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Contamination of knives and graters by bacterial foodborne pathogens during slicing and grating of produce

机译：食品切片和磨碎过程中细菌性食源性病原菌污染刀具和刨丝器

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摘要

Poor hygiene and improper food preparation practices in consumers' homes have previously been demonstrated as contributing to foodborne diseases. To address potential cross-contamination by kitchen utensils in the home, a series of studies was conducted to determine the extent to which the use of a knife or grater on fresh produce would lead to the utensil's contamination with Escherichia coli O157:H7 or Salmonella enterica. When shredding inoculated carrots (ca. 5.3 log CFU/carrot), all graters became contaminated and the number of E. coli O157:H7 present on the utensil was significantly greater than Salmonella (p ＜ 0.05). Contamination of knives after slicing inoculated produce (4.9-5.4 log CFU/ produce item) could only be detected by enrichment culture. After slicing tomatoes, honeydew melons, strawberries, cucumbers, and cantaloupes, the average prevalence of knife contamination by the two pathogens was 43%, 17%, 15%, 7%, and 3%, respectively. No significant increase in the incidence or level of contamination occurred on the utensils when residues were present (p ＞ 0.05); however, subsequent contamination of 7 produce items processed with the contaminated utensils did occur. These results highlight the necessity of proper sanitization of these utensils when used in preparation of raw produce.
机译：先前已经证明，消费者家中卫生条件差和食物制备方法不当会导致食源性疾病。为了解决家庭厨房用具可能造成的交叉污染，进行了一系列研究，以确定在新鲜农产品上使用小刀或刨丝器会导致该用具被大肠杆菌O157：H7或肠炎沙门氏菌污染的程度。 。当切碎接种的胡萝卜时（约5.3 log CFU /胡萝卜），所有的切碎机都被污染了，器皿中存在的大肠杆菌O157：H7的数量显着大于沙门氏菌（p ＜0.05）。切片接种的农产品（4.9-5.4 log CFU /农产品）后，刀具的污染只能通过富集培养来检测。将番茄，蜜瓜，草莓，黄瓜和哈密瓜切成薄片后，两种病原体的刀污染平均发生率分别为43％，17％，15％，7％和3％。当存在残留物时，餐具上的污染发生率或污染水平没有显着增加（p＞ 0.05）；但是，随后确实发生了7件用受污染的餐具处理过的产品的污染。这些结果凸显了在准备生鲜产品时对这些器具进行适当消毒的必要性。

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  • 来源
    《Food microbiology》 |2015年第12期|138-145|共8页
  • 作者

    Marilyn C. Erickson; Jean Liao; Jennifer L. Cannon; Ynes R. Ortega;

  • 作者单位

    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA;

    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA;

    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA;

    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cross-contamination; Salmonella; E. coli O157:H7; Knives; Graters; Produce; Tomato; Carrot; Cucumber; Strawberry; Cantaloupes;

    机译：交叉感染;沙门氏菌;大肠杆菌O157：H7;刀;刨丝器生产;番茄;胡萝卜;黄瓜;草莓;哈密​​瓜;

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