Face masks as sources of cross-contamination during food preparation

Amid the COVID-19 pandemic, mask-wearing has become a common practice in the foodservice industry to prevent the spread of respiratory diseases. Like kitchen utensils, a mask may serve as a vehicle for cross-contamination of pathogens during food handling. The objective of this study was to quantify cross-contamination between tasks of handling contaminated chicken and chopping lettuce. Chicken breasts were inoculated with a high or a low level of nonpathogenic Escherichia coli surrogates (ca. 6 or 4 log CFU/ml) and sliced for 1, 5, or 10 min. During slicing, duplicate, single-use medical masks were touched each minute. One mask was immediately sampled, but the second mask was used to contaminate lettuce by touching the mask each minute while chopping the lettuce for 5 min. E. coli were enumerated from the second mask and lettuce. Masks touched while slicing both high- and low-inoculated chicken showed significant contamination (0.8-4.9 log CFU/cm2) after each slicing scenario of 1, 5, or 10 min (P > 0.05). Lettuce was significantly contaminated regardless of inoculation level (1.0-3.2 log CFU/g). Slicing time was a significant factor in some cases (P < 0.05), whereas inoculation level was not (P > 0.05). Data indicate masks can be a source of cross-contamination if not replaced appropriately.

Impact of COVID-19 on foodservice operations within urban Kansas childcare centers

PURPOSE/OBJECTIVES: The purpose of this study was to identify the ways in which the COVID-19 pandemic affected foodservice operations within urban Kansas childcare centers. METHODS: Three COVID-19-related questions were added to an online survey of Child and Adult Care Food Program (CACFP) participating childcare centers located throughout Kansas. Responses were collected from July through August, 2020. Descriptive statistics and thematic analysis of open-ended responses were used to identify common concerns. RESULTS: Seventy-nine of the 138 childcare centers invited to complete the COVID-19-related questions responded (57.2% participation rate). The majority (n=56, 70.1%) reported decreased enrollment, whereas a small number (n=9, 11.4%) reported an increase. Approximately twothirds of the centers (n=49, 62.0%) reported foodservice operation modifications owing to COVID-19-related challenges. Three overarching themes were discovered within the centers' responses: (a) procurement challenges including decreased availability and increased cost of foods, (b) changes in meal service including shifting to disposable tableware and ceasing familystyle meal service, and (c) menu and production changes in response to enrollment changes and product availability issues. APPLICATION TO CHILD NUTRITION PROFESSIONALS: Future consideration for CACFP participants include shifting to more shelf-stable foods when faced with food availability issues and utilizing more cost-effective food purchasing options, which might be attained through group purchasing organizations. Well-developed emergency plans such as emergency menus should include plans for procurement challenges. Resources and training to increase understanding and knowledge of CACFP meal pattern guidelines may make menu changes based on availability easier or less challenging. Best practice guidelines, such as family-style meals, may have to take health and safety measures into consideration. As centers continue to experience COVID-19-related issues and plan for a "return to normal", child nutrition professionals can fulfill an important role in helping centers adapt their foodservice operations to meet the challenge.

Extension brief: providing educational support during a public health emergency

This article briefly describes a series of extension materials created by LSU AgCenter and Louisiana Sea Grant to assist different sectors of the community to respond to public health concerns associated with COVID-19. The materials created included a series of fact sheets on a variety of issues, including food delivery and take-out, fishing safety information and seafood processing plants. In addition, a series of six posters was developed to create awareness of social distancing among store employees and customers. Two fact sheets were created for the seafood industry. "Fishing Safety and Information During a Public Health Emergency" highlights the health of people working on the boats, the proper use of disinfectants, and considerations when fishers sell their catch directly to consumers. The other fact sheet is "Public Health Emergency Response for Seafood Processing Plants During COVID-19," which provides guidance on the risks associated for processing plants during the pandemic, how to identify high-risk areas, and how to control and prevent the transmission of the virus among employees and visitors. The goal is to minimize person-to-person contact in the plant and during processing. To help create awareness on the control and prevention of the transmission of COVID-19, graphics and videos are available on the LSU AgCenter website for sharing through social media.