IAFP 2009 Program Book and Abstract Book - AB96

Methods: Genomic DNA of foodborne pathogens (L. monocytogenes, E. sakazakii, Y. enterocolitica) was fractionated by use of several pairs of restriction enzymes. After size fractionation of the genomic DNA fragments, random genomic libraries for each bacterium were constructed. Randomly selected DNA fragments were amplified by PCR and the DNA fragments were affixed to a slide glass to fabricate the DNA microarray chip. After the DNA chip was prepared, its ability to detect L. monocytogenes, E. sakazakii, and Y. enterocolitica simultaneously from laboratory media was confirmed. Results: We were able to construct a chip that contains more than 50 random genomic DNA fragments of L. monocytogenes, E. sakazakii, and Y. enterocolitica. The DNA microarray chip was tested to confirm its ability to detect specific bacteria in laboratory medium. We were able to detect Listeria monocytogenes, Enterobacter sakazakii, and Yersinia enterocolitica simultaneously through the fluorescent signal by cross-hybridization within 24 h. The DNA microarray chip was able to clearly distinguish those microorganisms without any interference. Significance: These results suggest that the DNA microarray chip will be useful in detecting specific bacteria from various types of food products rapidly and simultaneously without requiring any genus level sequence information from pure isolates. P1-93 Microbiological Safety during Cold Delivery of Food Ingredients Supplied to Elementary School Food Services in Korea YUN-HWA KIM, Kyung Ryu and Yeon-Kyung Lee Kyungpook National University, Food Science and Nutrition, Daegu, Korea, South Introduction: Microbiological counts on food ingredients after processing are increasing in school kitchens, and distribution systems are not clean. In 2003, HACCP programs were established in school kitchens, but outbreaks in schools have not decreased. Purpose: The purpose of this study was to analyze the distribution systems and evaluate the need for changes to increase the microbiological safety of food ingredients (Ready-to-Eat vegetables, soybean sprouts, process food) supplied to elementary school food services. Methods: Ten food ingredients and 13 factories in the provinces of Daegu and Gyeongbuk were chosen. The samples were collected at each stage of delivery from factory to school. Total plate count (TPC), coliform groups, Escherichia coli, Salmonella species, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus were tested. Results: Food ingredients (fish, chicken, non processed products, frozen food) were not separated from each other in the refrigerator vans during the stage of direct delivery to schools (-10°C). After the ingredients arrived at the school, total plate count and coliforms were detected, as follows: peeled bellflower roots (106, 105 CFU/g), peeled onion (104, 101 CFU/g), boiled bracken (103 to 105, 101 to 104 CFU/g), seaweed 103, 103 CFU/g), soybean sprouts (105 to 107, 103 to 106 CFU/g), soybean curd (< 5 to 103, < 5 to 105 CFU/g), starch jelly (< 5 to 103, < 5 CFU/g). E. coli, S. aureus, and B. cereus were detected (101, 102, 102 CFU/g) on peeled bellflower roots; S. aureus, L. monocytogenes, and B. cereus were detected (102, 101, 101 CFU/g) on soybean sprouts. Significance: Distribution systems must have fewer stages of delivery, monitoring systems of the distribution companies need to be stricter, and food ingredients need to be sanitized during processing so that school kitchens do not have the sole responsibility for the safety of the food served to school children. A more coordinated effort must be made to integrate the distribution systems into the school kitchen HACCP programs. P1-94 Organizational Factors Influencing Employees to Follow Food Safety Practices BRITA BALL, Anne Wilcock and May Aung University of Guelph, Food Science, Guelph, ON, Canada Introduction: Calls to take a multidisciplinary approach to food safety research and consider the behavioral or sociopsychological aspects related to adopting food safety practices have been made for more than 20 years. Recent studies focusing on individuals identified several factors that are predictors of food safety behavior in commercial settings. Workplace factors also play a role in whether or not individual employees follow food safety practices. Purpose: The purpose of this study was to identify the organizational factors that influence production workers in Ontario meat plants to follow practices required by the establishments’ food safety management systems. Methods: In depth semi-structured interviews with 27 owners, senior managers, food safety personnel and/or production employees at nine establishments were triangulated with reviews of food safety management system records. Semi-structured observations were conducted in five of the establishments. Additionally, three focus group interviews were held with food safety consultants, provincial meat plant auditors and federal meat plant auditors. The 326 pages of verbatim transcriptions from the interviews, as well as field notes, were analyzed using NVivo 8 software. Results: Focus group participants unanimously identified management commitment as the primary factor influencing the implementation of food safety management systems in meat plants. Management personnel indicated they had roles in supporting the food safety management systems such as providing resources (both financial and human), employee supervision and correction, and ensuring that they follow food safety related protocols themselves. Data from food safety personnel and production workers supported some management perspectives. Not all senior managers/owners appeared aware that their behaviors could negatively influence employee food safety practices. A cooperative work environment was linked to establishments where workers who took inappropriate actions accepted correction from food safety personnel and/or peers as well as supervisors. Significance: The qualitative data describe organizational factors that influence individuals in following food safety management system protocols in Ontario meat plants. Confirmation of the key factors that influence program implementation among employees may assist in targeting interventions at the management or organizational level. 96 — Abstract Book Poster

IAFP 2009 Program Book and Abstract Book

Table of Contents for the Digital Edition of IAFP 2009 Program Book and Abstract Book