Salmonella transfer potential onto tomatoes during laboratory-simulated in-field debris removal

Journal of Food Protection

Volumn 77, Issue 7, 2014, Pages 1062-1068

  Sreedharan, Aswathy ^a   Schneider, Keith R ^a   Danyluk, Michelle D ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DEVICES; EVALUATION STUDY; FOOD CONTAMINATION; FOOD HANDLING; MICROBIOLOGY; PHYSIOLOGY; PREVENTION AND CONTROL; PROCEDURES; SALMONELLA; TOMATO;

FOOD CONTAMINATION; FOOD HANDLING; LYCOPERSICON ESCULENTUM; SALMONELLA;

EID: 84905460042     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-509     Document Type: Article

References (33)

1. Beuchat, L. R., and E. K. Heaton. 1975. Salmonella survival on pecans as influenced by processing and storage conditions. Appl. Environ. Microbiol. 29:795-801.
2. Beuchat, L. R., and D. A. Mann. 2008. Survival and growth of acidadapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature. J. Food Prot. 71:1572-1579.
3. Brar, P. K., and M. D. Danyluk. 2013. Salmonella transfer potential during hand harvesting of tomatoes under laboratory conditions. J. Food Prot. 76:1342-1349.
4. Burnett, S. L., E. R. Gehm, W. R. Weissinger, and L. R. Beuchat. 2000. Survival of Salmonella in peanut butter and peanut butter spread. J. Appl. Microbiol. 89:472-477.
5. Centers for Disease Control and Prevention. 1990. CDC surveillance summaries; March 1, 2000. Morb. Mortal. Wkly. Rep. 39:15-23.
6. Centers for Disease Control and Prevention. 2000. CDC surveillance summaries; March 17, 2000. Morb. Mortal. Wkly. Rep. 49:1-51.
7. Centers for Disease Control and Prevention. 2007. Multistate outbreaks of Salmonella infections associated with raw tomatoes eaten in restaurants-United States, 2005-2006. Morb. Mortal. Wkly. Rep. 56:909-911.
8. Chaidez, C., M. Moreno, W. Rubio, M. Angulo, and B. Valdez. 2003. Comparison of the disinfection efficacy of chlorine-based products for inactivation of viral indicators and pathogenic bacteria in produce wash water. Int. J. Environ. Health Res. 13:295-302.
9. Danyluk, M. D., and D. W. Schaffner. 2011. Quantitative assessment of the microbial risk of leafy greens from farm to consumption: preliminary framework, data, and risk estimates. J. Food Prot. 74: 700-708.
10. Florida Department of Agriculture and Consumer Services. 2007. Tomato best practices. A guide to Tomato Agricultural Practices (TGAP) and Tomato Best Management Practices (T-BMP). Florida Department of Agriculture and Consumer Services, Tallahassee.
11. Gray, J. T., and P. J. Fedorka-Cray. 2001. Long-term survival and infectivity of Salmonella choleraesuis. Berl. Muench. Tieraerztl. Wochenschr. 114:370-374.
12. Guo, X., J. Chen, R. E. Brackett, and L. R. Beuchat. 2002. Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil. J. Food Prot. 65:274-279.
13. Hedberg, C. W., F. J. Angulo, K. E. White, C. W. Langkop, W. L. Schell, M. G. Stobierski, A. Schuchat, J. M. Besser, S. Dietrich, L. Helsel, P. M. Griffin, J. W. MacFarland, and M. T. Osterholm. 1999. Outbreaks of salmonellosis associated with eating uncooked tomatoes: implications for public health. The Investigation Team. Epidemiol Infect. 122:385-393.
14. Hiramatsu, R., M. Matsumoto, K. Sakae, and Y. Miyazaki. 2005. Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods. Appl. Environ. Microbiol. 71:6657-6663.
15. Iibuchi, R., Y. Hara-Kudo, A. Hasegawa, and S. Kumagai. 2010. Survival of Salmonella on a polypropylene surface under dry conditions in relation to biofilm-formation capability. J. Food Prot. 73:1506-1510.
16. Islam, M., J. Morgan, M. Doyle, S. Phatak, P. Millner, and X. Jiang. 2004. Persistence of Salmonella enterica serovar typhimurium on lettuce and parsley and in soils on which they were grown in fields treated with contaminated manure composts or irrigation water. Foodborne Pathog. Dis. 1:27-35.
17. Jensen, D. A., L. M. Friedrich, L. J. Harris, M. D. Danyluk, and D. W. Schaffner. 2013. Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces. J. Food Prot. 76:1530-1538.
18. Kusumaningrum, H. D., G. Riboldi, W. C. Hazeleger, and R. R. Beumer. 2003. Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. Int. J. Food Microbiol. 85: 227-236.
19. Lin, C.-M., and C. I. Wei. 1997. Transfer of Salmonella Montevideo onto the interior surfaces of tomatoes by cutting. J. Food Prot. 60: 858-863.
20. Marples, R. R., and A. G. Towers. 1979. A laboratory model for the investigation of contact transfer of microorganisms. J. Hyg. (Cambridge) 82:237-248.
21. Moore, G., I. S. Blair, and D. A. McDowell. 2007. Recovery and transfer of Salmonella Typhimurium from four different domestic food contact surfaces. J. Food Prot. 70:2273-2280.
22. Rusin, P., S. Maxwell, and C. Gerba. 2002. Comparative surface-tohand and fingertip-to-mouth transfer efficiency of gram-positive bacteria, gram-negative bacteria and phage. J. Appl. Microbiol. 93: 585-592.
23. Sapers, G. M. 2001. Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products. Food Technol. Biotechnol. 39:305-311.
24. Sapers, G. M., and D. M. Jones. 2006. Improved sanitizing treatments for fresh tomatoes. J. Food Sci. 71:252-256.
25. Sattar, S. A., S. Springthorpe, S. Mani, M. Gallant, R. C. Nair, E. Scott, and J. Kain. 2001. Transfer of bacteria from fabrics to hands and other fabrics: development and application of a quantitative method using Staphylococcus aureus as a model. J. Appl. Microbiol. 90:962-970.
26. Sharps, C. P., G. Kotwal, and J. L. Cannon. 2012. Human norovirus transfer to stainless steel and small fruits during handling. J. Food Prot. 75:1437-1446.
27. Sivapalasingam, S., C. Friedman, L. Cohen, and R. Tauxe. 2004. Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997. J. Food Prot. 67:2342-2353.
28. Steele, M., and J. Odumeru. 2004. Irrigation water as source of foodborne pathogens on fruit and vegetables. J. Food Prot. 67:2839-2849.
29. Tournas, V. H. 2005. Spoilage of vegetable crops by bacteria and fungi and related health hazards. Crit. Rev. Microbiol. 31:33-44.
30. Uesugi, A. R., M. D. Danyluk, and L. J. Harris. 2006. Survival of Salmonella Enteritidis phage type 30 on inoculated almonds stored at 220, 4, 23, and 35uC. J. Food Prot. 69:1851-1857.
31. U.S. Food and Drug Administration. 2007. Bacteriological analytical manual (BAM). Available at: http://www.fda.gov/Food/ScienceResearch/ LaboratoryMethods/BacteriologicalAnalyticalManualBAM/default.htm. Accessed 12 August 2013.
32. Valadez, A. M., K. R. Schneider, and M. D. Danyluk. 2012. Outbreaks of foodborne diseases associated with tomatoes (FSHN 12- 08). University of Florida Institute of Food and Agricultural Sciences. Available at: http://edis.ifas. ufl.edu/fs192. Accessed 24 November 2013.
33. Zhuang, R. Y., L. R. Beuchat, and F. J. Angulo. 1995. Fate of Salmonella Montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine. Appl. Environ. Microbiol. 61:2127-2131.