Bea Athena M.

Nepomuceno 12 HE C FOCACCIA

Research Topic: Food Cross Prevention Methods

Abstract 1:
 Title: “Hygiene Principles to Avoid Contamination/Cross-Contamination in the Kitchen
and During Food Processing”
 Author: Marco Ebert
 Year: 2018
 Abstract: The main reasons for staphylococcal food poisoning are improper cooling and
holding temperature, inadequate personal hygiene, and food handlers as carriers.
Therefore, food business operators have to put in place, implement, and maintain controls
based on the hazard analysis critical control point principles. To prevent the replication of
Staphylococcus aureus and subsequent toxin production, it is crucial to bridge the
temperature range between 7.0 and 48.0°C as fast as possible. Furthermore, food handlers
are the most frequent source of contamination of food with S. aureus. Therefore, food has
to be handled in accordance with the good hygiene praxis. To prevent staphylococcal
contamination, staff handling food has to be healthy and trained, e.g., in washing hands
and wearing adequate hygiene clothing.
 Citation: Ebert, M. (2018). Hygiene Principles to Avoid Contamination/Cross-
Contamination in the Kitchen and During Food Processing. In A. Fetsch (Ed.),
Staphylococcus aureus (pp. 217-234). Academic Press. https://doi.org/10.1016/B978-0-
12-809671-0.00011-5

Abstract 2:
 Title: “Recent developments in antimicrobial and antifouling coatings to reduce or
prevent contamination and cross-contamination of food contact surfaces by bacteria”
 Authors: William DeFlorio, Shuhao Liu, Andrew R. White, Thomas Matthew Taylor,
Luis Cisneros-Zevallos, Younjin Min, Ethan M. A. Scholar
 Year: May 2021
 Abstract: Illness as the result of ingesting bacterially contaminated foodstuffs represents
a significant annual loss of human quality of life and economic impact globally.
Significant research investment has recently been made in developing new materials that
can be used to construct food contacting tools and surfaces that might minimize the risk
of cross-contamination of bacteria from one food item to another. This is done to mitigate
the spread of bacterial contamination and resultant foodborne illness. Internet-based
literature search tools such as Web of Science, Google Scholar, and Scopus were utilized
to investigate publishing trends within the last 10 years related to the development of
antimicrobial and antifouling surfaces with potential use in food processing applications.
Technologies investigated were categorized into four major groups: antimicrobial agent–
 releasing coatings, contact-based antimicrobial coatings, superhydrophobic antifouling
coatings, and repulsion-based antifouling coatings. The advantages for each group and
technical challenges remaining before wide-scale implementation were compared. A
diverse array of emerging antimicrobial and antifouling technologies were identified,
designed to suit a wide range of food contact applications. Although each poses distinct
and promising advantages, significant further research investment will likely be required
to reliably produce effective materials economically and safely enough to equip large-
scale operations such as farms, food processing facilities, and kitchens.
 Citation: DeFlorio, W., Liu, S., White, A. R., Taylor, T. M., Cisneros-Zevallos, L., Min,
Y., & Scholar, E. M. A. (2021). Recent developments in antimicrobial and antifouling
coatings to reduce or prevent contamination and cross-contamination of food contact
surfaces by bacteria. Comprehensive Reviews in Food Science and Food Safety, 20(3),
3093-3134. https://doi.org/10.1111/1541-4337.12750

Abstract 3:
 Title: “Ways of Food Contamination, Its Impact and Prevention”
 Author: Fahim A Shaltout, Food Control Department, Faculty of Veterinary
Medicine, Benha university
 Year: January 2024
 Abstract: Cross food contamination means transportation of bacteria or other
microorganisms from contaminated substance to the food. Cross food contamination can
happen during any stage of food production. Each year, a large number of people’s
worldwide experience a foodborne illness, while there are number of causes, a most and
common preventable one is cross food contamination. Cross food contamination as
Bacterial cross food contamination is defined as the transportation of bacteria or other
microorganisms from contaminated substance to the food. Other types of cross food
contamination include the transportation of food allergens, chemicals, or toxins.
Foodborne illness may cause by eating at restaurants, but there are many ways in which
cross food contamination can occur, including, primary food production, from plants and
animals on farms, during harvest or slaughtering of food animals, secondary food
production including food processing and manufacturing, transportation of food, storage
of food, distribution of food, grocery stores, farmer’s markets, and more, food
preparation and serving at home, restaurants, and other foodservice operations, Given that
there are many points at which cross food contamination can occur, it’s important to learn
about the different types and how we can prevent cross food contamination.
 Citation: Shaltout, F. A. (2024). Ways of Food Contamination, Its Impact and
Prevention. Food Sci. Nutr. Technol, 9, 1-8.

Own research title following the criteria and guidelines presented on the previous lessons:
“Exploring The Methods of Fine Dining Restaurants in Preventing Food Cross
Contamination in Ormoc City”