New insights into cross-contamination of fresh-produce

Possas, Arícia; Pérez‐Rodríguez, Fernando

doi:10.1016/j.cofs.2022.100954

Cited by 22 publications

(10 citation statements)

References 75 publications

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“…Moreover, cross-contamination along the supply chain due to the poor handling practices observed during the survey could be an important cause of Salmonella contamination in lettuce in the region as previously reported in other studies [46,47]. Although the use of sanitizers can play an important role in controlling pathogens associated with vegetables, they are not always effective against the targeted microorganisms and they cannot eliminate cross-contamination [46,48].…”

Section: Discussionmentioning

confidence: 72%

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

Dabadé

Coffi

Azokpota

2022

MRJI

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The present study aims at quantitatively assessing the risk associated with Salmonella in lettuce (Lactuca sativa) consumed in Benin (West Africa). To that end, a survey was conducted involving 550 respondents to determine the conditions under which the product is handled along the supply chain and its consumption pattern. The prevalence and concentration of Salmonella in lettuce were collected from the literature. The consumption data and the data on Salmonella concentrations in lettuce were combined to estimate the exposure to Salmonella using a probabilistic risk assessment method. The @Risk software package (Palisade USA) was used to run Monte Carlo simulations with 10,000 iterations. Three dose-response models were used to assess the risk of salmonellosis. Different scenarios were tested to identify factors that could influence the risk of salmonellosis. The results showed that lettuce is exposed to temperature abuse under inappropriate hygienic conditions. In 90% of the cases, the exposure to Salmonella was between 3 and 7 log CFU/serving. The risk of salmonellosis per serving varied from 7.7% to 95% depending on the dose-response used with the scenario taking into account the current handling conditions of the lettuce. In contrast, when considering the scenario where the cold chain is respected along the supply chain, the risk of salmonellosis varied from 0% to 3.3% depending on the dose response used. The study highlights the importance of the cold chain, good agricultural practices and good hygienic practices to reduce exposure to Salmonella through the consumption of lettuce and thus the risk of salmonellosis.

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Section: Discussionmentioning

confidence: 72%

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

Dabadé

Coffi

Azokpota

2022

MRJI

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“…Generally, raw vegetables, salads included, are capable of supporting bacterial growth due to their high water, neutral pH, and nutrient content. Crosscontamination is one of the main causes of the microbiological contamination of RTES at various points, from farming through preparation to the distribution chain [8,9], resulting in food-borne disease outbreaks [23,24]. Therefore, cautious and minimal handling of such produce and cleanliness of equipment and premises are important [11,13,16].…”

Section: Resultsmentioning

confidence: 99%

Bacteriological Quality of Ready to Eat Vegetable Salads Vended in Ilala District Markets and Antibiotic Sensitivity Profiles of Isolated Contaminant Bacteria

Naftali,

Mwambete

2023

J. Pharm. Res. Int.

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Aim: To determine level of bacterial contaminants and antibiotic susceptibility profiles of bacteria isolated from read-to-eat salads (RTES). Study Design: An experimental cross-sectional study was conducted in three localities of Ilala District in Dar es Salaam (Tanzania). Methodology: Twenty-four RTES samples were bought from randomly chosen fast food centers. RTE salads were analyzed at the Pharmaceutical Microbiology Laboratory. The total viable counts (TVC) were determined, and the standard procedures for microbial identification were performed and confirmed by physiological tests. The identified microbial contaminants were subjected to antibiotic sensitivity testing (AST) using the Kirby-Bauer disc diffusion method. Six widely used antibiotics: amoxicillin (AX25), sulfamethoxazole/ trimethoprim-(SXT-25), amoxicillin/clavulanic acid (AMC30), gentamicin (CN5), ciprofloxacin (C5), and chloramphenicol (C30) were used for the AST. Results: The TVC of isolated bacterial contaminants ranged from 106 to 108 cfu/g, which was above the acceptable standard limit and unfit for human consumption. Five bacterial species comprised of Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella oxytoca were isolated and subjected to the AST. All bacteria were resistant to AMC30. Escherichia coli was isolated from 10% of the RTES. Association between bio-burden and antibiotic resistance was observed. Conclusion: The RTES harbored contaminant bacteria beyond acceptable limits. The predominant contaminants were P. aeruginosa and E. coli. One-fifth of the samples contained E. coli, indication of poor sanitation. All the isolated bacteria were resistant to AMC30. Prompt measures are required to curb the spread of antibiotic-resistant microorganisms.

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“…It has been described that specific surface properties such as hydrophobicity, electrical charge and surface roughness affect the transfer ability from product to water and vice versa . A high hydrophobicity and surface roughness contribute to limited bacterial‐removal during washing (Ukuku and Sapers, 2001; Possas and Pérez‐Rodríguez, 2023). –condition of commodity, e.g.…”

Section: Assessmentmentioning

confidence: 99%

“…Similarly, the quantitative contribution of microorganisms transferred from the equipment surface to water can be assumed to be not important in relation to the number of microorganisms detached from the product or introduced with the water source, the soil, debris, dust, etc. Based on the definition above, the contamination rate of process water depends on multiple variables, including the proportion of produce that is contaminated, the load of microorganisms in the contaminated produce, the produce: water ratio (w:v) (Smolinski et al, 2018;Possas and P erez-Rodr ıguez, 2023) as well as the intervention strategies put in place (e.g. water replenishment and disinfection treatments) and the transfer of microorganisms from product to water.…”

Section: 6mentioning

confidence: 99%

Microbiological hazards associated with the use of water in the post‐harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire)

Koutsoumanis,

Ordóñez,

Bolton

et al. 2023

EFS2

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New insights into cross-contamination of fresh-produce

Cited by 22 publications

References 75 publications

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

Bacteriological Quality of Ready to Eat Vegetable Salads Vended in Ilala District Markets and Antibiotic Sensitivity Profiles of Isolated Contaminant Bacteria

Microbiological hazards associated with the use of water in the post‐harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire)

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