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Washes and Sanitizers to Reduce Microbial Contamination JIM DICKSON DEPARTMENT OF ANIMAL SCIENCE INTER-DEPARTMENTAL PROGRAM IN MICROBIOLOGY Iowa State University
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Nature of Contamination Solid Foods Surface Interior Iowa State University
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Nature of Contamination Solid Foods Physical Soil, dust, “things miscellaneous” Chemical Pesticides, herbicides Iowa State University
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Nature of Contamination Solid Foods Biological Bacterial, insects, parasites Iowa State University
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Nature of Contamination Solid Foods Random (most cases) Not uniformly distributed Iowa State University
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Intervention (Mitigation) Processes Application Type Localized application Whole food treatments Processing Issues Consistency Uniformity Iowa State University
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Intervention (Mitigation) Processes Physical Mechanical (scrubbing) Thermal (warm to hot water) Pressure Chemical Acids Bases Oxidizers Iowa State University
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Intervention (Mitigation) Processes Physical Thermal (warm to hot water) Bacteria Parasites Insects Most ----------------------- Least Iowa State University
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Intervention (Mitigation) Processes Chemicals Acids, Bases, Oxidizers Bacteria Parasites Insects Most ----------------------- Least Iowa State University
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Application Methods Hand Sprays Dip Tanks Flumes Pressurized Sprays Automated Wash Cabinets Iowa State University
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Processes Single Combination Wash + antimicrobial rinse Iowa State University
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Examples Cantaloupe Beef Iowa State University
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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)
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Jensen Farms Cantaloupe 2011 HTTP://WWW.CDC.GOV/LISTERIA/OUTBREAKS/CANTALOUPES-JENSEN- FARMS/120811/INDEX.HTML
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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
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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.Laboratory testing by FDA
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Cantaloupe – Field Pack Iowa State University
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Cantaloupe – Shed Pack Iowa State University
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Cantaloupe – Shed Pack Iowa State University
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Martori adopts new food-safety program for cantaloupes 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.
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Beef E. coli O157 Salmonella Iowa State University
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Beef Iowa State University
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Beef Iowa State University
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Beef Iowa State University
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Beef Iowa State University
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Beef Iowa State University
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Beef Iowa State University
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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 Iowa State University
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