The Experts below are selected from a list of 2343 Experts worldwide ranked by ideXlab platform
Sang-do Ha - One of the best experts on this subject based on the ideXlab platform.
-
viability of salmonella typhimurium biofilms on major Food Contact Surfaces and eggshell treated during 35 days with and without water storage at room temperature
Poultry Science, 2020Co-Authors: Furkanur Rahaman Mizan, Iqbal Hossain, Si Hong Park, Sang-do HaAbstract:Abstract Salmonella is one of the main Foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of Food-transmitted pathogens which cause highly prevalent Foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different Surfaces, specifically stainless steel (SS), plastic (PLA), rubber (RB), and eggshell (ES). After 35 days, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The dR value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2436.52 h, respectively). The viability of the S. Typhimurium on ES and the three Food-Contact Surfaces was monitored for 5 weeks (35days). The results of this study provides valuable information for the control of S. Typhimurium on different Surfaces in the Food industry, which could reduce the risk to consumers.
-
biofilm formation by vibrio parahaemolyticus on Food and Food Contact Surfaces increases with rise in temperature
Food Control, 2016Co-Authors: Md Furkanur Rahaman Mizan, Iqbal Kabir Jahid, Sang-do HaAbstract:Abstract Vibrio parahaemolyticus is recognized as a human Foodborne pathogen that is mostly associated with seaFood. This pathogen can form a mature biofilm on Food and Food Contact Surfaces during Food processing. The present study investigated V. parahaemolyticus biofilm formation at various temperatures on shrimp, crab, and stainless steel coupons, using the biofilm formation index (BFI) method on microtiter plates. The results were also confirmed by field emission scanning electron microscopy. Both the BFI values and cultural counts revealed that V. parahaemolyticus biofilm formation was stronger at higher temperatures than at lower temperatures. Biofilm formation differed according to the growth surface type and growth temperature. It was found that higher temperatures (15–37 °C) induced stronger biofilm formation whereas 4 and 10 °C resulted in attachment of the bacterial cells as monolayers. It could be concluded that temperatures of 25–37 °C result in significantly stronger biofilm formation as well as exoprotease and AI-2 production on Food and Food Contact Surfaces, indicating that these temperatures might be threatening conditions for Food safety.
-
recovery of structurally intact norovirus from Food Contact Surfaces
Food Control, 2015Co-Authors: Jihyoung Ha, Changsun Choi, Insoo Choi, Jinjong Myoung, Sang-do HaAbstract:Human noroviruses (NoVs) are the most common cause of gastroenteritis and are responsible for at least 50% of all gastroenteritis outbreaks worldwide. NoV can be transmitted directly via person-to-person Contact and contaminated fomites or indirectly via contaminated raw and ready-to-eat Foods. However, there have not been enough studies that examine the detection and persistence of NoV on various Food-Contact Surfaces, which may provide information regarding the transmission of NoV in public places, such as restaurants, hospitals, and nursing homes. In order to determine the persistence of NoV, the ability of NoV GII.4 to persist on six kinds of Surfaces was investigated for up to 28 d post-inoculation, using an immuno-magnetic separation (IMS) procedure combined with quantitative real-time RT-PCR (qRT-PCR). NoV GII.4 was detected in all test samples, even after 672 h (28 d).
-
survival of hepatitis a virus on various Food Contact Surfaces during 28 days of storage at room temperature
Food Research International, 2014Co-Authors: Shin Young Park, Mi-hwa Oh, Sang-do HaAbstract:article Hepatitis A virus (HAV) infections constitute one of the leading causes of Food-borne disease outbreaks. HAV spreads readily from one infected person to another through contaminated water or Food, via the fecal-oral route. The prevention of HAV infection is therefore important in the preparation of Food. The objective of this study was to investigate the survival of HAV on six different Food-Contact Surfaces: ceramic, wood, rubber, glass, stainless steel and plastic. The survival of HAV was measured during storage at room temperature for 28 days. On the Food-Contact Surfaces, the greatest reduction in HAV was 2.3 log10 plaque-forming units (PFU)/coupon, observed on stainless steel, while the lowest HAV reduction was 1.4 log10 PFU/coupon, observed on wood. The values of dR (time required to reduce the virus by 99%) on survival plots of HAV determined by a
-
Survival of Norovirus Surrogate on Various Food-Contact Surfaces
Food and Environmental Virology, 2014Co-Authors: Shin Young Park, Mi-hwa Oh, Sang-do HaAbstract:Norovirus (NoV) is an environmental threat to humans, which spreads easily from one infected person to another, causing Foodborne and waterborne diseases. Therefore, precautions against NoV infection are important in the preparation of Food. The aim of this study was to investigate the survival of murine norovirus (MNV), as a NoV surrogate, on six different Food-Contact Surfaces: ceramic, wood, rubber, glass, stainless steel, and plastic. We inoculated 10^5 PFU of MNV onto the six different surface coupons that were then kept at room temperature for 28 days. On the Food-Contact Surfaces, the greatest reduction in MNV was 2.28 log_10 PFU/coupon, observed on stainless steel, while the lowest MNV reduction was 1.29 log_10 PFU/coupon, observed on wood. The rank order of MNV reduction, from highest to lowest, was stainless steel, plastic, rubber, glass, ceramic, and wood. The values of d _R (time required to reduce the virus by 90 %) on survival plots of MNV determined by a modified Weibull model were 277.60 h ( R ^2 = 0.99) on ceramic, 492.59 h ( R ^2 = 0.98) on wood, 173.56 h on rubber ( R ^2 = 0.98), 97.18 h ( R ^2 = 0.94) on glass, 91.76 h ( R ^2 = 0.97) on stainless steel, and 137.74 h ( R ^2 = 0.97) on plastic. The infectivity of MNV on all Food-Contact Surfaces remained after 28 days. These results show that MNV persists in an infective state on various Food-Contact Surfaces for long periods. This study may provide valuable information for the control of NoV on various Food-Contact Surfaces, in order to prevent Foodborne disease.
Mark A. Harrison - One of the best experts on this subject based on the ideXlab platform.
-
Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and Food Contact Surfaces
Food Control, 2016Co-Authors: Mark A. HarrisonAbstract:The effectiveness of ultraviolet light at a wavelength of 254 nm to reduce Salmonella contamination on tomatoes and Food Contact Surfaces was evaluated. Inoculated tomatoes were exposed to UV-C light at doses ranging from 0 to 223.1 mJ/cm2. All UV treatments significantly reduced Salmonella populations (p
-
Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and Food Contact Surfaces
Food Control, 2016Co-Authors: Winnie Lim, Mark A. HarrisonAbstract:The effectiveness of ultraviolet light at a wavelength of 254 nm to reduce Salmonella contamination on tomatoes and Food Contact Surfaces was evaluated. Inoculated tomatoes were exposed to UV-light at doses ranging from 0 to 223.1 mJ/cm2. All UV treatments significantly reduced Salmonella populations (< 0.05). The effectiveness of UV-light in reducing Salmonella contamination on different locations on tomato Surfaces under various UV doses (0-117.2 mJ/cm2) was also explored. Results indicated that regardless of the locations, UV treatment was shown to be effective in decreasing Salmonella populations. Subsequent studies evaluated possible photoreactivation or dark repair of injured Salmonella post-UV treatment. Following UV light exposure at doses of 0, 22.3, 44.6, and 89.2 mJ/cm2, tomatoes were either exposed to visible light for 0, 3, and 5 h or stored in the dark for the same amount of time. Photoreactivation was not detected, nor was dark repair. UV light was also evaluated for its effectiveness to reduce Salmonella contamination on Food Contact Surfaces (stainless steel, HDPE, waxed cardboard and PVC). Contaminated coupons were exposed to UV-light at 0, 3.3, and 19.7 mJ/cm2. Significant differences were observed between coupons treated with UV light and the controls (< 0.05). Coupons exposed for longer time had greater Salmonella population reductions, except for waxed cardboard coupons. Application of UV-light to reduce Salmonella contamination in tomato handling facilities is feasible.
Shin Young Park - One of the best experts on this subject based on the ideXlab platform.
-
survival of hepatitis a virus on various Food Contact Surfaces during 28 days of storage at room temperature
Food Research International, 2014Co-Authors: Shin Young Park, Mi-hwa Oh, Sang-do HaAbstract:article Hepatitis A virus (HAV) infections constitute one of the leading causes of Food-borne disease outbreaks. HAV spreads readily from one infected person to another through contaminated water or Food, via the fecal-oral route. The prevention of HAV infection is therefore important in the preparation of Food. The objective of this study was to investigate the survival of HAV on six different Food-Contact Surfaces: ceramic, wood, rubber, glass, stainless steel and plastic. The survival of HAV was measured during storage at room temperature for 28 days. On the Food-Contact Surfaces, the greatest reduction in HAV was 2.3 log10 plaque-forming units (PFU)/coupon, observed on stainless steel, while the lowest HAV reduction was 1.4 log10 PFU/coupon, observed on wood. The values of dR (time required to reduce the virus by 99%) on survival plots of HAV determined by a
-
Survival of Norovirus Surrogate on Various Food-Contact Surfaces
Food and Environmental Virology, 2014Co-Authors: Shin Young Park, Mi-hwa Oh, Sang-do HaAbstract:Norovirus (NoV) is an environmental threat to humans, which spreads easily from one infected person to another, causing Foodborne and waterborne diseases. Therefore, precautions against NoV infection are important in the preparation of Food. The aim of this study was to investigate the survival of murine norovirus (MNV), as a NoV surrogate, on six different Food-Contact Surfaces: ceramic, wood, rubber, glass, stainless steel, and plastic. We inoculated 10^5 PFU of MNV onto the six different surface coupons that were then kept at room temperature for 28 days. On the Food-Contact Surfaces, the greatest reduction in MNV was 2.28 log_10 PFU/coupon, observed on stainless steel, while the lowest MNV reduction was 1.29 log_10 PFU/coupon, observed on wood. The rank order of MNV reduction, from highest to lowest, was stainless steel, plastic, rubber, glass, ceramic, and wood. The values of d _R (time required to reduce the virus by 90 %) on survival plots of MNV determined by a modified Weibull model were 277.60 h ( R ^2 = 0.99) on ceramic, 492.59 h ( R ^2 = 0.98) on wood, 173.56 h on rubber ( R ^2 = 0.98), 97.18 h ( R ^2 = 0.94) on glass, 91.76 h ( R ^2 = 0.97) on stainless steel, and 137.74 h ( R ^2 = 0.97) on plastic. The infectivity of MNV on all Food-Contact Surfaces remained after 28 days. These results show that MNV persists in an infective state on various Food-Contact Surfaces for long periods. This study may provide valuable information for the control of NoV on various Food-Contact Surfaces, in order to prevent Foodborne disease.
Iqbal Kabir Jahid - One of the best experts on this subject based on the ideXlab platform.
-
biofilm formation by vibrio parahaemolyticus on Food and Food Contact Surfaces increases with rise in temperature
Food Control, 2016Co-Authors: Md Furkanur Rahaman Mizan, Iqbal Kabir Jahid, Sang-do HaAbstract:Abstract Vibrio parahaemolyticus is recognized as a human Foodborne pathogen that is mostly associated with seaFood. This pathogen can form a mature biofilm on Food and Food Contact Surfaces during Food processing. The present study investigated V. parahaemolyticus biofilm formation at various temperatures on shrimp, crab, and stainless steel coupons, using the biofilm formation index (BFI) method on microtiter plates. The results were also confirmed by field emission scanning electron microscopy. Both the BFI values and cultural counts revealed that V. parahaemolyticus biofilm formation was stronger at higher temperatures than at lower temperatures. Biofilm formation differed according to the growth surface type and growth temperature. It was found that higher temperatures (15–37 °C) induced stronger biofilm formation whereas 4 and 10 °C resulted in attachment of the bacterial cells as monolayers. It could be concluded that temperatures of 25–37 °C result in significantly stronger biofilm formation as well as exoprotease and AI-2 production on Food and Food Contact Surfaces, indicating that these temperatures might be threatening conditions for Food safety.
Donghyun Kang - One of the best experts on this subject based on the ideXlab platform.
-
inactivation of staphylococcus aureus biofilms on Food Contact Surfaces by superheated steam treatment
Journal of Food Protection, 2019Co-Authors: Sanghyun Park, Donghyun KangAbstract:The objective of this study was to compare the inactivation efficacy of saturated steam (SS) and superheated steam (SHS) on Staphylococcus aureus biofilms on Food Contact Surfaces, including type 304 stainless steel coupons with No. 4 finish (STS No. 4), type 304 stainless steel coupons with 2B finish (STS 2B), high-density polyethylene (HDPE), and polypropylene (PP). In addition, the effects of the surface characteristics on the inactivation efficacy were evaluated. Biofilms were formed on each Food Contact coupon surface using a three-strain cocktail of S. aureus. Five-day-old biofilms on STS No. 4, STS 2B, HDPE, and PP coupons were treated with SS at 100°C and SHS at 125 and 150°C for 2, 4, 7, 10, 15, and 20 s. Among all coupon types, SHS was more effective than SS in inactivating the S. aureus biofilms. S. aureus biofilms on steel coupons were more susceptible to most SS and SHS treatments than the biofilms on plastic coupons. S. aureus biofilms on HDPE and PP coupons were reduced by 4.00 and 5.22 log CFU per coupon, respectively, after SS treatment (100°C) for 20 s. SS treatment for 20 s reduced the amount of S. aureus biofilm on STS No. 4 and STS 2B coupons to below the detection limit. With SHS treatment (150°C), S. aureus biofilms on HDPE and PP needed 15 s to be inactivated to below the detection limit, while steel coupons only needed 10 s. The results of this study suggest that SHS treatment has potential as a biofilm control intervention for the Food industry.
-
influence of surface properties of produce and Food Contact Surfaces on the efficacy of chlorine dioxide gas for the inactivation of Foodborne pathogens
Food Control, 2017Co-Authors: Sanghyun Park, Donghyun KangAbstract:Abstract The objective of this study was to evaluate the influence of surface properties of produce and Food Contact Surfaces on the antimicrobial effect of chlorine dioxide (ClO2) gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. The hydrophobicity of the selected Surfaces was evaluated by water Contact angle measurements. White light scanning interferometry (WLSI) was used to acquire surface roughness values of each surface. Produce and Food Contact Surfaces inoculated with Foodborne pathogens were treated with 20 ppmv ClO2 gas for 5, 10, and 15 min. As treatment time increased, different levels of inactivation of the three pathogens were observed among the samples. Contact angles of produce and Food Contact Surfaces were highly and negatively correlated with the log reduction of all three pathogens. There were generally weaker correlations between the roughness values of sample Surfaces and microbial reduction compared to those between hydrophobicity and microbial reduction. The results of this study showed that surface hydrophobicity is a more important factor relative to bacterial inactivation by ClO2 gas from the surface than is surface roughness. Also, the existence of crevices with features of similar size to the pathogen cell was more important than the Ra and Rq values in the inactivation of pathogens.