Progress 01/30/12 to 09/30/13
Outputs
Target Audience: Target audiences include fruit and vegetable growers, policy makers, food manufacturers, and the academic community. Dr. Critzer's food safety extension reached more than 1,700 clients directly through workshops, manufacturer/grower meetings, field days and direct consultations. Through national and state-wide efforts, food safety best practices and regulatory compliance were taught at over 500 group meetings and on-site visits. Our science-based food safety message was also carried to nearly 45,000 stakeholders by exhibits, radio programs, TV stories, newspaper articles and other publications. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Dr. Critzer was able to participate in the Univeristy of Tennessee AgReserach Faculty Fellows program that allowed her to improve her grant writing skills, better understand requirements of promotion and tenure, and build relationships with other Assistant Professors. How have the results been disseminated to communities of interest? Results from this project have been dissemintaed to fruit and vegetable growers, food manufacturers, the academic community and extension professionals through the following workshops and presentations: Descriptive title, including date Involvement Session duration (hours) # Sessions / Total attend extOL Domestic Kitchen Training, 12/20/2013 Coordinator 6 1 / 134 Good Manufacturing Practices (GMP) Training for Food Manufacturers, 10/25/2013 Coordinator 4 1 / 35 Acidified Better Process Control School, 10/17/2013 Coordinator 8 2 / 5 Better Process Control School, 10/14/2013 Coordinator 8 3 / 62 Better Process Control School, 8/27/2013 Coordinator 3 8 / 22 New applications for old tools: Strategies for mitigating risks in agricultural irrigation. Steak & Potatoes Field Day, Plateau Research and Education Center., 8/6/2013 Team 1 3 / 71 Hazard Analysis and Critical Control Points (HACCP) Training for Bush Brothers & Co, 6/17/2013 Coordinator 8 2 / 22 Domestic Kitchen Workshop, 5/20/2013 Coordinator 8 1 / 6 Hazard Analysis and Critical Control Points (HACCP) Certification for the Meat and Poultry Industry, 3/20/2013 Coordinator 8 2 / 35 Food Safety Workshop for Food Service Workers, 3/11/2013 Team 8 1 / 23 Fruit and Vegetable Production Updates Agent In-service- Central Region, 2/28/2013 Team 0.8 1 / 19 Fruit and Vegetable Production Update Agent In-service- Western Region, 2/27/2013 Team 0.8 1 / 13 Fruit and Vegetable Production Update Agent In-service-Eastern Region, 2/20/2013 Team 0.8 1 / 19 TN Horticultural Expo, 1/24/2013 Team 0.5 6 / 125 Title/Type of presentation/Scope (county, multi-county, state, regional, national, etc.) # Sessions / Total attend Appalachian Farmers Market Assoc. Conference- Getting Started in a Food Manufacturing Business in Tennessee, 3/9/2013, Bristol, TN (East Tennessee, 2013) 1 / 12 Better Process Control School.7/5, 7/6, 10/5, 10/6, 10/7, 10/8. Chestnut Hill and Knoxville, TN. Principles and concepts of thermal processing. (National, 2013) 2 / 42 Developing Successful Small Farm Enterprises- Regulations for Food Manufacturers, 2/26/2013, Spring Hill, TN (Tennessee, 2013) 1 / 48 Direct Marketing Sense- Regulatory Considerations for Food Manufacturers, 3/12/2013, Spring Hill, TN (Tennessee, 2013) 1 / 22 Epi Forum- Food Safety Center of Excellence and the Department of Food Science & Technology, 5/9/13, Knxoville, TN (East Tennessee, 2013) 1 / 18 Farm to School Food Safety, 2/16 and 3/1/2012, Johnson City and Nashville, TN. Food safety considerations for school nutrition directors when sourcing locally grown produce. (Tennessee, 2013) 2 / 85 Farm to School Food Safety, 2/16 and 3/1/2012, Johnson City and Nashville, TN. Food safety considerations for school nutrition directors when sourcing locally grown produce. (Tennessee, 2013) 2 / 85 Hardeman Co.- Considerations for Beginning Food Manufacturers, 2/26/2013, Bolivar, TN (Hardeman, 2013) 1 / 18 Lauderdale Co- GAPs and Proposed Produce Safety Regulations, 3/15/2013, Ripley, TN (Lauderdale, 2013) 1 / 5 Lincoln Co- GAPs and the Proposed Produce Safety Regulations, 3/18/2013, Fayetteville, TN (Lincoln, 2013) 1 / 36 Lincoln County- The Ins and Outs of Starting a Food Manufacturing Business, 10/1/2013, Fayetteville, TN (Lincoln, 2013) 1 / 12 TN Dept. of Ag. Regulatory Services Division Annual Meeting- FSMA Update, 6/5/2013, Nashville, TN (Tennessee, 2013) 1 / 42 TN Food Safety Taskforce- Regulations for Tennesseeís Local Foods, 5/1/2013, Nashville, TN (Tennessee, 2013) 1 / 105 TN Horticultural Expo- Food Safety: 2012 Outbreaks and Regulatory Update, 1/25/2013, Nashville, TN (Tennessee, 2013) 1 / 48 TN School Nutrition Association Conference- Tennessee Farm to School Food Safety, 6/13/2013, Gatlinburg, TN (Tennessee, 2013) 2 / 44 UGA GAPs Workshop- FSMA Update and Microbiology for Growers: Understanding Organisms of Concern, 2/19/2013, Athens, GA (Other state, 2013) 2 / 45 Unicoi County- Good Agricultural Practices, 6/3/2013, Unicoi, TN (Unicoi, 2013) 1 / 15 UT SORRT- Food Product Traceability and Recall, 9/27/2013, Knoxville, TN (Tennessee, 2013) 1 / 19 Better Process Control School.7/5, 7/6, 10/5, 10/6, 10/7, 10/8. Chestnut Hill and Knoxville, TN. Principles and concepts of thermal processing. (National, 2012) 2 / 42 Domestic Kitchen Training. 4/27, 9/25,10/12, and 12/21. Nashville and Knoxville, TN. Food safety principles and practices pertinent to startup food manufacturers. (Tennessee, 2012) 4 / 156 Farm to School Food Safety, 2/16 and 3/1/2012, Johnson City and Nashville, TN. Food safety considerations for school nutrition directors when sourcing locally grown produce. (Tennessee, 2012) 2 / 85 Farmer's Market Boot Camp. Dates 3/26, 3/27, 3/28, Johnson City, Athens, Manchester, and Jackson TN. Food safety principles important to those selling produce direct to market as well as pertinent state and federal food manufacturing regulations. (Tennessee, 2012) 4 / 177 Food Safety in the Workplace. 3/5 and 11/26/2012. Knoxville, TN. Food safety principles and concepts pertinent to food handlers preparing foods for at-risk populations (elderly, immunocompromised, children). (Tennessee, 2012) 2 / 43 HACCP Training. 1/3, 1/17, 2/1 and 3/19/2012. Knoxville, TN. Hazard Analysis and Critical Control Points (HACCP) principles, application, and evaluation of the technique to those in the food industry (Tennessee, 2012) 4 / 32 Human Trafficking in Agriculture. 1/9/2012. Knoxville, TN. (Tennessee, 2012) 1 / 45 Better Process Control School (National, 2011) 1 / 7 Food Safety Certification Course (2011) 1 / 40 Serving the Community with Safe Food Handling Practices- 2nd Harvest Food Bank (Multi-state, 2011) 1 / 76 What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Transfer and Survival ofSalmonellain Low Water Activity Environments Numerous outbreaks of salmonellosis associated with low water activity foods have been reported. Therefore, the adaptive mechanisms utilized by Salmonella to survive in low water activity foods for prolonged periods of time needs to be better understood.The purpose of this study was to investigate the difference in expression of fatty acid biosynthesis genes and survival of different serotypes of Salmonella when incubated in a low water activity (aw) food over a 14-d period. Stationary cells of five strains of Salmonella enterica belonging to 3 different serovars (Typhimurium ATCC 2486, Enteritidis H4267, Tennessee ARI-33, Tennessee S13952 and Tennessee K4643) were inoculated into granular sugar (aW=0.50) and held aerobically over a 14-d period at 25°C. Survival was determined by enumerating colonies on TSA and XLT-4 plates at 0, 1, 3, 5, 7, and 14 d. Correspondingly, gene expression was evaluated for three selected genes involved in fatty acid biosynthesis and modification (fabA, fabD, and cfa). After 14 d of incubation, the population was reduced from 2.29 to 3.36 log for all five strains. Salm. Tennessee ARI-33 and Salm. Tennessee K4643 displayed greater survival than Salm. Typhimurium and Salm. Enteritidis. The increased expression of the cfa gene (involved in cyclopropane fatty acid biosynthesis) over 14 days was found associated with strains with a lower survival rate. The fabA gene (involved in unsaturated fatty acid biosynthesis) was observed up-regulated for all strains for at least one sampling time and for Salm. Tennessee ARI-33 for all time points tested, suggesting its potential role in enhancing Salmonella survival in low aw foods. Transfer and Survival of STEC to Cantaloupe from Surface Irrigation Water Water used for irrigation is one of the most likely points of pathogen contamination during fruit and vegetable production. While irrigation water is a known point of contamination, there are very few studies that can be used to determine pathogen transfer from contaminated irrigation water to produce and the correlation of water indicator organisms (generic Escherichia coli) with pathogen concentration. The purpose of this study was to evaluate the transfer of Shiga Toxigenic E. coli (STEC) from contaminated surface water to cantaloupe. Cantaloupe plots containing cross-classified combinations of overhead or surface drip irrigation along with bare ground or plasticulture raised bed preparation were irrigated from a pond naturally harboring STEC. Surface water was sampled weekly for enumeration of STEC, generic E. coli, and coliforms using routine enumeration methods. Cantaloupes were harvested, enriched in mTSB with 8 mg/L sodium novobiocin, DNA extracted and tested for the presence/absence of stx and eae genes using multiplex PCR.Over six weeks, STEC populations in irrigation were found to fluctuate between 0.7 to 2.68 log10 CFU/100 ml. There was no significant correlation between populations of STEC and coliforms in irrigation water (r2=0.56; p<0.25). A significant correlation was not observed between generic E. coli and STEC (r2=0.41; p<0.45). Over a four-week harvest period, 210 cantaloupes were sampled for STEC contamination. Bare ground plots with drip irrigation and plasticulture plots with overhead irrigation had the highest occurrence of STEC contamination at 20.4% and 19.7%, respectively. Lower percentages of positive samples were found on overhead irrigated bare ground plots (14%) and drip irrigated plasticulture plots (12%).These data suggest that the population of generic E. coli in irrigation water does not correlate with STEC concentration. Regardless of irrigation method and bed preparation, when high levels of STEC persist in irrigation water, transfer to cantaloupe can occur. Applicaiton of Natural Antimicrobials to Inactivate Lactic Acid Bacteria The essential oils of clove bud, cinnamon bark and thyme, and their individual compounds including allyl isothiocyanate (AIT), carvacrol, cinnamaldehyde, cinnamic acid, eugenol, and thymol were initially assessed for antimicrobial activity against nine lactic acid bacteria (LAB) species. Carvacrol and thymol were the most inhibitory with MICs of 0.1% (v/v and w/v, respectively). Cinnamaldehyde, cinnamon bark oil, clove bud oil, eugenol, and thyme oil were moderately inhibitive (MICs = 0.2% v/v), while cinnamic acid (w/v) required a concentration of 0.5%. The MIC for allyl isothiocyanate was not determined; the effective dose exceeded concentrations tested (0.75% v/v). The bactericidal capability of the oil components carvacrol, cinnamaldehyde, eugenol, and thymol were further examined against P. acidilactici, L. buchneri, and L. citrovorum. Thymol at 0.1% (w/v) was bactericidal against L. citrovorum (> 4-log reduction), but resulted in a > 2-log CFU/mL reduction against L. buchneri and 2-log reduction in P. acidilactici. Cinnamaldehyde at 0.2% to 0.25% (v/v) was effective against L. citrovorum, L. buchneri, and P. acidilactici, after 48 h resulting in a > 2-log reduction. All three organisms were susceptible to 0.2% carvacrol with > 3-log reduction observed after exposure for 6 h. Eugenol was the least effective. Concentrations of 0.2 and 0.25% (v/v) were needed to achieve an initial reduction in population, > 3-log CFU/mL after 6 h exposure. However, at 0.2%, P. acidilactici and L. buchneri recovered to initial populations in 48-72 h. Increasing the concentration to 0.3% resulted in a > 3-log reduction of P. acidilactici.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Davidson, P. M., F. Critzer, and T. M. Taylor. 2013. Naturally occurring antimicrobials for minimally processed foods. Annual Reviews in Food Science and Technology, 4:163-190.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Goepfert, B., Q. Ma, J. Weiss, P. M. Davidson, Q. Zhong, and F. Critzer. 2013. Antimicrobial Properties of Fully-Dilutable Microemulsions with Blends of Cinnamon Bark Oil and Soybean Oil Against Listeria monocytogenes and Salmonella enterica. IFT Annual Meeting, July 13 � 16, 2013, Chicago Illinois. Paper # 204-63 (poster presentation).
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Ma, Q., F. Critzer, P. M. Davidson, and Q. Zhong. 2013. Formulating Fully-Dilutable Microemulsions of Plant Essential Oils by Blending with Soybean Oi. IFT Annual Meeting, July 13 � 16, 2013, Chicago Illinois. Paper # 255-146 (poster presentation).
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
Chen, W., D. A. Golden, and F. Critzer. 2013. Salmonella Survival and Differential Expression of Fatty Acid Biosynthesis Associated Genes in a Low Water Activity Food. Letters in Applied Microbiology
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
A. Andino, S. Pendleton, N. Zhang, W. Chen, F. Critzer, and I. B. Hanning. 2013. Survival and virulence of Salmonella spp. in poultry feed in strain and serovar dependent. . Poultry Science.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Chen, W., D. A. Golden, and F. Critzer. 2013. Salmonella Survival and Differential Expression of Membrane-associated Genes in a Low Water Activity Food. IAFP Annual Meeting, July 28-31. Charlotte, NC.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Gann, L.D.*, P. M. Davidson, and F. Critzer. 2013. Minimum Inhibitory Concentrations of Essential Oils and Their Components Against Lactic Acid Bacteria. IFT Annual Meeting, July 13 � 16, 2013, Chicago Illinois.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Wallis, A., F. Critzer, E. Monu, and P. M. Davidson. 2013. Inhibition of Spoilage Yeasts by Spice Essential Oils and Their Components. IAFP Annual Meeting, July 28-13. Charlotte, NC.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Zhang, L., F. Critzer, P. M. Davidson, and Q. Zhong. 2013. Formulation of Essential Oil Microemulsions to Enhance the Microbial Safety of Organic Fresh Produce. IFT Annual Meeting, July 13 � 16, 2013, Chicago Illinois. Paper # 255-168 (poster presentation).
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2012
Citation:
Artegoitia, V., Lowe, R.B., F. Critzer, S. Zivanovic, and F. M. Harte. 2012. Effect of traditional soaking on the protein and fatty acid content of navy beans. IFT 2012 Annual Meeting, Las Vegas, NV, June 25 � 28, 2012.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2012
Citation:
Chen, W., D. A. Golden, D. H. D'Souza, and F. Critzer. 2012. Differential Expression of Salmonella Tennessee Membrane-associated Genes in a Low Water Activity Food. Proceedings Annual Meeting, International Association for Food Protection, Providence, RI, July 21-25.
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Critzer, F., and W. H. Pepper. 2013. Food Safety Best Practices for Farmers Markets. Extension Publication SP 749.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Amundson, S., G. McCarty, F. Critzer, and A. L. Wszelaki. 2012. Testing Water for Fruit and Vegetable Production. Extension publication.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Amundson, S., G. McCarty, F. Critzer, D. W. Lockwood, A. L. Wszelaki, and E. Bihn. 2012. Interpreting Water Quality Test Results for Fruit and Vegetable Production. Extension publication.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Critzer, F. 2012. Manufacturing Acidified Foods in Tennessee. Extension Publication SP 747-A.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Critzer, F., and A. L. Wszelaki. 2012. Good Agricultural Practices (GAP) Certification for Tennessee. Extension publication.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Critzer, F., and A. L. Wszelaki. 2012. Developing a Worker Health and Hygiene Program for Fruit and Vegetable Harvesting and Packing Operations. Extension publication.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Critzer, F., P. M. Davidson, and J. R. Mount. 2012. Manufacturing Formulated Acid Foods in Tennessee. Extension Publication SP 747-B.
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
Morris, W. C., F. Critzer, and W. H. Pepper. 2012. Getting Started in a Food Manufacturing Business in Tennessee. UT Extension Publication PB1399.
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