Transfer rates of pathogenic bacteria during pork processing
| Autor: | Jong Ho Koh, Min Joo Cho, Jin Man Kim, Jung-Min Park |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Veterinary (miscellaneous) 030106 microbiology Glove use medicine.disease_cause Microbial contamination Biochemistry Genetics and Molecular Biology (miscellaneous) 03 medical and health sciences 0404 agricultural biotechnology Listeria monocytogenes medicine Food science Cross-contamination Escherichia coli lcsh:SF1-1100 Ecology biology Inoculation technology industry and agriculture Pathogenic bacteria 04 agricultural and veterinary sciences Meat processing biology.organism_classification equipment and supplies 040401 food science body regions Transfer efficiency Salmonella enterica Staphylococcus aureus Transfer rate Animal Science and Zoology lcsh:Animal culture Bacteria Food Science Research Article |
| Zdroj: | Journal of Animal Science and Technology Journal of Animal Science and Technology, Vol 62, Iss 6, Pp 912-921 (2020) |
| ISSN: | 2055-0391 2672-0191 |
| Popis: | We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5–6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07–3.50, 3.29–3.92 and 4.48–4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12–3.75, 3.20–3.33, and 3.07–3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47–3.40, knife 2.01–3.98, and polyethylene glove 2.40–2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46–3.96, 3.37–4.06, and 3.55–4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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