Quantifying recontamination through factory environments?a review

Aantrekker, E.D. den; Boom, R.M.; Zwietering, Marcel H.; Schothorst, Mick van

doi:10.1016/s0168-1605(02)00137-x

Cited by 77 publications

(28 citation statements)

References 54 publications

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“…The risk of food-borne illness due to contact with hands or surfaces depends on both the level of contamination as well as the probability of transfer and the importance of contaminated surfaces in relation to potential transmission of pathogens to food is apparent in food processing (Den Aantrekker, Boom, Zwietering, & Van Schothorst, 2003;Kusumaningrum, Riboldi, Hazeleger, & Beumer, 2003). Several studies have indicated that various bacteria, amongst others Staphylococcus aureus, Escherichia coli and Salmonella sp., survive on hands and surfaces for hours or even days after initial contact with the microorganisms (Jiang & Doyle, 1999;Kusumaningrum, Van Putten, Rombouts, & Beumer, 2002;Scott & BloomWeld, 1990).…”

Section: Introductionmentioning

confidence: 99%

The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group

2007

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Section: Introductionmentioning

confidence: 99%

The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group

2007

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“…Food can become contaminated with pathogenic microorganisms at all stages of manufacture and processing (13). However, there is a recognized potential for the on-farm transfer of pathogens to food during primary production (32).…”

mentioning

confidence: 99%

Effect of Length of Time before Incorporation on Survival of Pathogenic Bacteria Present in Livestock Wastes Applied to Agricultural Soil

Hutchison¹,

Walters²,

Moore³

et al. 2004

Appl Environ Microbiol

139

138

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In response to reports that the contamination of food can occur during the on-farm primary phase of food production, we report data that describes a possible cost-effective intervention measure. The effect of time before soil incorporation of livestock wastes spread to land on the rate of decline of zoonotic agents present in the waste was investigated. Fresh livestock wastes were inoculated with laboratory-cultured Salmonella, Listeria, and Campylobacter spp. and Escherichia coli O157 before they were spead onto soil. Incorporation of the spread wastes was either immediate, delayed for 1 week, or did not occur at all. Bacterial decline was monitored over time and found to be significantly more rapid for all waste types when they were left on the soil surface. There were no significant differences in initial bacterial decline rates when wastes were spread in summer or winter. Our results indicate that not incorporating contaminated livestock wastes into soil is a potential intervention measure that may help to limit the spread of zoonotic agents further up the food chain. The implications of these findings are discussed in relation to current advice for livestock waste disposal.Food can become contaminated with pathogenic microorganisms at all stages of manufacture and processing (13). However, there is a recognized potential for the on-farm transfer of pathogens to food during primary production (32). Livestock infected with zoonotic agents can excrete pathogens into their feces, and animal wastes have been implicated as a source of infection in a number of cases of human food-borne illness (2, 7). Since livestock wastes are routinely disposed of by spreading to agricultural land used for food production, the practice of waste spreading is an obvious consideration for any integrated pathogen-spread prevention-control strategy (5,17,18).Over the last decade, there has been an increase in the awareness of British farmers on the best practices for storage and disposal of livestock wastes (33). The publication of specific management guidance (26, 27) was driven largely by the need to control chemical pollution from wastes, including nitrate contamination of watercourses and airborne ammonia emissions (35). The effects of these chemical pollutants are immediate and obvious and overshadow more subtle environmental damage such as the dissemination of bacterial pathogens. Evaluation of current guidance, which has been targeted toward the control of chemical pollutants, suggested that it may increase the length of time that pathogens present in the waste could survive in the environment (18). Of particular concern is a move toward immediate solid waste incorporation and band spreading or direct injection of liquid wastes into soil. Such practices are likely to decrease the rate of waste drying, the levels of UV irradiation, and the daily range of temperatures experienced by pathogens present in the waste, potentially extending their survival (6). However, there is currently no experimentally derived information that sup...

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“…Therefore, air contamination is of primary importance for products that use air for food preparation, such as dairy products [7].…”

Section: Bioaerosol Hazardsmentioning

confidence: 99%

“…Furthermore, den Aantrekker et al [7] specified that recontamination attributed to aerosols via the factory environment can also occur during the packaging of products. As a result, in order to prevent such diverse sources of airborne contamination, food industries used segregation of work areas [34] and hygienic zoning [35].…”

Section: Zoning Conceptmentioning

confidence: 99%

“…Hence, an interesting approach to describe airborne contamination in HVAC systems may be found in microbiology of aquatic systems. den Antrekker et al [7] described biofilm process (in liquid phase) of industrial pipelines, in which previous and irreversible attachment of bacteria onto the pipeline surfaces, is followed by biofilm growth, cell detachment, and ultimately conducted to product recontamination. Therefore, most biofilm models developed for aquatic systems consist of a set of differential equations describing attachment, growth, and detachment of cells.…”

Section: Airborne Contaminationmentioning

confidence: 99%

See 1 more Smart Citation

Preventing Indoor Bioaerosol Contamination in Food Processing Environments and HVAC Systems: Assessment of Particle Deposition for Hygienic Design Purposes

Gehin

Havet

et al. 2014

The Handbook of Environmental Chemistry

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This chapter deals with airborne particle contamination in food processing indoor environments and particularly within heating, ventilation, and air-conditioning (HVAC) systems in food factory buildings. The major types of bioaerosols encountered in the food manufacturing sector as well as the bioaerosol sampling methods are firstly introduced. Secondly, some features of air handling systems such as zoning, cleanrooms, localized air handling systems, and HVAC systems are presented. Besides, the study of particle deposition to duct surfaces from turbulent airflow is reviewed and discussed. Substantially, an original work combining industrial diagnosis and experiments at factory scale with experiments at laboratory scale is then proposed through the case study of the CleanAirNet project. The CleanAirNet project (Hygienic Design of Ventilation Duct Networks in Food Factories) aimed at producing new knowledge, models, and techniques to help control the safety of the food products through a better control of aerosol particle transport and deposition in the ventilation networks of the food industry. The different work packages of the project are presented relatively to the state-of-theart particle deposition on duct surfaces. The methodological findings and relevant applications (e.g., a newly patented particle trapping device for air handling systems) for food industries are exposed. The

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Quantifying recontamination through factory environments?a review

Cited by 77 publications

References 54 publications

The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group

The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group

Effect of Length of Time before Incorporation on Survival of Pathogenic Bacteria Present in Livestock Wastes Applied to Agricultural Soil

Preventing Indoor Bioaerosol Contamination in Food Processing Environments and HVAC Systems: Assessment of Particle Deposition for Hygienic Design Purposes

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