Food Protection Trends - March/April 2023 - 137
antimicrobial properties can more easily be maintained in a
sanitary state. Similar to innovative sanitation technologies,
research on antifouling and antimicrobial surfaces has
mainly focused on equipment used in food processing and
manufacturing. Several reviews have been recently published
that have summarized and explained the various innovative
materials and methods and the unique challenges in food
industry applications (11, 44, 128).
Innovative antimicrobial and antifouling materials
include additives incorporated into the structural materials
themselves, modified material surfaces, or surface coatings
that have antibacterial activity (antimicrobial) or that prevent
soil and bacterial adhesion (antifouling) (4, 8, 11, 31, 40,
46-48, 56, 117, 172, 184). Chaitiemwong et al. (31) reported
enhanced L. monocytogenes reduction on wet conveyor
belt material containing antimicrobial additives compared
with wet conveyor belt material without additives. Ban et
al. (8) modified stainless steel by creating nanoscale pores
in the material surface coupled with a Teflon coating to
form a self-cleaning surface that reduced E. coli O157:H7
and Salmonella populations by 2.1 to 3.0 log CFU/cm2
,
respectively, compared with untreated or noncoated stainless
steel. Surface coatings range from permanent to temporary
(e.g., food-safe oil-based coatings) (4, 11). Awad et al. (4)
evaluated a food-safe oil-based slippery coating for stainless
steel surfaces and reported that the oil coating, which filled
surface grooves and cavities, suppressed bacterial adherence
and biofilm formation. Metal-based coatings such as
titanium, silver, copper, and zinc on food-contact surfaces
act as antimicrobials by reducing retention and enhancing
the removal of bacteria from the coated surfaces (11, 172).
Many antimicrobial coatings work in synergy with sanitizing
treatments, resulting in enhanced bactericidal effects (46,
47). Other coatings exploit material properties such as
hydrophobicity or hydrophilicity that inhibit or minimize
bacterial adhesion (56, 184). Rechargeable coatings
containing antimicrobial N-halamines (a halogenated
nitrogen compound) can renew their antimicrobial effect
by reloading from a halogen (chlorine, bromine, or iodine)
source (11). Cossu et al. (40) evaluated a novel rechargeable
antimicrobial polymer that prevents biofilm formation over
repeated exposures and helps inactivate existing biofilms
upon contact. The polymeric material is recharged with
bleach during cleaning with mechanical sonication. Although
few, if any, of these novel technologies are at a state where
they could be applied to preharvest equipment, this area may,
in the long term, yield approaches that could be valuable for
preharvest food safety.
CONCLUSION
Equipment and tools used in harvesting produce crops
can harbor and transfer human pathogens present in the
outdoor environment in which they operate. Environmental
conditions affect the risk of contamination by microbial
hazards in the produce production environment where the
equipment is operating. For example, numerous studies
have provided evidence that contamination risk is higher
when the soil is wet (i.e., after rainfall or irrigation). Use of
harvesting equipment in the field too soon after irrigation or
precipitation may increase the risk of cross-contamination.
The fast-paced, time-sensitive nature of harvesting produce
crops in an outdoor environment presents distinctive challenges
for maintaining equipment in a sanitary condition.
When food-contact and other exposed surfaces or internal
hollow areas on harvesting equipment frames and at fractures
in welded areas become contaminated, pathogens can
be transferred to harvested product. Research and development
efforts across industries are producing new, practical,
and cost-effective materials and techniques for maintaining
harvesting equipment in a sanitary state during and after use.
Equipment operators can take practical steps to minimize
cross-contamination between food-contact surfaces, areas
adjacent to food-contact surfaces, and the produce crops.
Cleaning and sanitizing equipment in a timely manner using
appropriate methods and techniques are the keys to preventing
microbial contamination of produce crops during harvesting
activities. Equipment operators should have a basic
understanding of the chemistry and mechanisms underlying
their sanitation processes and the efficacy of these treatments
against biofilms. Well-written SSOPs should provide
work crews with clear and concise instructions regarding
the methods and tools for cleaning and sanitizing harvesting
equipment. Although the FDA did not include monitoring
requirements in the Produce Safety Rule, harvesting companies
must validate equipment SSOPs and verify cleaning and
sanitation procedures as part of their food safety programs
and risk management strategies. When equipment is not
in use, the practicality of storage-covered or uncovered,
indoors or outdoors-to minimize the risk of contamination
is worth consideration.
Continued attention to equipment design and construction
and use of enhanced hygienic practices are also fundamental
to the produce industry's commitment to provide
consumers with safe, nutritious products. Applied research
on the efficacy of harvest equipment sanitation (e.g., with
various chemicals, for various dwell times, and under various
environmental conditions) will be valuable for establishing
cleaning and sanitation performance criteria and identifying
situations in which harvest equipment sanitation differs substantially
from findings for sanitation in other environments
(e.g., packinghouses and processing facilities).
March/April Food Protection Trends 137
Food Protection Trends - March/April 2023
Table of Contents for the Digital Edition of Food Protection Trends - March/April 2023
Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon
Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science
Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms
Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemic
Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk
Beyond the Bio
PDG Highlight
Industry Products
Letter to the Editor
Coming Events
Food Protection Trends - March/April 2023 - Cover1
Food Protection Trends - March/April 2023 - Cover2
Food Protection Trends - March/April 2023 - 105
Food Protection Trends - March/April 2023 - 106
Food Protection Trends - March/April 2023 - 107
Food Protection Trends - March/April 2023 - 108
Food Protection Trends - March/April 2023 - 109
Food Protection Trends - March/April 2023 - 110
Food Protection Trends - March/April 2023 - 111
Food Protection Trends - March/April 2023 - Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon
Food Protection Trends - March/April 2023 - 113
Food Protection Trends - March/April 2023 - 114
Food Protection Trends - March/April 2023 - 115
Food Protection Trends - March/April 2023 - 116
Food Protection Trends - March/April 2023 - 117
Food Protection Trends - March/April 2023 - 118
Food Protection Trends - March/April 2023 - 119
Food Protection Trends - March/April 2023 - 120
Food Protection Trends - March/April 2023 - 121
Food Protection Trends - March/April 2023 - 122
Food Protection Trends - March/April 2023 - 123
Food Protection Trends - March/April 2023 - 124
Food Protection Trends - March/April 2023 - 125
Food Protection Trends - March/April 2023 - Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science
Food Protection Trends - March/April 2023 - 127
Food Protection Trends - March/April 2023 - 128
Food Protection Trends - March/April 2023 - 129
Food Protection Trends - March/April 2023 - 130
Food Protection Trends - March/April 2023 - 131
Food Protection Trends - March/April 2023 - 132
Food Protection Trends - March/April 2023 - 133
Food Protection Trends - March/April 2023 - 134
Food Protection Trends - March/April 2023 - 135
Food Protection Trends - March/April 2023 - 136
Food Protection Trends - March/April 2023 - 137
Food Protection Trends - March/April 2023 - 138
Food Protection Trends - March/April 2023 - 139
Food Protection Trends - March/April 2023 - 140
Food Protection Trends - March/April 2023 - 141
Food Protection Trends - March/April 2023 - 142
Food Protection Trends - March/April 2023 - 143
Food Protection Trends - March/April 2023 - Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms
Food Protection Trends - March/April 2023 - 145
Food Protection Trends - March/April 2023 - 146
Food Protection Trends - March/April 2023 - 147
Food Protection Trends - March/April 2023 - 148
Food Protection Trends - March/April 2023 - 149
Food Protection Trends - March/April 2023 - 150
Food Protection Trends - March/April 2023 - 151
Food Protection Trends - March/April 2023 - 152
Food Protection Trends - March/April 2023 - 153
Food Protection Trends - March/April 2023 - 154
Food Protection Trends - March/April 2023 - 155
Food Protection Trends - March/April 2023 - 156
Food Protection Trends - March/April 2023 - 157
Food Protection Trends - March/April 2023 - 158
Food Protection Trends - March/April 2023 - 159
Food Protection Trends - March/April 2023 - 160
Food Protection Trends - March/April 2023 - Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemic
Food Protection Trends - March/April 2023 - 162
Food Protection Trends - March/April 2023 - 163
Food Protection Trends - March/April 2023 - 164
Food Protection Trends - March/April 2023 - 165
Food Protection Trends - March/April 2023 - 166
Food Protection Trends - March/April 2023 - Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk
Food Protection Trends - March/April 2023 - 168
Food Protection Trends - March/April 2023 - 169
Food Protection Trends - March/April 2023 - 170
Food Protection Trends - March/April 2023 - 171
Food Protection Trends - March/April 2023 - 172
Food Protection Trends - March/April 2023 - 173
Food Protection Trends - March/April 2023 - 174
Food Protection Trends - March/April 2023 - 175
Food Protection Trends - March/April 2023 - 176
Food Protection Trends - March/April 2023 - 177
Food Protection Trends - March/April 2023 - 178
Food Protection Trends - March/April 2023 - 179
Food Protection Trends - March/April 2023 - Beyond the Bio
Food Protection Trends - March/April 2023 - 181
Food Protection Trends - March/April 2023 - 182
Food Protection Trends - March/April 2023 - PDG Highlight
Food Protection Trends - March/April 2023 - 184
Food Protection Trends - March/April 2023 - 185
Food Protection Trends - March/April 2023 - 186
Food Protection Trends - March/April 2023 - 187
Food Protection Trends - March/April 2023 - Industry Products
Food Protection Trends - March/April 2023 - 189
Food Protection Trends - March/April 2023 - 190
Food Protection Trends - March/April 2023 - 191
Food Protection Trends - March/April 2023 - 192
Food Protection Trends - March/April 2023 - Letter to the Editor
Food Protection Trends - March/April 2023 - 194
Food Protection Trends - March/April 2023 - 195
Food Protection Trends - March/April 2023 - 196
Food Protection Trends - March/April 2023 - 197
Food Protection Trends - March/April 2023 - 198
Food Protection Trends - March/April 2023 - 199
Food Protection Trends - March/April 2023 - Coming Events
Food Protection Trends - March/April 2023 - Cover3
Food Protection Trends - March/April 2023 - Cover4
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