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W.s. Chang - One of the best experts on this subject based on the ideXlab platform.
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Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens
Food Control, 2017Co-Authors: C. H. Kuan, Tai Wei Ting, Yaya Rukayadi, T. Y. Thung, O. S.b. Ramzi, Siti Hajar Ahmad, Che Wan Jasimah Bt Wan Mohamed Radzi, W.s. ChangAbstract:Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and Cutting Boards during washing and Cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86–2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from Cutting board to cabbage and tomato via Cutting process (17.5–31.7%) were higher (P < 0.05) than from wash water to cabbage and tomato (0.8–23.0%) during washing treatment. Overall, our findings suggest that wash water and Cutting board can be potential vehicles in the dissemination of foodborne pathogens. Therefore, there is a need to promote consumer awareness for proper handling practices in the kitchen to minimise the risk of foodborne infection.
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Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens
'Elsevier BV', 2017Co-Authors: C. H. Kuan, Tai Wei Ting, T. Y. Thung, W.s. Chang, Rukayadi Yaya, Leonard, Whye Kit Lim, Ahmad, Siti Hajar, Wan Mohamed Radzi, Che Wan Jasimah, Ramzi, Othman Bahumaish, Yuet Ying LooAbstract:Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and Cutting Boards during washing and Cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86 to 2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from Cutting board to cabbage and tomato via Cutting process (17.5 to 31.7%) were higher (P
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Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through Cutting Boards
Food Control, 2014Co-Authors: Sur Guat Goh, C. H. Kuan, John Yew Huat Tang, W.s. Chang, Afsah-hejri Leili, Yuet Ying Loo, Y. L. Lye, Puspanadan Soopna, Mohd. Shahril Najwa, Rukayadi YayaAbstract:Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken meat to hot and cooled chicken meat through polyethylene and wooden Cutting Boards. Raw chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 ± 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden Cutting Boards to simulate bacterial transfer to Cutting Boards. Cooked chicken samples (hot and cooled) were then placed on the same Cutting Boards to simulate transfer of bacteria from Cutting Boards to cooked meat. L. monocytogenes successfully attached to polyethylene and wooden Cutting Boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of Cutting Boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden Cutting Boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene Cutting board. It is recommended to use different Cutting Boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the Cutting Boards and prevent cross-contamination of final products.
C. H. Kuan - One of the best experts on this subject based on the ideXlab platform.
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Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens
Food Control, 2017Co-Authors: C. H. Kuan, Tai Wei Ting, Yaya Rukayadi, T. Y. Thung, O. S.b. Ramzi, Siti Hajar Ahmad, Che Wan Jasimah Bt Wan Mohamed Radzi, W.s. ChangAbstract:Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and Cutting Boards during washing and Cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86–2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from Cutting board to cabbage and tomato via Cutting process (17.5–31.7%) were higher (P < 0.05) than from wash water to cabbage and tomato (0.8–23.0%) during washing treatment. Overall, our findings suggest that wash water and Cutting board can be potential vehicles in the dissemination of foodborne pathogens. Therefore, there is a need to promote consumer awareness for proper handling practices in the kitchen to minimise the risk of foodborne infection.
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Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens
'Elsevier BV', 2017Co-Authors: C. H. Kuan, Tai Wei Ting, T. Y. Thung, W.s. Chang, Rukayadi Yaya, Leonard, Whye Kit Lim, Ahmad, Siti Hajar, Wan Mohamed Radzi, Che Wan Jasimah, Ramzi, Othman Bahumaish, Yuet Ying LooAbstract:Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and Cutting Boards during washing and Cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86 to 2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from Cutting board to cabbage and tomato via Cutting process (17.5 to 31.7%) were higher (P
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Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through Cutting Boards
Food Control, 2014Co-Authors: Sur Guat Goh, C. H. Kuan, John Yew Huat Tang, W.s. Chang, Afsah-hejri Leili, Yuet Ying Loo, Y. L. Lye, Puspanadan Soopna, Mohd. Shahril Najwa, Rukayadi YayaAbstract:Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken meat to hot and cooled chicken meat through polyethylene and wooden Cutting Boards. Raw chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 ± 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden Cutting Boards to simulate bacterial transfer to Cutting Boards. Cooked chicken samples (hot and cooled) were then placed on the same Cutting Boards to simulate transfer of bacteria from Cutting Boards to cooked meat. L. monocytogenes successfully attached to polyethylene and wooden Cutting Boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of Cutting Boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden Cutting Boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene Cutting board. It is recommended to use different Cutting Boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the Cutting Boards and prevent cross-contamination of final products.
Dean O Cliver - One of the best experts on this subject based on the ideXlab platform.
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Cutting Boards in salmonella cross contamination
Journal of AOAC International, 2006Co-Authors: Dean O CliverAbstract:Cutting Boards are commonly perceived as important fomites in cross-contamination of foods with agents such as Salmonella spp., despite the lack of supporting epidemiological data. A variety of woods and plastics have been used to make work surfaces for Cutting. In general, wood is said to dull knives less than plastic, and plastic is seen as less porous than wood. Research to model the hypothetical cross-contamination has been done in a variety of ways and has yielded a variety of results. At least some of the work with knife-scarred plastic indicates that the surface is very difficult to clean and disinfect, although this may vary among the polymers used. High-density polyethylene, which is most used in commercial applications, has been shown to delaminate in response to knife scarring. Wood is intrinsically porous, which allows food juices and bacteria to enter the body of the wood unless a highly hydrophobic residue covers the surface. The moisture is drawn in by capillary action until there is no more free fluid on the surface, at which point immigration ceases. Bacteria in the wood pores are not killed instantly, but neither do they return to the surface. Destructive sampling reveals infectious bacteria for hours, but resurrection of these bacteria via knife edges has not been demonstrated. Small plastic Cutting Boards can be cleaned in a dishwasher (as can some specially treated wooden Boards), but the dishwasher may distribute the bacteria onto other food-contact surfaces. Most small wooden Boards (i.e., those with no metal joiners in them) can be sterilized in a microwave oven, but this should be unnecessary if accumulation of food residues is prevented. However, 2 epidemiological studies seem to show that Cutting board cleaning habits have little influence on the incidence of sporadic salmonellosis. Further, one of these studies indicated that use of plastic Cutting Boards in home kitchens is hazardous, whereas use of wooden Cutting Boards is not.
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disinfection of household Cutting Boards with a microwave oven
Journal of Food Protection, 1996Co-Authors: Paul K Park, Dean O CliverAbstract:Used Cutting Boards with numerous knife marks, particularly those made of polymers, are difficult to disinfect manually. Plastic Cutting Boards have been preferred to wood because they can be washed in dishwashers and used in microwave ovens. Our study tested the microwave oven for disinfection of Cutting Boards. Surfaces of plastic and wooden Cutting Boards were inoculated with up to 109 CFU of Escherichia coli or other bacteria in broth culture and later sampled by contact with agar medium for CFU assay or by swabbing for ATP bioluminescence assay. On wood, almost total elimination of vegetative cells occurred with exposure times of the 3 to 4 min at a high setting on typical 450 to 600 g wooden Boards, depending on board size, bacterial load, and moisture level. On plastic, microwave energy had almost no lethal effect on bacteria: 12 min of exposure did not reduce the number of bacteria significantly. Increased moisture (wetness) enhanced killing efficiency on wood, but was negligible on plastic. Temperatures near the wood surface reached 95°C within the first 4 min, whereas plastic surfaces reached no more than 40°C. Our study indicates that brief "cooking" of wooden Boards at a "high" setting in a microwave oven is an effective way to kill bacteria, and thus a very simple and cheap method to protect food against cross-contaminating pathogens. Because plastic is relatively inert to microwaves, disinfection of plastic Boards in a microwave oven is impractical.
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Cutting Boards of plastic and wood contaminated experimentally with bacteria
Journal of Food Protection, 1994Co-Authors: Dean O Cliver, Charles W KasparAbstract:The microbiology of Plastic and wooden Cutting Boards was studied, regarding cross-contamination of foods in home kitchens. New and used Plastic (four polymers plus hard rubber) and wood (nine hardwoods) Cutting Boards were cut into 5-cm squares ("blocks"). Escherichia coli (two nonpathogenic strains plus type O157:H7), Listeria innocua , L. monocytogenes , or Salmonella typhimurium was applied to the 25-cm2 block surface in nutrient broth or chicken juice and recovered by soaking the surface in nutrient broth or pressing the block onto nutrient agar, within 3-10 min or up to ca. 12 h later. Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3-10 min. If these fluids contained 103-104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%. Mineral oil treatment of the wood surface had little effect on the microbiological findings. These results do not support the often-heard assertion that Plastic Cutting Boards are more sanitary than wood.
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decontamination of plastic and wooden Cutting Boards for kitchen use
Journal of Food Protection, 1994Co-Authors: Dean O Cliver, Charles W KasparAbstract:Decontamination of Plastic and wooden Cutting Boards was studied, with a view to preventing cross-contamination of foods in home kitchens. New and used Plastic (four polymers plus hard rubber) and wood (nine hardwoods) Boards were cut into 5-cm square blocks (25 cm2 area) for these experiments. Bacterial contaminants-- Escherichia coli (two nonpathogenic strains plus serotype O157:H7), Listeria innocua , L. monocytogenes , or Salmonella typhimurium --applied to the block surface in nutrient broth or chicken juice, were recovered by soaking the surface in nutrient broth or pressing the block onto nutrient agar, within minutes or ≥12 h later. Persistence and overnight multiplication of bacteria on plastic surfaces depended on maintenance of humidity so as to prevent drying of the contaminant. New plastic Cutting surfaces were relatively easy to clean and were microbiologically neutral, but plastic Boards with extensive knife scars were difficult to clean manually, especially if they had deposits of chicken fat on them. Fewer bacteria were generally recovered from wooden blocks than from plastic blocks. Clean wood blocks rapidly absorbed all of the inoculum, after which the bacteria could not be recovered within 3 to 10 min. If the board surface was coated with chicken fat, some bacteria might be recovered even after 12 h at room temperature and high humidity. Cleaning with hot water and detergent generally removed these bacteria, regardless of bacterial species, wood species, and whether the wood was new or used.
Rukayadi Yaya - One of the best experts on this subject based on the ideXlab platform.
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Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens
'Elsevier BV', 2017Co-Authors: C. H. Kuan, Tai Wei Ting, T. Y. Thung, W.s. Chang, Rukayadi Yaya, Leonard, Whye Kit Lim, Ahmad, Siti Hajar, Wan Mohamed Radzi, Che Wan Jasimah, Ramzi, Othman Bahumaish, Yuet Ying LooAbstract:Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and Cutting Boards during washing and Cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86 to 2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from Cutting board to cabbage and tomato via Cutting process (17.5 to 31.7%) were higher (P
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Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through Cutting Boards
Food Control, 2014Co-Authors: Sur Guat Goh, C. H. Kuan, John Yew Huat Tang, W.s. Chang, Afsah-hejri Leili, Yuet Ying Loo, Y. L. Lye, Puspanadan Soopna, Mohd. Shahril Najwa, Rukayadi YayaAbstract:Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken meat to hot and cooled chicken meat through polyethylene and wooden Cutting Boards. Raw chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 ± 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden Cutting Boards to simulate bacterial transfer to Cutting Boards. Cooked chicken samples (hot and cooled) were then placed on the same Cutting Boards to simulate transfer of bacteria from Cutting Boards to cooked meat. L. monocytogenes successfully attached to polyethylene and wooden Cutting Boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of Cutting Boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden Cutting Boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene Cutting board. It is recommended to use different Cutting Boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the Cutting Boards and prevent cross-contamination of final products.
Michael P Doyle - One of the best experts on this subject based on the ideXlab platform.
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inactivation of escherichia coli o157 h7 and listeria monocytogenes on plastic kitchen Cutting Boards by electrolyzed oxidizing water
Journal of Food Protection, 1999Co-Authors: Kumar Venkitanarayanan, Gabriel O I Ezeike, Yencon Hung, Michael P DoyleAbstract:One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (approximately 10(10) CFU) was inoculated on a 100-cm2 area marked on unscarred Cutting Boards. Following inoculation, the Boards were air-dried under a laminar flow hood for 1 h, immersed in 2 liters of electrolyzed oxidizing water or sterile deionized water at 23 degrees C or 35 degrees C for 10 or 20 min; 45 degrees C for 5 or 10 min; or 55 degrees C for 5 min. After each temperature-time combination, the surviving population of the pathogen on Cutting Boards and in soaking water was determined. Soaking of inoculated Cutting Boards in electrolyzed oxidizing water reduced E. coli O157:H7 populations by > or = 5.0 log CFU/100 cm2 on Cutting Boards. However, immersion of Cutting Boards in deionized water decreased the pathogen count only by 1.0 to 1.5 log CFU/100 cm2. Treatment of Cutting Boards inoculated with Listeria monocytogenes in electrolyzed oxidizing water at selected temperature-time combinations (23 degrees C for 20 min, 35 degrees C for 10 min, and 45 degrees C for 10 min) substantially reduced the populations of L. monocytogenes in comparison to the counts recovered from the Boards immersed in deionized water. E. coli O157:H7 and L. monocytogenes were not detected in electrolyzed oxidizing water after soaking treatment, whereas the pathogens survived in the deionized water used for soaking the Cutting Boards. This study revealed that immersion of kitchen Cutting Boards in electrolyzed oxidizing water could be used as an effective method for inactivating foodborne pathogens on smooth, plastic Cutting Boards.
