Minimal processing of vegetables: influence of washing-disinfection conditions on Salmonella inactivation, on the occurrence and extent of cross-contamination and impacts on microbiological safety of ready-to-eat vegetables

• Grant number: 12/03471-1
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: September 01, 2012
• End date: March 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Bernadette Dora Gombossy de Melo Franco
• Grantee: Daniele Fernanda Maffei
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 14/17017-6 - Quantitative assessment of the impacts of cross-contamination during vegetable washing on the microbial risk of infection by Salmonella in ready-to-eat vegetables, BE.EP.DR

Abstract

Surveillance data in several countries have shown an increased association of RTE vegetables in foodborne disease outbreaks. According to the World Health Organization (WHO), approximately 32% of the foodborne disease outbreaks between 1999 and 2000 had as primary cause cross-contamination. With regards to vegetables, to our knowledge, the factors influencing in the spread of pathogens during washing these products and their impacts on public health have not been studied. Given the above, this research project aims to build block on the factors affecting cross-contamination of vegetables during washing, including factors such as proportion of vegetables and washing water, types of vegetables, washing water parameters. Modeling approaches will also be used to demonstrate the potential impacts of improper and proper practices during processing of vegetables (focusing on washing step) on public health. It is expected that the results of the current project will serve as basis for the improvement of processing practices of RTE vegetable industries as well as on the development of regulations that strength and ensure the practices adopted by these industries to safeguard food safety. The final output of the project will be clearly seen in terms of risks of foodborne disease outbreaks associated with consumption of RTE vegetables that can understood by industry managers. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MAFFEI, D. F.; SANT'ANA, A. S.; MONTEIRO, G.; SCHAFFNER, D. W.; FRANCO, B. D. G. M.. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Letters in Applied Microbiology, v. 62, n. 6, p. 444-451, JUN 2016. (14/17017-6, 12/03471-1, 13/07914-8)

MAFFEI, DANIELE F.; SANT'ANA, ANDERSON S.; FRANCO, BERNADETTE D. G. M.; SCHAFFNER, DONALD W.. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, v. 92, p. 106-112, FEB 2017. (14/17017-6, 12/03471-1, 13/07914-8)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MAFFEI, Daniele Fernanda. Minimally processed ready-to-eat vegetables: influence of washing-disinfection step on Salmonella Typhimurium inactivation, on occurrence of cross-contamination and on quantitative microbiological risk assessment regarding this pathogen. 2016. Doctoral Thesis - Universidade de São Paulo (USP). Conjunto das Químicas (IQ e FCF) (CQ/DBDCQ) São Paulo.