Reference no: EM133224486

Asslignment:

QUESTION

1. Was the subject matter covered in appropriate detail?
2. What other information would have been of value to include?
3. Was the science correct?
4. Was the paper well organized?
5. Was grammar, spelling, and sentence structure well done?

DISCUSSION

Escherichia coli, including the O157:H7 serotype, is a natural commensal organism in cattle. Because of this, it is common to find the organism in raw beef, especially if there has been fecal contamination during the evisceration process. The public associate recalls due to E. coli with beef products, but there have been many control measures implemented throughout the beef supply chain to limit E. coli contamination. Vaccinating cattle and feeding them diets with probiotic organisms which inhibit the growth of EO157:H7 within the animal have been shown to limit the pathogenic organism count shed in feces (Zhao, 1998). Proper sanitary dressing procedures limit fecal contamination of the beef during the evisceration process and using an ozone wash eliminates contamination already there (Mason-Williams, 2022). The USDA monitors a 0 tolerance policy for EO157:H7 on beef. Environmental monitoring using sponge swab sampling to identify if the organism has been shed in the facility also provides a measure of control.

Though most consumers associate enterohemorrhagic E. coli with beef, the food industry is becoming more accustomed to the risk associated with produce. Since many roaming wild animals are also a natural reservoir for the pathogen EO157:H7 and crops are grown outside, the migration of the pathogen, and identification of it, on produce was inevitable.

During the cultivation period of leafy greens, like romaine lettuce and spinach, there are many possible sources of EO157:H7 contamination. Manure used as fertilizer, live wildlife, and contaminated surface water are all known sources of contamination (Luna-Guevara et al., 2019). Specifically, irrigation water sourced from well water has been a known cause of EO157:H7 contamination on crops after heavy rainfall (Luna-Guevara et al., 2019). The rainfall most likely caused animal sewage run off in rural areas, resulting in a contaminated water source. Harvesting can also be a source of contamination. After cuts are made to harvest the produce, animal waste contamination can occur in the field and lead to the internalization of the pathogen within the plant (Lynch et al., 2009).

Processing steps also carry a risk of pathogen contamination. Any step which uses water throughout the process could potentially be a contamination source during processing and packaging of leafy greens. Food contact equipment surfaces can then become contaminated and the pathogen can establish growth. Water baths used for packaging leafy greens have been a known source of E. coli contamination, combined with a lack of temperature control during storage (Luna-Guevara et al., 2019).

Much like leafy greens, sprouts have an equal risk of pathogen contamination during crop growth. These two crops share the same sources for E. coli contamination during cultivation. However, sprouts are distinguished by the increased water usage needed during cultivation and the moist and warm growing conditions needed for seed germination, which is ideal for bacterial growth. E. coli has been shown to persist in alfalfa and mung seeds, and rapidly grow during the sprouting stage within the plant (Lynch et al., 2009). The initial contamination occurs at seed stage, but the proliferation of the organism and the spread of contamination is greater during post-harvest and processing (Luna-Guevara et al., 2019).

To alleviate the E. coli contamination risk, the leafy greens and sprout industry can employ mitigation steps during growth, harvest, and processing. To reduce the risk of water contamination from nearby cattle herd waste, leafy green processors can increase the physical space or buffer zone between their fields and manure piles and install barriers for wildlife control within the field (Mason-Williams, 2022). Irrigation and water used during processing can also be tested for target microbes to assuage contamination levels for both crops. Sprout processors are required to test spent irrigation water for 0 tolerance for E. coli in a 100 mL sample (FDA, 2017). Additionally, to prevent microbe proliferation in sprouts during the cooling step, it is suggested that cooling rooms maintain good air circulation to limit hot spots and to rapidly cool the product (FDA, 2017).

The FDA is taking action as well to focus on preventing Shiga toxin-producing E. coli (STEC) outbreaks associated with at risk produce through the Leafy Greens STEC Action Plan. The plan acts on various initiatives to enforce and increase knowledge and understanding of the FSMA Produce Food Safety Rule, which includes requirements for controls like animal intrusion (FDA, 2022). Some initiatives include increasing agricultural water provisions and safety through treatment options and increased routine microbiological sampling of romaine lettuce grown in Arizona and California (FDA, 2022). By doing this, the agency hopes to reduce STEC illnesses and associated recalls of leafy greens.