Abstract
Escherichia coli O157:H7 infection has been implicated in a number of outbreaks of illness linked to the consumption of foods. Handling raw meat contaminated with E. coli O157:H7 in the kitchen could easily contaminate the surface of cutting boards. Thus, levels of cross-contamination of E. coli O157:H7 from ground beef to cutting boards made of different materials and effects of cleaning methods on reducing E. coli O157:H7 were evaluated. Four types of cutting boards (wood, polyethylene, polypropylene, and acrylic) were selected and contaminated with ground beef inoculated with E. coli O157:H7. Levels of cross-contaminated E. coli O157:H7 on boards were then evaluated. For evaluation of cleaning methods, wi** with dry paper towel, wet paper towel, alcohol paper towel, chlorine paper towel were used to clean the contaminated cutting boards. Initial population of pathogens was 6.09 log CFU/g in ground beef. After 1 h contamination of the inoculated ground beef on the cutting boards, no significant difference were observed in levels of cross-contaminated E. coli O157:H7 depending on the cleaning materials except for the normal polyethylene surface. Order of efficacy in removing E. coli O157: H7 was as follows: alcohol > chlorine > wet > dry paper towel. Cleaning with alcohol sanitizer appeared as the most effective cleaning method for reducing E. coli O157: H7 population on kitchen cutting boards. These results could be used to develop kitchen safety guidelines for preventing foodborne outbreaks.
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Lee, SY., Kim, SY., Lee, D. et al. Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards. J Korean Soc Appl Biol Chem 54, 926–932 (2011). https://doi.org/10.1007/BF03253182
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DOI: https://doi.org/10.1007/BF03253182