Food Protection Trends
Abstracts - November 2007
Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators
Sampling Cartons of Beef Trim for Microbiological Analysis: Comparison of Portions Versus Surface Slices
Developing Benchmarks for Handwashing in Retail Foodservice Operations: A Pilot Study in Delicatessens
Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators
Mary S. Palumbo-1, James R. Gorny-2, David E. Gombas-3, Larry R. Beuchat-4, Christine M. Bruhn-5, Barbara Cassens-6, Pascal Delaquis-7, Jeffrey M. Farber-8, Linda J. Harris-9, Keith Ito-10, Michael T. Osterholm-11, Michelle Smith-12 and Katherine M.J. Swanson-13
1-California Dept. of Health Services, Food and Drug Branch, MS 7602, P.O. Box 997435, Sacramento, CA 95899-7435, US
2-United Fresh Produce Association, 1901 Pennsylvania Ave. NW, Suite 1100 Washington, D.C. 20006, USA
3-United Fresh Produce Association, 1901 Pennsylvania Ave. NW, Suite 1100 Washington, D.C. 20006, USA
4-Center for Food Safety, University of Georgia, Griffin, CA 30223-1797, USA
5-Center for Consumer Research, Dept. of Food Science and Technology, University of California, One Shields Ave., Davis, CA 95616, USA
6-US Food and Drug Administration, 1431 Harbor Bay Pkwy., Alameda CA, 94502, USA
7-Agriculture & Agri-Food Canada, Pacific Agri-Food Research Centre, 4200 Hwy. 97, Summerland, BC V0H 1Z0, Canada
8-Health Canada, Tunney’s Pasture, Banting Research Center, Postal Locator 2203G3, Ottawa, ON K1A 0L2, Canada
9-Western Institute of Food Safety and Security and Dept. of Food Science and Technology, University of California, One Shields Ave., Davis, CA 95616, USA
10-Laboratory for Research in Food Preservation, University of California-Davis,
6665 Amador Plaza Road, Suite 207, Dublin, CA 94568, USA
11-Center for Infectious Disease Research and Policy, University of Minnesota, St. Paul, MN 55108, USA
12-US Food and Drug Administration, Center for Food Safety
and Applied Nutrition, 5100 Paint Branch Pkwy., College Park, MD 20740-3835; USA
13-Ecolab, 655 Lone Oak
SUMMARY
A panel of scientists with expertise in microbial safety of fresh produce was convened to review recent research and re-evaluate guidelines for foodservice and restaurant operators, regulatory agencies with oversight over food facilities, and consumers for handling prewashed bagged salads. The guidelines developed by the panel, together with materials reviewed by the panel to develop the guidelines, are presented. The background materials reviewed include published research and recent recommendations made by other authoritative sources. The panel concluded that leafy green salad in sealed bags labeled “washed” or “ready-to-eat” that are produced in a facility inspected by a regulatory authority and operated under cGMPs, does not need additional washing at the time of use unless specifically directed on the label. The panel also advised that additional washing of ready-to-eat green salads is not likely to enhance safety. The risk of cross contamination from food handlers and food contact surfaces used during washing may outweigh any safety benefit that further washing may confer.
Full Text Article
Sampling Cartons of Beef Trim for Microbiological Analysis: Comparison of Portions Versus Surface Slices
Andreas Kiermeier-1, Geoffrey Holds-1, Michelle Lorimer-1, Ian Jensen-2 and John Sumner-2
1-South Australian Research and Development Institute, 33 Flemington St., Glenside, SA 5065, Australia
2-Meat and Livestock Australia, Locked Bag 991, North Sydney, NSW 2059, Australia
SUMMARY
In this article the sensitivity of a new sampling method for beef trim, which involves the collection of surface slices, is compared with the sensitivity of the established method of collecting small pieces of trim. Fifty cartons of beef trim were sampled, using ‘portion’ samples and surface slices. Each sample consisted of five 65-g sub-samples, all of which were analyzed for generic E. coli, used as surrogate for E. coli O157 to obtain more positives. Each sample was classified as positive if at least one of the five sub-samples was positive. For both sample types, approximate surface area to mass ratio calculations were performed and compared. For portion samples, 48 (96%) were positive, while 45 (90%) of surface slice samples were positive (P value = 0.37). The number of positive sub-samples, obtained using the portion and surface slice methods were not significantly different (P value = 0.47). Surface slices have greater surface area to mass ratio only when slices are less than about 3 mm in thickness, which is difficult to achieve by use of a knife and hook/tongs for sampling.
Full Text Article
Developing Benchmarks for Handwashing in Retail Foodservice Operations: A Pilot Study in Delicatessens
Paola Paez, Catherine H. Strotrohbehn,* and Jeannie Sneed
Foodservice and Lodging Management Program, Iowa State University, Ames, IA 50011-1121, USA
SUMMARY
The purpose of this study was to develop a process for establishing benchmarks for handwashing in retail foodservice establishments. One type of restaurant, the delicatessen (deli), was used for the pilot study. A handwashing observation form to be used in determining actual and desired handwashing frequencies and methods used by employees was developed and pilot tested.
Two in-depth field observations were conducted in each of five delis. Employees (n = 18) were observed during production and service. Each operation had one handwashing sink located in the sandwich assembly and service area, and each met the Food Code requirements of providing soap and a supply of disposable towels. Hot water was available in three of the five operations.
Results indicated that during production and service, employees in delis did not wash their hands properly or at appropriate times. Most employees used only one or two steps of the 3-step handwashing process described in the 2005 Food Code. Handwashing in compliance with the Food Code was observed for two situations during the service phase: “before employees engaged in food preparation” and “before returning to the preparation area.” Proposed benchmarks specify that employees should wash their hands a minimum of 6 times per hour during production and 11 times per hour during service.
Full Text Article
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