IAFP 2009 Program Book and Abstract Book - AB132

Results: The biofilm bacterial cells of all the Lactobacillus strains tested showed greater resistance than the planktonic bacterial cells in organic acids. The gene expression patterns were different between the biofilm and planktonic bacterial cells, particularly in relation to the cell surface or extracellular proteins and carbon source metabolism. Significance: The change in stress resistance and gene expression in the biofilm bacterial cells demonstrated the importance of controlling biofilms of LAB in the food industry. P2-76 Phosphine Fumigation for Salmonella Enteritidis Control in Black Pepper (Piper nigrum) in Grains MARIA FERNANDA P CASTRO, Ana Carolina Rezende, Eliane Benato, Regina Furlani, Silvia Valentini and Silvia Tfouni . Instituto de Tecnologia de Alimentos, Campinas, Brazil Introduction: Phosphine fumigation, a method widely applied for insect control in stored grains, can be an alternative for controlling Salmonella Enteritidis (SE.) in black pepper in grains thus decreasing rejection of lots by importing countries due to the presence of this pathogen. Purpose: To determine the effect of different phosphine treatments on the control of SE in black pepper in grains at low and high water activities. Methods: Samples of irradiated black pepper in grains with aw of 0.67, 0.92 and 0.97 were inoculated with SE and submitted to phosphine concentrations of 0.0, 3.0 and 6.0 g/m3 for 24, 48 and 72 h at 35°C. Post fumigation effects were also verified. Phosphine was measured by gas chromatography and SE countings in the pepper samples by dilution plate technique. Water activity was also monitored. Results: Phosphine fumigation, when applied to the product at high water activities, at concentrations of 6 g/m3 for 72 h, decreased around 80% of the SE population. No SE was observed in fumigated grains 72 h after drying, while in the controls 60% of SE was still recovered. Significance: The study indicates that phosphine fumigation can be applied to moistened black pepper grains before drying as an additional treatment for the control of SE. After the fumigation, producers should rigidly follow good agricultural practices, mainly during grain drying, in order to avoid product re-contamination. P2-77 Adiafood Solution for Pathogen Detection in Less Than 24 Hours Emmanuel Bertrand, Christian Matte, RICHARD ANTONELLI and Jérôme Thepault AES Chemunex, Bruz Cedex, France Introduction: Adiafood PCR kits (formerly Warnex) were designed for easy use in industrial laboratories testing for food pathogens (Salmonella, Listeria, E. coli O157:H7, Campylobacter). A new instrument, the Stratagene Mx3005P driven by a new version of the software, Sentinel2, is now available for Adiafood solutions while keeping the AOAC RI validation (simplex kits). Also a new generation of kits (called duplex kits) with Internal Control is now available for Salmonella, E. coli O157:H7 and Listeria monocytogenes all 3 of these methods have a very short TTR (Time To Result) of 21 h. Purpose: As L. monocytogenes is a slow grower compared to others, most of the work was done on this pathogen. Methods: First, a new medium dedicated to PCR method called Listerboost was developed to reach a sufficient amount of cells after only 18 h enrichment (less latency growth and better growth speed). This medium avoids any problem of amplification inhibition or fluorescence cross reading. Second, the extraction protocol was modified accepting a bigger enrichment take to increase sensitivity. Two centrifugation steps were included using 96 format tubes to concentrate cells before lysis. Results: Evaluations were made on several types of naturally contaminated products coming from meat, milk and seafood. Out of 595 samples, results show a 91% concordance between Adiafood L. monocytogenes and the reference method (ISO11290). And discordant results are mainly due to positive results with PCR that are negative with the reference method; most samples positive for PCR are confirmed by petri dish analysis (ALOA, plating 100 µL) due to a higher sensitivity. Finally, testing very different types of products demonstrated that inhibition levels of the Adiafood L. monocytogenes kit were exceptionally low (3%) even with difficult foods such as chocolate desserts or cheese. Significance: Compared to other methods currently available on the market, the Adiafood L. monocytogenes kit with only 21H TTR is probably the fastest method for food L. monocytogenes detection. The new Adiafood duplex kits for L. monocytogenes and Salmonella will be validated this year according to the ISO16140 standard and the AOAC RI. P2-78 Withdrawn P2-79 Removal of Potentially Allergenic Residues from Stainless Steel Surfaces RENEE M. GOODRICH SCHNEIDER, Yael Spektor, Keith Schneider and Paul Winniczuk University of Florida, Food Science and Human Nutrition, Gainesville, FL, USA Introduction: Foodborne allergens continue to pose food safety hazards to at-risk consumers despite regulatory scrutiny and processor strategies for allergen control and removal. Many sanitation standard operating procedures (SSOPs) rely on the implementation of validated allergen removal protocols to ensure the safety of their products produced in manufacturing plant settings, and these SSOPs are embedded within HACCP and other safety plans. However, there is little scientific literature that provides specific information about tested validation protocols for the removal of potentially allergenic residues. Purpose: The purpose of this research was to validate the removal of egg, peanut and milk residues from stainless steel using a range of cleaning protocols. Methods: Potentially allergenic food products (peanut butter, liquid egg and milk) were mixed into an inoculum applied in a controlled manner to polished stainless steel. The food contact surface was subjected to several cleaning protocols that encompassed a water rinse, and the application of low, medium and high detergent levels (corresponding to 100 to 150, 132 — Abstract Book Poster

IAFP 2009 Program Book and Abstract Book

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