Washes and Sanitizers to Reduce Microbial Contamination

JIM DICKSON

DEPARTMENT OF ANIMAL SCIENCE

INTER-DEPARTMENTAL PROGRAM IN MICROBIOLOGY

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Nature of ContaminationSolid Foods

Surface

Interior

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Nature of ContaminationSolid Foods

PhysicalSoil, dust, “things miscellaneous”

ChemicalPesticides, herbicides

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Nature of ContaminationSolid Foods

BiologicalBacterial, insects, parasites

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Nature of ContaminationSolid Foods

Random (most cases)

Not uniformly distributed

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Intervention (Mitigation) Processes

Application TypeLocalized applicationWhole food treatments

Processing IssuesConsistencyUniformity

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Intervention (Mitigation) Processes

PhysicalMechanical (scrubbing)Thermal (warm to hot water) Pressure

ChemicalAcidsBasesOxidizersIowa State

University

Intervention (Mitigation) Processes

PhysicalThermal (warm to hot water)

Bacteria Parasites Insects

Most ----------------------- Least

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Intervention (Mitigation) Processes

Chemicals Acids, Bases, Oxidizers

Bacteria Parasites Insects

Most ----------------------- Least

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Application MethodsHand SpraysDip TanksFlumesPressurized SpraysAutomated Wash Cabinets

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Processes

Single

CombinationWash + antimicrobial rinse

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Examples

Cantaloupe

Beef

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The Top 4 Deadliest Foodborne Disease Outbreaks – United States

1. Raw Oysters – New York City (1924-1925)

2. Raw Milk – Boston (1911)

3. Cantaloupe – US (2011)

4. Mexican Style Cheese – California (1985)

Jensen FarmsCantaloupe2011

HTTP://WWW.CDC.GOV/LISTERIA/OUTBREAKS/CANTALOUPES-JENSEN-FARMS/120811/INDEX.HTML

Persons infected with the outbreak-associated strains of Listeria monocytogenes, by state*

* n= 146 for whom information was reported to CDC on December 2, 2011

Investigation of the Outbreak

Collaborative investigations by local, state, and federal public health and regulatory agencies indicated that the source of the outbreak was whole cantaloupe grown at Jensen Farms' production fields in Granada, Colorado.

Laboratory testing by the Colorado Department of Public Health and Environment identified Listeria monocytogenes bacteria on cantaloupes collected from grocery stores and from ill persons' homes. Laboratory testing by FDA identified Listeria monocytogenes outbreak strains in samples from equipment and cantaloupe at the Jensen Farms' packing facility in Granada, Colorado.

Cantaloupe – Field Pack

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HARVEST Field Pack

Palletize

PackSelect and

Size

TransportCool

Cantaloupe – Shed Pack

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HARVESTTransportto Shed

Pack

SizeBrush

Palletize

Cool

HydroCool

Pack

Palletize

Cantaloupe – Shed Pack

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HARVESTTransportto Shed

Pack

SizeBrush

Palletize

Cool

HydroCool

Pack

Palletize

Martori adopts new food-safety program forcantaloupes

The process, which employs a hot water shower to clean pathogens from the melons’ rough skin, looks to address critical food-safety issues that were ultimately related to the crevices in cantaloupe rinds. The hot water shower was developed, beginning several years ago, through close cooperation with the U.S. Department of Agriculture’s Eastern Regional Agricultural Research Center in the Philadelphia suburb of Wyndmoor, PA. The research led to Martori’s system, which was commercially implemented in late April for the firm’s 2013 season launch. The water shower lasts for approximately 20 seconds on each cantaloupe, which is rotated during the process. Targeting a water temperature of 162 degrees F, this brief hot water bath pasteurizes the skin, but is brief enough to avoid heating or injuring the cantaloupe’s flesh.

Beef

E. coli O157Salmonella

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Beef

LairageCarcassSplitting

EviscerateHide

RemovalStunningBleeding

FinalCarcass

TreatmentCoolingFabrication

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Beef

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LairageHide

RemovalStunningBleeding

Beef

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Lairage EviscerateHide

RemovalStunningBleeding

Beef

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LairageCarcassSplitting

EviscerateHide

RemovalStunningBleeding

FinalCarcass

Treatment

Beef

LairageCarcassSplitting

EviscerateHide

RemovalStunningBleeding

FinalCarcass

TreatmentCoolingFabrication

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Beef

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Incidence of Salmonella on Steers and HeifersFSIS Data -2003 - 2012

Year

2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Per

cen

t P

osi

tive

0

1

2

3

0

1

2

3

OverallLargeSmallVery Small

Raw Ground BeefPercent Positive

E. coli O157

YEAR

1992 1994 1996 1998 2000 2002 2004 2006 2008 2010 2012 2014 2016

Per

cen

t P

osi

tive

(po

siti

ve s

amp

le/t

ota

l sam

ple

)*10

0

0.0

0.2

0.4

0.6

0.8

1.0

0.0

0.2

0.4

0.6

0.8

1.0

Percent PositiveMethod Change

Old Sampling and

Analysis Method

Washes and Sanitizers to Reduce Microbial Contamination

Advantages

Scalable

Can be automated

Cost Effective

Limitations

Surface Only treatment

Many not cover every surface

Environmental issues Water

Chemical disposal

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QUESTIONS?