Surface sanitation is used to mitigate the transmission of infectious agents and is the collective process of washing a surface then rinsing it with potable water to remove debris and residual cleaning agent. If necessary and depending on surface type, contamination event, or regulatory requirement, an antimicrobial agent (chemical sanitizer or disinfectant) registered with the Environmental Protection Agency or heat (steam or hot water) can be applied to the surface to reduce or inactivate pathogenic microorganisms. The absence of universally defined terms and regulations pertaining to the various stages of surface sanitation has resulted in confusion, potentially leading to inadequate sanitation practices and persistent surface contamination. We addressed this issue by raising awareness of the significance of surface cleaning and elucidating the fundamental principles, key considerations, and potential areas for improvement concerning surface cleaning. Specific topics covered include a comprehensive description of surface cleaning, barriers hindering effective surface cleaning, correlation between contamination and foodborne disease outbreaks, and variations among cleaning agents. To maintain conciseness and relevance, the exclusive focus is on hard, nonporous surfaces, which have been identified as potential sources for the transmission of pathogenic microorganisms associated with foodborne illnesses.

Salmonella is of concern in the fresh produce sector, and a recent outbreak of Salmonella infections was associated with baby cucumbers in Australia. Some consumers advocate peeling cucumbers to improve food safety. We investigated the transfer of Salmonella Typhimurium (n = 2) and Salmonella Newport (n = 1) from unrinsed and rinsed cucumber skin to flesh and peelers (stainless steel or plastic) during peeling of baby cucumbers. Levels of Salmonella attached to cucumbers were ~7.64 to 7.87 log CFU/g (unrinsed) and ~6.75 to 7.40 log CFU/g (rinsed). Levels of Salmonella Typhimurium transferred onto the flesh were higher (~0.1 to 1.8 log %) than those of Salmonella Newport (~-1.7 to 1.4 log %) irrespective of rinsing prior to peeling. Levels of Salmonella transferred to the stainless steel peeler were generally lower (~-3.62 to 1.58 log %) than those transferred to the plastic peeler (~−3.74 to −0.52 log %). Rinsing reduced attachment of Salmonella tounpeeled cucumber (~0.50 to 1.00 log CFU/g) and reducedtransfer to the flesh (~−1.71 to 1.11 log %) and peelers(~−3.71 to −1.42 log %). Salmonella strains and peeler material may contribute to the degree of transfer. Stainless steel peelers may be a better option for consumers, but use of these peelers does not eliminate the risk of Salmonella transfer during peeling.

We evaluated the efficacy of an acidulant, sodium bisulfate (SBS) against Aspergillus flavus and Fusarium graminearum in a simulated wheat storage model. The broth microdilution method was used to determine the MIC of SBS against the molds. Sterile wheat samples were inoculated with mold culture, followed by a 30-min attachment and the application of SBS treatment (0, 0.5, 1.0, and 1.5%, w/v). Positive and negative controls were maintained. The final moisture in wheat was consistent with the tempering process (16%). The treatments were incubated at 25°C, and microbiological analyses were performed at predetermined times (0, 6, 12, 18, 24, and 48 h). The MIC of SBS against A. flavus and F. graminearum was 0.31 and 0.16%, respectively. In wheat, the highest concentration of SBS used (1.5%) reduced (P ≤ 0.05) ~1.0 and 1.3 log of A. flavus after 18 and 48 h, respectively, whereas all three concentrations of SBS lowered (P ≤ 0.05) F. graminearum to a nondetectable level within 18 h. Overall, the addition of SBS in tempering water during the wheat tempering process seemed effective in controlling F. graminearum and partly effective against A. flavus.

Deep tissue lymph nodes (DTLNs) could be an important source of Salmonella in pork because carcass decontamination strategies have no effect on Salmonella cells that are deeply embedded and protected. The objective of this study was to determine the prevalence, concentration, and antimicrobial resistance of Salmonella in DTLNs in chilled hog carcasses as well as in ground pork. A total of 400 DTLNs were collected over a 10-month period from a commercial pork processing plant. Salmonella was detected in 2 (0.5%) of 400 DTLNs; Salmonella Uganda was detected in a DTLN from the belly and Salmonella Bovismorbificans in one DTLN from the shoulder. Salmonella Uganda was also detected in one ground pork sample. The three Salmonella isolates were susceptible to all antimicrobials tested, and no clinically significant antimicrobial resistance genes were detected in these genomes after sequencing. The prevalence of Salmonella in DTLNs in pork tissues intended for human consumption is very low and could be a minor source of contamination in the production of ground pork. These findings are important for the pork industry to assess the risks and benefits of removing DTLNs from pork cuts and trimmings.

The political situation in Lebanon has reportedly impacted the implementation of food safety law. Although responsibility is placed upon the food industry to ensure food safety, consumers should also take responsibility. To date, no studies have explored the perceptions of risk, control, and responsibility of consumers regarding food safety in the region. Consequently, this study explored the food safety perceptions of consumers in Lebanon by using quantitative researcher measures. Lebanese consumers (n = 95) responded to a self-complete questionnaire to determine perceptions of risk, control, responsibility, and hygiene consciousness regarding food safety. Correlations were determined between personal perceptions of risk, control, responsibility, and hygiene consciousness (P < 0.001), whereby low levels of risk were correlated with high levels of control, responsibility, and hygiene consciousness. Statistically significant differences were determined between perceived risk, control, responsibility, and hygiene consciousness for “self” compared with other people (“others”) (P < 0.005), suggesting consumers in Lebanon exhibit perceptions of invulnerability, optimistic bias, illusion of control, and superiority bias. The most notable finding was that experiencing foodborne illness had a negative impact upon perceptions of risk, control, and responsibility to prevent foodborne illness. The perceptions and biases identified among study respondents are of great importance to help inform the development of future food safety interventions.

Amid the COVID-19 pandemic, mask-wearing has become a common practice in the foodservice industry to prevent the spread of respiratory diseases. Like kitchen utensils, a mask may serve as a vehicle for cross-contamination of pathogens during food handling. The objective of this study was to quantify cross-contamination between tasks of handling contaminated chicken and chopping lettuce. Chicken breasts were inoculated with a high or a low level of nonpathogenic Escherichia coli surrogates (ca. 6 or 4 log CFU/ml) and sliced for 1, 5, or 10 min. During slicing, duplicate, single-use medical masks were touched each minute. One mask was immediately sampled, but the second mask was used to contaminate lettuce by touching the mask each minute while chopping the lettuce for 5 min. E. coli were enumerated from the second mask and lettuce. Masks touched while slicing both high- and low-inoculated chicken showed significant contamination (0.8–4.9 log CFU/cm2) after each slicing scenario of 1, 5, or 10 min (P > 0.05). Lettuce was significantly contaminated regardless of inoculation level (1.0–3.2 log CFU/g). Slicing time was a significant factor in some cases (P < 0.05), whereas inoculation level was not (P > 0.05). Data indicate masks can be a source of cross-contamination if not replaced appropriately.

Monitoring for residual ATP is a rapid method used throughout the food industry to verify the efficacy of cleaning procedures for removing organic material prior to sanitation. Efforts to use ATP readings as a predictor of foodborne pathogens within the food environment were examined with mixed results. Therefore, ATP was investigated as an indicator for the presence of Listeria species in 17 U.S. food distribution center environments. Environmental surface samples (n = 300) were collected concurrently with ATP swabs to determine Listeria spp. presence and ATP relative light units (RLU) at given sampling sites. The number of Listeria spp.-positive samples were 13 (4.3%) of 300. ATP RLU varied widely across individual distribution centers, with an average of ca. 559 RLU and an overall range of ca. 0 to 8,690 RLU. Logistic regression to predict Listeria spp.-positive sample versus log(x + 1) transformed RLU data provided an odds ratio of 0.34; this indicates that ATP bioluminescence was a poor predictor of Listeria species presence in the sampled distribution centers. Although ATP does not appear to be a predictor of Listeria spp., it still may be an important tool to monitor and verify the efficacy of sanitation programs.

With the voluntary adoption of good agricultural practices and the regulatory requirements of the Food Safety Modernization Act, produce growers have a continued need for educational programming. To understand these needs, the administration of produce safety needs assessments has increased. A summary of all available needs assessment research is needed to inform educational programming that addresses the complexity and range of produce safety requirements based on farm size and market access. This semisystematic review of 34 needs assessments from 2005 to 2020 summarized known produce safety needs and how those were influenced by a variety of factors among small- and medium-sized producers in the United States. Although growers face the needs of training, knowledge, time, capital, and mindset, the factors of farm size, region, market, and farm type influence how growers prioritize and are impacted by these needs. Therefore, educational programming cannot take a one-size-fits-all approach. It is essential to tailor education to the specific needs of producers while considering the various ways in which those needs can differ among specific groups of stakeholders because of influencing factors.

The ability of Listeria monocytogenes to adapt under different environments and form biofilms is a challenge for food safety. Mature biofilms are difficult to disrupt. Chemical sanitizers combined with nonthermal technologies might be an effective way to control L. monocytogenes biofilms. This study was conducted to investigate L.monocytogenes biofilm survival after treatments withchemical sanitizers and UV-C light alone or in combination. A Centers for Diseases Control and Preventionbiofilm reactor was used to grow 4-day-old multistrainL.monocytogenes biofilms on stainless steel. Biofilmsurvival was evaluated after 10 min of exposure tolactic acid (4%), peroxy acid (100 ppm), and quaternaryammonium (400 ppm) alone or in combination with 15 or30 min of exposure to UV-C light (254 nm). The sequential treatment effect was also evaluated. Reductions of2.6 to 3.6 log CFU/cm2 were observed with chemicalsanitizers, whereas a maximum of 1.8 log CFU/cm2reduction was recorded after UV-C treatment. Combinedtreatments had an enhanced effect, and the sequence ofantimicrobial treatments was significant for lactic acid and peroxy acid (P < 0.05). The results obtained in this research offer an initial understanding of the response of L.monocytogenes biofilm to chemical sanitizers and contribute to development of effective strategies to controlthis pathogen in the food processing environment.

Once zoonotic pathogens leave their animal hosts, how they move through the environment and are deposited on unharvested produce remains a persistent industry challenge and research question related to produce safety. The proximity of animals to production areas, animal types and densities, an animal operation’s management practices, and weather conditions are some of the areas explored by researchers to better understand how pathogens contaminate unharvested crops. Water, inputs, airborne particulates, wildlife, and insects may serve as vectors linking pathogens from their animal hosts to produce production areas. Studies have shown a positive correlation between rainfall and pathogen concentrations in agricultural water downstream from animal operations. Bacteria attached to airborne particulates can be deposited onto crops or open water sources. Wildlife and insects share habitat with domesticated animals in rangelands, pasture settings, pens, and feedlots. Plant conditions (injuries, disease) and characteristics (surface topography, genetic traits, age, native microbiota) and environmental conditions (relative humidity, moisture, temperature) play a major role in determining pathogen survival on unharvested produce. This article explores recent research findings elucidating human pathogen dispersion and deposition, subsequent transfer from animals to crops, and the various environmental risk factors along the way that play a role.