Prevent Foodborne Illness Research Articles

Investigation of the chemical composition of antibacterial Psidium guajava extract and partitions against foodborne pathogens

P. guajava was partitioned into aqueous and ethyl acetate fractions and studied for its antibacterial chemical constituents. The minimum inhibitory concentrations of the aqueous and ethyl acetate partitions against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus were found to be 0.75, 0.75, 0.15, 0.5, 0.5, and 0.125%, respectively. Using LC-MS-based chemical fingerprinting, auto MS/MS fragmentation and bioactive molecular networking, 18 compounds of interest were detected. The top 10 bioactive compounds and eight additional non-bioactive compounds known to be found in P. guajava are highlighted. We report five compounds to be identified in P. guajava for the first time. Studies have indicated P. guajava to be a plant source of antibacterial compounds that could be useful in the food industry to prevent foodborne illnesses outbreaks, reduce food spoilage, and satisfy consumer demands for less synthetic chemical usage in the food industry.

The effectiveness of information interventions to improve domestic food safety among rural consumers

AbstractConsumer education on food handling behavior is regarded as an effective method to improve domestic food safety and prevent foodborne illness, but is usually overlooked in rural areas. Using a presurvey and two rounds of postsurveys targeted at rural consumers from China included in a randomized controlled trial, this study investigated the effectiveness of two information interventions—a leaflet with tips for best practices and the leaflet plus consumer education sessions conveyed by phone—and compared them with a control group. Cloth use behavior was the target in the trial and five specific aspects were evaluated: (1) whether the cloth was made of old clothes, (2) whether the one used to clean kitchen tables was also used to wash dishes, (3) whether it was hung to dry, (4) how it was disinfected, and (5) how long the cloth was used before being discarded. Firstly, consumers' behavior was scored by summing the above‐mentioned five behaviors. The results estimated using the difference‐in‐difference model showed that respondents in the leaflet‐only group improved to a greater extent than those in the control group, but their difference in progress was not statistically significant until the second round of the postsurvey. Respondents in the leaflet‐plus‐phone group were quicker to adopt suggested practices and made discernible improvements compared with those in the leaflet‐only group in the first round of the postsurvey, but the gap between these groups narrowed to statistically insignificant in the second round of the postsurvey. It was concluded that one consumer education session was effective and made a difference in the long term, whereas more education sessions produced normative behavior at faster rates, showing a significant improvement in the short term. Then, the study estimated the effectiveness of interventions on the five specific behaviors separately. The results were estimated using a probit difference‐in‐difference model and showed that the suggested behaviors with lower costs or a greater difference from past behaviors were more likely to be adopted by consumers. Consumer education facilitates proper food handling practices among rural households, which should be considered by policy makers.

Food Safety Concerns and Practices Among Palestinian University Students: A Cross-Sectional Study

University students constitute a target for risk-reduction interventions regarding food poisoning as they are among those with higher exposure to problematic food. This is particularly important since young adults’ knowledge regarding measures to prevent foodborne illnesses was found to be inadequate. Therefore, the objectives of this study were to assess knowledge, attitudes, and practices regarding food safety and food poisoning among An-Najah National University Students and to investigate the correlation of their knowledge, attitudes, and practices with various socio-demographic characteristics and academic variables. The cross-sectional design was used, and the study occurred at An-Najah National University in Nablus. Data was collected using a native Arabic language face-to-face questionnaire. Verbal consent was obtained before initiation. The questionnaire has four parts that address students’ demographic data, knowledge, attitudes, and practice. A sample of 450 students was invited to complete the questionnaire. Half the respondents were aged 17 to 20, and more than half (57.1%) were females. The median knowledge score was 10.00 [8.75–12.0]. A significant correlation was found between the food poisoning knowledge and attitude scores of students ( r = .339, p < .001), a significant correlation between food poisoning knowledge and attitude scores ( r = .285, p < .001), and a significant correlation between attitude and practice scores ( r = .429, p < .001). The current study found significant correlations between knowledge, attitude, and practices of university students regarding food safety. Female respondents also had better attitudes and more hygienic food practices. The results can help students prepare effective methods to understand food poisoning better and improve their knowledge and awareness. The study also indicates that more comprehensive and focused education regarding food safety is required for this population.

Food Safety Practices and Stunting among School-Age Children-An Observational Study Finding from an Urban Slum of Bangladesh.

Background: Food safety incorporates the handling, preparation, and storage of food materials in ways that prevent foodborne illness. We aimed to investigate the typical food safety practices in a Bangladeshi slum context and to explore if stunting among school-age children was associated with various components of food safety. Method: We analysed the MAL-ED birth cohort data from the Bangladesh site. A total of 265 healthy children were enrolled in the study; we could follow up and collect food safety-related data from 187 participants. Results: The average age of the children was 6.5 years (standard deviation or SD 0.04) and 49% of them were female. About 26% of the children were stunted. In our bivariate analysis, caregivers’ handwashing practice after using the toilet, treatment of drinking water, presence of insects/pests in the cooking area, and child’s eating ready-made/street food more than three times per day were significantly associated with stunting. After adjusting for pertinent factors, treatment of drinking water (adjusted odds ratio or AOR = 2.50, 95% confidence interval or CI: 1.03, 6.05), and child’s eating ready-made/street food more than three times/day (AOR = 2.34, 95%CI: 1.06, 5.15) remained significantly associated with stunting. Conclusions: Diverse aspects of food safety practices have a substantial association with stunting among school-age children living in an unhygienic slum environment in Dhaka, Bangladesh.

Factors associated with food safety behavior of members in the Village Food Security Movement Program in Bolaang Mongondow Regency, Indonesia

Background: Food safety is the aspect considered to prevent food poisoning worldwide. Food safety management is essential to prevent foodborne illness. Objective: This study aimed to determine factors associated with the food safety behavior of members in the Village Food Security Movement Program in Bolaang Mongondow Regency, Indonesia. Methods: Cross-sectional research was conducted on 100 participants through a purposive sampling technique in the last week of February 2022 with the COVID-19 protocol. Data were collected using validated questionnaires. Descriptive statistical tests, Chi-square test, and multi-logistic regression were employed for data analysis. Results: The majority of the respondents were female (65%) and 15-59 years old. The Chi-square analysis found education, knowledge, and attitude were significant variables. After adjusting to the multi-logistic regression, the poor attitude and low cost of family food consumption were associated with poor food safety behavior (p <0.05). Conclusion: The most significant factors related to poor food safety behavior are the low cost of family food consumption and low attitude. The program must be appropriately arranged to prevent poor food safety behavior in the households.

Swiss Cheese Model of food safety incidents: Preventing foodborne illness through multiple layers of defence

This study aims to discuss the use of multiple layers of defence to prevent foodborne illness in restaurants. A defence model was developed based on Reason's Swiss Cheese Model. Reason's model was extended by adding the concept of Hazard Analysis and Critical Control Points, as well as Five Keys to Safer Food. The defence system was divided into seven layers of defence: 1) adequate facilities and 2) training as administrative controls; 3) safe ingredients and water; 4) environmental hygiene; 5) personal and food hygiene and 6) safe food temperature as behavioural controls; and 7) control and systems. The hypothesis was that the layers would act as barriers to prevent hazards from causing losses. To test the model, a dataset (secondary data) of food safety assessments from 1536 different restaurant establishments in Brazil was used. A checklist of 51 items was organised into seven layers of defence system. The model was tested with a Partial Least Square Structural Equation Model. Errors in administrative controls (facilities and training) led to errors in behavioural controls. A ‘cascade effect’ was observed where errors in distal behavioural controls (safe ingredients and water and environmental hygiene) impacted proximal controls (personal and food hygiene and; safe food temperature) and system controls. It was discussed how latent conditions and active failures can string together and cause a foodborne illness incident. The Swiss Cheese Model of food safety incidents is proposed as a new perspective for food safety. This model can be used for risk management and food safety education.

Exploring Risk Factors of Recall-Associated Foodborne Disease Outbreaks in the United States, 2009-2019.

Earlier identification and removal of contaminated food products is crucial in reducing economic burdens of foodborne outbreaks. Recalls are a safety measure that is deployed to prevent foodborne illnesses. However, few studies have examined temporal trends in recalls or compared risk factors between non-recall and recall outbreaks in the United States, due to disparate and often incomplete surveillance records in publicly reported data. We demonstrated the usability of the electronic Foodborne Outbreak Reporting System (eFORS) and National Outbreak Reporting System (NORS) for describing temporal trends and outbreak risk factors of food recalls in 1998–2019. We examined monthly trends between surveillance systems by using segmented time-series analyses. We compared the risk factors (e.g., multistate outbreak, contamination supply chain stage, pathogen etiology, and food products) of recalls and non-recalls by using logistic regression models. Out of 22,972 outbreaks, 305 (1.3%) resulted in recalls and 9378 (41%) had missing recall information. However, outbreaks with missing recall information decreased at an accelerating rate of ~25%/month in 2004–2009 and at a decelerating rate of ~13%/month after the transition from eFORS to NORS in 2009–2019. Irrespective of the contaminant etiology, multistate outbreaks according to the residence of ill persons had odds 11.00–13.50 times (7.00, 21.60) that of single-state outbreaks resulting in a recall (p < 0.001) when controlling for all risk factors. Electronic reporting has improved the availability of food recall data, yet retrospective investigations of historical records are needed. The investigation of recalls enhances public health professionals’ understanding of their annual financial burden and improves outbreak prediction analytics to reduce the likelihood and severity of recalls.

Knowledge and Practices of Food Safety among Health Care Professionals and Handlers Working in the Kitchen of a Moroccan University Hospital

Food safety plays a key role in the prevention of foodborne illnesses. Mastery of the correct way of handling food is required especially in hospitals where meals are prepared for patients with low immune function. Food safety knowledge among doctors and dieticians is important because of the fundamental role these professionals play in transferring this knowledge to people who need it. The objective of this study was to assess food safety knowledge and practices among health care professionals and food handlers working in the kitchen of a Moroccan university hospital. This cross-sectional study included 72 doctors, dieticians, hygiene technicians, and hospital kitchen employees, who completed a questionnaire to assess their knowledge on hazard analysis critical control point (HACCP) systems, food poisoning, cross-contamination, and food storage and their practices in terms of food safety. Of the participants in this study, 56% said they had received food safety training, and 74% knew the correct definition of HACCP. The overall food safety knowledge mean score was 0.54 ± 0.15, which corresponds to 54% of questions answered correctly. The food safety knowledge areas with the highest mean scores were cross-contamination and food storage, with 0.58 ± 0.20 (58%) and 0.55 ± 0.20 (55%), respectively. The food safety knowledge scores for dieticians and hygiene technicians were higher than those for hospital kitchen workers and doctors. Knowledge about food storage was significantly associated with gender, age, occupation, and level of education (P < 0.05). Correct food practices were observed among 93% of the hospital kitchen staff and 50% of the health care professionals. These results indicate the need for preventive and corrective actions such as training and education about food safety to improve the knowledge and food safety practices of hospital professionals.

Development and Evaluation of Educational Web-Based Food Safety Game, Potluck Panic!

Food safety education is necessary for development of individual life skills, public health, and fulfillment of societal workforce needs for scientists dedicated to safe food production. An interactive Web-based game, Potluck Panic!, was developed whereby players prevent foodborne illness by mitigating risky practices throughout food systems. Post-secondary students (261) enrolled in food science courses anonymously completed pre- and post-gameplay surveys on gameplay, food safety perceptions, behaviors, and knowledge. Subjects enjoyed the game (84%) with consequent increased awareness of (89%) and interest in food safety (75%), the food science major (57%), and intent to learn more (79%). A significant shift (P &lt; 0.05) in attitudes among students enrolled in an introductory course included decreased trust in families’ food preparation practices, increased confidence in the food supply, recognized need for scientific knowledge to produce safe food, and recognition that companies employ people responsible for food safety. Significant improvement on knowledge-based questions was observed for students enrolled in introductory courses who scored in the lower pregameplay quartiles. Seventy percent (70%) of secondary school educators rated the game favorably for enjoyment, educational value, and willingness to recommend it to a colleague. These data support game use to increase student interest in the science of food safety.

Microbiota Analysis and Microbiological Hazard Assessment in Chinese Chive (Allium tuberosum Rottler) Depending on Retail Types.

Chinese chive (Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia, Enterobacter, and Pantoea, accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria (Acinetobacter lwoffii, Bacillus cereus, Klebsiella pneumoniae, and Serratia marcescens) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26°C, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.

Current Methods for Extraction and Concentration of Foodborne Bacteria with Glycan-Coated Magnetic Nanoparticles: A Review.

Rapid and accurate food pathogen detection is an essential step to preventing foodborne illnesses. Before detection, removal of bacteria from the food matrix and concentration to detectable levels are often essential steps. Although many reviews discuss rapid concentration methods for foodborne pathogens, the use of glycan-coated magnetic nanoparticles (MNPs) is often omitted. This review seeks to analyze the potential of this technique as a rapid and cost-effective solution for concentration of bacteria directly from foods. The primary focus is the mechanism of glycan-coated MNP binding, as well as its current applications in concentration of foodborne pathogens. First, a background on the synthesis, properties, and applications of MNPs is provided. Second, synthesis of glycan-coated particles and their theorized mechanism for bacterial adhesion is described. Existing research into extraction of bacteria directly from food matrices is also analyzed. Finally, glycan-coated MNPs are compared to the magnetic separation technique of immunomagnetic separation (IMS) in terms of cost, time, and other factors. At its current state, glycan-coated MNPs require more research to fully identify the mechanism, potential for optimization, and extraction capabilities directly in food matrices. However, current research indicates glycan-coated MNPs are an incredibly cost-effective method for rapid food pathogen extraction and concentration.

Defining Food Safety Inspection.

Food safety inspections are a key health protection measure applied by governments to prevent foodborne illness, yet they remain the subject of sustained criticism. These criticisms include inconsistency and inadequacy of methods applied to inspection, and ineffectiveness in preventing foodborne illness. Investigating the validity of these criticisms represent important areas for further research. However, a defined construct around the meanings society attributes to food safety inspection must first be established. Through critical examination of available literature, this review identified meanings attributed to food safety inspection and explicates some of the key elements that compose food safety inspection as a social construct. A total of 18 meanings were found to be attributed to food safety inspection. Variation in meanings were found between consumers, food business associates and food safety inspectors. For some, inspection meant a source of assurance, for others a threat to fairness, while most view inspection as a product of resources and inspector training. The meanings were then examined in light of common criticisms directed at food safety inspection, to expound their influence in how food safety inspection is realized, shaped, and rationalized. This review highlights the influence of sociological factors in defining food safety inspection.

FOOD SAFETY KNOWLEDGE AND HANDLING PRACTICES OF POULTRY PRODUCTS BY CONSUMERS IN NGAKA MODIRI MOLEMA DISTRICT, NORTH-WEST PROVINCE

Ponte Academic JournalAug 2022, Volume 78, Issue 8 FOOD SAFETY KNOWLEDGE AND HANDLING PRACTICES OF POULTRY PRODUCTS BY CONSUMERS IN NGAKA MODIRI MOLEMA DISTRICT, NORTH-WEST PROVINCEAuthor(s): Tshomarelo Dikgole ,Christian Mzuyanda, Usapfa LuvhengoJ. Ponte - Aug 2022 - Volume 78 - Issue 8 doi: 10.21506/j.ponte.2022.8.4 Abstract:Improvements in food safety education for the prevention of foodborne illnesses can be achieved if consumer food safety knowledge, attitudes and practices are known and understood. Despite increasing scholarly interest in food safety issues, food safety challenges continue to be a problem and have not decreased, necessitating the need for food safety education. The study analysed food safety knowledge and handling practices of poultry products by consumers. Data were collected from 384 respondents using a structured questionnaire. Descriptive statistics in the form of mean, standard deviation and variance were used to identify the sources of information available to consumers about food safety and handling practices as well as the sources of information used whereby traditional and mass media (television, newspaper, radio, magazine, and social media) were the frequently used (47%) sources of information. Principal component analysis (PCA) was used to assess consumers’ knowledge, attitude, and practice of food safety and the first principal component (PC1) had a higher explanatory power, which accounted for 29,07% of the variation in the overall food safety knowledge, attitudes and handling practices of consumers when dealing with poultry products. However, the results obtained from the linear regression analysis showed a contradiction between the results obtained by the principal component analysis and the food safety knowledge scores. Download full text:Check if you have access through your login credentials or your institution Username Password

Evaluation of university students' knowledge, attitudes, and practices on food safety in Bolu, Türkiye

This study aims to assess the food safety knowledge, attitudes, and practices of university students in Türkiye. A cross-sectional study was conducted with the participation of 630 university students from the departments of Gastronomy and Culinary Arts (GCA), Food Engineering (FE), Nursing (NUR), and Physical Therapy and Rehabilitation (PTR) in Bolu, Türkiye. The GCA students scored the highest (25.46 ±2.85) and the NUR students scored the lowest (21.81 ±3.27) on food safety knowledge. The GCA students scored the highest (51.42 ±5.58) and the NUR students scored the lowest (49.00 ±6.07) on food safety attitudes. The FE students scored the highest (10.12 ±1.69) and the NUR students scored the lowest (9.69 ±1.77) on food safety practices. The students who took a course on food safety had significantly higher scores on food safety knowledge, attitudes, and practices than those who did not. Although the students' food safety scores were above average, they had a lack of knowledge and concerns in many areas. It was emphasized the importance of food safety education to fill the knowledge gaps and thus to prevent foodborne illnesses.

Food Handlers Safety Practice and Associated Factors in the Public Food Establishments in Batu Town, Central Oromia, Ethiopia

Background: Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent foodborne illnesses. There remain knowledge gaps regarding food safety practices among communities in the Batu Town of Oromia Regional State in Ethiopia. Objective: to assess the magnitude of food safety practice and associated factors among food handlers in public food establishments in Batu town, Central Oromia. Methods: A qualitative technique with a cross-sectional study design was conducted on 302 food handlers working in the 151 public food establishments in Batu Town. A simple random sampling technique was used to select a representative sample. A structured questionnaire was used after pretesting on 5% of the total sample. Data normality was checked using histogram, and Shapiro Wilk Test. Data were entered into EpI-Info version 7.0 and exported to SPSS version 21 software for analysis. Descriptive statistics were used to describe the characteristics of study participants. A bivariable logistic regression analysis was done to detect out confounder. All variables with a p-value &lt;0.25 during bivariable analysis were entered into multiple logistic regression models to control any confounders. Odds ratio along with 95%CI were estimated to measure the strength of the association between predictive and outcome variables. Summary statistics were declared at p-value &lt;0.05. Results: The proportion of food safety practices was 176(58%) of which 52% had good knowledge and 126(47%) of the study participants had poor food safety practices. Those who had training on food safety practice were 3.1 more likely to keep food hygiene than those who didn’t get training with (AOR 3.10, 95%CI (1.30, 7.38), Those who had good knowledge on food safety practice were 3.90 times at higher odds of observing food safety practice as compared to their counterparts with poor knowledge (AOR =3.897, 95%CI (2.28, 6.70). Those who had training on food safety practice were 3.1 more likely to keep food hygiene than those who didn’t get training on food safety practice with AOR 3.10, 95%CI (1.30,7.38), Value 0.01. Regarding food handlers, those who had good knowledge of food safety were 3.90 times at higher odds of food safety practice compared to those who had poor knowledge of food safety practice [AOR =3.897, 95%CI (2.28, 6.70)] Conclusion: The study indicated that food safety practices was medium or moderate in the studied location. Keywords: Food safety, knowledge, attitude, practice, public food establishments, Batu town, Ethiopia

Using Qualitative Interviews to Better Understand Differences in How Local Health Departments Inspect School Share Tables

Environmental and health advocates are increasingly promoting food donations to reduce landfilled food waste and feed hungry people. Share tables are locations where students can put unwanted school food or beverage items, allowing their uneaten food items to be "shared" with other students and providing food donation opportunities for the 4.9 billion lunches served annually in the U.S. National School Lunch Program. The purpose of this qualitative study was to identify differences in health inspector interpretations of the Food Code as it relates to share table operations and risk mitigation techniques preferred by inspectors for preventing foodborne illness from recovered food. A snowball sampling technique was used to identify Illinois health inspectors (n = 13) engaged in share table inspections. Telephone interviews were audio recorded and transcribed verbatim. The transcripts were coded using a hybrid process of deductive and inductive content analysis. Participants considered contamination, rather than temperature abuse, to be the primary risk factor for foodborne illness. Those participants with permissive Food Code interpretations considered contamination risk in the context of the overall school environment. Participants had the lowest degree of consensus on whether to allow whole apple recovery via a share table. Participants also lacked consensus on reuse of unclaimed share table items in future meal programs (reservice). This lack of consensus indicates that further research is needed to develop data-driven strategies to assess and manage the microbial risks associated with share tables and ultimately to facilitate increased food recovery.

Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic - Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017-2020.

Foodborne illnesses are a substantial and largely preventable public health problem; before 2020 the incidence of most infections transmitted commonly through food had not declined for many years. To evaluate progress toward prevention of foodborne illnesses in the United States, the Foodborne Diseases Active Surveillance Network (FoodNet) of CDC's Emerging Infections Program monitors the incidence of laboratory-diagnosed infections caused by eight pathogens transmitted commonly through food reported by 10 U.S. sites.* FoodNet is a collaboration among CDC, 10 state health departments, the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), and the Food and Drug Administration. This report summarizes preliminary 2020 data and describes changes in incidence with those during 2017-2019. During 2020, observed incidences of infections caused by enteric pathogens decreased 26% compared with 2017-2019; infections associated with international travel decreased markedly. The extent to which these reductions reflect actual decreases in illness or decreases in case detection is unknown. On March 13, 2020, the United States declared a national emergency in response to the COVID-19 pandemic. After the declaration, state and local officials implemented stay-at-home orders, restaurant closures, school and child care center closures, and other public health interventions to slow the spread of SARS-CoV-2, the virus that causes COVID-19 (1). Federal travel restrictions were declared (1). These widespread interventions as well as other changes to daily life and hygiene behaviors, including increased handwashing, have likely changed exposures to foodborne pathogens. Other factors, such as changes in health care delivery, health care-seeking behaviors, and laboratory testing practices, might have decreased the detection of enteric infections. As the pandemic continues, surveillance of illness combined with data from other sources might help to elucidate the factors that led to the large changes in 2020; this understanding could lead to improved strategies to prevent illness. To reduce the incidence of these infections concerted efforts are needed, from farm to processing plant to restaurants and homes. Consumers can reduce their risk of foodborne illness by following safe food-handling and preparation recommendations.

Preventing foodborne illnesses.

Preventing foodborne illnesses.

Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale

This study was conducted to compare the efficacy of two sanitizing agents, chlorine and peracetic acid (PAA), in reducing spoilage and pathogenic microorganisms and disinfection by-products in the washing stage of three types of minimally processed vegetables: iceberg lettuce, carrots, and baby leaves. These fresh-cut products are consumed uncooked; thus, proper sanitation is essential in preventing foodborne illness outbreaks. The comparison was done at industrial scale with equipment already used in the fresh-cut industry and with washers designed and manufactured for this purpose. Results showed that for washing water hygiene and final product microbial quality, the use of PAA or chlorine had similar efficacy. Different scenarios combining PAA, chlorine, and water were tested, simulating the current industrial processes for each of the tested vegetables. Overall, results confirmed that the use of a sanitizer, PAA or chlorine, in the washing water is effective for the prevention of cross-contamination during the washing process and hence for produce food safety. For final product microbiological quality and shelf life, the use of chlorine or PAA showed no significant differences in lettuce or baby leaves. Chlorinated disinfection by-products in processing water were not formed in significant amounts when washing water was treated with PAA in all scenarios and for all tested vegetables, whereas washing with chlorine (80 mg/L) generated important amounts of trihalomethanes, chlorates, and chlorites. Although chlorates and chlorites were always below the recommended levels or legal limits established for drinking water, trihalomethanes exceeded the legal limits. For perchlorates, values were below the quantification limit in all scenarios. Our results show that PAA is a reliable alternative to chlorine disinfection strategies in the fresh-cut industry.

Antimicrobial potential of kombucha against foodborne pathogens

The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.