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A wide range of drying parameters and methods are used by industry to produce dried apples. To ensure end-product safety and regulatory compliance, it is essential to evaluate the effectiveness of such industrial practices on microbial inactivation. Therefore, the objective of this study was to evaluate the effects of drying air temperature and velocity on Listeria monocytogenes inactivation during drying of apple slices. Apples (cv. Gala) were cored, sliced as rings (∼6 mm thick), and surface-inoculated with broth-grown culture of an 8-strain cocktail of L. monocytogenes to achieve an inoculation level of 8.6 ± 0.3 log CFU/g. Apple rings were dried in batches using dry air in a pilot-scale impingement oven at 60 or 80 °C air temperature and 0.7 or 2.1 m/s air velocity, and sampled every 30 min for bacterial enumeration, water activity (a w ), and moisture content analysis. L. monocytogenes reduction increased (P < 0.05) with higher air velocity or higher drying air temperature. By the end of drying, in which the standard moisture content for dried apple slices of <24% wet basis was reached, L. monocytogenes was reduced by 1.8 ± 0.3 and 2.8 ± 0.7 log CFU/g at 0.7 and 2.1 m/s air velocity, respectively, after 180 min at 60 °C. When using 80 °C drying temperature, L. monocytogenes reduction was 5.2 ± 0.5 log CFU/g at both air velocities after 150 min. Therefore, process conditions should be considered in the validation of fruit drying processes, instead of solely relying on product endpoint properties, such as moisture content., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Bradley P. Marks reports financial support was provided by National Institute of Food and Agriculture. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

Multiple recalls and outbreaks involving Listeria monocytogenes -contaminated apples have been linked to the post-harvest packing environment where this pathogen can persist in biofilms. Therefore, this study assessed L. monocytogenes survival on apples as affected by harvest year, apple cultivar, storage atmosphere, and growth conditions. Unwaxed Gala, Granny Smith, and Honeycrisp apples were dip-inoculated in an 8-strain L. monocytogenes cocktail of planktonic- or biofilm-grown cells (~6.5 log CFU/mL), dried, and then examined for numbers of L. monocytogenes during air or controlled atmosphere (CA) (1.5% O 2 , 1.5% CO 2 ) storage at 2 °C. After 90 days, air or CA storage yielded similar L. monocytogenes survival ( p > 0.05), regardless of harvest year. Populations gradually decreased with L. monocytogenes quantifiable in most samples after 7 months. Apple cultivar significantly impacted L. monocytogenes survival ( p < 0.05) during both harvest years with greater reductions ( p < 0.05) seen on Gala compared to Granny Smith and Honeycrisp. Biofilm-derived cells survived longer ( p < 0.05) on L. monocytogenes -inoculated Gala and Honeycrisp apples compared to cells grown planktonically. These findings should aid in the development of improved L. monocytogenes intervention strategies for apple growers and packers.

Increased agricultural use of silver nanoparticles (Ag NPs) may potentially lead to residual levels on fresh produce, raising food safety and public health concerns. However, the ability of typical washing practices to remove Ag NPs from fresh produce is poorly understood. This study investigated the removal of Ag NPs from Ag NP-contaminated lettuce during bench-top and pilot-scale washing and drying. Ag NP removal was first assessed by washing lettuce leaves in a 4-L carboy batch system using water containing chlorine (100 mg/L) or peroxyacetic acid (80 mg/L) with and without a 2.5% organic load and water alone as the control. Overall, these treatments removed only 3-7% of the sorbed Ag from the lettuce. Thereafter, Ag NP-contaminated lettuce leaves were flume-washed for 90 s in a pilot-scale processing line using ∼600 L of recirculating water with or without a chlorine-based sanitizer (100 mg/L) and then centrifugally dried. After processing, only 0.3-3% of the sorbed Ag was removed, probably due to the strong binding of Ag with plant organic materials. Centrifugation only removed a minor amount of Ag as compared to flume washing. However, the Ag concentration in the ∼750 mL of centrifugation water was much higher as compared to the flume water, suggesting that the centrifugation water would be preferred when assessing fresh-cut leafy greens for Ag contamination. These findings indicate that Ag NPs may persist on contaminated leafy greens with commercial flume washing systems unable to substantially reduce Ag NP levels., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.)

The foodborne pathogen Listeria monocytogenes generally infects immunocompromised individuals, such as cancer patients, more frequently and with higher morbidity and mortality than the general population. Because of the anticipated risk associated with L. monocytogenes and other pathogens in produce, immunocompromised individuals are often placed on neutropenic diets that exclude fresh produce, though these risks have not been quantified. Therefore, this study developed a data-driven risk model for listeriosis in cancer patients who consume ready-to-eat (RTE) salads, consisting of leafy greens, cucumbers, and tomatoes, as influenced by kitchen-scale treatments and storage practices. Monte Carlo simulations were used to model the risk of invasive listeriosis during one chemotherapy cycle. Refrigerating all salad components decreased the median risk by approximately one-half log. For refrigerated salads with no treatment, the predicted median risk was ≤ 4.3 × 10 -08 . When salad ingredients were surface blanched with greens rinsed, the predicted risk decreased to 5.4 × 10 -10 . Predicted risk was lowest (1.4 × 10 -13 ) for a blanched "salad" consisting of solely cucumbers and tomatoes. Interestingly, rinsing, as recommended by FDA, only decreased the median risk by 1 log. A sensitivity analysis revealed that the highly variable dose-response parameter k strongly influenced risk, indicating that reducing uncertainty in this variable may improve model accuracy. Overall, this study demonstrates that kitchen-scale pathogen reduction approaches have high risk reduction efficacy and could be considered as an alternative to diets that exclude produce when making risk management decisions., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.)

Abstract: Microbial challenge studies using nonpathogenic surrogates provide a practical means for validating thermally based pathogen controls for low-moisture foods. Because the relative thermal resistance, or kill ratio, of Enterococcus faecium NRRL B-2354 (a nonpathogenic surrogate) to Salmonella is greatly influenced by food composition, this study assessed relative thermal resistance of a five-strain Salmonella cocktail and E. faecium in skim milk powder (SMP), lactose-free skim milk powder (LSMP), 90% milk protein isolate (MPI), and lactose powder (LP). The impact of sugar composition (lactose versus glucose-galactose) on resuscitation of bacterial survivors, by using SMP and LSMP, was also determined. Dairy powders were inoculated with agar-grown cultures, mixed, preequilibrated at 0.25 water activity (aw), ground to achieve homogeneity, reequilibrated, and subjected to isothermal treatment. After enumeration on nonselective differential media, log-linear and Bigelow models were fit to the survivor data via one-step global regression. The aw changes and glass transition temperature were assessed at elevated temperatures by using uninoculated, equilibrated powder samples. Estimated D90°C-values were approximately two times higher for E. faecium (P < 0.05) than for Salmonella in SMP, LP, and MPI, but statistically similar (P > 0.05) in LSMP. Addition of sugars to recovery media did not influence survivor resuscitation from heat-treated SMP and LSMP, confirming that microbial inactivation was impacted primarily by the thermal treatment, not the recovery step. Thermally induced changes in aw were seen only for LP and MPI, with the glass transition temperature observed only for SMP and MPI. In conclusion, rather than always requiring greater lethality of E. faecium than Salmonella, these findings suggest that sufficient pathogen controls for low-moisture foods can also be validated by thoroughly documenting the appropriate kill ratios of E. faecium to Salmonella., (Copyright ©, International Association for Food Protection.)

Abstract: This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. Each product was analyzed by two laboratories (five independent laboratories total), with the lead laboratory inoculating (E. faecium or a five-strain Salmonella enterica serovar cocktail of Agona, Reading, Tennessee, Mbandaka, and Montevideo) and equilibrating the product to the target water activity before shipping. Both laboratories subjected samples to three isothermal treatments (between 65 and 100°C). A log-linear and Bigelow model was fit to survivor data via one-step regression. On the basis of D80°C values estimated from the combined model, E. faecium was more thermally resistant (P < 0.05) than Salmonella in nonfat dry milk powder (DEf-80°C, 100.2 ± 5.8 min; DSal-80°C, 28.9 ± 1.0 min), peanut butter (DEf-80°C, 133.5 ± 3.1 min; DSal-80°C, 57.6 ± 1.5 min), almond meal (DEf-80°C, 34.2 ± 0.4 min; DSal-80°C, 26.1 ± 0.2 min), ground black pepper (DEf-80°C, 3.2 ± 0.8 min; DSal-80°C, 1.5 ± 0.1 min), and date paste (DEf-80°C, 1.5 ± 0.0 min; DSal-80°C, 0.5 ± 0.0 min). Although the combined laboratory D80°C for E. faecium was lower (P < 0.05) than for Salmonella in wheat flour (DEf-80°C, 9.4 ± 0.1 min; DSal-80°C, 10.1 ± 0.2 min), the difference was ∼7%. The zT values for Salmonella in all products and for E. faecium in milk powder, almond meal, and date paste were not different (P > 0.05) between laboratories. Therefore, this study demonstrated the impact of standardized methodologies on repeatability of microbial inactivation results. Overall, E. faecium NRRL B-2354 was more thermally resistant than Salmonella, which provides support for utilizing E. faecium as a surrogate for validating thermal processing of multiple low-moisture products. However, product composition should always be considered before making that decision., (Published 2022 by the International Association for Food Protection. Not subject to U.S. Copyright.)

Abstract: Use of silver nanoparticles (Ag NPs) in pesticides may lead to residual levels in food crops, thus raising food safety and environmental concerns. Because little is known about Ag NP behavior in wash water during typical commercial washing of fresh produce, this study assessed the temporal changes in Ag NP behavior when exposed to 2 to 100 mg/L free chlorine (Cl2) in simulated lettuce wash water for up to 10 days. Aggregate size and zeta potential of Ag NPs (5 mg/L) were evaluated in the presence and absence of dissolved lettuce extract (DLE, 0.1%), with Ag NPs in deionized water serving as the control treatment. In the presence of chlorine, greater aggregation of Ag NPs occurred over time (49 to 431 nm) compared with the control treatment (P < 0.05). Lower zeta potentials (-39 to -95 mV) were observed in the chlorine-only treatments, likely due to the formation of AgCl particles. Larger aggregates and lower zeta potentials were also observed in DLE (84 to 273 nm and -28 to -32 mV, respectively), as compared with the control treatment. After 7 to 10 days, larger aggregates were seen in the chlorine-only treatments as compared with the DLE treatments, despite lower zeta potentials, probably facilitated by nucleation and crystal growth of AgCl. Transmission electron microscopy with energy dispersive spectroscopy confirmed the formation of AgCl-Ag NP composite particles with chlorine and the embedding of AgCl and Ag NPs in the DLE matrix. Thus, DLE might stabilize and protect Ag NPs from chlorine. These findings indicate that chlorine and plant-released organic material can substantially change the behavior of Ag NPs, which may, in turn, impact both removal from fresh-cut produce during washing and their environmental fate., (Copyright ©, International Association for Food Protection.)

Application of nanopesticides may substantially increase surface attachment and internalization of engineered nanoparticles (ENPs) in food crops. This study investigated the role of stomata in the internalization of silver nanoparticles (Ag NPs) using abscisic acid (ABA)-responsive ecotypes (Ler and Col-7) and ABA-insensitive mutants (ost1-2 and scord7) of Arabidopsis thaliana in batch sorption experiments, in combination with microscopic visualization. Compared with those of the ABA-free control, stomatal apertures were significantly smaller for the Ler and Col-7 ecotypes (p ˂ 0.05) but remained unchanged for the ost1-2 and scord7 mutants, after exposure to 10 μM ABA for 1 h. Generally Ag NP sorption to the leaves of the Ler and Col-7 ecotypes treated with 10 μM ABA was lower than that in the ABA-free control, mainly due to ABA-induced stomatal closure. The difference in Ag NP sorption with and without ABA was less pronounced for Col-7 than for Ler, suggesting different sorption behaviors between these two ecotypes. In contrast, there was no significant difference in foliar sorption of Ag NPs by the ost1-2 and scord7 mutants with and without ABA treatment. Ag NPs were widely attached to the Arabidopsis leaf surface, and found at cell membrane, cytoplasm, and plasmodesmata, as revealed by scanning electron microscopy and transmission electron microscopy, respectively. These results highlight the important role of stomata in the internationalization of ENPs in plants and may have broad implications in foliar application of nanopesticides and minimizing contamination of food crops by ENPs., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Abstract: Recent revisions to U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) compliance and safe harbor guidelines for ready-to-eat meat and poultry products addressed process humidity requirements. Given the lack of prior data for impingement-cooked products, the present study was conducted to evaluate the impact of process humidity on Salmonella lethality at the product core and surface and compliance of the results with FSIS lethality performance standards. Whole muscle beef strips, ground beef patties, whole muscle chicken breast fillets, and breaded ground chicken patties were inoculated with an eight-serovar cocktail of Salmonella. Beef and chicken samples were cooked in a pilot-scale moist-air impingement oven to a core temperature of 70.0 and 72.8°C, respectively, immediately quenched in liquid nitrogen, and dissected to obtain core and surface samples. Variables included oven temperature (218 and 232°C), air velocity (0.7 and 2.8 m/s), and oven humidity (0.7, 15, 30, or 70% moisture by volume [%, v/v]). Additional treatments were performed to examine the impact of supplemental critical control processes such as increased endpoint temperature, postoven carryover time, and pre- or postoven steam treatments. Salmonella reductions of >7 log units were reliably achieved in chicken patties regardless of the processing variables; however, none of the treatments reliably ensured >6.5-log reductions of Salmonella in ground beef. A majority of whole-muscle samples failed to meet the required performance lethality when processed at 0.7% (v/v) humidity; however, Salmonella inactivation was significantly improved (P < 0.05) at oven humidities of ≥30% (v/v). Dry oven conditions achieved greater Salmonella lethality at the core than at the surface for multiple products (P < 0.05). The efficacies of minimal and supplemental critical controls were dependent on product, process, and humidity (P < 0.05). Overall, process humidity and product variability should be considered in regulatory requirements and process validations., (Copyright ©, International Association for Food Protection.)

Abstract: Listeriosis, a foodborne illness caused by Listeria monocytogenes, has relatively low incidence, but a substantial mortality rate, particularly in immunocompromised populations. Because of the known risk of L. monocytogenes and other pathogens in produce, immunocompromised individuals are often placed on neutropenic diets that exclude fresh produce. Therefore, this study aimed to evaluate several kitchen-scale treatments as potential interventions to reduce L. monocytogenes in prepared produce. Cucumbers, apples, and celery were dip inoculated with a three-strain cocktail of L. monocytogenes and dried for 24 h. Inoculated products were subjected to the following treatments as applicable: commercial sanitizer soak (90 s, with agitation), tap water rinse (15 s), tap water soak (90 s, with agitation), surface blanching (25 s), tap water rinse (15 s) followed by peeling, and surface blanching (25 s) followed by peeling. In addition, inoculum uptake in celery and the impact of two types of peelers (mechanical crank and manual) were assessed. Treated samples were plated on differential media and incubated for 48 h at 37°C. L. monocytogenes populations were then enumerated and compared with the untreated control (in log CFUs per gram). All treatments lacked efficacy for celery, with reductions significantly less (P < 0.05) than in other products, likely because of inoculum internalization. The sanitizer soak, tap water rinse, and tap water soak did not differ in efficacy (P > 0.05), which was low for cucumbers (<1.5 log CFU/g), apples (<1.3 log CFU/g), and celery (<0.7 log CFU/g). The two types of apple peelers did not differ in efficacy (P > 0.05). Surface blanching and surface blanching followed by peeling were the most effective treatments for both cucumbers and apples (P < 0.05), with average reductions of 4.2 to 5.1 and 3.5 to 5.9 log CFU/g, respectively., (Copyright ©, International Association for Food Protection.)

Abstract: Food labeling is one approach to encourage safe, healthy, and sustainable dietary practices. Consumer buy and pay preferences for specially labeled food products (e.g., U.S. Department of Agriculture organic, raised without antibiotics, and locally raised) may promote the adoption of associated production practices by food producers. Thus, it is important to understand how consumer buy and pay preferences for specially labeled products vary with their demographics, food-relevant habits, and foodborne disease perceptions. Using both conventional statistical and novel machine learning models, this study analyzed Michigan State University Environmental Science and Policy Program annual survey data (2019) to characterize consumer buy and pay preferences regarding eight labels related to food production practices. Older consumer age was significantly associated with lower consumer willingness to pay more for labeled products. Participants who prefer to shop in nonconventional grocery stores were more willing to buy and pay more for labeled products. Our machine learning models provide a new approach for analyzing food safety and labeling survey data and produced adequate average prediction accuracy scores for all eight labels. The label "raised without antibiotics" had the highest average prediction accuracy for consumer willingness to buy. Thus, the machine learning models may be used to analyze food survey data and help develop strategies for promoting healthy food production practices., (Copyright ©, International Association for Food Protection.)

Bacteria and antibiotic resistance genes (ARGs) in vegetables may influence human gut microbiome and ultimately human health. However, little is known about how vegetable microbiomes and ARGs respond to exposure of anthropogenic antibiotics from crop irrigation water. This study investigated bacterial community assembly and ARG profiles in lettuce (Lactuca sativa) shoots and roots, rhizosphere soil, and bulk soil irrigated with antibiotics-containing water, using 16S rRNA amplicon sequencing and high throughput real-time qPCR, respectively. With antibiotic exposure alpha diversity values remained unchanged for the rhizosphere soil and lettuce roots, but were significantly decreased for the bulk soil and lettuce shoots (p < 0.05). Based on calculations of normalized stochastic ratio (NST), bacterial community assembly was more stochastic in the rhizosphere soil (83%-86%) and bulk soil (81%-84%) than in the lettuce roots (45%-48%). These results suggest a stronger deterministic control of plant roots in bacterial community assembly. Antibiotic exposure did not substantially change the stochasticity of the bacterial communities, despite the NST values were significantly increased by ~3% (p < 0.05) for the rhizosphere soil and lettuce roots and significantly decreased by ~3% (p < 0.05) for the bulk soil, when comparing treatments with and without antibiotics. The levels of Methylophilaceae and Beijerinckiaceae were significantly different between the antibiotic and antibiotics-free treatments. Antibiotic exposure consistently increased the abundance of mobile genetic elements (MGEs) in the rhizosphere soil, but not in other samples. No consistent changes in ARGs were observed with and without antibiotic exposure. Finally, the correlation network analysis revealed that the rhizosphere soil may be a hotspot for interactions between ARGs, MGEs, bacterial communities, and antibiotic residues., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Abstract: Outbreaks and recalls associated with microbial contamination of powdered foods have raised concern for the safety of the spray-drying process and its products. However, little research on the fate of bacteria during the spray-drying process has been done, leaving much unknown about the risks of contamination in spray dryers. Therefore, quantifying the contamination levels of Salmonella and Enterococcus faecium (as a surrogate) in various locations within a pilot-scale spray dryer can help illustrate the distribution of bacterial contamination, including in the final product. A 10% (w/w) dispersion of water and soy protein isolate was mixed with tryptic soy broth containing yeast extract inoculated with Salmonella enterica serovar Enteritidis phage type 30 (PT30) or E. faecium strain NRRL B-2354. This dispersion was spray dried using a pilot-scale tall-form cocurrent spray dryer at an inlet air temperature of 180, 200, or 220°C. After drying, samples of powder from eight locations within the system were collected or surface swabbed, plated, and enumerated. Spray drying achieved 2.40 to 4.15 and 2.33 to 2.83 log reductions in the concentrations of Salmonella and E. faecium, respectively, in the final powder product accumulated in the dryer's collectors. Salmonella and E. faecium were found in various concentrations in all locations within the spray dryer after a complete drying cycle. Differences in inlet air temperature between 180 and 220°C had no significant effect on the inactivation levels. As a surrogate, E. faecium was more resistant to spray drying than Salmonella. Overall, spray drying is capable of significant bacterial reduction in the final powder product, which can be combined with other hurdle technologies. However, adequate cleaning and sanitization procedures must be taken into consideration to prevent cross-contamination., (Copyright ©, International Association for Food Protection.)

Plant uptake of antibiotics raises serious food safety concerns. Measurements and predictions of antibiotic uptake by plants are often based on root concentration factors (RCF) determined using antibiotic concentrations in bulk soil (RCF bs ) rather than in rhizosphere soil (RCF rs ) where root uptake actually occurs. This study investigated the fate and transport of nine antibiotics in the continuum of bulk soil, rhizosphere soil, roots and shoots of lettuce (Lactuca sativa) under soil-surface irrigation. Antibiotic concentrations in the lettuce shoots remained unchanged during 25-35 days after seedling transplantation. Compared with the RCF rs values, the RCF bs values were significantly greater for ciprofloxacin, lincomycin, oxytetracycline, sulfamethoxazole, and tetracycline (p < 0.05), similar for trimethoprim and tylosin, but significantly lower for monensin (p < 0.05). Ciprofloxacin, trimethoprim, and tylosin had the lowest translocation factors (TF) ranging between 0.03 and 0.05, suggesting their limited upward transport to the lettuce shoots. Oxytetracycline, monensin, and sulfamethoxazole had intermediate TF values of 0.36-0.64, whereas lincomycin had the highest TF value of 1.46. This study showed significant differences between RCF bs and RCF rs values, suggesting the need to reassess the utility of RCF bs in predicting the antibiotic root uptake in diverse soil-plant systems., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Abstract: As demand for fresh-cut produce increases, minimizing the risk of salmonellosis becomes critical for the produce industry. Sanitizers are routinely used during commercial flume washing of fresh-cut produce to minimize cross-contamination from the wash water. This study assessed the efficacy of a novel sanitizer blend consisting of peracetic acid (PAA; OxypHresh 15) with a sulfuric acid-surfactant (SS) antimicrobial (PAA-SS; ProduceShield Plus) against Salmonella during simulated commercial washing of diced tomatoes. Triplicate 9.1-kg batches of Roma tomatoes were dip inoculated in a two-strain avirulent Salmonella cocktail (Salmonella Typhimurium LT2 and MHM112) to achieve 5 to 6 log CFU per tomato and air dried for 2 h. After mechanical dicing, the tomatoes were washed in a pilot-scale processing line for 60 s with or without an added organic load in 90 ppm of PAA-SS (pH 1.8), SS at pH 1.8, 90 ppm of PAA, 5 or 10 ppm of free chlorine or sanitizer-free water as the control. Overall, PAA-SS (1.75 ± 0.75 log CFU/g) was significantly (P ≤ 0.05) more effective than water (0.69 ± 0.42 log CFU/g), chlorine (0.35 ± 0.36 log CFU/g), or SS (0.36 ± 0.19 log CFU/g) in reducing Salmonella. After washing for 20 s, PAA-SS was the only sanitizer to show a significant (P ≤ 0.05) reduction (1.93 ±0.59 log CFU/g) in Salmonella. All wash water samples were negative for Salmonella, except for 5 and 10 ppm of chlorine and the water control. Using PAA-SS with an organic load, yeast and mold populations were below the limit of detection (1.40 log CFU/g) and significantly (P ≤ 0.05) lower on diced tomatoes after 14 days of refrigerated storage compared with the other treatments (8.37 ± 0.08 log CFU/g), with SS at pH 1.8 (3.91 ± 0.93 log CFU/g) most effective against yeast and mold in the absence of an organic load. On the basis of these findings, the safety and shelf life of commercially washed diced tomatoes can be improved with PAA-SS., (Copyright ©, International Association for Food Protection.)

Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00, or 7.75 mm/s), contact time (5 or 40 s), normal pressure (~1217 to 8869 Pa), and number of sequential contacts on bacterial transfer to/from potato samples and stainless steel surfaces. Potato samples (~11 g, 3 × 3 × 1 cm) were either pulled across a stainless steel plate inoculated with Salmonella Typhimurium LT2 (~6.23 Log CFU/cm 2 ) (dynamic contact) or placed on the inoculated plate for multiple sequential contacts on uninoculated squares (static contact). Salmonella on the potato and steel plate then were quantified by plating on modified trypticase soy agar. Bacterial transfer increased with increasing sliding speed (P = 0.0098) in dynamic tests and with contact time (P < 0.0001) in static tests. Salmonella on the inoculated potatoes decreased (P < 0.0001) from ~6.5 to ~5.5 Log CFU after 18 sequential static contacts with stainless steel. Reporting transfer results based on fundamental variables will improve the overall impact of bacterial transfer research on equipment design, cleaning/sanitation strategies, and overall food safety., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Recent outbreaks and recalls of low-moisture foods contaminated with Salmonella have been recognized as a major public health risk that demands the development of new Salmonella mitigation strategies and technologies. This study aimed to assess the efficacy of X-ray irradiation for inactivating Salmonella on or in almonds (kernels, meal, butter), dates (whole fruit, paste), and wheat (kernels, flour) at various water activities (a w ) and storage periods. The raw materials were inoculated with Salmonella Enteritidis PT30, conditioned to 0.25, 0.45, and 0.65 a w in a humidity-controlled chamber, processed to various fabricated products, and reconditioned to the desired a w before treatment. In a storage study, inoculated almond kernels were stored in sealed tin cans for 7, 15, 27, and 103 weeks, irradiated with X ray (0.5 to 11 kGy, targeting up to a ∼2.5-log reduction) at the end of each storage period, and plated for Salmonella survivors to determine the efficacy of irradiation in terms of D 10 -value (dose required to reduce 90% of the population). Salmonella was least resistant ( D 10 -value = 0.378 kGy) on the surface of almond kernels at 0.25 a w and most resistant ( D 10 -value = 2.34 kGy) on the surface of dates at 0.45 a w . The Salmonella D 10 -value was 61% lower in date paste than on whole date fruit. Storage of almonds generally had no effect on the irradiation resistance of Salmonella over 103 weeks. Overall, these results indicate that product structure (whole, meals, powder, or paste), water activity (0.25 to 0.65 a w ), and storage period (0 to 103 weeks) should be considered when determining the efficacy of X-ray irradiation for inactivating Salmonella in various low-water-activity foods.

Highlights: E. faecium was more thermally resistant in dry- than in wet-inoculated almond meal. Presence of talc affected thermal resistance of E. faecium in almond meal. Use of dry inoculum carriers for thermal validation studies requires further work.

Highlights: Water affects thermal inactivation kinetics of Salmonella in low-moisture foods. Water activity and moisture content are both feasible predictors of heat resistance. Sorption state of food materials may affect Salmonella heat resistance.

Temperature is arguably the most important factor affecting microbial proliferation in fresh-cut produce. In this study, growth of Listeria monocytogenes in diced onions and celery and Salmonella Typhimurium in diced tomatoes was determined in modified atmosphere packages and snap-fit containers using three fluctuating temperature scenarios for transport, retail storage, and display. As expected, L. monocytogenes growth in diced onions and celery varied depending on the extent of temperature abuse, with exposure to high and intermediate temperature-abuse scenarios generally being growth supportive. A Baranyi primary model with a square-root secondary model for maximum growth rate, and a linear model for maximum population density, were used to estimate Listeria growth under fluctuating temperature. Accuracy and acceptability of the model prediction were evaluated in terms of root mean square error (RMSE) and acceptable prediction zone (APZ), respectively. Overall, growth predictions for L. monocytogenes were more accurate for celery (RMSE, 0.28 to 0.47) than onions (RMSE, 0.42 to 1.53) under the fluctuating temperature scenarios tested. However, both predictions yielded APZ values that ranged from 82 to 100% for celery and 36 to 78% for onions. In contrast, Salmonella Typhimurium populations increased more than 1 log CFU/g in diced tomatoes under the three fluctuating temperature scenarios studied. Overall, these diced products packaged under a high-oxygen atmosphere showed decreased pathogen growth compared with product stored in a passive modified atmosphere. Findings from this study will be particularly useful in assessing the risk associated with consumption of diced celery, tomatoes, and onions and in designing effective packaging strategies to minimize pathogen growth in fresh-cut produce.

Some thermal processes, such as pistachio roasting, are not yet well characterized with respect to the impact of product and process variables on Salmonella lethality. This study aimed to quantify the effects of process temperature, humidity, and initial product water activity (a w ), on Salmonella lethality for in-shell pistachios. In-shell pistachios were inoculated with Salmonella Enteritidis PT 30 (∼8.5 log CFU/g), equilibrated (0.45 or 0.65 a w ), and heated without soaking ("dry") or after a pure-water or 27% NaCl brining pretreatment ("presoaked"). Inoculated pistachio samples (15 g) were heated in a laboratory-scale, moist-air convection oven at 104.4 or 118.3°C, humidities of ∼3, 15, or 30%, v/v (∼24.4, 54.4, or 69.4°C dew point), and air speed of 1.3 m/s. Salmonella survivors were quantified at six times during each treatment, targeting total reductions of ∼3 to 5 log. Survivor data were analyzed using analysis of variance to identify main effects (time, temperature, humidity, and initial a w ) and two-term interactions with time. As expected, lethality increased ( P < 0.05) with temperature and humidity. For example, the time to achieve a 4-log reduction decreased 50 to 80% when humidity increased from ∼3 to 30%. When the dry and presoaked treatments were analyzed separately, initial product a w (0.45 versus 0.65 a w or 0.75 versus 0.95 a w ) did not affect lethality ( P > 0.05). However, when comparing dry against presoaked treatments, the time to achieve a 4-log reduction decreased 55 to 85% ( P < 0.05) for presoaked pistachios subjected to the same temperature-humidity treatment. Salt had no effect ( P > 0.05) on lethality outcomes. These results, relative to initial a w , process humidity, brining, and salt effects on process lethality, are critically important and must be considered in the design and validation of thermal processes for Salmonella reduction in pistachio processing.

Several outbreaks of foodborne illness traced to leafy greens and culinary herbs have been hypothesized to involve cross-contamination during washing and processing. This study aimed to assess the redistribution of Salmonella Typhimurium LT2 during pilot-scale production of baby spinach and cilantro and redistribution of Escherichia coli O157:H7 during pilot-scale production of romaine lettuce. Four inoculated surrogate:uninoculated product weight ratios (10:100, 5:100, 1:100, and 0.5:100) and three inoculation levels (10 3 , 10 1 , and 10 -1 CFU/g) were used for the three commodities. For each of three trials per condition, 5-kg batches containing uninoculated product and spot-inoculated surrogate products at each ratio and inoculation level were washed for 90 s in a 3.6-m-long flume tank through which 890 L of sanitizer-free, filtered tap water was circulated. After washing and removing the inoculated surrogate products, washed product (∼23, 225-g samples per trial) was analyzed for presence or absence of Salmonella Typhimurium or E. coli O157:H7 by using the GeneQuence Assay. For baby spinach, cilantro, and romaine lettuce, no significant differences ( P > 0.05) in the percentage of positive samples were observed at the same inoculation level and inoculated:uninoculated weight ratio. For each pathogen product evaluated (triplicate trials), inoculation level had a significant impact on the percentage of positive samples after processing, with the percentage of positive samples decreasing, as the initial surrogate inoculation level decreased. The weight ratio of contaminated:noncontaminated product plays an important role: positive samples ranged from 0% to 11.6% ± 2.05% and from 68.1% ± 33.6% to 100% among the four ratios at inoculation of 10 -1 and 10 1 CFU/g, respectively. To our knowledge, this study is the first to assess the redistribution of low levels of pathogens from incoming product to leafy greens during processing and should provide important data for microbial risk assessments and other types of food safety analyses related to fresh-cut leafy greens.

Inoculation methods in pathogen inactivation studies ideally represent conditions that might occur in real-world scenarios. Surface contamination in or on low-moisture foods affects Salmonella thermal resistance, which is critically important for process validation applications. The objective of this study was to quantify the effect of inoculation protocol on the thermal resistance of Salmonella Enteritidis PT 30 in fabricated low-moisture foods. Almond meal, almond butter, wheat meal, wheat flour, and date paste were inoculated via prefabrication and postfabrication protocols. In the prefabrication protocol, kernels and fruits were surface inoculated and equilibrated to a target water activity (a w ) (0.40 for almond and wheat products, 0.45 for date products) before fabricating meal, butter, flour, or paste and then reequilibrating the samples to the target a w . In the postfabrication protocol, meal, butter, flour, and paste were fabricated before inoculation and equilibration. All inoculated and equilibrated samples were subjected to isothermal treatment (80°C), pulled sequentially during processing, cooled, serially diluted, and plated to enumerate survivors. Log-linear and Weibull-type models were fit to the Salmonella survivor data and were compared via the corrected Akaike information criterion. Pre- and postfabrication protocols resulted in significant differences ( P < 0.05) in Salmonella thermal resistance in all products. Overall, the thermal resistance of Salmonella Enteritidis PT 30 in almond products was greater ( P < 0.05) than in wheat products, which was also greater ( P < 0.05) than in date paste. Additionally, Salmonella was more thermally resistant in almond products and date paste when inoculated pre- rather than postfabrication; however, the opposite was true for wheat products. These results indicate that the means of inoculation can significantly affect thermal resistance of Salmonella in low-moisture foods.

Understanding the uptake and accumulation of pharmaceuticals in vegetables under typical irrigation practices is critical to risk assessment of crop irrigation with reclaimed water. This study investigated the pharmaceutical residues in greenhouse lettuce under overhead and soil-surface irrigations using pharmaceutical-contaminated water. Compared to soil-surface irrigation, overhead irrigation substantially increased the pharmaceutical residues in lettuce shoots. The increased residue levels persisted even after washing for trimethoprim, monensin sodium, and tylosin, indicating their strong sorption to the shoots. The postwashing concentrations in fresh shoots varied from 0.05 ± 0.04 μg/kg for sulfadiazine to 345 ± 139 μg/kg for carbamazepine. Root concentration factors ranged from 0.04 ± 0.14 for tylosin to 19.2 ± 15.7 for sulfamethoxazole. Translocation factors in surface-irrigated lettuce were low for sulfamethoxalzole, trimethoprim, monensin sodium, and tylosin (0.07-0.15), but high for caffeine (4.28 ± 3.01) and carbamazepine (8.15 ± 2.87). Carbamazepine was persistent in soil and hyperaccumulated in shoots.

In order to minimize cross-contamination during leafy green processing, chemical sanitizers are routinely added to the wash water. This study assessed the efficacy of peroxyacetic acid and mixed peracid against E. coli O157:H7 on iceberg lettuce, in wash water, and on equipment during simulated commercial production in a pilot-scale processing line using flume water containing various organic loads. Iceberg lettuce (5.4kg) inoculated to contain 10 6 CFU/g of a 4-strain cocktail of non-toxigenic, GFP-labeled, ampicillin-resistant E. coli O157:H7, was shredded using a commercial shredder, step-conveyed to a flume tank, washed for 90s using water alone or two different sanitizing treatments (50ppm peroxyacetic acid or mixed peracid) in water containing organic loads of 0, 2.5, 5 or 10% (w/v) blended iceberg lettuce, and then dried using a shaker table and centrifugal dryer. Thereafter, three 5.4-kg batches of uninoculated iceberg lettuce were identically processed. Various product (25g) and water (50ml) samples collected during processing along with equipment surface samples (100cm 2 ) from the flume tank, shaker table and centrifugal dryer were then assessed for numbers of E. coli O157:H7. Organic load rarely impacted (P>0.05) the efficacy of either peroxyacetic acid or mixed peracid, with typical reductions of >5logCFU/ml in wash water throughout processing for all organic loads. Increases in organic load in the wash water corresponded to changes in total solids, chemical oxygen demand, turbidity, maximum filterable volume, and oxidation/reduction potential. After 90s of exposure to flume water, E. coli O157:H7 reductions on inoculated lettuce ranged from 0.97 to 1.74logCFU/g using peroxyacetic acid, with an average reduction of 1.35logCFU/g for mixed peracid. E. coli O157:H7 persisted on all previously uninoculated lettuce following the inoculated batch, emphasizing the need for improved intervention strategies that can better ensure end-product safety., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Viral foodborne outbreaks are a serious threat to public health, and fresh produce is becoming increasingly recognized as a transmission vehicle. To limit foodborne disease, ready-to-eat leafy greens are typically washed with a chlorine-based sanitizer during commercial production. This study assessed the efficacy of a chlorine-based sanitizer against coliphage MS2, as a potential surrogate for foodborne viruses, on fresh-cut romaine lettuce during simulated commercial production using a small-scale processing line. Before processing, romaine lettuce was inoculated to contain approximately 10 5 and 10 6 PFU/g of MS2 for experiments with and without sanitizer, respectively. Lettuce samples were collected following each stage of processing, which included mechanical shredding, 2 min of flume washing (with or without 25 ppm of free chlorine), shaker table dewatering, and centrifugal drying. In addition, the spent centrifuge water and flume wash water were collected, with the flume water concentrated using hollow-fiber ultrafiltration. MS2 was recovered from lettuce in Tris-glycine buffer and quantified as PFUs in a double-agar overlay assay. The greatest reduction in MS2 occurred between shredding and flume washing, with levels remaining relatively stable following flume washing with or without 25 ppm of free chlorine. Average total reductions of 0.8 and 1.0 log PFU/g were seen after processing with and without the sanitizer, respectively, with no statistical difference observed between the two treatments (P > 0.05). The average MS2 level in the spent centrifugation water started at 4.0 log PFU/ml for experiments with sanitizer and the average MS2 reduction in the flume wash water was 4 log (PFU) for experiments with sanitizer, demonstrating that removals could be achieved in the water itself. These findings suggest that the currently recommended commercial production practices are unable to effectively decrease viruses once they have attached to leafy greens during commercial processing.

Limited prior research has shown that inoculation methods affect thermal resistance of Salmonella in low-moisture foods; however, these effects and their repeatability have not been systematically quantified. Consequently, method variability across studies limits utility of individual data sets and cross-study comparisons. Therefore, the objective was to evaluate the effects of inoculation methodologies on stability and thermal resistance of Salmonella in a low-moisture food (wheat flour), and the repeatability of those results, based on data generated by two independent laboratories. The experimental design consisted of a cross-laboratory comparison, both conducting isothermal Salmonella inactivation studies in wheat flour (~0.45 water activity, 80°C), utilizing five different inoculation methods: (i) broth-based liquid inoculum, (ii) lawn-based liquid inoculum, (iii) lawn-based pelletized inoculum, (iv) direct harvest of lawn culture with wheat flour, and (v) fomite transfer of a lawn culture. Inoculated wheat flour was equilibrated ~5 days to ~0.45 water activity and then was subjected to isothermal treatment (80°C) in aluminum test cells. Results indicated that inoculation method impacted repeatability, population stability, and inactivation kinetics (α = 0.05), regardless of laboratory. Salmonella inoculated with the broth-based liquid inoculum method and the fomite transfer of a lawn culture method exhibited instability during equilibration. Lawn-based cultures resulted in stable populations prior to thermal treatment; however, the method using direct harvest of lawn culture with wheat flour yielded different D-values across the laboratories (α = 0.05), which was attributed to larger potential impact of operator variability. The lawn-based liquid inoculum and the lawn-based pelletized inoculum methods yielded stable inoculation levels and repeatable D-values (~250 and ~285 s, respectively). Also, inoculation level (3 to 8 log CFU/g) did not affect D-values (using the lawn-based liquid inoculum method). Overall, the results demonstrate that inoculation methods significantly affect Salmonella population kinetics and subsequent interpretation of thermal inactivation data for low-moisture foods.

Slicing of fresh produce can readily lead to pathogen cross-contamination with pre-sliced tomatoes having been linked to multistate outbreaks of salmonellosis in the United States. This study aimed to assess the impact of multiple processing variables on quantitative transfer of Salmonella during simulated commercial slicing of tomatoes. One red round tomato was inoculated with Salmonella Typhimurium LT2 at ~5logCFU/g and sliced using a manual or electric slicer, followed by 20 uninoculated tomatoes. Thereafter, the distribution of Salmonella on inoculated and uninoculated tomato slices was evaluated along with the transfer of Salmonella from different parts of the slicer. The impact of multiple processing variables including post-contamination hold time (0 and 30min), tomato wetness (dry and wet), processing room temperature (23, 10 and 4°C), slice thickness (0.48, 0.64, and 0.95cm), tomato variety (Torero, Rebelski, and Bigdena) and pre-wash treatment (no wash, tap water, and chlorine) was also investigated. The data were fitted to a two-parameter exponential decay model (Y=A⋅exp(BX)) with the percentage of Salmonella transferred to 20 uninoculated tomatoes then calculated. Salmonella populations on nine inoculated tomato slices ranged from 4.6±0.2 to 5.5±0.3logCFU/g, with higher populations on slices from the blossom and stem scar ends. However, Salmonella transfer to the previously uninoculated slices was similar (P>0.05), ranging from 2.1±0.2 to 3.4±0.2logCFU/g. Significantly fewer salmonellae transferred from the blade (3.4±0.4 log CFU, P≤0.05) than from the back and bottom plates (4.7±0.3 log CFU) or the whole manual slicer (5.2±0.2 log CFU) to the 20 uninoculated tomatoes. However, the blade was the primary contributor to Salmonella transfer for the electric slicer. Post-contamination hold time, processing temperature and tomato slice thickness did not significantly impact (P>0.05) the Salmonella transfer rate (parameter B) or the overall percentage of cells transferred. A significantly lower (P≤0.05) transfer rate (-0.028±0.002) was observed for wet as compared to dry tomatoes (-0.051±0.002), with a significantly higher (P≤0.05) percentage (12.2±2.4%) of Salmonella transferred to wet as opposed to dry tomatoes (1.1±0.5%). Tomato variety also impacted Salmonella transfer with significantly lower (P≤0.05) transfer rates and Salmonella transfer percentages seen for Rebelski and Bigdena than Torero. These findings will provide practical guidelines for the fresh-cut tomato industry and will also be useful in developing science-based transfer models for risk assessments., (Copyright © 2016 Elsevier B.V. All rights reserved.)

Isothermal inactivation studies are commonly used to quantify thermal inactivation kinetics of bacteria. Meta-analyses and comparisons utilizing results from multiple sources have revealed large variations in reported thermal resistance parameters for Salmonella, even when in similar food materials. Different laboratory or regression methodologies likely are the source of methodology-specific artifacts influencing the estimated parameters; however, such effects have not been quantified. The objective of this study was to evaluate the effects of laboratory and regression methodologies on thermal inactivation data generation, interpretation, modeling, and inherent error, based on data generated in two independent laboratories. The overall experimental design consisted of a cross-laboratory comparison using two independent laboratories (Michigan State University and U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center [ERRC] laboratories), both conducting isothermal Salmonella inactivation studies (55, 60, 62°C) in ground beef, and each using two methodologies reported in prior studies. Two primary models (log-linear and Weibull) with one secondary model (Bigelow) were fitted to the resultant data using three regression methodologies (two two-step regressions and a one-step regression). Results indicated that laboratory methodology impacted the estimated D60°C- and z-values (α = 0.05), with the ERRC methodology yielding parameter estimates ∼25% larger than the Michigan State University methodology, regardless of the laboratory. Regression methodology also impacted the model and parameter error estimates. Two-step regressions yielded root mean square error values on average 40% larger than the one-step regressions. The Akaike Information Criterion indicated the Weibull as the more correct model in most cases; however, caution should be used to confirm model robustness in application to real-world data. Overall, the results suggested that laboratory and regression methodologies have a large influence on resultant data and the subsequent estimation of thermal resistance parameters.

Onions are one of the most widely utilized vegetables worldwide, with demand for fresh-cut onions steadily increasing. Due to heightened safety concerns and consumer demand, the implications of sanitizing and packaging on fresh-cut onion safety and quality need to be better understood. The objective of this study was to investigate the effect of produce sanitizers, in-package atmospheres, and their interactions on the growth of Salmonella Typhimurium, mesophilic aerobic bacteria, yeast and mold, and the physico-chemical quality of diced onions to determine the best sanitizer and in-package atmosphere combination for both safety and quality. Diced onions were inoculated or not with S. Typhimurium, sanitized in sodium hypochlorite, peroxyacetic acid, or liquid chlorine dioxide, and then packaged in either polylactic acid bags containing superatmospheric O2, elevated CO2/reduced O2, or air, or in polyethylene terephthalate snap-fit containers. Throughout 14 days of storage at 7 °C, packaged diced onions were assessed for their safety (S. Typhimurium), and quality (mesophilic aerobic bacteria, yeasts and molds, physico-chemical analyses, and descriptive and consumer acceptance sensory panels). While sanitizer affected (P<0.05) fewer parameters (S. Typhimurium, mesophiles, yeasts and molds, headspace CO2, weight loss, and pH), in-package atmosphere had a significant (P<0.05) effect on all parameters evaluated. Two-way interactions between sanitizer and atmosphere that affected S. Typhimurium and pH were identified whereas 3-way interactions (sanitizer, atmosphere and time) were only observed for headspace CO2. Sodium hypochlorite and elevated CO2/reduced O2 was the best sanitizer and in-package atmosphere combination for enhancing the safety and quality of packaged diced onions. In addition, this combination led to diced onions acceptable for purchase after 2 weeks of storage by trained and consumer panels., (Copyright © 2015 Elsevier B.V. All rights reserved.)

Chemical sanitizers are usually added to dump tank water to minimize cross-contamination during tomato packing. However, the efficacy of sanitizers continues to be questioned. This study assessed the ability of six commonly used sanitizers (40 ppm of peroxyacetic acid, 40 ppm of mixed peracid, 40 ppm of available chlorine alone or acidified to pH 6.0 with citric acid or T-128, and electrolyzed water containing 40 ppm of available chlorine at pH 6.7) to reduce Salmonella on tomatoes, in wash water, and on equipment surfaces using a pilot-scale processing line. Red round tomatoes (11.3 kg) were dip inoculated to contain Salmonella at ∼6 log CFU/g, air dried for 2 h, treated for 2 min in a 3.3-m-long dump tank and then dried on a roller conveyor, with sanitizer-free water serving as the control. Tomato and water samples were collected at 15-s intervals during washing with additional dump tank, water tank, and roller conveyor surface samples collected after washing. All samples were appropriately neutralized, diluted, and surface plated on Trypticase soy agar containing 0.6% yeast extract, 0.05% ferric ammonium citrate, and 0.03% sodium thiosulfate with or without membrane filtration to enumerate Salmonella. All six sanitizer treatments were more efficacious than the water control (P ≤ 0.05), with chlorine plus citric acid yielding the greatest Salmonella reduction on tomatoes (3.1 log CFU/g). After processing, all sanitizer wash solutions contained significantly lower (P ≤ 0.05) levels of Salmonella than the water control (3.0 log CFU/ml). The four chlorine-based sanitizer treatments yielded significantly lower Salmonella populations (P ≤ 0.05) in the wash solution compared with peroxyacetic acid and mixed peracid. After processing with sanitizers, Salmonella populations decreased to nondetectable levels (<0.2 log CFU/100 cm(2) ) on the equipment surfaces.

Sublethal heating can increase subsequent thermal resistance of bacteria, which may compromise the validity of thermal process validations for slow-roasted meats. Therefore, this research evaluated the accuracy of a traditional log-linear inactivation model, developed via prior laboratory-scale isothermal tests, and a novel path-dependent model accounting for sublethal injury, applied to pilot-scale slow cooking of whole-muscle roasts. Irradiated turkey breasts, beef rounds, and pork loins were inoculated with an eight-serovar Salmonella cocktail via vacuum tumble marination in a salt-phosphate marinade. The resulting initial Salmonella population in the geometric center (core) was 7.0, 6.3, and 6.3 log CFU/g for turkey, beef, and pork, respectively. Seven different cooking schedules representing industry practices were evaluated in a pilot-scale, moist-air convection oven. Core temperatures recorded during cooking were used to calculate lethality real-time via the log-linear model. The path-dependent model reduced the bias (mean residual) and root mean square error by 4.24 and 4.60 log CFU/g respectively, in turkey; however, the new model did not reduce the prediction error in beef or pork. Overall, results demonstrated that slow-cooked roasts, processed to a computed lethality at or near that required by the regulatory performance standards, as calculated with a state-dependent model, may be underprocessed.

Chemical sanitizers are routinely used during commercial flume washing of fresh-cut leafy greens to minimize cross-contamination from the water. This study assessed the efficacy of three chlorine treatments against Escherichia coli O157:H7 on iceberg lettuce, in wash water, and on surfaces of a pilot-scale processing line using flume water containing various organic loads. Iceberg lettuce (5.4 kg) was inoculated to contain 10(6) CFU/g of a 4-strain cocktail of nontoxigenic, green fluorescent protein-labeled, ampicillin-resistant E. coli O157:H7 and held for 24 h at 4°C before processing. Lettuce was shredded using a Urschel TransSlicer, step conveyed to a flume tank, washed for 90 s using water alone or one of three different sanitizing treatments (50 ppm of total chlorine either alone or acidified to pH 6.5 with citric acid or T-128) in water containing organic loads of 0, 2.5, 5, or 10% (wt/vol) blended iceberg lettuce, and then dried using a shaker table and centrifugal dryer. Next, three 5.4-kg batches of uninoculated iceberg lettuce were processed identically. Various product (25 g), water (50 ml), and equipment surface swab (100 cm(2)) samples were homogenized in neutralizing buffer, diluted appropriately, and plated on tryptic soy agar containing 0.6% (wt/vol) yeast extract and 100 ppm of ampicillin without prior 0.45- m m membrane filtration to quantify E. coli O157:H7. Organic load negatively impacted the efficacy of all three chlorine treatments (P < 0.05) at the end of processing, with typical E. coli O157:H7 reductions of >5 and 0.9 to 3.7 log CFU/ml for organic loads of 0 and 10%, respectively. Organic load rarely had a significant impact (P < 0.05) on the efficacy of chlorine, chlorine plus citric acid, or chlorine plus T-128 against E. coli O157:H7 on iceberg lettuce. Reduced sanitizer efficacy generally corresponded to changes in total solids, chemical oxygen demand, turbidity, and maximum filterable volume, indicating that these tests may be effective alternatives to the industry standard of oxygen/reduction potential.

Cross-contamination of fresh-cut leafy greens with residual Escherichia coli O157:H7-contaminated product during commercial processing was likely a contributing factor in several recent multistate outbreaks. Consequently, radicchio was used as a visual marker to track the spread of the contaminated product to iceberg lettuce in a pilot-scale processing line that included a commercial shredder, step conveyor, flume tank, shaker table, and centrifugal dryer. Uninoculated iceberg lettuce (45 kg) was processed, followed by 9.1 kg of radicchio (dip inoculated to contain a four-strain, green fluorescent protein-labeled nontoxigenic E. coli O157:H7 cocktail at 10(6) CFU/g) and 907 kg (2,000 lb) of uninoculated iceberg lettuce. After collecting the lettuce and radicchio in about 40 bags (∼22.7 kg per bag) along with water and equipment surface samples, all visible shreds of radicchio were retrieved from the bags of shredded product, the equipment, and the floor. E. coli O157:H7 populations were quantified in the lettuce, water, and equipment samples by direct plating with or without prior membrane filtration on Trypticase soy agar containing 0.6% yeast extract and 100 ppm of ampicillin. Based on triplicate experiments, the weight of radicchio in the shredded lettuce averaged 614.9 g (93.6%), 6.9 g (1.3%), 5.0 g (0.8%), and 2.8 g (0.5%) for bags 1 to 10, 11 to 20, 21 to 30, and 31 to 40, respectively, with mean E. coli O157:H7 populations of 1.7, 1.2, 1.1, and 1.1 log CFU/g in radicchio-free lettuce. After processing, more radicchio remained on the conveyor (9.8 g; P < 0.05), compared with the shredder (8.3 g), flume tank (3.5 g), and shaker table (0.1 g), with similar E. coli O157:H7 populations (P > 0.05) recovered from all equipment surfaces after processing. These findings clearly demonstrate both the potential for the continuous spread of contaminated lettuce to multiple batches of product during processing and the need for improved equipment designs that minimize the buildup of residual product during processing.

An automated dead-end (single pass, no recirculation) ultrafiltration device, the Portable Multi-use Automated Concentration System (PMACS), was evaluated as a means to concentrate Escherichia coli O157:H7 from 40 liters of simulated commercial lettuce wash water. The assessment included generating, sieving, and concentrating sanitizer-free lettuce wash water, either uninoculated or inoculated with green fluorescent protein-transformed E. coli O157:H7 at a high (1.00 log CFU/ml) or low (-1.00 log CFU/ml) concentration. Cells collected within the filters were recovered in approximately 400 ml of buffer to create lettuce wash retentates. The extent of concentration was determined by viable plate counts using a medium selective for the transformed E. coli O157:H7. The samples were qualitatively analyzed for E. coli O157:H7 according to the U. S. Food and Drug Administration Bacteriological Analytical Manual enrichment method and with an electrochemiluminescence immunoassay. This concentration method was then evaluated in a pilot-scale production line at Michigan State University using chlorinated (100, 30, and 10 ppm of available chlorine) lettuce wash water. The total PMACS processing times were 82 ± 6 and 65 ± 5 min for sanitizer-free and chlorinated washes, respectively. Overall, E. coli O157:H7 populations were approximately 2 log higher in retentates than in unconcentrated lettuce wash samples. The higher E. coli O157:H7 levels in the retentates enabled cultural and electrochemiluminescence immunoassay detection in some samples when the corresponding lettuce wash samples were negative. When combined with standard and rapid detection methods, the PMACS concentration method may provide a means to enhance pathogen monitoring of produce wash water.

The transfer of Listeria monocytogenes to previously uncontaminated product during mechanical dicing of celery and its growth during storage at various temperatures were evaluated. In each of three trials, 275 g of retail celery stalks was immersed in an aqueous five-strain L. monocytogenes cocktail to obtain an average of 5.6 log CFU/g and then was diced using a hand-operated dicer, followed by sequential dicing of 15 identical 250-g batches of uninoculated celery using the same dicer. Each batch of diced celery was examined for numbers of Listeria initially and after 3 and 7 days of storage at 4, 7, and 10 °C. Additionally, the percentage by weight of inoculated product transferred to each of 15 batches of uninoculated celery was determined using inoculated red stems of Swiss chard as a surrogate. Listeria transfer to diced celery was also assessed after removing the Swiss chard. L. monocytogenes transferred from the initial batch of inoculated celery to all 15 batches of uninoculated celery during dicing, with populations decreasing from 5.2 to 2.0 log CFU/g on the day of processing. At 10 °C, Listeria reached an average population of 3.4 log CFU/g in all batches of uninoculated celery. Fewer batches of celery showed significant growth during storage at 4 and 7 °C (P < 0.05). Swiss chard pieces were recovered from all 15 batches of celery, with similar amounts seen in batches 2 to 15 (P > 0.05). L. monocytogenes was also recovered from each batch of uninoculated celery after the removal of Swiss chard, with populations decreasing from 4.7 to 1.7 log CFU/g. Storing the diced celery at 10 °C yielded a L. monocytogenes generation time of 0.87 days, with no significant growth observed during storage at 4 or 7 °C. Consequently, mitigation strategies during dicing and proper refrigeration are essential to minimizing potential health risks associated with diced celery.

Salmonella transfer during washing and roller conveying of inoculated tomatoes was quantified using a pilot scale tomato packing line equipped with plastic, foam, or brush rollers. Red round tomatoes (2.3 kg) were dip inoculated with Salmonella enterica serovar Typhimurium LT2 (avirulent) (4 log CFU/g), air dried for 2 h, and then washed in sanitizer-free water for 2 min. Inoculated tomatoes were then passed single file over a 1.5-m conveyor equipped with plastic, foam, or brush rollers followed by 25 previously washed uninoculated tomatoes. Tomato samples were collected after 2 min of both washing and roller conveying, with all 25 uninoculated tomatoes collected individually after conveying. Roller surface samples were collected before and after conveying the uninoculated tomatoes. Both tomato and surface samples were quantitatively examined for Salmonella by direct plating or membrane filtration using xylose lysine Tergitol 4 agar. Regardless of the roller type, Salmonella populations on inoculated tomatoes did not significantly (P < 0.05) decrease during contact with the roller conveyors. After conveying uninoculated tomatoes over contaminated foam rollers, 96% of the 25 tomatoes were cross-contaminated with Salmonella at >100 CFU per tomato. With plastic rollers, 24 and 76% of tomatoes were cross-contaminated with Salmonella at 10 to 100 and 1 to 10 CFU per tomato, respectively. In contrast, only 8% of 25 tomatoes were cross-contaminated with brush rollers with Salmonella populations of 1 to 10 CFU per tomato. Overall, cross-contamination was greatest with foam, followed by plastic and brush rollers (P < 0.05). Adding peroxyacetic acid or chlorine to the wash water significantly decreased cross-contamination during tomato conveying, with chlorine less effective in controlling Salmonella on foam compared with plastic and brush rollers.

Temperature abuse during commercial transport and retail sale of leafy greens negatively impacts both microbial safety and product quality. Consequently, the effect of fluctuating temperatures on Escherichia coli O157:H7 and Listeria monocytogenes growth in commercially-bagged salad greens was assessed during transport, retail storage, and display. Over a 16-month period, a series of time-temperature profiles for bagged salads were obtained from five transportation routes covering four geographic regions (432 profiles), as well as during retail storage (4,867 profiles) and display (3,799 profiles). Five different time-temperature profiles collected during 2 to 3 days of transport, 1 and 3 days of retail storage, and 3 days of retail display were then duplicated in a programmable incubator to assess E. coli O157:H7 and L. monocytogenes growth in commercial bags of romaine lettuce mix. Microbial growth predictions using the Koseki-Isobe and McKellar-Delaquis models were validated by comparing the root mean square error (RMSE), bias, and the acceptable prediction zone between the laboratory growth data and model predictions. Monte Carlo simulations were performed to calculate the probability distribution of microbial growth from 8,122,127,472 scenarios during transport, cold room storage, and retail display. Using inoculated bags of retail salad, E. coli O157:H7 and L. monocytogenes populations increased a maximum of 3.1 and 3.0 log CFU/g at retail storage. Both models yielded acceptable RMSEs and biases within the acceptable prediction zone for E. coli O157:H7. Based on the simulation, both pathogens generally increased <2 log CFU/g during transport, storage, and display. However, retail storage duration can significantly impact pathogen growth. This large-scale U.S. study-the first using commercial time/temperature profiles to assess the microbial risk of leafy greens-should be useful in filling some of the data gaps in current risk assessments for leafy greens.

Chemical sanitizers are routinely used during commercial flume washing of fresh-cut leafy greens to minimize cross-contamination from the water. This study assessed the efficacy of five commercial sanitizer treatments against Escherichia coli O157:H7 on iceberg lettuce, in wash water, and on equipment during simulated commercial production in a pilot-scale processing line. Iceberg lettuce (5.4 kg) was inoculated to contain 10(6) CFU/g of a four-strain cocktail of nontoxigenic, green fluorescent protein-labeled, ampicillin-resistant E. coli O157:H7 and processed after 1 h of draining at ~22 °C. Lettuce was shredded using a commercial slicer, step-conveyed to a flume tank, washed for 90 s using six different treatments (water alone, 50 ppm of peroxyacetic acid, 50 ppm of mixed peracid, or 50 ppm of available chlorine either alone or acidified to pH 6.5 with citric acid [CA] or T-128), and then dried using a shaker table and centrifugal dryer. Various product (25-g) and water (50-ml) samples collected during processing along with equipment surface samples (100 cm(2)) from the flume tank, shaker table, and centrifugal dryer were homogenized in neutralizing buffer and plated on tryptic soy agar. During and after iceberg lettuce processing, none of the sanitizers were significantly more effective (P ≤ 0.05) than water alone at reducing E. coli O157:H7 populations on lettuce, with reductions ranging from 0.75 to 1.4 log CFU/g. Regardless of the sanitizer treatment used, the centrifugal dryer surfaces yielded E. coli O157:H7 populations of 3.49 to 4.98 log CFU/100 cm(2). Chlorine, chlorine plus CA, and chlorine plus T-128 were generally more effective (P ≤ 0.05) than the other treatments, with reductions of 3.79, 5.47, and 5.37 log CFU/ml after 90 s of processing, respectively. This indicates that chlorine-based sanitizers will likely prevent wash water containing low organic loads from becoming a vehicle for cross-contamination.

In meat processing, powdered ingredients are preferred to liquids because of ease of handling, mixing, and storing. This study was conducted to assess Listeria monocytogenes inhibition and the physicochemical and organoleptic characteristics of frankfurters that were prepared with organic acid salts as spray-dried powders (sodium lactate-sodium acetate, sodium lactate-sodium acetate-sodium diacetate, and potassium acetate-potassium diacetate) or liquids (sodium lactate, sodium lactate-sodium diacetate, potassium lactate, and potassium lactate-sodium diacetate). Full-sodium (1.8% salt) and low-sodium (1.0% salt) frankfurters were prepared according to 10 and 5 different formulations (n = 3), respectively, and were dip inoculated with a six-strain cocktail of L. monocytogenes (∼4 log CFU/g). Populations of Listeria and mesophilic aerobic bacteria were quantified during storage at 4, 7, and 10°C for up to 90 days. Four powder and two liquid full-sodium formulations and one powder low-sodium formulation, all of which contained diacetate except for 1% sodium lactate-sodium acetate powder, completely inhibited Listeria growth at 4°C. However, Listeria grew in full-sodium formulations at 10°C and in low-sodium formulations at 7 and 10°C except for the formulation containing 0.8% potassium acetate-0.2% potassium diacetate powder. All formulations were similar in terms of water activity, cooking yield, moisture, and protein content. Sodium content and pH were affected by the concentrations of sodium and diacetate, respectively. Frankfurter appearance, texture, flavor, and overall acceptability were similar (P > 0.05) regardless of the formulation, except for flavor and overall acceptability of the low-sodium formulation containing potassium acetate-potassium diacetate. Based on these findings, cosprayed powders appear to be a viable alternative to current liquid inhibitors for control of Listeria in processed meats.