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    Quantitative analysis and influences of contact dynamics on bacterial cross-contamination from contaminated fresh produce

    Year: 2020

    Journal: J. Food Eng., Volume 270, APR

    Authors: Yi, Jiyoon; Huang, Kang; Young, Glenn M.; Nitin, Nitin

    Organizations: Agriculture and Food Research Initiative from the USDA National Institute of Food and Agriculture (USDA-NIFA) Program Enhancing Food Safety through Improved Processing Technologies [2015-68003-23411, A4131]

    Keywords: Fresh produce; Cross-contamination; Bacterial transfer efficiency; Listeria innocua; Pseudomonas fluorescens; Lettuce

    Cross-contamination of fresh produce during postharvest processing could be a significant risk factor that can lead to foodborne outbreaks. The aim of this study was to simulate cross-contamination from a contaminated lettuce to non-contaminated leaves/abiotic surfaces (glass, polyethylene), quantify the bacterial transfer efficiency to determine the influences of contact time, number of repeated contacts, and applied contact force, and evaluate the influences of surface hydrophobicity and bacterial species. The results demonstrate that bacterial transfer between leaves was instantaneous and bi-directional. The leaf-to-leaf transfer efficiency of Listeria innocua increased up to 6.8% with an applied contact force of 20 N, a force equivalent to 2-kg stack of lettuce leaves, while it had limited influence on transfer of a plant-associated bacterium, Pseudomonas fluorescens. The transfer efficiencies for both bacteria increased with the increase in hydrophobicity of abiotic surfaces. Overall, this study illustrates a quantitative approach to characterize the influence of physical and biological factors in influencing cross-contamination and could guide development of preventive measures for reducing the risk of cross-contamination.
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