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Feed additives that can modulate the poultry gastrointestinal tract and provide benefit to bird performance and health have recently received more interest for commercial applications. Such feed supplements offer an economic advantage because they may directly benefit poultry producers by either decreasing mortality rates of farm animals, increasing bird growth rates, or improve feed efficieny. They can also limit foodborne pathogen establishment in bird flocks by modifying the gastrointestinal microbial population. Prebiotics are known as non-digestible carbohydrates that selectively stimulate the growth of beneficial bacteria, thus improving the overall health of the host. Once prebiotics are introduced to the host, 2 major modes of action can potentially occur. Initially, the corresponding prebiotic reaches the intestine of the chicken without being digested in the upper part of the gastrointestinal tract but are selectively utilized by certain bacteria considered beneficial to the host. Secondly, other gut activities occur due to the presence of the prebiotic, including generation of short-chain fatty acids and lactic acid as microbial fermentation products, a decreased rate of pathogen colonization, and potential bird health benefits. In the current review, the effect of prebiotics on the gastrointestinal tract microbiome will be discussed as well as future directions for further research. [ABSTRACT FROM AUTHOR]

Alternative poultry production systems consisting of free-range or pasture flock raised poultry continues to increase in popularity. Based on the perceived benefits of poultry products generated from these alternative poultry production systems, they have commercial appeal to consumers. Several factors impact the health and well being of birds raised and maintained in these types of production systems. Exposure to foodborne pathogens and potential for colonization in the gastrointestinal tract has to be considered with these types of production systems. The gastrointestinal tract microbial composition and function of birds grown and maintained in alternative poultry operations may differ depending on diets, breed, and age of bird. Dietary variety and foraging behavior are potential influential factors on bird nutrition. The gastrointestinal tract microbiomes of birds raised under alternative poultry production systems are now being characterized with next-generation sequencing to identify individual microbial members and assess the impact of different factors on the diversity of microbial populations. In this review, the gastrointestinal tract microbiota contributions to free-range or pasture-raised broiler and egg layer production systems, subsequent applications, and potential future directions will be discussed. [ABSTRACT FROM AUTHOR]

The soilborne pathogen Listeria monocytogenes frequently contaminates food products and food processing environments and is able to survive desiccation, high osmotic pressures, and starvation. However, little is known about how this pathogen survives starvation at 4°C. This study provides evidence that L. monocytogenes is able to survive total nutrient starvation for 4 weeks. L. monocytogenes strains EGD-e, Scott A, F2365, and HCC23 were starved individually in sterile water. Colony counts declined over 4 weeks, with Scott A declining the most rapidly. Transmission electron microscopy images revealed degradation of starving cell membranes and altered cytosols. Starving cells were subjected to the metabolic inhibitors fluoride, arsenite, 2,4-dinitrophenol, iodoacetate, and cyanide individually. Iodoacetate, which inhibits glyceraldehyde-3-phosphate dehydrogenase, completely reduced cultivable counts below the level of detection compared with the control starving cells; 2,4-dinitrophenol, which dissipates proton motive force, almost completely reduced cultivable counts. These results suggest that L. monocytogenes strains EGD-e, Scott A, F2365, and HCC23 are actively using part of the glycolysis pathway while starving. These results suggest that starving L. monocytogenes cells retain aspects of active metabolism. [ABSTRACT FROM AUTHOR]

Cookie dough is recognized as a potential vehicle of Salmonella due to common use of raw eggs as an ingredient. As seen in the E . coli O157:H7 outbreak in 2009, which was associated with commercial pre-packaged cookie dough, this product also can serve as a novel vehicle for transmission of pathogens. Additionally, many ingredients of cookie dough including flour, eggs, chocolate and peanut butter have also been associated with foodborne illness outbreaks, and therefore the potential of cookie dough carrying microbiological hazards is relatively high. Government agencies and food manufacturers warn against the consumption of cookie dough due to the potential hazards associated with it, but it was reported that young adults in the United States frequently consume cookie dough. In this review, an updated overview of food safety risks associated with each ingredient of cookie dough with main focus on microbiological hazards is provided. Additionally, intrinsic characteristics of cookie dough and their effect on food safety are also addressed in this review. [ABSTRACT FROM AUTHOR]

Condensed smoke or liquid smoke (LS) and lauric arginate (LAE) are antimicrobials used in food preservation. They have demonstrated abilities to reduce or inhibit pathogenic and spoilage organisms. Few studies, however, have reported on the effectiveness of LS or LAE over the range of temperatures typically encountered in food marketing channels. Therefore, the effects of temperature on the antimicrobial properties of two commercial LS fractions, an LS derived from pecan shells, and LAE against two common foodborne pathogens, Listeria and Salmonella, were investigated. The MICs of the three LS samples and LAE were measured at 4, 10, and 37°C for Listeria monocytogenes strains 2045 (Scott A, serotype 4b) and 10403S (serotype 1/2a) and two strains of Listeria innocua, a well-established surrogate, and at 10, 25, and 37°C for Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Heidelberg. The MICs for LS against Listeria ranged from 3 to 48% (vol/vol), with higher MICs seen with lower temperatures. The MICs for LS on Salmonella ranged from 3 to 24%. Values for LAE ranged between 0.004 and 0.07% for both pathogens, and like LS, higher MICs were always associated with lower incubation temperatures. Understanding how storage temperature affects the efficacy of antimicrobials is an important factor that can contribute to lowering the hurdles of use levels and costs of antimicrobials and ultimately improve food safety for the consumer. [ABSTRACT FROM AUTHOR]

Salmonellosis in the United States is one of the most costly foodborne diseases. Given that Sal-monella can originate from a wide variety of environ-ments, reduction of this organism at all stages of poultry production is critical. Salmonella species can encounter various environmental stress conditions that can dra-matically influence their survival and virulence. Previ-ous knowledge of Salmonella species genomic regulation of metabolism and physiology in relation to poultry is based on limited information of a few well-character-ized genes. Consequently, although there is some infor-mation about environmental signals that control Sal-monella growth and pathogenesis, much still remains unknown. Advancements in DNA sequencing technolo-gies revolutionized the way bacteria were studied and molecular tools such as microarrays have subsequently been used for comprehensive transcriptomic analysis of Salmonella. With microarray analysis, the expression levels of each single gene in the Salmonella genome can be directly assessed and previously unknown genetic systems that are required for Salmonella growth and survival in the poultry production cycle can be eluci-dated. This represents an opportunity for development of novel approaches for limiting Salmonella establish-ment in all phases of poultry production. In this review, recent advances in transcriptome-microarray technolo-gies that are facilitating a better understanding of Sal-monella biology in poultry production and processing are discussed. [ABSTRACT FROM AUTHOR]

Abstract: Blackberries contain anthocyanins and phenolic acids derived from anthocyanin fragments that have an important role in the small intestine for retaining gut health. It has been hypothesized that supplementing diets with blackberries may improve gut health through a prebiotic mechanism. Unfortunately identification of gut bacteria is difficult since only 20% of bacterial species can be cultured using current techniques. Therefore, a non-culture based technique was utilized to examine shifts in gut bacteria of mice fed one of five diet treatments: (1) control, (2) aged blackberries supplemented at 5% (w/w), (3) aged blackberries supplemented at 10% (w/w), (4) fresh blackberries supplemented at 5% (w/w), and (5) fresh blackberries supplemented at 10% (w/w). Mice feces were initially collected before supplementing blackberries as a control (0 week) and were collected every 2 weeks for up to 10 weeks. Polymerase chain reaction-based denaturing gradient gel electrophoresis (PCR-based DGGE) was performed and further identification of bacteria was conducted by excising and sequencing target bands. Banding patterns were more consistent over time in those groups that had a diet supplemented with 10% aged or fresh blackberries compared to the 2 groups fed a diet supplemented with 5% of fresh or aged blackberries. From the sequencing data, Lactobacillus johnsonii was present in all groups after 2 weeks of sampling. The Aerococcus spp. and Actinomycetes were increased in blackberries treatments as well as Enterobacter spp., Klebsiella pneumonia and Erwinia spp. were present in aged blackberry treatment. These data indicate that supplementing a diet with aged or fresh blackberries causes shifts in the gastrointestinal microflora. [Copyright &y& Elsevier]

Abstract: During the most recent decades increased interest in fuel from biomass in the United States and worldwide has emerged each time petroleum derived gasoline registered well publicized spikes in price. The willingness of the U.S. government to face the issues of more heavily high-priced foreign oil and climate change has led to more investment on plant-derived sustainable biofuel sources. Biomass derived from corn has become one of the primary feedstocks for bioethanol production for the past several years in the U.S. However, the argument of whether to use food as biofuel has led to a search for alternative non-food sources. Consequently, industrial research efforts have become more focused on low-cost large-scale processes for lignocellulosic feedstocks originating mainly from agricultural and forest residues along with herbaceous materials and municipal wastes. Although cellulosic-derived biofuel is a promising technology, there are some obstacles that interfere with bioconversion processes reaching optimal performance associated with minimal capital investment. This review summarizes current approaches on lignocellulosic-derived biofuel bioconversion and provides an overview on the major steps involved in cellulosic-based bioethanol processes and potential issues challenging these operations. Possible solutions and recoveries that could improve bioprocessing are also addressed. This includes the development of genetically engineered strains and emerging pretreatment technologies that might be more efficient and economically feasible. Future prospects toward achieving better biofuel operational performance via systems approaches such as risk and life cycle assessment modeling are also discussed. [Copyright &y& Elsevier]

The study was conducted to evaluate the attachment of three lactic acid bacteria (LAB) strains and their combination in a cocktail, to stainless steel coupons from a deli slicer, and their ability to inhibit the attachment of Listeria monocytogenes. In a previous study, three LAB strains, Pediococcus acidilactici, Lactobacillus amylovorus, and Lactobacillus animalis, were isolated from ready-to-eat meat and exhibited antilisterial effect. In the study reported here, hydrophobicity tests were determined according to the method of microbial adhesion to solvent. The attachment of the cells was evaluated on stainless steel coupons from deli slicers. Extracellular carbohydrates were determined with a colorimetric method. Based on these tests, L. animalis exhibited the greatest hydrophobicity (26.3%), and its adherence increased sharply from 24 to 72 h, whereas L. amylovorus yielded the lowest hydrophobicity (3.86%) and was weakly adherent. Although P. acidilactici had moderate hydrophobicity (10.1%), it adhered strongly. The attached LAB strains produced significantly (P < 0.05) higher total carbohydrates than their planktonic counterparts did, which is an important characteristic for attachment. Three conditions were simulated to evaluate the ability of the LAB cocktail (108 CFU/ml) to competitively exclude L. monocytogenes (10³ CFU/ml) on the surface of the coupons. The coupons were pretreated with the LAB cocktail for 24 h prior to the addition of L. monocytogenes, simultaneously treated with the LAB cocktail and L. monocytogenes, or pretreated with L. monocytogenes 24 h prior to the addition of the LAB cocktail. The LAB cocktail was able to reduce the attachment L. monocytogenes significantly (P < 0.05). The LAB cocktail indicated potential attachment on stainless steel and bacteriostatic activity toward L. monocytogenes attached on stainless steel, which indicates a possible role for LAB as a biosanitizer in the food industry. [ABSTRACT FROM AUTHOR]

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli . The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus can be carried on the skin and nasal passages of humans and animals as a commensal. A case of human methicillin-resistant S. aureus infection resulting from contact with pork has been reported. Poultry carcasses are sold at retail with the skin intact, but pork and beef typically are not. Thus, the risk of methicillin-resistant S. aureus human infection from whole raw poultry carcasses may be greater than that of exposure from pork or beef. The objective of this study was to isolate and characterize S. aureus from whole retail poultry carcasses and compare the isolates to S. aureus isolates from humans. A total of 25 S. aureus isolates were collected from 222 whole poultry carcasses. The isolates were characterized phenotypically with antibiotic resistance disc diffusion assays and genotypically using multilocus sequence typing. A total of 17 S. aureus isolates obtained from healthy humans were included and characterized in the same way as the poultry isolates. Staphylococcus spp. were recovered from all poultry carcasses. Only 25 poultry carcasses (11.2%) were contaminated with S. aureus. Of these 25 isolates, 36% were resistant to at least one of the antibiotics tested and 20% were resistant to two or more antibiotics tested. However, 100% of the human isolates were resistant to at least one of the antibiotics and 94% were resistant to two or more antibiotics. The results of the multilocus sequence typing indicate that most of the isolates grouped according to source. These results indicate a low prevalence of S. aureus present in poultry, and the isolates were not phenotypically similar to human isolates. The low number of S. aureus isolates from this study indicates that chicken carcasses would appear to not be a significant source of this bacterium. [ABSTRACT FROM AUTHOR]

Foodborne pathogenic bacteria such as Escherichia coli O157:H7 are threats to the safety of beef. Citrus peel and dried orange pulp are by-products from citrus juice production that have natural antimicrobial effects and are often incorporated into least-cost ration formulations for beef and dairy cattle. This study was designed to determine if orange peel and pulp affected E. coli O157:H7 populations in vivo. Sheep (n = 24) were fed a cracked com grain-based diet that was supplemented with a 50-50 mixture of dried orange pellet and fresh orange peel to achieve a final concentration (dry matter basis, wt/wt) of 0, 5, or 10% pelleted orange peel (OP) for 10 days. Sheep were artificially inoculated with 10 CFU of E. coli O157:H7 by oral dosing. Fecal shedding of E. coli O157:H7 was measured daily for 5 days after inoculation, after which all animals were humanely euthanized. At 96 h postinoculation, E. coli O157:H7 shedding was reduced (P < 0.05) in sheep fed 10% OP. Populations of inoculated E. coli O157:H7 were reduced by OP treatment throughout the gastrointestinal tract; however, this reduction reached significant levels in the rumen (P < 0.05) of sheep fed 10% OP diets. Cecal and rectal populations of E. coli O157:H7 were reduced (P < 0.05) by inclusion of both 5 and 10% OP diets. Our results demonstrate that orange peel products can be used as a preharvest intervention strategy as part of an integrated pathogen reduction scheme. [ABSTRACT FROM AUTHOR]

Abstract: In recent years bioethanol has encompassed worldwide interest as a non-conventional bioenergy source. This fact has driven several bioethanol industries to produce more ethanol on a large scale via cost effective methods. However in the process of scaling up ethanol production bacterial contamination is becoming one of the more challenging problems facing the bioethanol industry. There are several traditional microbiological methods available to detect and subsequently limit these bacterial contaminants. These methods are time consuming, laborious and can be less sensitive. Consequently, it is necessary to find novel sensitive and economic detection methods to eradicate the contaminants long before they disrupt ethanol production. Molecular methods that can detect the contaminants even at very low numbers at any given stage would help in the design of more cost effective eradication strategies and better targeted antimicrobial treatments. Application of rapid molecular detection approaches have the potential to provide much more sensitive and rapid means to not only detect but quantitate microbial contaminants long before they become problematic to overall bioethanol formation. [Copyright &y& Elsevier]

The use of "omics" has become widespread across poultry production, from breeding to management to bird health to food safety and everywhere in between. While the conventional poultry industry has become more exposed to the power and utility of "omic" technologies, smaller poultry flock producers typically do not have this same level of experience. Because smaller, nonconventional poultry production is a growing portion of the overall poultry market, it is important that they also have educational access to these research tools and the resultant data. While small flock producers are dedicated and knowledgeable farmers, their knowledge of these newer technologies may be limited at best, and it is the task of academic researchers to communicate the importance of these "omic" tools and how the omic data can improve a variety of different aspects of their operations. This review discusses ways to effectively communicate complex microbiota and microbial genome sequence data to small flock producers and transforming this data into meaningful and applicable information that they can utilize to inform beneficial management decisions. [ABSTRACT FROM AUTHOR]

Poultry processing is undergoing changes both in operations as well as microbial methodologies. Traditionally, microbial data has been gathered through a series of culturing methods using liquid media and plating for isolation and enumeration. Both foodborne pathogens and nonpathogenic bacterial populations are estimated to assess food safety risks as well as the potential for spoilage. Bacterial loads from carcasses are important for estimating processing control and the effectiveness of antimicrobial applications. However, these culture-based approaches may only provide part of the microbial ecology landscape associated with chicken carcasses and the subsequent changes that occur in these populations during processing. Newer molecular-based approaches, such as 16S sequencing of the microbiota, offer a means to retrieve a more comprehensive microbial compositional profile. However, such approaches also result in large data sets which must be analyzed and interpreted. As more data is generated, this will require not only bioinformatic programs to process the data but appropriate educational forums to present the processed data to a broad audience. [ABSTRACT FROM AUTHOR]

Management of laying hens has undergone considerable changes in the commercial egg industry. Shifting commercial production from cage-based systems to cage-free has impacted the housing environment and created issues not previously encountered. Sources of microorganisms that become established in the early stages of layer chick development may originate from the hen and depend on the microbial ecology of the reproductive tract. Development of the layer hen GIT microbiota appears to occur in stages as the bird matures. Several factors can impact the development of the layer hen GIT, including pathogens, environment, and feed additives such as antibiotics. In this review, the current status of the laying hen GIT microbial consortia and factors that impact the development and function of these respective microbial populations will be discussed, as well as future research directions. [ABSTRACT FROM AUTHOR]

Non typhoidal Salmonella spp. are among the leading causes of foodborne illness in the U.S. Some 20% of foodborne illnesses attributed to Salmonella can be associated with poultry and poultry products. Industry efforts to lower the incidence of Salmonella have been successful, but the number of illnesses from contaminated poultry has not seen a concomitant drop. In this review, the historical background of Salmonella assessment in poultry at the processing plant will be presented along with the problems inherent with current methods. In addition, opportunities for improvement via the availability of emerging detection and identification technologies as well as other food safety measures that can be taken such as consumer education. • Non typhoidal Salmonella spp. are a leading cause of foodborne illness in the U.S. • 20% of foodborne illnesses from Salmonella are from poultry and poultry products. • In this review we highlight problems inherent with current methods of detection. • We discuss emerging technologies as well as other food safety measures. [ABSTRACT FROM AUTHOR]

Alternative poultry production systems continue to expand as markets for organic and naturally produced poultry meat and egg products increase. However, these production systems represent challenges associated with variable environmental conditions and exposure to foodborne pathogens. Consequently, there is a need to introduce feed additives that can support bird health and performance. There are several candidate feed additives with potential applications in alternative poultry production systems. Prebiotic compounds selectively stimulate the growth of beneficial gastrointestinal microorganisms leading to improved health of the host and limiting the establishment of foodborne pathogens. The shift in the gastrointestinal microbiota and modulation of fermentation can inhibit the establishment of foodborne pathogens such as Campylobacter and Salmonella. Both current and potential applications of prebiotics in alternative poultry production systems will be discussed in this review. Different sources and types of prebiotics that could be developed for alternative poultry production will also be explored. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is known to be an important foodborne pathogen and is the causative agent of one of the deadliest foodborne illnesses. The organism has a wide range of environmental conditions under which it will survive and grow, and often contaminates processing plants and retail environments in which ready-to-eat foods are manufactured, prepared and served. Although L. monocytogenes is not a fastidious organism and can grow in a variety of rich media, defined and minimal media are necessary to elucidate the minimal environmental nutrients that are required for the survival and growth of this organism. In addition, many of the virulence factors required for L. monocytogenes to invade and multiply in mammalian host cells are not produced in rich media and thus induction of these factors is best studied in a minimal medium. This review covers the historical development of minimal media for Listeria spp. and explores the various factors required for survival and growth of this organism. To the best of our knowledge, this is the first time that these media have been compared side by side. In order to better compare studies using different chemical substrates such as a different carbon source, all concentrations of components in each medium have been converted to molar concentrations. [ABSTRACT FROM AUTHOR]

Prebiotics are defined as nondigestible food ingredients that can stimulate the growth of one or more beneficial bacteria in the gastrointestinal tract. The Biolex R® MB40 is a commercial prebiotic that contains mannanoligosaccharides. The aims of this study were to evaluate the effects of prebiotic Biolex R® MB40 on cecal microbiota of conventionally raised chickens using PCR-based denaturing gradient gel electrophoresis (DGGE) and assessing Salmonella prevalence. Chickens were randomly selected and distributed into three groups; a negative control (NC) and two treatment groups (T1 and T2). The NC group was fed a nonmedicated feed, while the treatment groups were fed either T1 or T2, 0.05% antibiotic (BMD50) or 0.2% Biolex R® MB40 respectively. During the study, cecal contents and bird feed were plated on selective media for Salmonella, yeast and mold prevalence analysis. Ten chickens from each group were randomly selected at 1, 2, 4 and 6 wk and ceca were extracted for DNA isolation for PCR-based DGGE. Also, short-chain fatty acids (SCFAs) were analyzed from collected cecal material by gas chromatography. Only 4.2% of the samples were Salmonella positive. Presence of class 1 integron from cecal material were analyzed by PCR and 97.5% of the cecal samples were positive for integron presence, but no class I integrons were detected in the Salmonella isolates. According to the PCR-based DGGE analysis, the T2 group exhibited a cecal microbial population pattern that was similar to the T1 group prior to wk 4 and the T2 group appeared to be almost identical with the NC group after wk 4 but T2 exhibited less Bacteroides rodentium prior to wk 4. Overall results showed that the commercial prebiotic, MB40 did not lead to a detectable reduction of Salmonella but the general frequency of Salmonella was minimal in all treatments. However, feeding an MB40 supplement did result in similar DGGE band patterns as the T1 group indicating that cecal microbiotia were potentially similar in these 2 groups. Overall, it appears that MB40 (T2) exhibited similar DGGE-cecal population patterns as BMD50 (T1) which suggests that these treatments may have influenced the populations in a comparable fashion. [ABSTRACT FROM AUTHOR]

Dried plums (prunes) have been marketed to consumers for consumption directly from the package as a convenient snack and have been reported to have broad health benefits. Only recently have fractionated, dried plum ingredients been investigated for their functionality in food and feed products. Dried plum puree, dried plum fiber, dried plum powder, dried plum concentrate, and fresh plum concentrate have been investigated to date. They have been evaluated as fat replacers in baked goods, antioxidants in meat formulations, phosphate replacers in chicken marinades, and antimicrobials in food systems. Overall, dried plum products have been shown to be effective at reducing lipid oxidation and show promise as antimicrobials. [ABSTRACT FROM AUTHOR]

Abstract: Bioethanol continues to be offered as a viable solution for complex problems ranging from global warming and national energy security to local economic development. Fuel bioethanol burns cleaner than gasoline, is derived from renewable agricultural products, and creates local jobs and income. In December 2007, President Bush signed into law the Energy Independence and Security Act, which increased the renewable fuel standard that was mandated under energy Policy Act of 2005 to 36 billion gallons by 2022.In order to achieve this goal, ethanol production would need to be generated primarily from corn and cellulosic materials. Bioethanol producers are currently involved in variety of technological innovations to reduce energy consumption and production costs, increased efficiency and reduced emissions using the best available control technologies. However, industrial ethanol fermentation is a non-sterile process and contaminant microorganisms can lead to a decrease in industrial productivity and significant economic loss. Currently, bioethanol industries use different antimicrobials including antibiotics to control the contaminants in the fermentors. The emergence of antibiotic resistance among contaminant bacteria in bioethanol fermentors warrants the need for alternative antimicrobials to retain bioethanol production at a profitable level. In addition more and more ethanol producers are seeking to generate distillers grains that can be labeled antibiotic free to be sold in international markets where some restrictions are already in place for reducing and/or eliminating antibiotics usage in animal feed. This review examines the contamination problems, various intervention methods, emergence of antibiotic resistance in contaminant bacteria, and potential alternative options to elucidate antimicrobial products from various natural sources. In particular, emphasis has been given for natural antibacterial products from plant derived products to suggest a new research avenue for the search of new, non-conventional antimicrobial agents to control the contamination problem in the fuel bioethanol industries. [Copyright &y& Elsevier]

Optimal broiler performance is dependent on several factors such as bird genetics, environment management, and nutrition. The gastrointestinal tract microbial ecology and metabolic activities have long been considered factors contributing to broiler performance responses. However, until recently, it was difficult to define the impact of the gastrointestinal microorganisms on the broiler host. With advances in microbiome sequencing technology, there has been a rapid increase in data generated using both experimental and commercial broiler operations. As the gastrointestinal microbiome data becomes more in-depth, opportunities to link microbiota composition to broiler performance metrics such as broiler growth rate and feed conversion efficiency have emerged. In parallel, with the increased understanding of the microbiota, there has been a shift to modulate the microbiome in order to alter metabolic patterns such as fermentation products. In this review, fermentation pathways and metabolites and the relationship with the microbiome will be discussed. Additionally, this review will connect these patterns and interpretations with current broiler performance data and the potential future directions these relationships could take the broiler industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • This study investigated the microbiome of sprouts by 16S rRNA microbiome sequencing. • Proteobacteria (phylum) and Enterobacteriaceae (family) were predominant on sprouts. • Alfalfa sprouts exhibited the highest abundance of Enterobacteriaceae. • Species richness and evenness were highest on radish sprouts and lowest on alfalfa. • Sprout microbiomes were affected by type and brand, not by distribution route. Sprouts harbor high populations of bacteria and cause numerous foodborne disease outbreaks, yet little is known about their microbial composition. The present study aimed to define the microbiological ecology of sprouts using 16S rRNA microbiome sequencing and culture-dependent methods. Different types (radish, alfalfa, and rapeseed), brands (A, B, and C), and distribution routes (online and offline) of sprouts (n = 70) were considered for microbiome analysis, as well as quantitative (aerobic plate count and coliforms) and qualitative analyses (Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella Typhimurium). The aerobic plate count ranged from 7 to 8 CFU/g, and the coliforms ranged from 6 to 7 log CFU/g. Microbiome analysis revealed that Proteobacteria was the dominant phylum, accounting for 79.0% in alfalfa sprouts, 68.5% in rapeseed sprouts, and 61.9% in radish sprouts. Enterobacteriaceae was the dominant family in alfalfa sprouts (33.9%) and rapeseed sprouts (14.6%), while Moraxellaceae (11.9%) were prevalent on radish sprouts. The majority of the dominant genera were common in the environment, such as soil or water. Alfalfa sprouts yielded the lowest aerobic plate count but the highest relative abundance of Enterobacteriaceae compared to the other sprouts. These results could explain why alfalfa sprouts are a leading cause of sprout-related foodborne disease outbreaks. Alpha-diversity results (Chao1 and Shannon indices) suggested that species richness was greater on radish sprouts than the other sprout types. Beta-diversity results showed samples were clustered by types, indicating dissimilarity in microbial communities. However, the distribution route had a limited influence on microbial composition. The present study provides a comparative examination of the microbial profiles of sprouts. Microbiome analyses contribute to an in-depth understanding of the microbial ecology of sprouts, leading to potential control measures for ensuring food safety. [ABSTRACT FROM AUTHOR]

Controlling Salmonella in poultry is an ongoing food safety measure and while significant progress has been made, there is a need to continue to evaluate different strategies that include understanding Salmonella -poultry interaction, Salmonella -microbiota interactions, Salmonella genetics and response to adverse conditions, and preharvest and postharvest parameters that enable persistence. The purpose of this symposium is to discuss different strategies to consider from feed milling to the farm to the processing environment. This Poultry Science Association symposium paper is divided into 5 different sections that covers 1) immunological aspects of Salmonella control, 2) application of Salmonella genetics for targeted control strategies in poultry production, 3) improving poultry feed hygienics: utilizing feed manufacture techniques and equipment to improve feed hygienics, 4) practical on farm interventions for controlling Salmonella —what works and what may not work, and 5) monitoring and mitigating Salmonella in poultry. These topics elucidate the critical need to establish control strategies that will improve poultry gut health and limit conditions that exposes Salmonella to stress causing alterations to virulence and pathogenicity both at preharvest and postharvest poultry production. This information is relevant to the poultry industry's continued efforts to ensure food safety poultry production. [ABSTRACT FROM AUTHOR]

Developing novel and effective antimicrobial methods is imperative for ensuring food safety during commercial apple production. In the present study, the bactericidal effects of dipping apples into a combination of bisulfate of soda (BS) and peracetic acid (PAA) was investigated using Listeria innocua as a surrogate inoculated to whole apples. Decontamination treatments included washing with water as control, chlorine at 150 ppm, 1% BS with 60 ppm PAA, 3% BS with 60 ppm PAA, and 3% BS with 60 ppm PAA and a surfactant sticker (0.1% Tween). After dipping with antimicrobial solutions for 2 min, apples were stored over a time period of up to 2 weeks and L. innocua survivors were enumerated from apple core collected from 30 min, 1 day, 7 days, and 14 days. Washing with water showed little antimicrobial effect; only a 1.52 log 10 -cycle reduction was observed after 14 days ( L. innocua population at 0 and 14 days: 5.96 and 4.44 log CFU/g, respectively), indicating that washing was not sufficient to control L. innocua on apple. When apples were treated with chlorine, L. innocua populations were reduced to 3.58, 2.19 log CFU/g after 1 and 7 days, respectively, but afterward increased to 3.80 log CFU/g at 14 days of storage. In contrast, the combined treatment of BS and PAA resulted in marked bactericidal activities (log 10 -cycle reduction by 1% BS with 60 ppm PAA after 30 min, 1, 7, and 14 days: 2.57, 2.70, 5.45, and 4.30 log CFU/g, respectively; log 10 -cycle reduction by 3% BS with 60 ppm PAA: 3.66, 5.24, 5.50, and 5.56 log CFU/g). Adding a surfactant sticker did not result in a significant increase in antimicrobial effects thus 3% BS with 60 ppm PAA would be an optimal treatment for use in the apple industry. This combined decontamination method has important advantages including consumer and industry preference for natural compound, its potential application to industry, and cost-effectiveness. The combined treatment of BS and PAA may be a useful decontamination method for improving the microbiological safety in whole apples. [ABSTRACT FROM AUTHOR]

Previously, we constructed and characterized the vaccine efficacy of Salmonella Typhimurium mutant strains in poultry with either inducible mviN expression (P BAD - mviN ) or methionine auxotrophy (ΔΔ metRmetD ). The aim of the present study was to assess potential impact of these Salmonella vaccine strains on the cecal microbiota using a next generation sequencing (NGS). The cecal microbial community obtained from unvaccinated (group 1) and vaccinated chickens (group 2, vaccinated with P BAD - mviN ; group 3, vaccinated with wild type; group 4, vaccinated with ΔΔ metRmetD ) were subjected to microbiome sequencing analysis with an Illumina MiSeq platform. The NGS microbiome analysis of chicken ceca revealed considerable changes in microbial composition in the presence of the different vaccine strains and exhibited detectable patterns of distinctive clustering among the respective groups (the R value of unweighted PCoA plot was 0.68). The present study indicates that different S. Typhimurium vaccine strains can differentially influence the microbiota of the ceca in terms of presence but not in the relative abundance of microbiota. [ABSTRACT FROM AUTHOR]

Each year there are an estimated one million non-typhoidal Salmonella infections in the U.S. and about 20,000 of those infected persons require hospitalization. These infections cost Americans almost $4 billion per year. Worldwide, there are more than 80 million cases of foodborne salmonellosis. Numerous food preservation methods have been developed for extending the shelf life of food and inhibiting the growth of foodborne pathogens such as Salmonella . Food processing and preparation methods using heat (thermal treatments) are considered to be the most effective methods for elimination of Salmonella in food. In this review we discuss the use of thermal treatments for elimination of Salmonella in or on many food products, including poultry, meats, eggs, produce and low water activity foods. [ABSTRACT FROM AUTHOR]

Several Shiga toxin-producing Escherichia coli (STEC) are considered adulterants in raw, non-intact ground meat, and numerous detection assays for these microorganisms have been investigated. The objective of this research was to determine the efficacy of formalin-fixed STEC cells as a potential means to calibrate various detection assays. Eight and ten percent formalin-fixed cells were compared with quantitative PCR (qPCR), and the results suggest that the ten percent formalin fixed cell populations were more stable for quantitative assays. These results were based on the approximation of cells/mL by means of phase contrast microscopy. Fixed cells were spiked into ground beef samples, and the recovery rate for each STEC serotype was determined by qPCR. Additionally, the log cells/mL of spiked samples were determined by qPCR and flow cytometry. The log cells/mL evaluated for each assay were determined to not be statistically significant, which suggests that formalin fixed cells could be used across a wide range of detection platforms (immuno-based versus molecular). Commercial detection kits could potentially incorporate formalin-fixed cells as a more standardized positive control to calibrate detection platforms simultaneously as well as among laboratories. [ABSTRACT FROM AUTHOR]

Food safety training for restaurant and food service employees is essential to reduce the risk of foodborne illness. With the large variety of food safety training programs available, it is critical to have an objective evaluation tool, which will allow managers, supervisors or purchasing agents to assessment strengths and weakness among multiple programs. The objective of this study was to use a newly created evaluation tool, the Customizable Tool for Online Training Evaluation (CTOTE) to assess and compare four online food safety training programs currently available to the food service industry. Through a comparison of the objectives of each training programs, a delivery method for training to front-line employees was identified. The preferred training approach was a blended method, which uses multiple delivery methods in a single training module to reinforce of the material being taught. The food safety training program containing the highest overall rating among respondents uses this blended delivery method and was taught at a middle school reading level. Results from this study show supervisors that front-line employees want clear, easy-to-follow instructions, the ability to check their progress, save their work and continue at a later time and include relevant examples and scenarios. Additionally, based on these results, retail employers and food processors can employ the most preferred food safety training methods for their employees. [ABSTRACT FROM AUTHOR]

Commensal Escherichia coli are commonly utilized for investigating the genetic and biochemical requirements of microorganisms, and have served in a wide variety of applications. Pathogenic E. coli known as Shiga toxin (Stx)-producing E. coli (STEC) are associated with various food products including ground beef. These pathogens are present in a wide range of environments, and have caused numerous foodborne outbreaks and recalls. These outbreaks and the increased awareness of STEC have led to certain STEC serotypes to be declared adulterants in non-intact raw meat. Various STEC detection methods have been investigated, and numerous cultural and molecular-based detection methods continue to be modified to meet regulatory requirements. However, STEC serotypes may possess certain characteristics that lead to bias in the likelihood of a certain serotype being detected in an assay. Understanding the characteristics of these STEC serotypes will provide means for optimizing the detection platforms, and as a result limit foodborne illness and recalls caused by STEC due to enhanced cultural and molecular detection capabilities. [ABSTRACT FROM AUTHOR]

The gastrointestinal microbial community in broiler chickens consists of many different species of bacteria, and the overall microbiota can vary from bird to bird. To control pathogenic bacteria in broilers and improve gut health, numerous potential dietary amendments have been used. In this study, we used a pyrosequencing platform to evaluate the effect of sodium bisulfate on microbiota of the crop, cecum, and ileum of broiler chickens grown over several weeks. The diversity information in each digestive organ sample exhibited considerable variation and was clearly separable, suggesting distinct bacterial populations. Although no apparent microbial clustering occurred between the control and the dietary treatments, we did observe shifts in overall microbiota populations in the crop, ileum, and ceca as well as changes in specific microorganisms such as Bacteroides, Clostridium, and Lactobacillus species that were identified as birds became older. [ABSTRACT FROM AUTHOR]

Current live attenuated vaccines for control of Salmonella in poultry persist in the ceca and may persist in the environment. In this paper we report the construction and characterization of the vaccine efficacy of a Salmonella mutant strain with inducible mviN expression and rapid clearance from the host. The mutant was effective in oral immunization of the broiler chicken host against a virulent Salmonella oral challenge strain, having a mean 7 × 10 6 CFU/g in the ceca of unvaccinated controls compared to a mean 2 × 10 3 CFU/g in the ceca of vaccinated chickens at 4 weeks post-challenge (6 weeks of age). The mutant strain also demonstrated immunogenicity, reduced organ colonization, and rapid clearance in broiler chickens within 3 weeks of inoculation. [ABSTRACT FROM AUTHOR]

Many consumers are demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Consequently, interest in more natural, non-synthesized, antimicrobials as potential alternatives to conventional antimicrobials to extend shelf life and combat foodborne pathogens has heightened. Aromatic plants and their components have been examined as potential inhibitors of bacterial growth and most of their properties have been linked to essential oils and other secondary plant metabolites. Historically, essential oils from different sources have been widely promoted for their potential antimicrobial capabilities. In this review, mechanisms of antimicrobial action, and the antimicrobial properties of plant essential oils are discussed, including their mode of action, effectiveness, synergistic effects, major components and use in foods. [ABSTRACT FROM AUTHOR]

The beef industry continues to be interested in reliable rapid detection technologies for shiga toxin-producing Escherichia coli (STEC). Current rapid technologies require several hours of pre-enrichment and additional time on the rapid technology instrument. A flow cytometer-based system (RAPID-B ® ) has been shown to improve the turn-around for results with a more rapid pre-enrichment requiring only 6.5 h pre-enrichment for a 25 g and 8.5 h for a 375 g sample, followed by an additional 30 min time to achieve final results using the screening technology. The purpose of this study was to validate the RAPID-B ® technology for non-O157 STEC detection as compared to the USDA-FSIS reference method which utilizes the BAX ® system. A total of 180 STEC isolates from various sources and 20 non-STEC strains were used to evaluate specificity and sensitivity using the RAPID-B ® flow cytometer. Also, three different weights (25, 325 and 375 g) of beef trim and ground beef samples were spiked with each STEC to verify detection sensitivity of BAX ® system and RAPID-B ® flow cytometer. For both methods, samples were confirmed by culturing using the USDA-FSIS reference method regardless of the screening result. The RAPID-B ® flow cytometer showed that 180 isolates were all positive and the 20 non-STEC strains were all negative. For spiked beef samples, overall detection sensitivity was the same for both the BAX ® system and RAPID-B ® flow cytometer. When detection sensitivity was based on sample weight, there was no differences in 25 and 375 g samples between RAPID-B ® flow cytometer and USDA-FSIS reference method. The RAPID-B ® system yielded the same sensitivity as the reference method with a decrease of over 10 h of pre-enrichment time and 3 h of rapid screening detection time. In conclusion, the RAPID-B ® flow cytometer based on whole cell detection generated similar results as BAX ® system therefore the RAPID-B ® flow cytometer system could be a valuable rapid method for the detection of non-O157 STEC in beef products. [ABSTRACT FROM AUTHOR]

Abstract: Cross-contamination of pathogens and spoilage bacteria during slicing of ready to eat meats is an important factor that has been shown to impact both food quality and consumers' safety. In this study we analyzed the microbial diversity and total microbiological ecology of different niches on 8 deli meat slicers using standard plate counts as well as culture-independent PCR-denaturing gradient gel electrophoresis (DGGE) analysis. Using aerobic plate counts it was determined that areas underneath the slicer and on the back plate had the highest total bacterial populations. There was slight similarity between total aerobic plate counts by slicer and the number of bacterial genera/species determined by DGGE. The DGGE analysis demonstrated that members of the genus Pseudomonas were the most common bacteria to be found on slicers. This may serve as an estimate of the effectiveness of current cleaning and sanitizing practices to remove biofilms, a possible role for competitive inhibition in preventing colonization by pathogens and an indication of the range and diversity of non-pathogens on these food contact surfaces. [Copyright &y& Elsevier]

Abstract: The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas. [Copyright &y& Elsevier]

Abstract: Listeria monocytogenes is an important foodborne pathogen that may be transmitted from the food-processing environment to food; however, the ecology and interaction of this organism with microbial residents on surfaces within the food industry is not well understood. The current study was undertaken to investigate the influence of Listeria innocua on the growth and attachment of L. monocytogenes to stainless steel or aluminum surfaces at 23 °C. When grown in broth as a mixed culture, L. innocua reached a higher cell count at 24 h than did L. monocytogenes. Attachment was evaluated by placing an aliquot containing 103 CFU/ml of L. innocua and 103 CFU/ml of L. monocytogenes on the coupons and by quantifying attached cells after 24 and 72 h. Attachment of L. monocytogenes was decreased by the presence of L. innocua. When compared to L. monocytogenes alone, there was a significant reduction of attachment of L. monocytogenes at 24 and 72 h on stainless steel and 72 h on aluminum surface when L. innocua was added at the same time. L. innocua exhibited an effect on the attachment of L. monocytogenes, increasing our knowledge of the behavior of L. monocytogenes in the presence of another Listeria species. [Copyright &y& Elsevier]

Abstract: The small-scale, pasture-raised poultry production model is a growing niche in the locally grown food movement. Research that focuses on the food safety of small-scale broiler processing methods is limited. The objective of this study was to compare Salmonella and Campylobacter prevalence and concentrations on pasture-raised broilers processed on-farm, in a small United States Department of Agriculture – Inspected slaughter facility (USDA-IF), and in a Mobile Processing Unit (MPU) pilot plant. A total of 120, 100, and 50 post-chill, pasture-raised broiler carcasses were sampled from each processing method, respectively. Pathogen prevalence and concentrations from whole carcass rinses were determined using a 3-tube Most Probable Number (MPN) method for Salmonella and direct plating method for Campylobacter according to the USDA-Food Safety and Inspection Service (FSIS) protocols. Both Salmonella prevalence and concentrations on-farm (89% and 1.78 MPN/carcass [95% CI: 1.60–1.96]), USDA-IF (43% and 0.78 MPN/carcass [95% CI: 0.58–0.98]) were significantly (P < 0.05) different. Salmonella was not detected on carcasses processed via the MPU. Campylobacter prevalence was not significantly (P > 0.05) different on carcasses processed by the three methods (70% on-farm, 82% USDA-IF, and 100% MPU). The mean log10 Campylobacter concentrations in MPU processed carcasses (5.44 log10 CFU/carcass [95% CI: 5.24–5.63]) was significantly higher (P < 0.05) compared to on-farm (2.32 log10 CFU/carcass [95% CI: 2.06–2.80]) and USDA-IF (2.44 log10 CFU/carcass [95% CI: 2.03–2.85]). Based on the results of this baseline study, most pasture-raised broilers processed by the three methods were contaminated with Salmonella and/or Campylobacter. Further research is needed to assess other potential risk factors such as farm and regional variations that may contribute to the differences in pathogens' prevalence and concentrations. [Copyright &y& Elsevier]

A growing niche in the locally grown food movement is the small-scale production of broiler chickens using the pasture-raised poultry production model. Limited research exists that focuses on Salmonella and Campylobacter contamination in the environment associated with on-farm processing of pasture-raised broilers. The objective of this study was to establish data relative to Salmonella and Campylobacter prevalence and concentration in soil and mortality compost resulting from prior processing waste disposal in the small-scale, on-farm broiler processing environment. Salmonella and Campylobacter concentrations were determined in soil (n = 42), compost (n = 39), and processing wastewater (PWW; n = 46) samples from 4 small broiler farms using a 3-tube most probable number (MPN) method for Salmonella and direct plating method for Campylobacter. Salmonella prevalence and concentration (mean log10 MPN per sample weight or volume) in soil [60%, 0.97 (95% CI: 0.66 to 1.27)], compost [64%, 0.95 (9.5% CI: 0.66 to 1.24)], and wastewater [48%, 1.29 (95% CI: 0.87 to 1.71)] were not significantly different (P > 0.05). Although Campylobacter prevalence was not significantly different by sample type (64.3, 64.3, and 45.7% in soil, compost, and PWW, respectively), the concentration (mean log10 cfu) of this pathogen was significantly lower (P < 0.05) in wastewater [2.19 (95% CI: 0.36 to 3.03)] samples compared with soil [3.08 (95% CI: 2.23 to 3.94)], and compost [3.83 (95% CI: 2.71 to 4.95)]. These data provide insight into small-scale poultry production waste disposal practices and provides a record of data that may serve as a guide for future improvement of these practices. Further research is needed regarding the small-scale broiler production environment in relation to improving disposal of processing waste for optimum control of human pathogens. [ABSTRACT FROM AUTHOR]

Abstract: Traceability through the entire food supply chain from conception to consumption is a pressing need for the food industry, consumers and government regulators. A robust, whole-chain traceability system is needed that will effectively address food quality, food safety and food defense issues by providing real-time, transparent and reliable information from beef production through slaughter and distribution to the consumer. Traceability is an expanding part of the food safety continuum that minimizes the risk of foodborne diseases, assures quality and cold-chain integrity. Traceability can be a positive competitive marketing edge for beef producers who can verify specific quality attributes such as humane production or grass fed or Certified Organic. In this review we address the benefits as well as the remaining issues for whole-chain traceability in the beef industry, with particular focus on ground beef for the markets in the United States. [Copyright &y& Elsevier]

Abstract: With the seriousness of foodborne illness risk in the deli industry, more emphasis is being placed on food safety training for deli employees. It is critical to identify the minimal, baseline training that must be given to every new employee in order to keep the public safe from foodborne illnesses. Food safety objectives (286) were obtained based on the 2009 United States Food and Drug Administration Food Code and four online food safety training platforms, and were screened by expert Beta panelists to 75. These were presented to 15 experts currently working in or managing retail delis in a three round modified Delphi technique by means of Qualtrics survey software. Delphi is a unique method to develop group consensus for what should be included in subject matter where precise information is not readily available. In the first Delphi round none of the objectives, including those from the FDA Model Food Code, reached the consensus level. A 5-point Likert scale was used to identify the relevance of each deli specific, food safety objective. The results of our statistical analysis were presented to the expert panel before each subsequent Delphi round, so that by the third iteration, 53% of the panelists agreed with the inclusion of particular deli specific training objectives. Fifty-eight of the 75 training objectives achieved at least a 70% consensus rate. None of the current online food safety training materials addresses deli specific content. The results of this research could serve as a guideline when food safety instructors in deli operations develop their own training materials or to identify key concepts in existing training platforms. [Copyright &y& Elsevier]

Abstract: Ingestion of ready-to-eat deli meats contaminated with foodborne pathogens has been linked to several outbreaks. For this study, a fluorescent compound (FC) was used to observe deli workers in cross-contamination events to visualize and quantify how potential microbial contamination can move within a mock retail deli environment. Twenty-one participants were recruited and were asked to complete a series of steps involving the slicing of deli meats in which one of the meat products was inoculated with the FC. Upon completion, 16 separate areas (5 × 5 cm) per participant were swabbed to quantify the amount of FC present. A standard curve for the FC (based on absorbance at 370 nm) was developed in order to quantify the amount of FC. For each participant, both video and image data were also collected. These data were normalized and reported as percentages of the total amount of FC collected per participant to allow the amount of FC in each area to be compared across participants. Concentrations of FC by area swabbed and participant were highly variable; even so, consistently elevated levels of FC were found on participants'' gloves (18%), on the slicer''s meat grip (16%), the outside wall of the carriage tray (16%) and within the collection area (13%). Video analysis revealed that high-touch areas include the deli meat, deli meat wrapper, deli paper, and plastic bags which comprised 74% (87 of 118 touches) of the total average hand contact frequency per participant. The relationship between frequency of hand contact and % FC on a particular area swabbed was analyzed, and a Pearson''s r value of 0.37 was determined indicating a medium-strength, positive correlation. The findings in this study demonstrate that there is variability among participants within a mock retail deli environment, and thus, likely to be similar variability among workers in an actual retail deli environment. In addition, even in the presence of this variability, this study identifies both areas of elevated contamination levels as well as areas of high hand contact within a deli environment. To our knowledge, this is the first study to quantify cross-contamination events using a FC and to identify potential areas of concern with respect to cleaning and sanitizing as well as employee training. [Copyright &y& Elsevier]

Abstract: Food-contact surfaces are highly contaminated with microorganism and great sources for transmission of foodborne pathogens. It is important to eliminate bacteria using appropriate sanitizing approaches to minimize cross-contamination during food preparation and/or consumption and reduce the risk of foodborne diseases. The objective of this study was to compare the removal efficiency of bacteria on food-contact surfaces by different cleaning cloths. Commercially available blended cellulose/cotton cloth, microfiber, scouring cloth, nonwoven fabric and terry towel were used. Stainless steel and Formica laminate surfaces were inoculated with Listeria monocytogenes in ready-to-eat turkey slurry and the surface was wiped with different cloths. The remaining bacteria on the food-contact surfaces and bacteria immersed in each cloth were enumerated. Overall significant reductions were observed on stainless steel and Formica laminate surfaces by 0.92–2.62 and 2.21–3.44 log CFU/cm2 reduction, respectively (P < 0.05). Among all cloths, blended cellulose/cotton cloths showed the highest removal efficiency by 2.53–2.62 (stainless steel) and 3.16–3.44 (Formica) log CFU/cm2 reduction. Bacteria captured by each cloth did not show significant differences with the range of 5.40–5.69 log CFU/cm2 (stainless steel) and 2.78–3.62 log CFU/cm2 (Formica). ATP bioluminescence assay result was significantly reduced by cleaning cloths (P < 0.05) while the relative luminescence unit (RLU) value was higher on stainless steel by 2547–6073 RLU than on Formica by 208–503 RLU. These results indicate that the performance of cleaning cloths varied for the removal of bacteria and food debris depending on the fabric material and processing pattern. [Copyright &y& Elsevier]

Abstract: Contamination by Listeria monocytogenes has been a constant public health threat for the ready-to-eat (RTE) meat industry due to the potential for high mortalities from listeriosis. Lactic acid bacteria (LAB) have shown protective action against various pathogenic bacteria. The aim of this study was to evaluate the antilisterial activity of a combination of three LAB strains (Lactiguard®) on L. monocytogenes. The combination of the LAB was inhibitory to L. monocytogenes inoculated onto frankfurters not containing lactate/diacetate after 8weeks of refrigerated storage (0.6 log reduction compared to L. monocytogenes only control), and when a cell free extract (CFS) of the LAB was added with LAB even more inhibition was obtained (1.2 log reduction compared with L. monocytogenes only). In frankfurters containing lactate/diacetate the LAB and the LAB plus CFS were more effective in reducing growth of L. monocytogenes after 8weeks of refrigerated storage (2 and 3.3 log reductions respectively). [Copyright &y& Elsevier]

Abstract: Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifampin-resistant Salmonella and E. coli O157:H7. Inoculated spinach leaves were treated with a water wash or water wash followed by 2% L-lactic acid at 55°C, peroxyacetic acid (80mg/L), calcium hypochlorite (200mg/L), ozonated water (mg/L) or ClO2 gas (1.2 or 2.1mg/L). The l-lactic acid produced a 2.7log CFU/g reduction for E. coli O157:H7 and a 2.3log CFU/g reduction for Salmonella, statistically significant compared to water wash alone (P<0.05), which resulted in a reduction of 0.7log CFU/g for both pathogens. These findings indicate that 2% l-lactic acid at 55°C may be an effective treatment for reducing pathogens on spinach leaves. [Copyright &y& Elsevier]