Modeling the Surface Cross-Contamination of Salmonella spp. on Ready-to-Eat Meat via Slicing Operation
Shiowshuh Sheen, Cheng-An Hwang
.
DOI: 10.4236/fns.2011.29125   PDF    HTML     6,942 Downloads   10,942 Views   Citations

Abstract

Salmonella spp. surface transfer patterns/models between ready-to-eat (RTE) deli meat and a typical meat slicer are presented. A five-strain cocktail of Salmonella spp. was inoculated directly onto the rim of a round slicer blade at an initial level of ca. 4, 5, 6, 7 or 8 log CFU/blade (ca. 3, 4, 5, 6 or 7 log CFU/cm2 of the blade edge area). Thereafter, a RTE deli meat (ham) was sliced to a thickness of 1.5 - 2.0 mm. In another cross-contamination scenario, a clean blade was initially used to slice ham, which was pre-surface-inoculated with the Salmonella cocktail (ca. 2, 3, 4, 5, 6 or 7 log CFU/cm2 with a total area of 100 cm2), followed by slicing of an un-inoculated ham. The log CFU of Salmonella per ham slice was determined and empirical models were developed. The models, follow the decreasing Power law, predict the surface cross-contamination of Salmonella spp. (at any initial level) for sliced deli meat (ham) and will provide a useful tool in developing RTE meat risk assessments. Surface transfer patterns of three foodborne pathogens, i.e. Listeria monocytogenes, E. coli O157:H7 and Salmonella predicted by models are also presented.

Share and Cite:

S. Sheen and C. Hwang, "Modeling the Surface Cross-Contamination of Salmonella spp. on Ready-to-Eat Meat via Slicing Operation," Food and Nutrition Sciences, Vol. 2 No. 9, 2011, pp. 916-924. doi: 10.4236/fns.2011.29125.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] S. Ojha and M. Kostrzynska, “Approaches for Reducing Salmonella in Pork Production,” Journal of Food Protection, Vol. 70, No. 11, 2007, pp. 2676-2694.
[2] K. E. Smith, C. Medus, S. D. Meyer, D. J. Boxrud, F. Leano, C. W. Hedberg, K. Elfering, C. Braymen, J. B. Bender and R. N. Danila, “Outbreaks of Salmonellosis in Minnesota (1998 through 2006) Associated with Frozen, Microwaveable, Breaded, Stuffed Chicken Products,” Journal of Food Protection, Vol. 71, 2008, pp. 2153-2160.
[3] Centers for Disease Control and Prevention, “CDC Re- ports 1 in 6 Get Sick from Foodborne Illnesses Each Year—Online Newsroom,” 2010.
[4] K. J. Vought and S. R. Tatini, “Salmonella Enteritidis Contamination of Ice Cream Associated with A 1994 Multistate Outbreak,” Journal of Food Protection, Vol. 61, No. 1, 1998, pp. 5-10.
[5] R. Shapiro, M. L. Ackers, S. Lance, M. Rabbani, L. Schaefer, J. Daugherty, C. Thelen and D. Swerdlow, “Salmonella Thompson Associated with Improper Handling of Roast Beef at A Restaurant in Sioux Falls, South Dakota,” Journal of Food Protection, Vol. 62, No. 2, 1999, pp. 118-122.
[6] J. McLaughlin, L. J. Castrodale, M. J. Gardner, R. Ahmed and B. D. Gessner, “Outbreak of Multidrug-Resistant Salmonella Typhimurium Associated with Ground Beef Served at a School Potluck,” Journal of Food Protection, Vol. 69, No. 3, 2006, pp. 666-670.
[7] C. J. Sauer, J. Majkowski, S. Green and R. Eckel, “Food-borne Illness Outbreak Associated with A Semi-Dry Fermented Sausage Product,” Journal of Food Protection, Vol. 60, No. 12, 1997, pp. 1612-1617.
[8] S. L. Burnett, E. R. Gehm, W. R. Weissinger and L. R. Beuchat, “Survival of Salmonella in Peanut Butter and Peanut Butter Spread,” Journal of Applied Microbiology, Vol. 89, No. 3, 2000, pp. 472-477. doi:10.1046/j.1365-2672.2000.01138.x
[9] US Food and Drug Administration, “Safety: Major Product Recalls,” 2011. http://www.fda.gov/Safety/Recalls/MajorProductRecalls/default.htm
[10] K. L. Winthrop, M. S. Palumbo, J. A. Farrar, J. C. Mohle-Boetani, S. Abbott, M. E. Beatty, G. Inami and S. B. Werner, “Alfalfa Sprouts and Salmonella Lottubs Infection: A Multistate Outbreak Following Inadequate Seed Disinfection with Heat and Chlorine,” Journal of Food Protection, Vol. 66, No. 3, 2003, pp. 13-17.
[11] S. K. Sagoo, C. L. Little, L. Ward, I. A. Gillespie and R. T. Mitchell, “Microbiological Study of Ready-to-eat Salad Vegetables from Retail Establishments Uncovers A National Outbreak of Salmonellosis,” Journal of Food Protection, Vol. 66, No. 3, 2003, pp. 403-409.
[12] S. Isaacs, J. Aramini, B. Ciebin, J. A. Farrar, R. Ahmed, D. Middleton, A. U. Chandran, L. J. Harris, M. Howes, E. Chan, A. S. Pichette, K. Campbell, A. Gupta, L. Y. Lior, M. Pearce, C. Clark, F. Rodgers, F. Jamieson, I. Brophy and A. Ellis, “An International Outbreak of Salmonellosis Associated with Raw Almonds Contaminated with a Rare Phage Type of Salmonella enteritidis,” Journal of Food Protection, Vol. 68, No. 1, 2005, pp. 191-198.
[13] US Food and Drug Administration, “Bad Bug Book: Food-borne Pathogenic Microorganisms and Natural Toxins Hand-book Salmonella spp.,” 2011. http://google2.fda.gov/search?q=major+product+recalls%2C+2009&client=FDAgov&site=FDAgov&lr=&proxystylesheet=FDAgov&output=xml_no_dtd&getfields=*&x=6&y=10
[14] Centers for Disease Control and Prevention, “Investigation Update: Multistate Outbreak of Human Salmonella Montevideo Infections,” 2010.
[15] G. Y. Miller, X. Liu, P. E. McNamara and D. A. Barber, “Influence of Salmonella in Pigs Preharvest and During Pork Processing on Human Health Costs and Risks from Pork,” Journal of Food Protection, Vol. 68, No. 9, 2005, pp. 788-1798.
[16] D. L. Gallager, E. D. Ebel and J. R. Kause, “FSIS Risk Assessment for Listeria monocytogenes in Deli Meats,” Food Safety and Inspection Service, US Department of Agriculture, 2003. http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013F/ListeriaReport.pdf
[17] E. D. den Aantrekker, R. M. Boom, M. H. Zwietering and M. van Schothorst, “Quantifying Recontamination through Factory Environments—A Review,” International Journal of Food Microbiology, Vol. 80, No. 2, 2002, pp. 117- 130.
[18] K. Aarnisalo, S. Sheen, L. Raaska and M. Tamplin, “Modelling Transfer of Listeria Monocytogenes during Slicing of ‘Gravad’ Salmon,” International Journal of Food Microbiology, Vol. 118, No. 1, 2007, pp. 69-78. doi:10.1016/j.ijfoodmicro.2007.06.017
[19] S. Sheen, “Modeling Surface Transfer of Listeria Monocytogenes on Salami during Slicing,” Journal of Food Science, Vol. 73, No. 6, 2008, pp. E304-311. doi:10.1111/j.1750-3841.2008.00833.x
[20] S. Sheen and C. A. Hwang, “Modeling Transfer of Listeria monocytogenes from Slicer to Deli Meat during Mechanical Slicing,” Foodborne Pathogens and Diseases, Vol. 5, No. 2, 2008, pp. 135-146. doi:10.1089/fpd.2007.0049
[21] F. Pérez-Rodríguez, A. Valero, E. C. D. Todd, E. Carrasco, R. M. Carcía-Gimeno and G. Zurera, “Modeling Transfer of Escherichia coli O157:H7 and Staphylococcus Aureus during Slicing of a Cooked Meat Product,” Meat Science, Vol. 76, No. 4, 2007, pp. 692-699. doi:10.1016/j.meatsci.2007.02.011
[22] S. Sheen and C. A. Hwang, “Mathematical Modeling the Cross-contamination of Escherichia coli O157:H7 on the Surface of Ready-to-Eat Meat Product While Slicing,” Food Microbiology, Vol. 27, No. 1, 2010, pp. 37-43. doi:10.1016/j.fm.2009.07.016
[23] C. Lin, K. Takeuchi, L. Zhang, C. B. Dohm, J. D. Meyer, P. A. Hall and M. P. Doyle, “Cross-Contamination between Processing Equipment and Deli Meats by Listeria monocytogenes,” Journal of Food Protection, Vol. 69, No. 1, 2006, pp. 71-79.
[24] R. J. Freund and R. C. Littell, “SAS System for Regression,” 2nd Edition, SAS Institute Inc., Cary, 1991.
[25] R. Montville and D. W. Schaffner, “Inoculum Size Influences Bacterial Cross Contamination between Surfaces,” Applied and Environmental Microbiology, Vol. 69, No. 12, 2003, pp. 7188-7193. doi:10.1128/AEM.69.12.7188-7193.2003

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.