Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios

Food Microbiology
Sadhana RavishankarDivya Jaroni

Abstract

Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, cutting board and knife used to cut chicken (10(6) CFU/g) were also used for cutting lettuce, without washing; in scenario 2, cutting board and knife were washed with water separately after cutting chicken, and subsequently used for cutting lettuce; and in scenario 3, cutting board and knife were thoroughly washed with soap and hot water after cutting chicken, and before cutting lettuce. In each scenario, cutting board, knife, chicken and lettuce were sampled for population of S. enterica. For scenario 1, both before and after cutting lettuce, the cutting board and knife each had about 2 logs CFU/cm(2) of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica. In scenario 2, fewer organisms (0.5-2.4 logs CFU/g or cm(2)) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3, <1 log CFU/g or cm(2) organisms were detected on lettuce, cutting ...Continue Reading

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Citations

Feb 20, 2015·Environmental Science & Technology·Georgios PyrgiotakisPhilip Demokritou
Mar 1, 2012·Food Microbiology·Vanessa Mendonça SoaresJosé Paes de Almeida Nogueira Pinto
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May 15, 2021·Journal of Animal Science and Technology·Jung Min ParkJin Man Kim

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