NDLI: Comparative Study of Three Methods for Recovering Microorganisms from Wooden Surfaces in the Food Industry

Content Provider	Springer Nature Link
Author	Ismaïl, R. Bayon, I. Michel, V. Jequel, M. Kutnik, M. Aviat, F. Fédérighi, M.
Copyright Year	2014
Abstract	As direct food contact material, wood is subject to European regulation no. 1935/2004 of 27 October 2004, which specifies that materials intended for safe food contact must not interfere with foodstuff characteristics. In order to comply with this regulation, it is important to provide an efficient recovery method so that the microbial load on wooden surfaces in direct contact with products can be determined. This study compares three methods of recovering microorganisms from wooden packaging surfaces: grinding, brushing, and planing techniques. We chose three microorganism models, at various concentrations, which are well-known risks in the food industry: Escherichia coli (vegetable sector), Listeria monocytogenes (dairy sector), and Penicillium expansum (fruit sector). Tests were carried out on three types of wooden surface, either dry or wet, and made of poplar, Scots pine, and spruce, which are commonly used in France for wooden packaging in the food industry. We identified which factors influenced microorganism recovery rates: wood moisture content, contact time, and wooden species. The grinding technique was the one which delivered the best recovery yield with an average of 30.1 % for L. monocytogenes on spruce and E. coli on poplar and 30.4 % for P. expansum on poplar at 37 % of wood moisture content. Planing method was also chosen to be applied to thicker wooden samples. These most reliable recovery methods will be used as a basis for the development of a specific standard to assess the food safety of wooden packaging.
Starting Page	1238
Ending Page	1247
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	8
Issue Number	5
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2014-09-30
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Recovery method Food contact Wood Microorganisms Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Food Analytical Methods

Editorial : “Food Analytical Methods”, An Integrated Approach for Food Analysis

Comparative Study of Alternative Methods for Food Safety Control in Poultry Slaughterhouses

Comparative Study of Different Milk Samples Preservation Procedures for Bacteriologic Examination ( Food Analytical Methods , Volume 2 , Issue 1 )

Validation of Innovative Food Microbiological Methods According to the EN ISO 16140 Standard

Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal

Food Analytical Methods : Volume 1, Issue 4, December 2008

Food Analytical Methods : Volume 1, Issue 2, June 2008

Food Analytical Methods : Volume 1, Issue 3, September 2008

Comparative Study of Three Methods for Recovering Microorganisms from Wooden Surfaces in the Food Industry

Similar Documents

Food Analytical Methods

Editorial : “Food Analytical Methods”, An Integrated Approach for Food Analysis

Comparative Study of Alternative Methods for Food Safety Control in Poultry Slaughterhouses

Comparative Study of Different Milk Samples Preservation Procedures for Bacteriologic Examination ( Food Analytical Methods , Volume 2 , Issue 1 )

Validation of Innovative Food Microbiological Methods According to the EN ISO 16140 Standard

Analytical Methods Applied to the Chemical Characterization and Antioxidant Properties of Three Wild Edible Mushroom Species from Northeastern Portugal

Food Analytical Methods : Volume 1, Issue 4, December 2008

Food Analytical Methods : Volume 1, Issue 2, June 2008

Food Analytical Methods : Volume 1, Issue 3, September 2008

Comparative Study of Three Methods for Recovering Microorganisms from Wooden Surfaces in the Food Industry