Food Protection Trends - November 2008 - 831

Joshua Gurtler presented the research evaluating the performance of different media for Salmonella recovery from thermally treated egg white. The study highlighted that selective media are poor in recovering injured cells and that presence of low levels of chelating agents in TSA enhanced the recovery rate. Duck-Hwa Chung, described a detection method by using ELISA and HPLC coupled with electrospray tandem mass spectroscopy for quantification of aflatoxins in agricultural products. He reported better accuracy and cost effectiveness of this method compared to traditional methods. Raj Mutharasan presented a piezoelectric excited millimeter sized sensor to detect Cryptosporidium parvum in milk. Detection was based on mass change sensitivity. He commented on the possibility on using this principle for detection of any microorganisms by using the appropriate antibody. Ronald Derike presented research on the use of propridium monoazide to distinguish viable from dead Clostridium spores. This research would help in evaluating the thermal process efficiency to inactivate spores, resulting in rapid enumeration of surviving spores. Michele Manuzon presented the FT-IR (Fourier Transform Infrared) spectroscopic method for analysis of biofilms on food equipment surfaces. Her results would help in evaluation, redesigning and validation of cleaning protocols. t6 – education and Sanitation technical Session Nancy Acosta, University of Birmingham W. Yuan spoke about the lack of awareness of registered dieticians and nurses of Listeria monocytogenes. She found that they had a low level of understanding of Listeria and did not associate it with high risk products. These raised the need for continuing education. G. Reo promoted the use of occupational exposure program (Bloodborne Pathogen Program) in food service establishments. The program is aimed to protect employees from exposure of body fluid spill. Ben Chapman conducted an observational study of food handling practices within the food service industry (e.g. cross contamination and hand washing). He found that 61% handwashing attempts were acceptable, mainly due to lack of paper towel to dry; and handlers do not wash hands at rush times urging the need for continuing education. M. Courey examined the risks and solutions associated with food transportation. She found that most of the trucks had practices that could lead to cross contamination such as lack refrigeration, improper packaging and no labeling. Recommending surveillance and enforcement to prevent cross contamination during transportation. E. Maldonado studied college students’ food safety knowledge and awareness in Mexico. She found that students were skeptical about food safety measures. Z. Yan tested the efficacy of three disinfectants (Vortex, Octave and XY-12) in two different types of surfaces in conveyors belts. Results showed a significant difference in log reduction on Vortex compared to the other disinfectants. Between the belts, the thermodine belt gave significant reductions compared to interlock as it had a smoother surface. S. Dedonder observed the preparations procedures of frozen cooked and raw breaded chicken. She found that participants scored higher on self reported food safety practices, while in reality they were not following them during its preparation. M. Binkley surveyed the consumers awareness of food safety associated with take-out food. It found consumer did not know how to handle food once it left the establishments. The temperature integrity of different packaging materials was tested. The material that performed better was polystyrene and microwavable did not keep food hot. J. Saini validated a “Four-chain Quaternary Ammonium Compound and Polymeric Biocide for Inhibition of Listeria monocytogenes Attachment on Food Contact Surfaces.” No bacteria were recovered after the use of these compounds. This indicates they are effective cleaning and sanitizing agents to control L. monocytogenes. M. Musgrove studied “The Presence of Aerobic Microorganisms, Enterobacteriaceae and Salmonella in the Shell Egg Processing Environment.” Results were variable depending on the surface and location of the sample. However, this indicates locations within the processing environment where stricter hygiene is needed. H. Yang evaluated household products as sanitizers against L. monocytogenes, E. coli O157:H7 and Salmonella Typhimurium. This included hydrogen peroxide, acetic acid, vinegar diluted in baking soda and bleach. The sanitizer with better results was household bleach. I. Gill studied the impact of the new legislation that requires risk-based inspection in Fraser Canada. It also requires food operators to undergo training, a self-control program and temperature monitoring documentation. The effect has resulted on food operators being more responsible and premises having lower hazard ratings. t7 – Spoilage and epidemiology technical Session Hari Dwivedi, North Carolina State University and Michele Yabes-Manuzon, Ohio State University Debra Smith from Campden and Chorleywood Food Research Association discussed the ecology of yeasts and molds in food factories, and how NOVEMBER 2008 | FOOD PROTECTION TRENDS 831

Food Protection Trends - November 2008

Table of Contents for the Digital Edition of Food Protection Trends - November 2008