Food Protection Trends - December 2012 - (Page 747)

Copyright© 2012, International association for Food Protection 6200 aurora ave., suite 200W, Des moines, Ia 50322-2864 Food Protection Trends, Vol. 32, No. 12, Pages 747–749 Bacterial Contamination of shopping Carts and approaches to Control ChARLES P. gERBA* and ShERI MAxwELL Dept. of Soil, water and Environmental Science, university of Arizona, Tucson, AZ 85721, uSA The goal of this project was to determine the general sanitation of shopping carts with regard to bacteria. summary Placing children in grocery shopping carts has been implicated recently as a source of infection with Salmonella and Campylobacter in young children. This study was conducted to assess the occurrence total bacteria, coliform bacteria and Escherichia coli on grocery shopping cart handles and seats. A total of 85 shopping carts in parking lots of grocery stores were tested in five major metropolitan areas across the United States. The total numbers of heterotrophic bacteria were as great as 1.1 × 107 on the handle and seat. Coliforms were detected on 72% (62) of the carts. E. coli was identified on 18 of 35 carts (51%) on which coliform identification was conducted. The results of this study suggest the need for improved sanitation of shopping cards/baskets to reduce exposure to pathogens and potential transmission of microbial infections among shoppers. maTErIaL aND mETHODs Cart sampling Grocery store shopping carts were selected at random in grocery store parking lots in Sioux City, IA, San Francisco, CA, Los Angeles, CA, Portland, OR, and Atlanta, GA. A total of 85 carts were sampled, with 50 carts tested in the greater Los Angeles area, eight from San Francisco and nine from each of the other cities. These cities were selected to represent varying regions and outdoor climates in the United States. Because of the practice of leaving shopping carts outdoors in front of the store or in parking lots, climate might affect the survival of bacteria on their surfaces. For example, relative humidity and temperature will affect the survival of bacteria on surfaces (5). The cart handle and seat were swabbed using the same SpongeStick containing a neutralizing buffer (3M Corporation, St. Paul, MN) and delivered overnight packed in ice to the University of Arizona, where the samples were processed. The estimated surface area sampled was 668 sq. cm. Three ml of fluid was extracted from the SpongeStick by squeezing it from the sponge in a plastic bag. One ml of this extract was used to test for coliforms/E. coli. INTrODuCTION Contamination of raw meat products with bacterial enteric pathogens, such as Salmonella, Campylobacter and Escherichia coli, occurs on a regular basis (1). Recent studies have shown that children are at increased risk of both Salmonella and Camplyobacter infections if they ride in shopping carts carrying meat products (4, 6, 9). This suggests that exposure of children to enteric bacterial pathogens in shopping carts occurs on a regular basis. Mizumachi et al. (7) also reported frequent exposure to pathogenic Staphylococcus aureus on shopping cart handles and suggested that this was a hidden reservoir of this organism that points to a need for shopping basket sanitation. Contamination of shopping carts may occur from direct handling of raw food products or contamination of the cart by previous users. A peer-reviewed article *Author for correspondence: Phone: +1 520.621.6906; Fax: +1 520.621.6366 E-mail: gerba@ag.arizona.edu DECEMBER 2012 | FOOD PROTECTION TRENDS 747 http://www.foodprotection.org/files/food-protection-trends/Dec-12-Maxwell.pdf

Table of Contents for the Digital Edition of Food Protection Trends - December 2012

Food Protection Trends - December 2012
Contents
Sustaining Members
From Your President
Commentary from the Executive Director
Exploration of Past Experiences, Attitudes and Preventive Behaviors of Consumers with Food Allergies about Dining Out: A Focus Group Study
Bacterial Contamination of Shopping Carts and Approaches to Control
General Interest Paper – Rethinking Hand Hygiene in the Retail and Foodservice Industries: Are Recommended Procedures Based on the Best Science and Practical under Real-world Conditions?
IAFP Committee, PDG, and Affiliate Council Mission Statements
Call for Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Index to Volume 32
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - December 2012