Occurrence of Chemical Contaminants in Peruvian Produce: A Food-Safety Perspective.

The presence of chemical contaminants in agricultural products is a continued food-safety challenge in Peru. This country has robust agriculture potential, but its output of fruits and vegetables is severely impacted by massive mining activities, as well as poor farming practices, including the use of polluted irrigation water, misuse of pesticides, and inadequate postharvest conditions. This review examines the current scientific knowledge on the levels of pesticide residues, heavy metals, and mycotoxins on crops produced in Peru. The available data shows that several crop varieties are contaminated with these classes of chemical contaminants, and at levels that exceed the national and international permissible limits. The abundance of chemical contaminants in produce indicates a relevant food-safety issue, which increases the risks of chronic human diseases, like cancer-a leading cause of death in Peru. Finally, this review presents recommendations to address these contamination problems in produce grown in the Andean country.

Genotypic Characterization of Antimicrobial Resistant Salmonella spp. Strains from Three Poultry Processing Plants in Colombia.

The poultry industry in Colombia has implemented several changes and measures in chicken processing to improve sanitary operations and control pathogens' prevalence. However, there is no official in-plant microbial profile reference data currently available throughout the processing value chains. Hence, this research aimed to study the microbial profiles and the antimicrobial resistance of Salmonella isolates in three plants. In total, 300 samples were collected in seven processing sites. Prevalence of Salmonella spp. and levels of Enterobacteriaceae were assessed. Additionally, whole-genome sequencing was conducted to characterize the isolated strains genotypically. Overall, the prevalence of Salmonella spp. in each establishment was 77%, 58% and 80% for plant A, B, and C. The mean levels of Enterobacteriaceae in the chicken rinsates were 5.03, 5.74, and 6.41 log CFU/mL for plant A, B, and C. Significant reductions were identified in the counts of post-chilling rinsate samples; however, increased levels were found in chicken parts. There were six distinct Salmonella spp. clusters with the predominant sequence types ST32 and ST28. The serotypes Infantis (54%) and Paratyphi B (25%) were the most commonly identified within the processing plants with a high abundance of antimicrobial resistance genes.

Food safety in Peru: A review of fresh produce production and challenges in the public health system.

Peru has a commodities-based economy where agriculture plays an essential role in the nation's development. Among agricultural products, fruits and vegetables are foundational to Peruvian culture and a healthy and nutritious diet. Produce is also the primary income source for thousands of small-scale farmers and producers throughout the country. Peru has significant potential to export agricultural and value-added products. Nevertheless, the Peruvian food chain has weak food safety and quality standards, limiting access to international markets. The inherent lack of food safety surveillance and management systems negatively affects public health. In the past decade, fresh and raw produce has been associated with several foodborne outbreaks worldwide, resulting in significant health and economic losses. This alarming situation for public health officials and regulators has called for the strengthening of produce safety standards and food safety risk management for safer food and to reduce the incidence of foodborne illnesses. This review summarizes the current status of produce safety in Peru and explores opportunities (e.g., policy, university capacity development) toward a safer food system.

Phenotypic and Genotypic Characterization of Antimicrobial Resistance in Salmonella Strains Isolated from Chicken Carcasses and Parts Collected at Different Stages during Processing.

Chicken carcass and parts rinsate samples and fecal samples were collected at different stages in a commercial poultry processing facility. Microbiological analysis was conducted to determine the levels of multiple indicator microorganisms and prevalence of Salmonella. Antibiotic susceptibility testing was conducted on Salmonella isolates to determine antimicrobial resistance profiles. Whole genome sequencing was performed for tracing isolates in the processing chain, serotyping, and determining genetic features associated with virulence and antimicrobial resistance in the bacterial genome. The overall contamination rate was 55% for Salmonella. Prevalence increased by 80% in chicken parts compared with the previous processing site (postchill carcasses), suggesting possible cross-contamination during the cutting and deboning processes. The levels of indicator organisms were reduced significantly from the prescalding to the parts processing sites, by 3.22 log CFU/mL for aerobic plate count, 3.92 log CFU/mL for E. coli, 3.70 log CFU/mL for coliforms, and 3.40 log CFU/mL for Enterobacteriaceae. The most frequent resistance in Salmonella was associated with tetracycline (49 of 50, 98%) and streptomycin (43 of 50, 86%). Some Salmonella isolates featured resistance to the cephems class of antibiotics (up to 15%). Whole genome sequencing analysis of Salmonella isolates identified nine different clonal populations distributed throughout the samples taken at different stages; serotype Kentucky was the most commonly isolated. This study provides insights into microbial profiling and antibiotic-resistant strains of chicken rinsate samples during poultry processing.

Thermal Inactivation of Salmonella in High-Fat Rendering Meat Products.

Thermal inactivation of Salmonella is a critical component of the calculated thermal process to ensure the safety of cooked human and animal products. However, lethality performance standards for meat processing by-products that may harbor Salmonella have not been properly set under the actual conditions of rendering processes. The goal of this study was to evaluate the thermal inactivation parameters for Salmonella in high-fat beef trimmings as a model system for animal food products treated under simulated "worst-case scenario" commercial rendering conditions. Ground high-fat beef trimmings (50% fat) were artificially inoculated with a 108 CFU/g Salmonella cocktail containing human outbreak strains including the highly thermotolerant serotype Salmonella Senftenberg. The meat samples were packaged and immersed in either water or silicon oil at predetermined temperatures ranging from 60 to 121°C (from 140 to 250°F). D-values of Salmonella at each temperature were calculated from the negative inverse slope of the log CFU per gram versus time plot. The z-values were determined from the negative inverse slope of the log D versus temperature plot. The D-values in thermal death curves for low-fat (20%) content materials (between 60 and 95°C) were 2.175, 0.658, 0.237, 1.563, 0.356, 0.284, 0.264, and 0.201 min, whereas materials with 50% fat (between 100 to 121°C) were 0.277, 0.286, 0.159, 0.143, 0.137, and 0.087 min. The z-values for low- and high-temperature schedules were 43.7 and 42.9°C, respectively. Thermal lethality data for Salmonella inactivation in high-fat rendering raw materials will help animal food processors design adequate thermal processing schedules and support critical control points to ensure the safety of final beef-based rendered products.

Efficacy of Lactic Acid, Lactic Acid-Acetic Acid Blends, and Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions.

The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts and comminuted poultry products. The regulatory approach encourages the use of intervention strategies to prevent and control foodborne pathogens in poultry products and thus improve food safety and protect human health. The present studies were conducted to evaluate the efficacy of antimicrobial interventions for reducing Salmonella on inoculated chicken parts under simulated commercial processing conditions. Chicken pieces were inoculated by immersion in a five-strain Salmonella cocktail at 6 log CFU/mL and then treated with organic acids and oxidizing agents on a commercial rinsing conveyor belt. The efficacy of spraying with six different treatments (sterile water, lactic acid, acetic acid, buffered lactic acid, acetic acid in combination with lactic acid, and peracetic acid) at two concentrations was evaluated on skin-on and skin-off chicken thighs at three application temperatures. Skinless chicken breasts were used to evaluate the antimicrobial efficacy of lactic acid and peracetic acid. The color stability of treated and untreated chicken parts was assessed after the acid interventions. The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts. Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs. No significant effect of treatment temperature for skin-on chicken thighs was found. Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts.

Microbiological Profile of Three Commercial Poultry Processing Plants in Colombia.

Poultry meat production in Colombia has significant growth potential to fulfill national demands and to become an important global exporter. Entering export markets requires compliance with international food safety standards and the support of a rigorous national inspection system. To support the development of national standards, information about the microbiological profiles of poultry operations is needed, and no official microbiological baseline is currently available. A total of 480 chicken carcass rinses and 64 fecal samples were collected at different process sites from three commercial poultry processing establishments located in different regions of Colombia. Samples were analyzed to determine the prevalence of Salmonella and the levels of Escherichia coli in chicken rinse. Six steps were selected for sampling in the slaughter, evisceration, and chilling processes. The overall Salmonella prevalence after water immersion chilling at the three establishments was 12.5% (73 of 584 samples). E. coli levels were 1.2 to 2.2 log CFU/mL (mean, 1.65 log CFU/mL) after the chilling process. Significant differences (P < 0.05) were found for E. coli levels among the processing sites at the three establishments; however, there were no significant differences in the distribution of Salmonella-positive samples through the sites at each plant. These results can be used as reference data for microorganisms in chicken meat facilities in Colombia and will help the poultry industry and regulators in the design of new prevention programs and food safety management systems.

Adherence Reduction of Campylobacter jejuni and Campylobacter coli Strains to HEp-2 Cells by Mannan Oligosaccharides and a High-Molecular-Weight Component of Cranberry Extract.

Campylobacter infections are a leading cause of human bacterial gastroenteritis in the United States and are a major cause of diarrheal disease throughout the world. Colonization and subsequent infection and invasion of Campylobacter require that the bacteria adhere to the surface of host cells. Agents that inhibit adherence could be used prophylactically to reduce Campylobacter carriage and infection. Mannan oligosaccharides (MOS) have been used as a feed supplement in livestock animals to improve performance and to replace growth-promoting antibiotics. However, MOS and other nondigestible oligosaccharides may also prevent pathogen colonization by inhibiting adherence in the gastrointestinal tract. In addition, plant extracts, including those derived from cranberries, have been shown to have antiadherence activity against pathogens. The goal of this study was to assess the ability of MOS and cranberry fractions to serve as antiadherence agents against strains of Campylobacter jejuni and Campylobacter coli. Adherence experiments were performed using HEp-2 cells. Significant reductions in adherence of C. jejuni 29438, C. jejuni 700819, C. jejuni 3329, and C. coli 43485 were observed in the presence of MOS (up to 40 mg/ml) and with a high-molecular-weight fraction of cranberry extract (up to 3 mg/ml). However, none of the tested materials reduced adherence of C. coli BAA-1061. No additive effect in adherence inhibition was observed for an MOS-cranberry blend. These results suggest that both components, MOS and cranberry, could be used to reduce Campylobacter colonization and carriage in livestock animals and potentially limit human exposure to this pathogen.