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Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder – A Retail Delicatessen Environment Example
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Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder – A Retail Delicatessen Environment Example

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder – A Retail Delicatessen Environment Example

DOI:
10.3791/51402-v

•

05:49 min

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March 05, 2014

•

, , , , ,
1Conrad N. Hilton College of Hotel and Restaurant Management,University of Houston, 2Center for Food Safety, Department of Food Science,University of Arkansas

Chapters

  • 00:05Title
  • 01:12Preparing the Mock Deli
  • 02:25Simulating Deli Slicing Procedures
  • 03:28Quantifying the Fluorescent Powder and Analyzing the Results
  • 04:21Results: Microbial Contamination in a Representative Retail Environment
  • 05:20Conclusion

Summary

Automatic Translation

Automatic Translation

The overall goal of this study was to demonstrate the potential cross contamination mechanism of foodborne pathogen Listeria monocytogenes in a retail deli setting. This methodology may be applied to a variety of different environments to track pathogen contamination.  

Tags

Keywords: Fluorescent PowderMicrobial ContaminationRetail EnvironmentFoodborne PathogensCross ContaminationReady-to-eat FoodsListeria MonocytogenesDeli SlicerMock Deli KitchenOptical DensitySpectrophotometerFood Retail EmployeeTraining MaterialFood Production Environment

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