The structure and systems of state health departments (SHD) may affect reporting of foodborne disease outbreak (FBDO) hospitalizations. Evaluation of SHD by investigating the contributions of structural capacity elements (SCE) will provide an accurate measure of performance and highlight areas for development of effective strategies for improvement. This study investigated the relationship between organizational and structural characteristics of SHD and systems for FBDO reporting, and included three manuscripts designed to address seven hypotheses, as well as a conclusion chapter interpreting the findings as they relate to the overall research question. Study findings identified consistently higher reports of hospitalization due to foodborne illness from third party payers compared to SHDs between 2006 and 2009 in 30 of the 31 states analyzed. Furthermore, significantly different rates of reporting among states with mixed governance classification were seen when compared to those with centralized and decentralized governance; associations between total laboratory expenditures and total food-related hospitalizations reported were also identified when analyzing healthcare claims data. This dissertation contributes to the current knowledge base for public health services and systems research, as well as food safety surveillance and reporting, and provides an innovative approach to using secondary databases to investigate food safety issues. Findings support the conclusion that collaboration between public and private agencies would support improvements in data collection and foodborne illness surveillance. / Public Health

Recent demands for minimally-processed foods, has led to the exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of these compounds are effective against foodborne pathogens, their strong aroma and "spicy" flavor are not compatible with the flavor of juice. The purpose of this research was to evaluate the antimicrobial activity of three EO compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three naturally-occurring apple aroma compounds (hexanal, trans-2-hexenal and 1-hexanol) in order to identify combinations that lower the concentrations needed to destroy foodborne pathogens in apple juice. The standard agar dilution method (SAD) and the Spiral Gradient Endpoint method (SGE) were compared for their abilities to determine minimum inhibitory concentrations (MIC) of the EO compounds. Both methods produced similar patterns of inhibition; however, the MICs produced by the SGE system were significantly higher than those produced by the SAD method of analysis (P<0.05). Since the results produced by the SAD method were more comparable with those published in literature, this method was selected for further testing. In general, the EO compounds were significantly more effective against the test pathogens (Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aurues) than were the apple aroma compounds (P<0.05). Cinnamaldehye exhibited the highest degree of activity, followed by thymol and eugenol. Eugenol was the only compound that acted synergistically with the apple aroma compounds. The most effective compounds (cinnamaldehyde, eugenol and trans-2-hexenal) were then used to inactivate L. monocytogens and S. Typhimurium in preservative-free apple juice. In most cases, treatment with 0.05% of each compound resulted in a 5 log CFU/ml reduction in bacterial numbers following one day of storage at 4°C or 25°C. Likewise, treatment with antimicrobial combinations (containing 0.025% of trans-2-hexenal in combination with 0.025% trans-cinnamaldehyde or eugenol) also resulted in a 5 log CFU/ml reduction in bacterial numbers, following one day of storage at 4°C or 25°C. Since these combinations contained half the effective concentration of the essential oil compounds, they may be used to preserve the microbial quality of apple juice, while reducing the likelihood of off flavors in the final juice product. / Ph. D.

Hot peppers are gaining popularity in the United States as both a vegetable and a spice. In 2008, jalapeño peppers were involved in a multistate outbreak of Salmonella Saintpaul. This is the first outbreak implicating jalapeño as a vehicle for foodborne illness. Hot peppers contain many compounds thought to possess antimicrobial characteristics. This research was conducted to provide more information on the interactions of pathogenic bacteria and jalapeño peppers, as well as to identify properties of Capsicum annuum that affect bacterial survival, growth, and inhibition. Behavior of pathogens associated with jalapeños was investigated by inoculating jalapeño fruits with a cocktail of Listeria monocytogenes, Salmonella enterica, or Escherichia coli O157:H7 on the intact external surface, injured external surface, or intact internal cavity and storing the jalapeños at 7°C or 12°C. Intact external jalapeñosurfaces did not support the growth of the bacteria tested under storage conditions of 7°C. However, L. monocytogenes populations remained detectable throughout the 2 week study. At 7°C, pathogenic bacteria were able to survive but not grow on injured and internally inoculated jalapeño, but populations increased at 12°C (p=0.05). The most supportive growth environment for the pathogenic bacteria was the internal cavity of jalapeño held at 12°C. This study demonstrated the importance of intact uninjured produce and proper storage temperatures for food microbial safety. Inhibitory properties of jalapeños were studied by making extracts from fresh jalapeño peppers to test for antimicrobial activity. A disk diffusion assay determined that the extracts were capable of inhibiting the growth of the pathogenic bacteria tested. Listeria monocytogenes was especially sensitive to the extracts. jalapeño extracts were fractionated using HPLC and used for inhibition assays using disk diffusion and growth curve generation. Two fractions stimulated bacterial growth (p=0.05), while two other fractions inhibited bacterial growth. The inhibitory fractions were separated further using HPLC and tested for antimicrobial activity. Fraction E1 suppressed the growth of L. monocytogenes. HPLC-MS analysis revealed that Fraction E1 contained compounds known as capsianosides. To prove that inhibition is caused by capsianoside(s) and determine minimum inhibitory concentrations, a method to isolate the pure compound should be developed. / Ph. D.

Fresh produce may be contaminated by bacterial pathogens including Listeria monocytogenes during harvesting, packaging, or transporting. Consumers may be at risk of foodborne illness if produce become contaminated. In this project, a cavitation process (formation of bubbles in water) was studied to determine the efficacy of microbubbles at inactivating the pathogen L. monocytogenes on stainless steel and the surface of fresh cucumber and avocado. Stainless steel coupons (1"×2''), cucumber, and avocado surfaces were inoculated with L. monocytogenes (LCDC strain). After 1, 24 or 48 h, loosely attached cells were washed off, and inoculated areas were targeted by microbubbles (~0.5 mm dia.) through an air stone (1.0 L air/min) for 1, 2, 5, or 10 min. After treatment, samples were transferred to sterile containers and serial diluted in peptone water and plated on Oxford agar. Plates were incubated for 48 h at 35℃. For stainless steel, the mean log reduction of L. monocytogenes (48 h drying) peaked at 2.95 after 10 min of microbubbles when compared to a no bubble treatment. After 48 h pathogen drying, cucumbers treated for 10 min resulted in a 1.78 mean log reduction of L. monocytogenes. For avocados, the mean log reduction of L. monocytogenes (24 hr drying) peaked at 1.65 after 10 min of microbubbles. This cavitation treatment (10 mins) reduced over 95% of L. monocytogenes on the surface of stainless steel, cucumber, and avocado. Microbubble applications may be an effective, economical, and environmental-friendly way to remove L. monocytogenes and possibly other bacterial pathogens from food impact surfaces and the surface of whole, intact fresh produce. / Master of Science in Life Sciences / Fresh produce may be contaminated by bacterial pathogens like Listeria monocytogenes during the process of harvesting, packaging, or transport. Consuming contaminated fresh produce without enough and proper decontaminated measures, consumers are in risk of being infected with foodborne illness. A cavitation process (formation of bubbles in water) was conducted to determine the efficacy of microbubbles at inactivating the pathogen Listeria monocytogenes on the impact surface of fresh produce (stainless steel), fresh cucumber, and fresh avocado. Stainless steel coupons (1"×2''), fresh cucumbers, and fresh avocados were inoculated respectively with Listeria monocytogenes (LCDC strain). After removing loosely attached pathogen cells on the surface of inoculated steel coupons, cucumbers, and avocados, their inoculated areas were targeted by microbubbles (~0.5 mm dia.) for 1, 2, or 10 minutes, with a constant air flow rate of 1.0 L/min through an air stone. The L. monocytogenes on stainless steel and cucumber, and avocado surfaces was reduced by 95% to 99%. This study suggests that microbubbles may remove, and possibly inactivate, L. monocytogenes effectively from the surface of fresh produce and their impact surfaces. Microbubbles thus could be an effective, economical, and environmental-friendly tool for minimizing produce contamination.

<p dir="ltr">The increasing consumption of fresh produce such as cantaloupes, watermelons, lettuce, and cucumbers has been linked to multiple foodborne outbreaks, highlighting the urgency of implementing effective measures to prevent bacterial contamination, colonization, and internalization. This study evaluates various antimicrobial chemical washing solutions to reduce foodborne pathogens and improve the microbial quality of fresh produce. The research investigates the impact of netting density on cantaloupe rind surfaces and assesses the efficacy of sodium hypochlorite (FAC), peracetic acid (PAA), and chlorine dioxide (ClO₂) against <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, and <i>Salmonella </i>Typhimurium. Results suggest that higher netting densities decreased the efficacy of these treatments, with smooth rind cantaloupes showing the highest bacterial reduction when treated with PAA and FAC. Further investigations into the inline application of antimicrobial washing solutions under commercial packing house conditions revealed that combining ClO₂ and PAA significantly reduced pathogen loads on cantaloupes and watermelons without adversely affecting their sensory qualities. Additionally, the study assessed the effectiveness of PAA, FAC, and accelerated hydrogen peroxide (AHP) on fresh cucumbers, broccoli, and lettuce under conditions that emulate commercial retail facilities. The treatments achieved significant log reductions in aerobic mesophilic bacteria and common pathogens, highlighting the critical role of these solutions in preventing cross-contamination during postharvest handling. Finally, the research also examined the internalization of foodborne pathogens in lettuce and cucumber plants, revealing high recovery rates of <i>E.</i><i> </i><i>coli </i>O157:O157H7 and <i>S.</i><i> </i>Typhimurium from contaminated seeds, soil, leaves, and blossoms. These findings highlight the potential for pathogen colonization and persistence in fresh produce, indicating the need for preventative agricultural practices and microbial control measures throughout the cultivation and handling processes. Together, these studies suggest that integrating effective antimicrobial washing solutions with proper storage conditions and good agricultural practices is essential for enhancing fresh produce's microbial safety and shelf-life, thereby reducing the risk of foodborne illnesses.</p>

Salmonellosis, a significant foodborne illness in humans, is caused by Salmonella, with poultry and poultry products acting as significant reservoirs and sources of human infection. Salmonella enterica subspecies enterica serotype Reading has recently emerged as a notable foodborne pathogen responsible for extensive multistate human outbreaks in North America. This study focused on evaluating the capacity of the emerged serotype to colonize broiler breeder reproductive tissues and potentially contaminate eggs, indicating the potential for vertical transmission. For this investigation, two Salmonella Reading strains were utilized, one associated with outbreaks and another non-outbreak strain. Both strains were initially modified with bioluminescent marker genes to facilitate tracking post-experimental infection in broiler breeders. The results indicated that both strains could colonize the reproductive tract of infected hens and be transmitted vertically through the eggs. This finding enhances our understanding of the colonization and vertical transmission capabilities of this serotype in broiler breeders.

It is now widely accepted that surface contamination plays an important role in the transmission of both respiratory and gastrointestinal infections in the domestic environment and community setting. The efficiency of transfer of a pathogen to the hand from a fomite is important in modeling transmission in microbial risk assessment models. The objective of this study was to use published literature to assess the role of fomites and hands in disease transmission, and to conduct fomite-to-finger transfer studies from various porous and nonporous fomites under different relative humidity condition using non-pathogenic strains of Escherichia coli, Staphylococcus aureus, MS2 coliphage, Bacillus thuringiensis spores, and poliovirus 1; to evaluate the persistence of bacteria and viruses on surfaces; to examine bacteria and virus transfer from treated surfaces; and to conduct a foodborne quantitative microbial risk assessment using Campylobacter jejuni from the data obtained in these studies. It was found that numerous factors influence the transfer efficiency of microorganisms, with moisture being the most important, with greater transfer under humid conditions. Other factors influencing transfer include drying time, contact time, pressure, friction, type of material, and porosity of the fomite. Percent transfer was greater under high relative humidity for both porous and nonporous surfaces. Most organisms on average had greater transfer under high relative humidity (40 - 65%) compared to low relative humidity (15 - 32%). Relative humidity and fomite type influenced the survival of all studied organisms; survival was greater on nonporous surfaces than those for porous surfaces. Test organisms were reduced up to 99.997% on the fomites after the surfaces were wiped with a disinfectant wipe. Microbial fomite-to-finger transfer from disinfectant wipe-treated surfaces were, lower than from non-treated surfaces. The disinfectant-wipe intervention reduced the risk of Campylobacter infection, illness, and death by 2 to 3 orders on all fomites. The disinfectant-wipe intervention reduced the annual risk of illness below the reported national average of diagnosed Campylobacteriosis cases 1.3E-04. This risk assessment demonstrates that the use of disinfectant wipes to decontaminate surface areas after chicken preparation reduces the risk of C. jejuni infections up to 99.2%.

Master of Science / Department of Hospitality Management and Dietetics / Elizabeth B. Barrett / The Centers for Disease Control estimates that each year 48 million Americans become ill, 128,000 are hospitalized, and 3,000 die of foodborne diseases. In 2011, the CDC reported that Norovirus caused the majority of all foodborne diseases and can be eliminated with proper handwashing, which is the number one way to prevent the spread of foodborne disease. The purpose of this study was to use the Health Belief Model to determine differences in university foodservice employees’ beliefs and perceptions about handwashing and foodborne illness. The constructs of perceived susceptiblity, severity, barriers, benefits, and self-efficacy as they relate to handwashing were used to examine the differences in demographics. Instrument development included a review of literature, focus group feedback, a pilot study and a review by industry experts. The final instrument was distributed to all foodservice employees at Kansas State University using Qualtrics and pen-and-paper surveys. Frequencies, means, t-tests, ANOVA, and regression were used for data analysis and to answer research questions. Results indicated respondents who were older (above 23 years of age), full-time employees, had more than three years of experience, and were food safety certified had a higher perception of susceptibility, benefits, and self-efficacy of handwashing and its relationship to reducing foodborne illness. Perceived severity was highest among respondents with food safety certification and more than three years of experience. Supervisor/Manager category did not agree on barriers to handwashing in the workplace with other positions; however, most employees did not rate barriers as a problem. Non-white respondents showed a lower self-efficacy for ability to wash hands correctly. Results of this study highlight the need for self-efficacy focused handwashing training for first year and non-white employees.

Práticas nutricionais saudáveis e a globalização cultural popularizaram o consumo de pratos à base de peixe cru, anteriormente restritos aos países orientais. Estimativas mostram que doenças de origem alimentar causam aproximadamente 76 milhões de casos, 325 mil hospitalizações e 5 mil mortes a cada ano, somente nos Estados Unidos. Casos com etiologia desconhecida somam 62 milhões, com 265 mil hospitalizações e 3.200 mortes. O objetivo deste estudo foi investigar a presença de Escherichia coli, Salmonella spp. e Staphylococcus aureus e cepas potencialmente patogênicas de Aeromonas spp. e Vibrio spp. em peixes comercializados em feiras livres da cidade de São Paulo, Brasil. Vinte amostras de peixes, de diferentes espécies, foram adquiridas em feiras livres e analisadas utilizando metodologia convencional para investigação de patógenos em alimentos. Altos níveis de contaminação fecal foram detectados em 25% das amostras. Staphylococcus aureus foi isolado em 10% das amostras, entretanto em valores abaixo do permitido pela legislação brasileira. Todas as amostras estavam negativas para Salmonella spp. V. parahaemolyticus não foi isolado, 30% das amostras foram positivas para outras espécies de Vibrio, inclusive Vibrio cholerae não-O1/não-O139. Aeromonas spp. , incluindo A. hydrophila foi isolada em 50% das amostras de peixe. O isolamento de Vibrio cholerae não-O1/não-O139 e Aeromonas hydrophila, assim como Staphylococcus aureus e Escherichia coli, sugere que peixes comercializados em feiras livres da cidade de São Paulo podem representar um risco para os consumidores e ser um importante veículo de transmissão de espécies enteropatogênicas. / Healthier nutritional lifestyles and cultural globalization have popularized the consumption of raw fish dishes that were previously restricted to oriental countries. Estimates indicate that food-borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations and 5,000 deaths each year in the United States alone. Cases with unknown etiology account for 62 million illnesses, 265,000 hospitalizations and 3,200 deaths. The purpose of this study was to investigate the presence of Escherichia coli, Salmonella spp., Staphylococcus aureus and potentially pathogenic strains of Aeromonas spp. and Vibrio spp. in fish commercialized at the retail level in the markets of São Paulo City, Brazil. Twenty fish of different species were analysed for foodborne pathogens using conventional methodologies. High levels of faecal contamination were detected in 25% of fish samples. Staphylococcus aureus was isolated from 10% of samples; however, in each case this was below the limits established by Brazilian legislation. All samples were negative for Salmonella and 30% tested positive for others Vibrio spp., including Vibrio cholerae non-O1/non-O139. Vibrio parahaemolyticus was not found in this study. Aeromonas spp., including A. hydrophila, were isolated in 50% of fish samples. The isolation of Vibrio cholerae non-O1/non-O139 and Aeromonas hydrophila as well as Staphylococcus aureus and Escherichia coli suggests that fish commercialized in São Paulo City may represent a health risk to consumers and be an important vehicle for transmission of these enteropathogenic species.

Submitted by Erika Demachki (erikademachki@gmail.com) on 2014-10-17T18:41:11Z No. of bitstreams: 2 Dissertação - Thatyana Lacerda de Almeida - 2014.pdf: 1047552 bytes, checksum: 19f6c0b581be0e42b2884ae3ecdddbcc (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Jaqueline Silva (jtas29@gmail.com) on 2014-10-17T20:28:41Z (GMT) No. of bitstreams: 2 Dissertação - Thatyana Lacerda de Almeida - 2014.pdf: 1047552 bytes, checksum: 19f6c0b581be0e42b2884ae3ecdddbcc (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2014-10-17T20:28:41Z (GMT). No. of bitstreams: 2 Dissertação - Thatyana Lacerda de Almeida - 2014.pdf: 1047552 bytes, checksum: 19f6c0b581be0e42b2884ae3ecdddbcc (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-02-25 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Studies conducted in Brazil showed the presence of pathogenic bacteria in foods whose consumption can cause diseases and food-borne disorders. In general, consumers have expectations about consuming safe food and foodborne diseases are highly unpleasant, generating distrust in the quality of food products on the market. Listeria monocytogenes is an important pathogen transmitted by food, whose accurate identification is important for the correct risk determination associated with the ingestion of various kinds of food. Considering the importance of this pathogen to the consumer, the present study aimed to isolate and identify Listeria monocytogenes in frescal type of sausages, butchers sold in the city of Aparecida de Goiânia Goiás. 88 samples were analyzed, been 44 frescal type of pork sausage and 44 of chicken meat from the butchers of Aparecida de Goiânia, registered in the Comércio Varejista de Carnes Frescas in Goiás. Was followed the methodology of sampling and analytical recommended by the American Public Health Association, and the analyzes were performed at the Laboratório de Controle Higiênico Sanitário de Alimentos da Faculdade de utrição da Universidade Federal de Goiás. Of the total samples, six were considered suspicious and inteneded with biochemical evidence, none were considered positive for the target bacteria. The results obtained in this research found a quality sausages for the target bacteria, but must be reinforced the need for legal support to facilitate recognition of research actions broader control and disease severity dissemination, especially in pregnant women, newborn born, immunocompromised and elderly who are the most vulnerable population. / Estudos conduzidos no Brasil demonstram a presença de bactérias patogênicas nos alimentos, cujo consumo pode causar doenças e transtornos de origem alimentar. Em geral, os consumidores têm expectativas em consumir alimentos seguros e as doenças transmitidas por alimentos são altamente desagradáveis, gerando desconfianças na qualidade dos produtos alimentícios no mercado. Listeria monocytogenes é um patógeno relevante transmitido por alimentos, cuja identificação precisa é importante para a correta determinação do risco associado à ingestão de diversos tipos de alimentos. Considerando a importância desse patógeno para o consumidor, o presente estudo pretendeu isolar e identificar Listeria monocytogenes de linguiças do tipo frescal, comercializadas em açougues do Município de Aparecida de Goiânia, Goiás. Foram analisadas 88 amostras, sendo 44 de linguiça tipo frescal de carne suína e 44 de carne de frango, provenientes dos açougues de Aparecida de Goiânia, cadastrados no Sindicato do Comércio Varejista de Carnes Frescas no Estado de Goiás. Seguiu-se a metodologia de coleta de amostras e analítica preconizada pela American Public Health Association e, realizaram-se as análises no Laboratório de Controle Higiênico Sanitário de Alimentos da Faculdade de Nutrição da Universidade Federal de Goiás. Do total de amostras, seis foram consideradas suspeitas e destinadas às provas bioquímicas. Dessas, nenhuma foi considerada positiva para a bactéria alvo. Os resultados obtidos nesta pesquisa constatam uma qualidade nas linguiças para a bactéria alvo, porém deve ser reforçada a necessidade de um amparo legal, para facilitar reconhecimento das pesquisas, ações de controle mais amplas e na divulgação da gravidade da doença, principalmente em gestantes, recém-nascidos, imunodeprimidos e idosos que constituem a população mais vulnerável.