food waste are related to the reduced thermal performance of domestic refrigerators, the mismanagement of food stored in it or the misuse of the equipment. This paper analyses the operative conditions of refrigerators in the student community of the University of Beira Interior (Covilhã, Portugal). A test sample of 51 appliances in the student households was instrumented with temperature dataloggers. Simultaneously, surveys on the use of refrigerator and food waste were applied to the students, ultimate users of the appliances. The students, with an average of 23 years old, mostly female (65.9%), live alone (6%), with their parents (24%), or with other students (71%). The test sample of appliances had, on average, a nominal electrical power of 126 W and an inner volume of 205 liters. It was found that the average storage temperature was 5.5ºC. The storage temperature in the appliances increased with the number of people who used it. This figure was largely due to improper use behaviour, in particular the number of times that the refrigerator door was open unnecessarily. The joint analysis of these data allows relating the use behaviour of with food waste. The comparison with similar studies conducted in the past shows that the average storage temperature in the current study is lower, mainly due to the technological evolution of appliances as well as the global awareness concerning food safety and food waste. The results of this work, apart from offering results about the performance of the operative conditions of refrigerators in a community not studied so far, highlights the need for further awareness of good practices to reduce food waste and simultaneously ensure food safety of the perishable food products stored in domestic refrigerators. These results could be extrapolated to the remaining people in order to develop strategies to improve cities sustainability.

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Incidence of Listeria spp. in domestic refrigerators in Portugal

Cited by 93 publications

References 15 publications

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Thermal Performance, Usage Behaviour and Food Waste of Domestic Refrigerators in a University Student Community: Findings Towards Cities Sustainability

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