IAFP 2009 Program Book and Abstract Book - AB131

P2-73 Comparing the Effectiveness of Vortexx™ and Hydrogen Peroxide to Inactivate Bacillus Species Spores DSC Embedded in Food Matrices on Various Food Contact Surfaces LEI WANG, Claudia Rodriguez, Bharat Aluri, Kerri C Cooper, Shantala Rani Pamarthi, Peter J. Slade and Alvin Lee Illinois Institute of Technology, NCFST, Summit Argo, IL, USA Introduction: Bacillus anthracis was long considered a potential biological warfare agent before its intentional release through the US postal system in 2001. This incident brought public awareness and concern to various industries, including the food industry. The use of chemical sanitizer treatments is presently the most commonly used method to inactivate spores. Purpose: In this study, spores of Bacilllus cereus ATCC 21218 (Bc), Bacillus thuringiensis ATCC 33680 (Bt) and Bacillus anthracis Sterne 34F2 (Ba) were mixed with peanut butter or baked sucrose matrix and soiled onto coupons made of actual materials used in food processing plants (stainless steel 316, glazed tile, teflon, polypropylene and Buna-N). Methods: The coupons were washed with a detergent and treated with either Vortexx™ or hydrogen peroxide, using a clean-out-of-place (COP) method, and the overall inactivation of Bc spores was assessed. Results: An overall reduction of > 5 log was observed when a 15% liquid or vaporized H2O2 was applied to Bc spores embedded in peanut butter on stainless steel coupons and > 6 log reduction was obtained for stainless steel coupons soiled with baked sucrose. Similar results were observed for spores from each Bacillus strain on each food contact surfaces, except polypropylene and Buna-N. Because of its non-ovenproof characteristics, these materials were alternatively soiled with baked sucrose and spores and similarly treated, using 5% liquid or vaporized Vortexx™, which resulted in an overall reduction of 4 log spores. Significance: Therefore, based on our current observations, the use of H2O2 was more effective than Vortexx™ for the inactivation of Bc spores on various food contact surfaces soiled with food matrices. P2-74 Barriers to Contamination by Food Workers EWEN TODD, Judy D. Greig, Charles A. Bartleson and Barry S. Michaels Michigan State University, Advertising, Public Relations, and Retailing, East Lansing, MI, USA Introduction: The Committee on Control of Foodborne Illness (CCFI) was tasked with reviewing the role of the food worker in foodborne illnesses. To date, CCFI has collected and published data on outbreaks, contributory factors, survival of the agents and their transfer to and from hands, and has shown that workers have many opportunities to contaminate food, resulting in illnesses. Purpose: The last component is to examine barriers which can reduce the likelihood of pathogens contaminating a food during its processing or preparation. Methods: The literature was reviewed to obtain specific studies on barriers, which was sometimes conflicting in results. Results: Barriers have focused on respiratory contaminants such as sneeze guards and avoiding direct hand contact with the product. Unfortunately, aerosols that include viable microorganisms are frequent although the levels are low, and norovirus outbreaks have been linked to aerosols from vomiting, which sneezeguards cannot prevent. Clothing, utensils, deli papers, and packaging are all designed to limit direct hand to food contact but are not consistently used. Food operations, when displaying food, should protect food from potential sources of contamination including: ensuring that the packaging remains intact during storage; protecting unpacked food and newly prepared food from dust, dirt, pests, touch and aerosols; and maintaining food at their correct temperatures. Although utensils have hygienic value during food production and preparation, for ease of working, hands need to be in regular contact with food much of the time, and glove use has been advocated to prevent direct transfer of pathogens. However, although gloves have been demonstrated to reduce transfer of pathogens to surfaces in experiments, outbreaks have been associated with glove use by workers. In all cases, the gloves were not worn consistently, not worn to cover skin lesions, or were not worn during particular food preparation and handling operations like adding garnishes. Other limitations to glove use include a false sense of security, pinhole leaks because of improper manufacture or puncture by rings or long or artificial nails. Another issue is that occlusion by gloves increases discomfort and growth of microorganisms in contact with the moist skin, with leakage of microorganisms onto food if the gloves are not effectively used. Removal of gloves at this stage, without proper handwashing, presents a significant hazard because wet hands facilitate the transfer of contamination. Significance: Barriers are important, but they need supplemental actions, including effective hand washing, to minimize contamination of Ready-to-Eat food by humans. P2-75 Acid Resistance of Biofilm and Planktonic Lactobacilli HIROMI KUBOTA, Shouko Senda, Asako Yoshizumi, Tatsuki Wada, Yutaka Yawata, Hajime Tokuda, Hiroo Uchiyama and Nobuhiko Nomura Kao Corporation, Safety Science Research Laboratories, Haga, Japan Introduction: Lactic acid bacteria (LAB) are noteworthy spoilage bacteria of foods and pose a constant concern in the food industry. They have the potential to form biofilms on the production line or in raw materials and cause contamination or deterioration of many types of food. Purpose: The purpose of this study was to investigate the change in resistance of biofilm and planktonic LAB to acid stress, which strongly inhibits bacterial growth and is important in food preservation. Methods: The responses of biofilm and planktonic cells of Lactobacillus strains that originated from food materials or human feces were investigated using survival tests. The differences between these cells before and after the test were compared by observation under scanning electron microscopy and confocal laser scanning microscopy. The gene expressions of these cells were compared by microarray analysis. Abstract Book — 131 Poster

IAFP 2009 Program Book and Abstract Book

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