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Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards

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Journal of the Korean Society for Applied Biological Chemistry : Volume 54, Issue 5, October 2011

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Journal of the Korean Society for Applied Biological Chemistry : Volume 53

Journal of the Korean Society for Applied Biological Chemistry : Volume 52

Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards

Content Provider	Springer Nature Link
Author	Lee, Dong Moon, BoKyung Kim, Su Yeon Choi, Na Young Lee, Sun Young Bae, Young Min Hong, Yu Jin
Copyright Year	2011
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, wiping 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.
Starting Page	926
Ending Page	932
Page Count	7
File Format	PDF
ISSN	17382203
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	54
Issue Number	6
e-ISSN	2234344X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-01-01
Publisher Place	New York
Access Restriction	Subscribed
Subject Keyword	sanitation cross-contamination kitchen cutting boards Applied Microbiology Escherichia coli O157: H7 Biological Techniques ground beef Bioorganic Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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Antimicrobial potential of Leuconostoc species against E. coli O157:H7 in ground meat

and Organic Acids on Inhibiting Escherichia coli O157:H7 and Applications in Ground Beef (2002)

Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Cross-contamination of lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via contaminated ground beef.

Morphological features and lipopolysaccharide attachment of coliphages specific to Escherichia coli O157:H7 and to a broad range of E. coli hosts

Rapid detection of Escherichia coli O157:H7 in fresh-cut cabbage by real-time polymerase chain reaction

Potentiating the Heat Inactivation of Escherichia coli O157:H7 in Ground Beef Patties by Natural Antimicrobials

Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards

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