title: Tracking microbial contamination in retail environments using fluorescent powder--a retail delicatessen environment example.
abstract: Cross contamination of foodborne pathogens in the retail environment is a significant public health issue contributing to an increased risk for foodborne illness. Ready-to-eat (RTE) processed foods such as deli meats, cheese, and in some cases fresh produce, have been involved in foodborne disease outbreaks due to contamination with pathogens such as Listeria monocytogenes. With respect to L. monocytogenes, deli slicers are often the main source of cross contamination. The goal of this study was to use a fluorescent compound to simulate bacterial contamination and track this contamination in a retail setting. A mock deli kitchen was designed to simulate the retail environment. Deli meat was inoculated with the fluorescent compound and volunteers were recruited to complete a set of tasks similar to those expected of a food retail employee. The volunteers were instructed to slice, package, and store the meat in a deli refrigerator. The potential cross contamination was tracked in the mock retail environment by swabbing specific areas and measuring the optical density of the swabbed area with a spectrophotometer. The results indicated that the refrigerator (i.e. deli case) grip and various areas on the slicer had the highest risk for cross contamination. The results of this study may be used to develop more focused training material for retail employees. In addition, similar methodologies could also be used to track microbial contamination in food production environments (e.g. small farms), hospitals, nursing homes, cruise ships, and hotels.
authors.affiliation: Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston; sasirsat@central.uh.edu.
authors.forename: Sujata A
authors.initials: SA
authors.lastname: Sirsat
authors.affiliation: Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston.
authors.forename: Kawon
authors.initials: K
authors.lastname: Kim
authors.affiliation: Center for Food Safety, Department of Food Science, University of Arkansas.
authors.forename: Kristen E
authors.initials: KE
authors.lastname: Gibson
authors.affiliation: Center for Food Safety, Department of Food Science, University of Arkansas.
authors.forename: Phillip G
authors.initials: PG
authors.lastname: Crandall
authors.affiliation: Center for Food Safety, Department of Food Science, University of Arkansas.
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
authors.affiliation: Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston.
authors.forename: Jack A
authors.initials: JA
authors.lastname: Neal
mesh_terms: D004866:Equipment Contamination; D005456:Fluorescent Dyes / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology / Q000379:methods*; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D012147:Restaurants; D013050:Spectrometry, Fluorescence / Q000379:methods*
chemical_list: D005456:Fluorescent Dyes