Fresh Produce Safety, Traceability

Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce

  Consumption of produce contaminated with Escherichia coli O157:H7 has resulted in cases of foodborne illness. We determined the efficacy of a mixture of three E. coli O157:H7–specific bacteriophages (ECP-100) in reducing the number of viable E. coli O157:H7 on contaminated fresh-cut...
Manan Sharma
Jitendra R. Patel
William S. Conway
Sean Ferguson
Alexander Sulakvelidze
Journal of Food Protection

Survival of Salmonella Enteritidis PT 30 on Inoculated Almond Kernels in Hot Water Treatments

  Almonds are blanched by exposure to hot water or steam-injected water to remove the pellicle (skin) from the kernel. This study evaluated the survival of Salmonella Enteritidis PT 30, Salmonella Senftenberg 775W and Enterococcus faecalis on whole raw almond kernels exposed to hot water....
Linda J. Harris
Aaron R. Uesugi
Shirin J. Abd
Kathryn L. McCarthy
Food Research International

A dry-inoculation method for nut kernels

  A dry-inoculation method for almonds and walnuts was developed to eliminate the need for the postinoculation drying required for wet-inoculation methods. The survival of Salmonella enterica Enteritidis PT 30 on wet- and dry-inoculated almond and walnut kernels stored under ambient conditions...
Tyann Blessington
Christopher G. Theofel
Linda J. Harris
Food Microbiology

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

  Washing procedures applied to fresh produce have the potential to reduce contamination from the surface of the product. However, the wash water may also serve as a source of contamination or has great potential to result in cross-contamination. The objective of this study was to evaluate...
Alejandro Tomás-Callejas
Francisco López-Gálvez
Adrian Sbodio
Francisco Artés
Francisco Artés-Hernández
Trevor Suslow
Food Control

Salmonella y Escherichia coli enteropatógena en el ambiente de producción de cultivos: fuentes potenciales, supervivencia y gestión

En las últimas dos décadas, por lo menos una docena de grandes brotes de gastroenteritis, causados por Salmonella no tifoidea y E. coli enteropatógena se han relacionado con el consumo de brotes, nueces, frutas y vegetales frescos ó mínimamente procesados. Estos...
Massimiliano Marvasi
Max Teplitski
Andrée George
George Hochmuth
University of Florida, IFAS

Evaluation of Current Operating Standards for Chlorine Dioxide in Disinfection of Dump Tank and Flume for Fresh Tomatoes

  Standard postharvest unit operations that rely on copious water contact, such as fruit unloading and washing, approach the criteria for a true critical control point in fresh tomato production. Performance data for approved sanitizers that reflect commercial systems are needed to set...
Alejandro Tomás-Callejas
Gabriela López-Velasco
Angeela M. Valadez
Adrian Sbodio
Francisco Artes-Hernández
Michelle D. Danyluk
Trevor V. Suslow
Journal of Food Protection

Variable agronomic practices, cultivar, strain source and initial contamination dose differentially affect survival of Escherichia coli on spinach

  Aims: Greenhouse and field trials were conducted under different agronomic practices and inoculum doses of environmental Escherichia coli and attenuated E. coli O157:H7, to comparatively determine whether these factors influence their survival on leaves and within the rhizosphere. Methods...
E. Gutiérrez-Rodríguez
A. Gundersen
A.O. Sbodio
T.V. Suslow
Journal of Applied Microbiology

Nuts: Safe Methods for Home Gardeners to Harvest, Store, and Enjoy Almonds, Chestnuts, Pecans, Pistachios, and Walnuts

The quality, and safety of your home orchard’s nut crop depend in the harvesting, processing, and storage techniques that you use. This publication offers advice for safety handling almond, chestnut, pecans, pistachios, and walnuts.
Ed Perry
Linda J. Harris
Maria Giovanni
Diane Metz
Christine Bruhn
University of California, Agriculture and Natural Resources

Sanitizantes Utilizados para la Limpieza e Higiene en Plantas Procesadoras y Empacadoras de Alimentos

En Los Estados Unidos el programa de sanidad de una planta esta regulado por las buenas prácticas de manufactura (BPM). En este boletín se mencionan algunos de los sanitizantes más usados, sus características, usos y concentraciones recomendadas.

Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and...
Rosa M. Raybaudi-Massilia
Jonathan Mosqueda-Melgar
Robert Soliva-Fortuny
Olga Martín-Belloso
Comprehensive Reviews in Food Science and Food Safety