Combined steam-ultrasound treatment of 2 seconds achieves significant high aerobic count and Enterobacteriaceae reduction on naturally contaminated food boxes, crates, conveyor belts, and meat knives

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry

In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.

Human health risk assessment of bisphenol A (BPA) through meat products

Meat and meat products are often consumed in our daily diet, providing essential nutrients. Contamination by chemical hazards, including bisphenol A (BPA) in meat products, is a concern and is continuously monitored. BPA is well-known for its endocrine-disrupting properties, which may cause potential toxicological effects on reproductive, nervous, and immune systems. Dietary consumption is the main route of BPA exposure, and meat products are a major contributor. BPA exposure from meat consumption is the focus of this review. This review found that BPA has been widely detected in canned and non-canned meat products. BPA in canned meat is assumed to be predominantly from migration from can coatings. Relatively low levels are observed in non-canned products, and the source of contamination in these products has yet to be definitively identified. A recent European Food Safety Authority (EFSA) draft opinion has proposed to lower the tolerable daily intake of BPA from 4 μg kg body weight (bw)^-1 day^-1 to 0.04 ng kg body weight (bw)^-1 day^-1, therefore potential health risks need to be addressed. This review has investigated potential contamination at the farm, industrial processes, and retail levels. Data gaps in the literature are also identified to improve future food safety in the meat industry. Also, a unified risk assessment strategy has been proposed. Further understanding of BPA migration in meat products is needed as a part of the exposure assessment to reduce potential risk, and more data on the dose-response relationship will help comprehend potential adverse health effects of BPA on humans. This research will inform the public, meat producers and processing industry, and policymakers on potential exposure to BPA and risk reduction measures, thus, ensuring food safety.

Evaluation of Steam-Ultrasound Decontamination on Naturally Contaminated Broilers through the Analysis of Campylobacter, Total Viable Count, and Enterobacteriaceae

ABSTRACT

This study aimed to evaluate the decontamination effects of steam-ultrasound application, through specially designed nozzles installed inside a constructed machine, with a capacity of 10,500 birds per h on naturally contaminated broilers. Using three different skin-sampling areas-back, breast, and neck skin-microbial analysis of Campylobacter, Enterobacteriaceae, and total viable count (TVC) was performed before and after steam-ultrasound treatment. In total, 648 skin samples were analyzed for Campylobacter, and 216 samples were analyzed for Enterobacteriaceae and TVC. Results showed Campylobacter reductions (P < 0.001) of 0.8, 1.1, and 0.7 log, analyzed from back, breast, and the neck skin samples, respectively. Furthermore, reductions of Enterobacteriaceae (P < 0.001) by 1.6, 1.9, and 1.1 log and reductions of TVC (P < 0.001) by 2.0, 2.4, and 1.3 log were found on back, breasts, and neck, respectively. Campylobacter levels were evaluated after 8 days of refrigeration at 4°C in control and steam-ultrasound-treated broilers to determine contamination stability in a small 12-sample trial. The results showed no changes in reductions during refrigeration, indicating that reduced Campylobacter numbers remained stable in treated broilers. This study showed significant bacterial reduction was achieved in three different broiler surface areas at a slaughter speed of 10,500 birds per h at temperatures more than 80°C. The rapid treatment of less than 1.5-s exposure time inside the chamber makes this technology potentially suitable for modern and fast poultry processing lines.

HIGHLIGHTS

Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultrasound treatment

The leading causes of foodborne viral disease outbreaks are human norovirus and hepatitis A virus (HAV). Their environmental persistence enables contamination of kitchen surfaces and crops often consumed raw, such as berries. Many decontamination procedures are inefficient and unsuitable for surfaces of industrial kitchen environments and soft fruits. In this study, we investigated the efficiency of a novel surface decontamination technology, combining steam and ultrasound (steam-ultrasound). Plastic, steel or raspberry surfaces were spiked with the norovirus surrogate, murine norovirus (MNV), and HAV, and steam-ultrasound treated at 85, 90 and 95 °C for 0-5 s. Post treatment viruses were titrated for survival by plaque assay and for genome stability by real-time quantitative PCR (RT-qPCR) of nucleic acid extracts. Survival of viruses were estimated in a log-linear model and the treatment time requirements for each decimal reduction (D value) in viral survival were calculated. The estimated D values of MNV or HAV were 0.4-0.2 or 1.1-0.8 s on plastic, 0.9-0.7 or 1.4-0.8 s on steel and 1.6-1.7 or 3.2-4.7 s on raspberries. No clear trend of genome reduction was observed with tested treatment parameters. Raspberries treated up to 4 s retained its natural texture and visual appeal similar to untreated controls whilst monitored for 7 days. In conclusion, steam-ultrasound treatment can within seconds reduce the titre of foodborne viruses on surfaces of plastic, steel and raspberries. This may particularly benefit industrial scale production of soft fruits for raw consumption and for swift non-hazardous decontamination of industrial kitchen surfaces.

Cleaning and disinfection of crates and trucks used for duck transport: field observations during the H5N8 avian influenza outbreaks in France in 2017

Transport of infected birds is thought to play a key role in the spread of avian influenza (AI) on poultry farms during epizootic outbreaks. Ensuring efficient cleaning and disinfection (C&D) of equipment used for transport is needed to prevent the spread of AI. This study aimed to evaluate the efficacy against the AI virus of C&D protocols applied on trucks and crates used for the transport of ducks during the H5N8 AI outbreaks in France in 2017. In 3 abattoirs, 16 transport vehicles and their crates were sampled by swabbing to detect the influenza type A genome by real-time reverse-transcription polymerase chain reaction. Vehicles were tested before and after decontamination, which was carried out in accordance with the abattoirs' protocols. A total of 86 samples out of 299 collected before C&D were positive for AI (29%); 7 trucks out of 16 transported crates detected positive for AI. After C&D, the AI genome was detected in 56 samples out of 308 (18%). Ten trucks were loaded with a shipment of AI-positive crates. Eight vehicles were detected positive in the cabin, on the truck bed, and/or on the wheels. Despite reinforcement of C&D, the efficacy of decontamination was variable among slaughterhouses. The efficacy seemed to depend on the initial contamination load, C&D protocols, and how the protocol is implemented. Breaks in biosecurity measures led to frequent contamination of trucks after C&D. Observational studies during animal health crises are of interest to analyze practices in emergency conditions and to put forward measures aimed at increased preparedness.

Microbial Contamination Level Profiles Attributed to Contamination of Beef Carcasses, Personnel, and Equipment: Case of Small and Medium Enterprise Slaughterhouses

The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphylococcus, and Salmonella were used to determine contamination at four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch. Microbiological criteria of the four microorganisms were used to score contamination levels (CLs) as poor (0), poor to average (1), average (2), or good (3). MCLPs were further assigned to carcasses, personnel, and equipment at each stage by summing up the CL scores. The CL score attributed to aerobic plate count contamination was 2 or 3 for carcasses but 0 for personnel and equipment in almost all slaughterhouses. A score of 0 on carcasses was mostly attributed to Enterobacteriaceae at evisceration and to Salmonella at dehiding and evisceration. In addition, a score of 0 was mostly attributed to Staphylococcus contamination of personnel at dehiding. A score of 3 was attributed mostly to Enterobacteriaceae on hands at splitting, whereas a score of 2 was mostly attributed to the clothes at dehiding and evisceration. A CL score of 3 was mostly attributed to Enterobacteriaceae and Salmonella contamination of equipment at dehiding and splitting, respectively. Although CLs attributed to contamination of carcasses, personnel, and equipment ranged from 0 to 3, the maximum MCLP score of 9 was only attained in carcasses from two slaughterhouses at dehiding and from one slaughterhouse at dispatch. There is, therefore, a lot of room for small and medium enterprise slaughterhouses to improve their food safety objectives by improving food safety management systems at the points characterized by low CL scores.