ENHANCING MICROBIAL FOOD SAFETY BY RISK ANALYSIS

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1016660
• Multistate No.: S-1056
• Project Start Date: Jun 28, 2018
• Project End Date: Sep 30, 2018
• Program Code: [(N/A)]- (N/A)

Recipient Organization
WASHINGTON STATE UNIVERSITY
240 FRENCH ADMINISTRATION BLDG
PULLMAN,WA 99164-0001

Performing Department
Prosser Irrigated Ag Res & Ext Center

Non Technical Summary
This project will encompass a systems-based approach to food safety for fresh produce grown in Washington. The goals, outputs and outcomes focuses on determining where risks occur, documenting what interventions are effective for mitigting these risks and communicating findings to all clients integral to the safey of fresh produce grown, packed, and sold in Washington.

Animal Health Component

80%

Research Effort Categories

Basic

5%

Applied

80%

Developmental

15%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	4010	1100	34%
712	5010	1100	33%
501	5010	1100	33%

Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
4010 - Bacteria; 5010 - Food;

Field Of Science
1100 - Bacteriology;

Keywords

food safety

tree fruit

small fruits

vegetables

salmonella

listeria

e. coli

Goals / Objectives
Risk Assessment: Assess food safety risks in agriculture systems Risk Management: Develop science-based interventions to prevent and mitigate food safety threats Risk Communication: Communicate food safety messages to stakeholders

Project Methods
A combination of basic and applied science questions will be addressed usinglaboratory experiments, field trials, and epidemiologicalinvestigations.?Objective 1: Risk Assessment: Characterizing food safety risks in food systemsThe long-term goals of this objective include (i) evaluating and modeling environmental parameters and indicator organisms as related to the presence ofpathogenic microorganisms; (ii) understanding prevalence of pathogens and antimicrobial resistance within the environment, food products, food production, foodprocessing, food distribution, and consumer systems.Evaluate and model environmental parameters and indicator organisms as related to the presence of pathogenic microorganisms.Critical to the development ofrisk-based approaches to food safety is the understanding of how the presence and populations of pathogenicmicroorganismsrelate to measurable physicochemical and microbial indicators. Currently employed standards throughout the food production and manufacturing sectors involve the frequent sampling for various indicator or index organisms. However, while dogma dictates that changes in indicators or indexes result in an increased risk for a product, very little published literature on this topic is available.Understanding prevalence of pathogens and antimicrobial resistance within the environment, food products, and food production.The success of any risk assessment hinges on a comprehensive understanding ofboth concentration and distribution of risk factors, including foodborne pathogens and presenceof antimicrobial resistance genes.Much of the currently available prevalence data islacking critical concentration data, which while difficult to determine, is an essential piece of anyrisk assessment. Objective 2: Develop, validate, and apply science-based interventions to prevent and mitigate food safety threatsRisk Mitigation.Food safety mitigation strategies include, but are not limited to, those related to high pressure processing (HHP), ultraviolet (UV) radiation, radio frequency, cold plasma, ozone, electrolyzed water, bacteriophages, peroxyacetic acid, essential oils, and value-added packaging, alone or in combination, as methods to control food safety risks on various food commodities. The response of various food/pathogen combinations to one or more of these interventions will be assessed to determine synergistic effects and the emergence of cross resistance among different microbiological stress sources. All microbiological interventions will be accompanied by sensory and quality evaluations to determine the potential impact of those interventions on consumer acceptance of the product.The risk assessment activities of this program will be designed with small and very small food industry in mind. This will help small producers comply with current food safety regulations under the Food Safety Modernization Act.Objective 3: Risk Communication: Convey science-based messages to stakeholders to improve food safety behaviors and practicesEffective communication is critical to incite behavior and management changes towards a safer food supply.Instead of relying solely on passive diffusion of information through the publication of fact sheets, peer-reviewed journal articles, and presentations, herein we propose to use two-way exchanges of information between stakeholders and researchers to tailor risk management messages for each specific audience. Multiple criteria will be used to evaluate and assess message content and media. The efficacy of these messages to result in measurable changes in behavior and tangible impacts on improving food safety within the food production continuum will be evaluated. Based on stakeholder feedback and the assessed success or limitations of various communication strategies, changes will be made in approaches to outreach to meet specific audience needs.Dr. Critzermaintainscollaborations with a wide variety of stakeholder groups situated at all levels of the farm to table continuum. Targeted stakeholders include producers, processors, and retailers.The following approaches will be exploited:Increase communication by recruiting additional university personnel with research and extension appointments, including 1890's land-grant schools and Hispanic-serving institutions. Several of our current members have ongoing collaborations with researchers at these institutions so we will capitalize on those existing relationships.Through stakeholder participation in meetings, conduct needs assessment/survey of stakeholders to determine current trends and food safety issues at annual meetings of International Association for Food Protection, American Meat Science Association, Produce Marketing Association, North American Meat Institute, National Cattlemen's Beef Association, National Restaurant Association, Grocery Manufacturers Association, Poultry Science Association, United Egg Producers, organic producers/processors, etc. Other venues for conducting risk communication-based research will also be explored outside of scientific and trade association meetings.Transfer food safety knowledge to undergraduate and graduate students via training opportunities at collaborating institutions, resident education, extension and/or outreach activities nationwide.Facilitate national networking and coordination amongst the users of food safety information from production to consumption (farmers, producers, processors, inspectors, researchers, consumers, etc.), to explore regional specific and national barriers and opportunities. One example of how to accomplish this will be to engage with the four Regional Centers for Food Safety Training, Outreach, and Technical Assistance.Identify and disseminate information about databases of food safety information and interactive software to support decision-making amongst food safety professionals, on a regional or national scale as necessary.Disseminate (share among partners) food safety trainings, multi-user distance education programs, satellite communication, webinars, etc., to deliver food safety training on topics such as:a)Produce Safety Alliance curriculumb)Preventive Controls for Human Foods curriculumc)Supplemental curricula for adherence to various regulations associated with the Food Safety Modernization ActConduct evaluations to determine impact of educational and/or outreach activities on student and/or workshop participants' food safety knowledge, attitude, behavior change, and/or skills.

Progress 06/28/18 to 09/30/18

Outputs
Target Audience:The target audience for Dr. Critzer's research and extension program were the fresh fruit and vegetable growers throughout Washington State.This segment encompasses both growers and packers of fresh produce.While the program is only directed at the fresh produce industry, the most common commodities represented in training activities are apples, cherries, pears, raspberries, hops, blueberries, onions, and potatoes. Research activities have been tied to the postharvest handling within the tree fruit industry (apples, pears, cherries). Changes/Problems:Dr. Critzer relocated her research and extension program from the University of Tennessee to Washington State University in January of this year. Currently, she does not have a BSL-2 laboratory space and ishampered based upon allocation of space for equipment and the inability to work with foodborne pathogens. Overall, this has not drastically impacted the current project but will begin to impact other funded work in the coming reporting period if a BSL-2 lab is not established. What opportunities for training and professional development has the project provided?Dr. Critzer has begun the process of being recognized as a Trainer of Trainers for the Producre Safety Alliance Produce Safety Rule Trainng, which is the only training recognized as sufficient to meet the requirements of the newly implemented federal Produce Safety Rule (21 CFR Part 112). This will allow for future development of Produce Safety Alliance-recognized trainers to deliver this mandatorycurricula to the fresh producde growing stakeholders in Washington. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Results will be disseminated to the stakeholder community through reporting to the Washington State Tree Fruit Research Commissionas well as the International Association for Food Protection Annual Meeting.

Impacts
What was accomplished under these goals? Risk Management: Previous outbreaks associated with apple products have increased focus on the prevalence of pathogens within the packinghouse and the need for reliable rapid testing methodologies to anticipate contamination levels after cleaning. Common rapid tests include adenosine triphosphate (ATP) and carbohydrate residue, which are used to monitor for the cleanliness of surfaces and are commonly thought of to have an association with microbial indicators such as total aerobic mesophilic bacteria, coliforms, Escherichia coli, and Enterobacteriaceae spp. A study was conducted to determine the correlation of common hygienic indicator organisms to the outcomes or rapid results. Food contact surfaces (zone 1) of four apple packinghouses of similar sizes were sampled (n=156) over a designated area (100 cm2) before processing to quantify Enterobacteriaceae spp., coliforms, generic E. coli, and total aerobic bacteria. Rapid test (ATP and carbohydrate) results were read immediately. The biological samples were stored in Dey Engley neutralizing buffer at 4?for 24 h before plating on Enterobacteriaceae, Coliform/E. coli, and APC Petrifilm plates, respectively. Overall, no significant relationship was found between rapid tests and number of Enterobacteriaceae spp. (p=0.5243), coliform (p=0.3936), generic E. coli (p=0.1208), or total aerobic bacteria (p=0.7691) recovered (multiple regression). Recovery of total aerobic bacteria was significantly different at sites along the processing line (ANOVA, F5,130=2.85, p=0.0179). A post-hoc analysis revealed that recovery (CFU/ml) was higher at spray bar sites (Mean=3255+587.2) than at dryer (Mean=999+527.0), dump tank (Mean=718+790.6), or sorter (Mean=484+550.5) sites, but indistinguishable from packaging (Mean=1735+877.0) or wax bar (Mean=1227+1054.1) sites (LSD test). The rapid tests frequently used in apple packinghouse operations were not closely linked to recovery of common indicator species, suggesting that current methodologies are poorly suited to the existing needs of packinghouse operations to effectively monitor microbial presence. Higher aerobic bacterial recovery at spray bar, wax bar, and packaging sites suggests the need for more rigorous cleaning and sanitation practices associated with these areas, possibly due to assumptions that materials around spray and wax bar sites are "continuously" cleaned during processing and those on the dry sides of processing cannot be wet cleaned and so are not cleaned at all. Further work should focus on developing a rapid testing methodology that better approximates the prevalence of common indicator species during processing and after cleaning and improving hygienic design of food contact surfaces. Risk Communication: Dr. Critzer delivered a total of 24 presentations or workshops to stakeholders during the project year reaching 1,024 stakeholders. In all presentations, information regarding risk categorization and/or management were discussed with the audience. As an example, Dr. Critzer has developed a new Hazard Analysis and Critical Control Points Workshop for Packinghouses.Forty-seven participants were trained during the reporting period with more than 940 contact hours.There was an overall 19.7% increase in knowledge when analyzing pre- and post-test scores amongst participants. One hundred percent of the participants agreed or strongly agreed that they would be able to apply knowledge learned in this workshop to help make decisions in their current position and apply HACCP principles. Over 60% of participants indicated that based upon the knowledge learned, they would be reevaluating at least one food safety policy or practice within their operation.

Publications

• Type: Journal Articles Status: Accepted Year Published: 2019 Citation: Dunn, L., M. Harness, D. Smith, S. Gorman, Q, Zhong, P.M. Davidson, and F. Critzer. 2018. Essential oil emulsions as postharvest sanitizers to mitigate Salmonella cross-contamination on peppers. J. Food Prot.
• Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Hamilton, Alexis. 2018. Prevalence of Indicator Organisms, Equipment Risk Assessment, and Lexicon Development: An Analysis of the Tomato Packinghouse Environment. Master of Science Thesis. University of Tennessee, Knoxville.
• Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Nettles, Valerie. 2018. Determining the Impact on Varying Methods for Acid Adaptation on Thermal Resistance of Shiga Toxigenic Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica in Orange Juice. Master of Science Thesis. University of Tennessee, Knoxville.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Critzer, F. 2018. Pathogen Survival in BSAAO: Critical factors, key findings, and future research. The 2018 Annual Meeting of the International Association for Food Protection, July 8-11, Salt Lake City, FL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: West, M., J. Richards, F. Critzer, and A. Hamilton. 2018. Presence of Campylobacter spp. in foodstuffs, animal feces, and rivers of East Tennessee. The 2018 Annual Meeting of the International Association for Food Protection, July 8-11, Salt Lake City, FL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Orta, V., S. Gorman, and F. Critzer. 2018. Survival of Shiga toxin-producing Escherichia coli (STEC) O26, O111, and O121 in all-purpose flour. The 2018 Annual Meeting of the International Association for Food Protection, July 8-11, Salt Lake City, FL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Estrada, E., R. Pfuntner, L. Truitt, A. Hamilton, F. Critzer and L. Strawn. 2018. Investigating the prevalence and persistence of Listeria spp. and Listeria monocytogenes in produce packinghouses. The 2018 Annual Meeting of the International Association for Food Protection, July 8-11, Salt Lake City, FL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Hamilton, A., F. Critzer and A. Wszelaki. 2018. Harborage of Listeria spp. in tomato packinghouse processing equipment. The 2018 Annual Meeting of the International Association for Food Protection, July 8-11, Salt Lake City, FL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Orta, V., M. Morgan and F. Critzer. 2018. Determining the impact on varying methods for acid adaptation on thermal resistance of Shiga toxigenic Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica in orange juice. The 2018 Annual Meeting of the International Association for Food Protection, July 8-11, Salt Lake City, FL.