Recontamination as a source of pathogens in processed foods

Reij, M.W.; Aantrekker, E.D. den

doi:10.1016/s0168-1605(03)00295-2

Cited by 255 publications

(134 citation statements)

References 63 publications

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“…According to Reij et al [21] poor hygiene and unsanitary handling of food are the causes of contamination of food. This study has demonstrated that there were possibilities of cross contamination that resulted from the improper handling of tilapia during the processing on the streets.…”

Section: Total Bacterial Countsmentioning

confidence: 99%

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Mhango¹,

Mpuchane²,

Mpuchane³

2010

African Journal of Food, Agriculture, Nutrition and Development

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Fish is an excellent source of high quality protein; however, it is susceptible to microbial spoilage. Fish carries high microbial load on the surface of the skin, in the intestine and in the gills. In Botswana, fishermen catch fish and sell their products in the open market. The microbiological quality and safety of these street vended fish have always been contentious. Therefore, a study on fish sold in Gaborone, Botswana was conducted from July 2006 to January 2007. Tilapia from the supermarkets and tilapia and catfish from street vendors were analyzed for the microbial load, presence of indicator microorganisms, opportunistic and pathogenic bacteria using conventional microbiological methods. Though coliforms were found in 84% of fish from the street vendors, only 16% of the fish had coliforms above the acceptable limits (3 log 10 CFU/g). No Escherichia coli were isolated. Bacteria which are associated with plants, animals and soils but are normally classified as coliforms because of their biochemical reactions to sugars such as Citrobacter species, Klebsiella species including the enteropathogen Salmonella species were isolated. Fresh water or tap water is not available where vendors degut the fish. Hence, they carry water in containers to the point of sale sites and use it repeatedly. The unsanitary water (8.7 log 10 CFU/ml of bacteria) used during the gutting of tilapia on the streets influenced the microbial levels in the fish, which were 6.0 log 10 CFU/g compared to the 3.90 log 10 CFU/g of ungutted whole tilapia from the same sale points. Frozen tilapia from supermarkets also had high bacterial counts (4.8 log 10 CFU /g). Staphylococcus species were isolated frequently in all fish analyzed. Salmonella arizonae, Salmonella paratyphi (22-40%) was only isolated in street vended fish. Other bacterial isolates from fish included Citrobacter brackii, Citrobacter freundii, Enterobacter sakazakii, Enterobacter cloacae, Vibrio cholorae, Proteus mirabilis, Proteus vulgaris, Klebsiella pneumoniae and Aeromonas hydrophila. The presence of diverse enteric bacteria indicated the degree of cross contamination from the handlers. Their presence represents a potential hazard to humans, especially the immunocompromised consumers such as cases of HIV/AIDS. Stringent regulations on registration of fishermen, traders, education and mandatory observance of sanitation at trading points and use of ice have to be enforced to ensure safety of fish consumption.

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Section: Total Bacterial Countsmentioning

confidence: 99%

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Mhango¹,

Mpuchane²,

Mpuchane³

2010

African Journal of Food, Agriculture, Nutrition and Development

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“…Food contamination with L. monocytogenes has been reported frequently in food industries and generally occurs after thermal processes, and may be related to re-contamination of a food product (6). It has been acknowledged that L. monocytogenes cannot completely be eradicated because it is commonly found in the environment (6.1%) and in food processing factories (12.8%) (7).…”

Section: Introductionmentioning

confidence: 99%

Transfer of Listeria monocytogenes between abiotic surfaces under different weights

Lee¹,

Chai²,

Mahyudin³

et al. 2014

Food Sci Biotechnol

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Cross contamination of Listeria monocytogenes from two different surfaces (plastic wrappers and stainless steel coupons) was simulated using a series of different weights. Enumeration of transfer was based on surface bacterial counts of biofilm stained surfaces. Direct contact between 2 surfaces has a constant rate of transfer that is independent of the pressure applied. This is the first report on the study of cross contamination between surfaces using pressure to illustrate transfer of bacteria in a food processing line.

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“…For the chilled food processing industry, contamination of products with Listeria monocytogenes is a major safety concern because the bacterium is widely spread in the environment, can grow at refrigerated temperatures, and may cause persistent plant contamination (10,12,19,29). In addition, some chilled food products are consumed without further heating or without adequate reheating to destroy L. monocytogenes, and therefore, these products can serve as sources of human listeriosis in outbreaks and sporadic cases.A number of studies have shown that L. monocytogenes contamination of food products primarily results from postprocessing contamination from the equipment and the processing environment (3,5,19,24,26), although the initial contamination may be introduced to the production plant via raw materials (17). The contamination routes of L. monocytogenes in the processing environment have been examined in several studies targeting meat, poultry, and fish processing plants (3,7,29,31).…”

mentioning

confidence: 99%

An 8-Year Surveillance of the Diversity and Persistence of Listeria monocytogenes in a Chilled Food Processing Plant Analyzed by Amplified Fragment Length Polymorphism

Keto-Timonen

Tolvanen

Lundén

et al. 2007

Journal of Food Protection

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Contamination routes of Listeria monocytogenes were examined in a chilled food processing plant that produced readyto-eat and ready-to-reheat meals during an 8-year period by amplified fragment length polymorphism (AFLP) analysis. A total of 319 L. monocytogenes isolates were recovered from raw materials (n ϭ 18), the environment (n ϭ 77), equipment (n ϭ 193), and products (n ϭ 31), and 18 different AFLP types were identified, five of which were repeatedly found to be persistent types. The three compartments (I to III) of the plant showed markedly different contamination statuses. Compartment I, which produced cooked meals, was heavily contaminated with three persistent AFLP types. AFLP type A1 dominated, and it comprised 93% of the isolates of the compartment. Compartment II, which produced uncooked chilled food, was contaminated with four persistent and five nonpersistent AFLP types. The equipment of compartment III, which produced cooked ready-toreheat meals, was free of contamination. In compartments that produced cooked meals, the cleaning routines, product types, and lack of compartmentalization seemed to predispose production lines to persistent contamination. The most contaminated lines harbored L. monocytogenes in coolers, conveyors, and packing machines. Good compartmentalization limited the flow of L. monocytogenes into the postheat-treatment area and prevented the undesired movement of equipment and personnel, thus protecting the production lines from contamination. In compartment II, grated cheese was shown to cause product contamination. Therefore, special attention should be paid to continuous quality control of raw ingredients when uncooked ready-toeat foods are produced. In compartment II, reconstruction of the production line resulted in reduced prevalence rates of L. monocytogenes and elimination of two persistent AFLP types.During the past decade, consumer demand for foods requiring minimal preparation time has increased the readyto-eat and ready-to-reheat chilled food markets. For the chilled food processing industry, contamination of products with Listeria monocytogenes is a major safety concern because the bacterium is widely spread in the environment, can grow at refrigerated temperatures, and may cause persistent plant contamination (10,12,19,29). In addition, some chilled food products are consumed without further heating or without adequate reheating to destroy L. monocytogenes, and therefore, these products can serve as sources of human listeriosis in outbreaks and sporadic cases.A number of studies have shown that L. monocytogenes contamination of food products primarily results from postprocessing contamination from the equipment and the processing environment (3,5,19,24,26), although the initial contamination may be introduced to the production plant via raw materials (17). The contamination routes of L. monocytogenes in the processing environment have been examined in several studies targeting meat, poultry, and fish processing plants (3,7,29,31). However, despite the incr...

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Recontamination as a source of pathogens in processed foods

Cited by 255 publications

References 63 publications

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Transfer of Listeria monocytogenes between abiotic surfaces under different weights

An 8-Year Surveillance of the Diversity and Persistence of Listeria monocytogenes in a Chilled Food Processing Plant Analyzed by Amplified Fragment Length Polymorphism

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