Washes and Sanitizers to Reduce Microbial Contamination
JIM DICKSON
DEPARTMENT OF ANIMAL SCIENCE
INTER-DEPARTMENTAL PROGRAM IN MICROBIOLOGY
Iowa State University
Nature of ContaminationSolid Foods
PhysicalSoil, dust, “things miscellaneous”
ChemicalPesticides, herbicides
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Nature of ContaminationSolid Foods
Random (most cases)
Not uniformly distributed
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Intervention (Mitigation) Processes
Application TypeLocalized applicationWhole food treatments
Processing IssuesConsistencyUniformity
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Intervention (Mitigation) Processes
PhysicalMechanical (scrubbing)Thermal (warm to hot water) Pressure
ChemicalAcidsBasesOxidizersIowa State
University
Intervention (Mitigation) Processes
PhysicalThermal (warm to hot water)
Bacteria Parasites Insects
Most ----------------------- Least
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Intervention (Mitigation) Processes
Chemicals Acids, Bases, Oxidizers
Bacteria Parasites Insects
Most ----------------------- Least
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Application MethodsHand SpraysDip TanksFlumesPressurized SpraysAutomated Wash Cabinets
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The Top 4 Deadliest Foodborne Disease Outbreaks – United States
1. Raw Oysters – New York City (1924-1925)
2. Raw Milk – Boston (1911)
3. Cantaloupe – US (2011)
4. Mexican Style Cheese – California (1985)
Jensen FarmsCantaloupe2011
HTTP://WWW.CDC.GOV/LISTERIA/OUTBREAKS/CANTALOUPES-JENSEN-FARMS/120811/INDEX.HTML
Persons infected with the outbreak-associated strains of Listeria monocytogenes, by state*
* n= 146 for whom information was reported to CDC on December 2, 2011
Investigation of the Outbreak
Collaborative investigations by local, state, and federal public health and regulatory agencies indicated that the source of the outbreak was whole cantaloupe grown at Jensen Farms' production fields in Granada, Colorado.
Laboratory testing by the Colorado Department of Public Health and Environment identified Listeria monocytogenes bacteria on cantaloupes collected from grocery stores and from ill persons' homes. Laboratory testing by FDA identified Listeria monocytogenes outbreak strains in samples from equipment and cantaloupe at the Jensen Farms' packing facility in Granada, Colorado.
Cantaloupe – Field Pack
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HARVEST Field Pack
Palletize
PackSelect and
Size
TransportCool
Cantaloupe – Shed Pack
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HARVESTTransportto Shed
Pack
SizeBrush
Palletize
Cool
HydroCool
Pack
Palletize
Cantaloupe – Shed Pack
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HARVESTTransportto Shed
Pack
SizeBrush
Palletize
Cool
HydroCool
Pack
Palletize
Martori adopts new food-safety program forcantaloupes
The process, which employs a hot water shower to clean pathogens from the melons’ rough skin, looks to address critical food-safety issues that were ultimately related to the crevices in cantaloupe rinds. The hot water shower was developed, beginning several years ago, through close cooperation with the U.S. Department of Agriculture’s Eastern Regional Agricultural Research Center in the Philadelphia suburb of Wyndmoor, PA. The research led to Martori’s system, which was commercially implemented in late April for the firm’s 2013 season launch. The water shower lasts for approximately 20 seconds on each cantaloupe, which is rotated during the process. Targeting a water temperature of 162 degrees F, this brief hot water bath pasteurizes the skin, but is brief enough to avoid heating or injuring the cantaloupe’s flesh.
Beef
LairageCarcassSplitting
EviscerateHide
RemovalStunningBleeding
FinalCarcass
TreatmentCoolingFabrication
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Beef
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LairageCarcassSplitting
EviscerateHide
RemovalStunningBleeding
FinalCarcass
Treatment
Beef
LairageCarcassSplitting
EviscerateHide
RemovalStunningBleeding
FinalCarcass
TreatmentCoolingFabrication
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Beef
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Incidence of Salmonella on Steers and HeifersFSIS Data -2003 - 2012
Year
2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
Per
cen
t P
osi
tive
0
1
2
3
0
1
2
3
OverallLargeSmallVery Small
Raw Ground BeefPercent Positive
E. coli O157
YEAR
1992 1994 1996 1998 2000 2002 2004 2006 2008 2010 2012 2014 2016
Per
cen
t P
osi
tive
(po
siti
ve s
amp
le/t
ota
l sam
ple
)*10
0
0.0
0.2
0.4
0.6
0.8
1.0
0.0
0.2
0.4
0.6
0.8
1.0
Percent PositiveMethod Change
Old Sampling and
Analysis Method
Washes and Sanitizers to Reduce Microbial Contamination
Advantages
Scalable
Can be automated
Cost Effective
Limitations
Surface Only treatment
Many not cover every surface
Environmental issues Water
Chemical disposal
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