Browsing by Author "Pollard, Stephanie Kay"

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    Identification of food safety risks at Virginia farmers' markets and development of a food safety plan to help farmers market managers
    Pollard, Stephanie Kay (Virginia Tech, 2015-11-24)
    The growing popularity of farmers' markets coupled with a high percentage of produce-related foodborne outbreaks highlights the need for an emphasis on food safety within these markets to protect farmers, patrons and local economies. The number of farmers' markets registered in the United States has almost tripled in the last 15 years. Fresh produce constitutes the majority of food sold at farmers'markets. Between 1998 and 2008, raw produce accounted for almost half of the 4,589 foodborne illness outbreaks linked to a specific commodity. This research was conducted to identify practices at farmers' markets which may contribute to an increased risk of contamination, assess the microbial quality of produce sold at farmers' markets, as well as to develop a food safety management plan template for market managers to utilize to build their own food safety plan. Using an observational data collection method, risky food safety practices were identified at Southwest Virginia farmers' markets. While market managers and vendors in three of the five markets observed had formal food safety training, numerous risky food safety behaviors were still observed including temperature abuse, cross contamination opportunities, and poor personal hygiene and sanitation. Additionally, the microbial quality of produce from Southwest Virginia farmers' markets was compared to produce sold at retail using culture based microbiological plating and molecular methods. Total aerobic bacteria and coliforms were enumerated, and the presence of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and generic E. coli were determined. A significantly greater quantity of total aerobic bacteria was isolated from farmers' market leafy greens, onions and tomatoes when compared to a retail grocery store (P=0.0011, P=0.0395, and P<0.0001, respectively). Additionally, one or more target pathogen was isolated from 28 farmers' market samples and 16 retail grocery store samples. The observed risky food safety behaviors along with the bacterial data collected emphasize the need for a pathogen reduction focus on fresh produce not only at farmers' markets, but also with growers and other retail outlets. To help promote proper food safety practices at farmers' markets, a farmers' market food safety management plan (FSMP) template was developed to address the top five risk factors contributing to foodborne illness as identified by the Centers for Disease Control and Prevention (CDC). The FSMP was evaluated for practicality and feasibility through interviews with market mangers in North Carolina and Virginia. Most market managers (66.7%) agreed that the FSMP was practical for their market while only 33.3% agreed that they could implement the plan immediately. Revisions suggested to the FSMP will be made and it will be made available in Virginia and North Carolina in spring 2016.
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    The Potential Interaction of Salmonella enterica and Ralstonia solanacearum in Tomato Plants
    Pollard, Stephanie Kay (Virginia Tech, 2013-01-25)
    Over the past decade, the Eastern Shore of Virginia (ESV) has been implicated in at least four outbreaks of Salmonellosis associated with tomato all originating from the same strain, Salmonella enterica serovar Newport.  In addition to S. Newport contamination, the devastating plant disease, bacterial wilt, caused by the phytopathogen Ralstonia solanacearum threatens the sustainability of ESV tomato production.  Bacterial wilt is present in most ESV tomato fields and causes devastating yield losses each year.  Due to the ESV\'s endemic population of R. solanacearum and S. Newport, the relationship between the two pathogens is of interest and has never been investigated.  Two separate studies were conducted to assess the relationship between these two bacteria.  One study consisted of a series of greenhouse trials that involved root-dip inoculations of tomato plants with one of four treatments: 1) S. Newport, 2) R. solanacearum, 3) a co-inoculation of S. Newport + R. solanacearum, and 4) a control group with no inoculation. Leaf, stem, and fruit samples were collected from the plants and S. enterica presence from the internal tissues was observed.  S. enterica was recovered from a low percentage of fruit and leaf samples.  There were significantly more stem samples from plants co-inoculated with S. Newport + R. solanacearum positive for S. enterica (17.46%) than from other treatments.  Another study examined the relationship between the two bacteria via vacuum infiltration inoculations of tomato fruit collected from commercial production fields on the ESV with S. Newport.  Tomato fruit were collected from plants expressing symptoms of bacterial wilt (symptomatic) and plants not expressing bacterial wilt symptoms (asymptomatic).  After fruit infiltration with S. Newport, recovery concentration of S. enterica from internal tissues was measured.  S. enterica populations were greater in fruit originating from asymptomatic (5.15 log CFU/g) versus symptomatic (4.91 log CFU/g) plants across five studies.  Fruit collected from asymptomatic plants had a significantly higher internal pH (4.60) than fruit collected from symptomatic plants (4.37).  These results suggest that R. solanacearum can influence S. enterica survival and transportation throughout the internal tissues of tomato plants as well as the influence internal tomato fruit pH, which could potentially impact S. Newport survival in the fruit.