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The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.

Information on grocery shopping patterns is one key to understanding dietary changes in recent years in Spain. This report presents an overview of Spanish food shopping patterns in the adult population. A cross-sectional, nationally representative telephone survey was conducted in Spain. Individuals were asked about food shopping responsibility roles, types of visited food stores, time spent, additional behaviors while shopping, the influence of marketing/advertising and, in particular, fresh produce shopping profile. Binary logistic regression models were developed. The final random sample included 2026 respondents aged ≥18 years, of which 1223 were women and 803 were men. Women reported being in charge of most of the food shopping activities. Looking for best prices, more than looking for healthy or sustainable foods, seemed to be a general behavior. Supermarkets were the preferred retail spaces for food price consideration, convenience, variety and availability. Fresh produce shopping was associated with traditional markets and neighborhood stores in terms of reliance and personalized service. It is essential to highlight the importance of the role played by women. They are the main supporters concerned in preserving adequate dietary habits. Economic factors, more than health or food sustainability, are commonly considered by the population. Traditional markets may play an important role in preserving some healthy dietary habits of the Mediterranean food culture in Spain.

This study provides evidence that retail prices of US fresh produce (fruits and vegetables) and fresh meat products are similar across stores within the same chain even though unique characteristics of fresh produce products might lend to more localization in pricing. The results show the median price difference of fresh produce is 5% within‐chain stores compared to 20% between‐chain stores. Furthermore, the results show no significant differences in fresh produce prices between‐chain stores that serve areas of differing food access nor significant differences in chain prices between Metropolitan Statistical Areas with implications to federal nutrition programs.

In recent years, the use of natural products such as essential oils (EOs) and other plant extracts for the preservation of fresh produce has attracted much interest from the food industry. Many endemic medicinal and aromatic plants, such as Cypriot oregano (Origanum dubium), present a plethora of properties that can be utilized by the fruit and vegetable sectors of the food industry. The purpose of the present study was to assess the effects of O. dubium EO and hydrosol (at different concentrations and durations of dipping application) for the preservation of tomato and cucumber fruit quality, and their effectiveness as sanitizing agents against two foodborne pathogens (Listeria monocytogenes and Salmonella enterica). The results of this study indicated that increased concentrations of EO, combined with a longer duration of application, resulted in less marketable fruit compared to hydrosol application. Interestingly, EO application at lower concentrations and shorter durations of application (i.e., 0.01% for 5 min) increased fruit antioxidant, ascorbic acid and carotenoid levels (for tomato fruit), suggesting an increase in the nutritional value of the treated fruit, compared to the control. EO and hydrosol were able to decrease the bacterial populations (both bacteria) on fruits. Both products were especially effective against L. monocytogenes, even seven days after their application and storage at 11 °C (up to an approx. 3 log reduction with the EO application). Overall, the results of this study suggest that the use of O. dubium EO and hydrosol could be considered as alternative sanitation means for tomatoes and cucumbers.

The consumption of fresh produce and fruits has increased over the last few years as a result of increasing consumer awareness of healthy lifestyles. Several studies have shown that fresh produces and fruits could be potential sources of human pathogens and antibiotic-resistant bacteria. In this study, 248 strains were isolated from lettuce and surrounding soil samples, and 202 single isolates selected by the random amplified polymorphic DNA (RAPD) fingerprinting method were further characterized. From 202 strains, 184 (91.2%) could be identified based on 16S rRNA gene sequencing, while 18 isolates (8.9%) could not be unequivocally identified. A total of 133 (69.3%) and 105 (54.7%) strains showed a resistance phenotype to ampicillin and cefoxitin, respectively, while resistance to gentamicin, tobramycin, ciprofloxacin, and tetracycline occurred only at low incidences. A closer investigation of selected strains by whole genome sequencing showed that seven of the fifteen sequenced strains did not possess any genes related to acquired antibiotic resistance. In addition, only one strain possessed potentially transferable antibiotic resistance genes together with plasmid-related sequences. Therefore, this study indicates that there is a low possibility of transferring antibiotic resistance by potential pathogenic enterobacteria via fresh produce in Korea. However, with regards to public health and consumer safety, fresh produce should nevertheless be continuously monitored to detect the occurrence of foodborne pathogens and to hinder the transfer of antibiotic resistance genes potentially present in these bacteria.

In the fresh produce industry, validation of sanitation efficacy is critical to prevent cross-contamination of produce. The current validation approaches are either based on time-consuming plate counting assays or indirect measurements of chemical properties of wash water. In the study, the focus was to identify biomarkers that can provide direct assessment of oxidative damage in bacteria upon exposure to sanitizers in the presence of fresh produce and correlation of these oxidative biomarkers with logarithmic inactivation of bacteria. Two endogenous bacterial biomarkers, protein carbonylation and thiol oxidation, were evaluated for assessing oxidative damage in Escherichia coli O157:H7 and Listeria innocua during sanitation of pre-cut lettuce leaves with NaOCl or H 2 O 2 . Results show that NaOCl treatment was more effective than H 2 O 2 for oxidation of both the intracellular thiols and protein carbonylation in the selected strains. Statistical analysis of the measurements illustrates that oxidation of the intracellular thiol induced by NaOCl or H 2 O 2 was correlated with logarithmic reduction of E. coli O157:H7 and L. innocua . In contrast, changes in the protein carbonylation content were not correlated with reduction in bacterial cell viability. In summary, these results provide a novel approach to validate sanitation efficacy for the fresh produce industry.

Populations of pathogens may increase in fresh produce when subjected to temperature abuse. Smartphone-based infrared (SBIR) cameras are potential alternatives for temperature measurements of fresh produce during postharvest handling and storage. This study compared the performance of SBIR cameras (FLIR and Seek) against conventional temperature acquisition devices for evaluating fresh produce’s simulated hydrocooling and storage conditions. First, thermal images of fresh produce were obtained with SBIR cameras and handheld thermal imagers at ~35 °C, ~20 °C, and ~4 °C to simulate outdoor, packinghouse, and refrigerated environments, respectively. Next, fresh produce was incubated at ~42 °C for 20 h and immersed in chilled water for a hydrocooling simulation. Then, boxes containing cooled fresh produce were stored in a walk-in cooler at different heights for three days. FLIR SBIR cameras were more effective at capturing thermal images of fresh produce than Seek SBIR cameras in all evaluated conditions. More importantly, SBIR cameras accurately acquired temperature profiles of fresh produce during simulated hydrocooling and cold storage. Additionally, the accuracy and quality of thermal images obtained with FLIR cameras were better than those obtained with Seek cameras. The study demonstrated that SBIR cameras are practical, easy-to-use, and cost-effective devices to monitor fresh produce’s temperature during postharvest handling and storage.

The Buffalo River and its dams are major surface water sources used for fresh produce irrigation, raw water abstraction and recreation in parts of the Eastern Cape Province in South Africa. Over a 12-month period (August 2010 to July 2011), we assessed the bacteriological qualities of water from the river and 3 source water dams along its course. Faecal indicator bacteria (FIB), including total coliform (TC), faecal coliform (FC) and enterococci (ENT) counts, were high and ranged as follows: 1.9 × 10 2 –3.8 × 10 7 , 0–3.0 × 10 5 and 0–5.3 × 10 5  cfu/100 ml for TC, FC and ENT, respectively. Significantly ( P  < 0.05) higher concentrations of FC and ENT were observed at the sampling sites located at the lower reaches of the river compared to the upper reaches, and at Bridle Drift Dam compared to the other two dams. FIB counts mostly exceeded the recommended maximum values suggested by national and international guidelines for safe fresh produce irrigation, domestic applications, full-contact recreation and livestock watering. These results show that the bacteriological qualities of the Buffalo River and dams were poor, and suggest that sewage was dumped into the Buffalo River during the study period. Urban runoffs and effluents of wastewater treatment plants appear to be important sources of faecal contamination in the river. We conclude that these water bodies represent significant public health hazards. Provision of adequate sanitary infrastructure will help prevent source water contamination, and public health education aimed at improving personal, household and community hygiene is imperative.

Fresh and fresh-cut produce are associated with a significant proportion of foodborne disease outbreaks, driving the need for proper food handling that mitigates the risk of pathogen spread in foodservice environments. The objective of this study was to investigate cross-contamination patterns resulting from preparing these foods. For the first part of the study, forty-five participants simulated preparing fresh and fresh-cut produce in a mock deli kitchen in three scenarios. Produce or participant hands were coated with an innocuous fluorescent compound (Glo Germ™), then, following the simulations, high touch areas were swabbed to quantify cross-contamination. For scenarios 1–3, the cutting board, leafy greens, and participant gloves had the highest log10 percent of fluorescent compound (1.81, 1.31, 1.48, respectively). These results reinforce the need to properly sanitize kitchen equipment and to properly wash hands to reduce the likelihood of spreading harmful microorganisms. For the second part of the study, microbial experiments were conducted in a BSL-2 laboratory with two scenarios to determine how and to what extent Listeria monocytogenes, E.coli O157:H7, and Salmonella spp. spread from handling dip inoculated fresh and fresh-cut produce. Findings showed the propensity for pathogen harborage in utensils and wash water in scenario one. E.coli O157:H7 counts increased 33% from the inoculated lettuce sample to a second sample soaked in the same ice bath. By identifying and quantifying cross-contamination outcomes from food preparation, researchers can design task-specific educational materials that improve work flows which may reduce the risk of foodborne disease outbreaks.

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 , 10 , and 10 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 and 10 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.