1 of 13

Contamination of Perishable Foods

Presented by Team 6:

Emilia

Frank

Kevin

Shivang

Yi

The University of Sydney

Page 1

2 of 13

Problem Statement

​

“How can contamination of perishable food products be prevented , controlled or treated to avoid such infectious outbreaks from happening in the future?”

​

The University of Sydney

Page 2

3 of 13

The Food Production Chain

Surrounding soil and water sources

​

Contaminants in water irrigation systems

​

​

​

​

Physical contamination via unsterilised equipment

​

Plant workers spreading disease onto produce

Infected surfaces in transportation methods

​

Exposure to microbial - growth conditions on loading bays

​

Inadequate food preparation and storage methods

​

Cross-contamination with other foods

Workers with unclean, ungloved hands

​

Foods exposed to meat, surfaces

The University of Sydney

Page 3

4 of 13

Why focus on plant produce?

​

  • Most common pathogen carriers
  • Big market → everyone eats fruits and veggie!
  • Suitable pH conditions for bacterial growth
  • Less advanced methods to kill and detect pathogens on plant produce

​

​

​

​

​

​

​

​

​

​

https://www.plantmanagementnetwork.org/pub/php/review/2003/safety/

​

The University of Sydney

Page 4

5 of 13

Problem Statement

​

“How can contamination of perishable food products be prevented , controlled or treated to avoid such infectious outbreaks from happening in the future?”

​

​

How can formation of biofilms in plant produce be treated and prevented during the distribution and processing phase of the food production chain?

The University of Sydney

Page 5

6 of 13

Common Culprits

​

  • Staphylococcus aureus
  • Escherichia coli
  • Listeria monocytogenes
  • Salmonella
  • Campylobacter jejuni

​

The University of Sydney

Page 6

7 of 13

The University of Sydney

Page 7

8 of 13

The Core Problem! BIOFILM

  • Bacteria by itself is insignificant
  • Biofilm - layer/colony of bacteria
  • When Biofilm forms, it is more dangerous:
    • Resistant to Antibiotics
    • Hard to remove - threat to food safety
    • Barrier potentially immune to normal treatment methods
    • Basis of contamination and infection

​

The University of Sydney

Page 8

9 of 13

The Solution: Part 1

Inhibition and Degradation of Biofilms via D-Amino Acid Solution

Combination of D-Leucine, D-Tyrosine, D-Methionine, D-Tryptophan in micro/millimolar concentrations (TBC).

Prevents matrix proteins interacting with cells = no biofilm!

Method

  1. All fruits & vegetables are submerged into a tank filled with D-Amino Acid solution which covers food in a protective layer. Food allowed to rest for 1 day (TBC). �
  2. “Hard” Fruits removed and rinsed in separate tank with water to remove �degraded biofilms.�
  3. “Soft” Fruits move to distribution. Consumers advised to rinse before consumption.

The University of Sydney

Page 9

10 of 13

More about D-Amino Acids

The University of Sydney

Page 10

11 of 13

The Solution: Part 2

Packaging Wax

Afterwards all fruit and vegetables that have an outer skin that can either be removed (e.g. bananas) or that isn’t consumed (e.g. melons) are dipped into a safe, transparent wax.

  • Closes all potential openings on plant (eg stomata) → prevent internalisation of bacteria
  • Retains moisture and �decreases respiration rates → �increases lifespan of fruit/veg

The University of Sydney

Page 11

12 of 13

Benefits

Humanitarian

  • Reducing health issues related to food contamination
  • Reduction in food wastage = more food available, saved costs can be invested into improving quality of life
  • Caters to lenient food safety regulations in various countries

​

Business

  • Food poisoning incidents have huge economic repercussions
    • 90% reduction in sales and up to $60 million loss in rockmelon industry
  • Reduction in food wastage = less need to produce more = less cost

​

​

​

​

The University of Sydney

Page 12

13 of 13

References

http://www.foodstandards.gov.au/code/proposals/documents/P1015%20Horticulture%20PPPS%201CFS%20SD3%20FS%20systems.pdf

http://www.searo.who.int/entity/world_health_day/2015/whd-what-you-should-know/en/

https://www.plantmanagementnetwork.org/pub/php/review/2003/safety/

https://naldc.nal.usda.gov/download/37631/PDF

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3794791/

https://bpspubs.onlinelibrary.wiley.com/doi/pdf/10.1111/bph.13706

http://science.sciencemag.org/content/328/5978/627.full

https://www.plantmanagementnetwork.org/pub/php/review/2003/safety/

https://www.ncbi.nlm.nih.gov/pubmed/28681245

https://www.cdc.gov/foodsafety/production-chain.html

https://www.foodsafety.com.au/resources/articles/ood-safety-and-the-different-types-of-food-contamination

http://www.foodstandards.gov.au/code/primaryproduction/Pages/default.aspx

https://invisiverse.wonderhowto.com/news/organic-not-your-produce-is-loaded-with-bacteria-inside-out-0177975/

https://www.foodsafety.com.au/blog/three-microorganisms-that-cause-food-poisoning

http://www.foodstandards.gov.au/code/proposals/documents/P1015%20Horticulture%20PPPS%201CFS%20SD3%20FS%20systems.pdf

http://cdn2.hubspot.net/hub/268676/file-271998111-pdf/Contamination_Prevention_in_Food_Manufacturing_-_REMAX.pdf?t=1485315528277

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5368540/

https://www.foodonline.com/doc/is-uv-light-safe-for-pathogen-reduction-in-food-processing-0001

https://bpspubs.onlinelibrary.wiley.com/doi/pdf/10.1111/bph.13706

http://aem.asm.org/content/82/13/4006.full

​

​

​

​

​

The University of Sydney

Page 13