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Cross-Contamination of Foodborne Pathogens During Juice Processing
Isma Neggazi1, Pilar Colás-Medà1, Inmaculada Viñas1
1Postharvest Biology and Technology Unit, Department of Food Technology, Engineering and Science, University of Lleida, AGROTECNIO-CERCA Center, Av. Rovira Roure 191, 25198 Lleida, Spain.
Unpasteurized juice poses food safety risks. This study found high pathogen transfer from cutting boards and gloves to produce, especially beetroot, and variable survival in different juices.
Area of Science:
- Food Microbiology
- Food Safety
- Pathogen Transfer Dynamics
Background:
- Growing demand for unpasteurized juices increases foodborne illness risks.
- Pathogen contamination can occur during produce handling and juice processing.
Purpose of the Study:
- To evaluate pathogen transfer from food contact surfaces to produce.
- To assess pathogen survival and transfer across different juice types.
Main Methods:
- Quantified transfer of *Salmonella enterica*, *Escherichia coli* O157:H7, and *Listeria monocytogenes* from surfaces (cutting boards, knives, gloves) to produce.
- Assessed pathogen transfer and survival kinetics in beetroot, strawberry, and apple juices.
Main Results:
- Cutting boards and gloves showed higher pathogen transfer rates than knives.
- Beetroot exhibited the highest pathogen transfer among tested produce.
- Beetroot juice supported bacterial survival, while strawberry juice showed the fastest microbial decrease.
Conclusions:
- Surface-to-produce contamination is a significant risk in juice processing.
- Produce type and juice matrix influence pathogen survival.
- Enhanced hygiene practices are crucial for unpasteurized juice safety.
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