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Cutting Board (cutting + board)
Selected AbstractsAdhesion of Listeria monocytogenes to materials commonly found in domestic kitchensINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2008Pilar Teixeira Summary The aim of this work was to investigate the adhesion of Listeria monocytogenes ATCC 15313 to glass, granite, marble, polypropylene from a bowl (PPb), polypropylene from a cutting board (PPcb) and stainless steel (SS), which are materials commonly used in kitchens. Marble and granite were chosen because they are applied as kitchen bench covers and pavements in many countries and there are no literature reports on their behaviour in terms of microbial adhesion. The effect of surface hydrophobicity and roughness on the adhesion process was also analysed. The results showed that the highest extent of adhesion of L. monocytogenes occurred to stainless steel, followed by glass and in less extent to the other materials studied. However, it was not possible to establish a correlation between surface hydrophobicity or roughness and the extent of adhesion of L. monocytogenes. The adherence of L. monocytogenes should be dependent on other factors, like the presence of exopolymers and surface charge. [source] Cross-contamination in the kitchen: effect of hygiene measuresJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2008A.E.I. De Jong Abstract Aims:, To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and Results: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68°C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board. Conclusions:, Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat,hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Significance and Impact of the Study:, Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures. [source] Occurrence of faecal contamination in households along the US,Mexico borderLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2008L. Carrasco Abstract Aims:, The study aim was to determine the presence of total and faecal coliforms on kitchen surfaces, in tap water and on the hands of caregivers in households on both sides of the US,Mexico border. Methods and Results:, Samples were collected in 135 randomly selected households in Ciudad Juarez, Mexico, and El Paso, Texas. Different surfaces throughout the kitchen and head of households' hands were sampled using sterile cotton swabs moistened in D/E neutralizing solution. Sponge/dishcloth and drinking water samples were also obtained. Total and faecal coliforms were enumerated on m-Endo LES and mFC respectively. Total coliforms and Escherichia coli in drinking water samples were enumerated in accordance with the Quanti-TrayTM method. Sponge/dishcloth samples were the most commonly contaminated kitchen sites, followed by countertops and cutting boards. We recovered faecal coliforms from 14% of the hands of child caregivers, and this indicator was moderately associated with self-reported failure to wash hands after using the toilet (OR = 3·2; 95% CI: 0·9, 11·1). Conclusions:, Hand washing should continue to be emphasized, and additional interventions should be directed to specific kitchen areas, such as sponges/dishcloths, tables/countertops and cutting boards. Significance and Impact of the Study:, There is a need for additional interventions regarding kitchen sanitation. [source] | ||||||||||