Summary of Awards to Date

Survival, transfer, and inactivation of Salmonella on plastic materials used in tomato harvest.

Date

Jan. 1, 2011 - Feb. 28, 2013

Award Number

2011-101

Amount Awarded

$235,787.00

Investigator

Lynne McLandsborough, PhD
University of Massachusetts

Co-Investigator(s)

Julie M. Goddard, Ph.D., Wesley R. Autio, Ph.D.

Resources
Summary

In an effort to improve sanitation, growers are increasingly using plastic materials to handle and pack fresh produce, replacing traditional wood crates and paperboard cartons. Further, many workers have begun wearing gloves in an effort to reduce pathogen contamination of hand harvested produce. However, there is a lack of practical, translatable research data that identifies what materials and cleaning/sanitization practices will most effectively manage
food safety risks. Since bacterial transfer is a biophysical process that occurs between a surface and produce, we will evaluate the physical characteristics of glove and plastic bin materials, and their influence on bacterial transfer and cleaning/sanitation. We will then assess survival of Salmonella on plastic materials and the potential for cross contamination from bin and glove materials to tomatoes. Finally, we will quantitatively assess cleaning and sanitation efficiency of plastic materials at various stages in their lifecycle (new, repeatedly sanitized, abraded by cleaning brushes). Research results will be translated into recommendations of best practices for cleaning and sanitation to prevent contamination of produce. We will work closely with the Center for Produce Safety and our local, regional, and national industry partners to develop practical, science-based food safety training materials to support sanitary on-farm practices.

Technical Abstract

In an effort to improve sanitation, growers are increasingly using plastic materials to handle and pack fresh produce, replacing traditional wood crates and paperboard cartons. Further, many workers have begun wearing vinyl or nitrile gloves in an effort to reduce pathogen contamination of hand harvested produce. However, there is a lack of practical, translatable research data that identifies what materials and cleaning/sanitization practices will most effectively manage food safety risks. Herein, we propose three specific research objectives to bridge this knowledge gap. Since bacterial transfer is a biophysical process that occurs between a surface and produce, we will evaluate the fundamental physical characteristics of glove and plastic bin materials, and their influence on bacterial transfer and cleaning/sanitation. We will then determine if Salmonella can survive on plastic materials and will evaluate the potential for cross contamination from bin and glove materials to tomatoes. Finally, we will quantitatively assess cleaning and sanitation efficiency of plastic materials at various stages in their lifecycle (new, repeatedly sanitized, abraded by cleaning brushes). We will work closely with the Center for Produce Safety and our local, regional, and national industry partners to develop practical, science‐based food safety training materials to support sanitary on‐farm practices. Results from the proposed research will be translated into practical recommendations of best practices for cleaning and sanitation of plastic harvest bins and gloves in order to ultimately minimize the instances of produce‐related outbreaks of food borne illness.