The objective of this study was to determine the transfer and survival of bacteria during the handling and storage of lemons and transfer of bacteria during handling of ice. Ice and lemon slices are handled and stored in public eating places and used in beverages. During handling and storage the contamination and growth of bacteria may occur leading to the spread of disease. To fulfill the objective, hands were inoculated with Escherichia coli prior to handling of wet and dry whole lemons and in a separate experiment, ice cubes were handled. E. coli transferred to whole lemons or ice after handling were determined. The CFU per lemon and percentage of E. coli transferred were greater for wet lemons -6123 cfu and 4.62% compared to 469 cfu and .2% for dry lemons. The second experiment found from 2 to 67% of the bacteria on hands were transferred to ice by hands and from 30 to 83% of the bacteria on scoops were transferred to ice. In a third experiment, lemons were inoculated with E. coli, then sliced and stored at 4 or 22C and tested at 0, 4 and 24 hr. Lemons stored at room temperature (22°C) had an increase in E. coli population after 24 hour while those stored under refrigeration had a decrease even though bacteria did survive on lemons in either case.
The transmission of infectious disease often involves the touching of surfaces by multiple people which can include public and institutional eating facilities. In the current study, the transfer of Escherichia coli from inoculated hands to salad bar tongs (experiment 1) and from inoculated tongs to hands (experiment 2) was determined in separate experiments. Transfer of E. coli averaged approximately 10% from hands to tongs and around 5% from tongs to hands. However, the transfer was as high as over 50% from both hands to tongs and tongs to hands. Handling of food bar tongs by multiple individuals could result in the transfer of bacteria and viruses between individuals and the spread of infectious agents.
Two separate experiments were conducted to determine the transfer of E. coli by fruit flies during short term exposure to apple slices and bologna. Short time exposure (1, 5 and 15 min) of flies to inoculated apple slices were tested in the first experiment to determine the transfer of E. coli to flies. No difference (P≤0.05) in the number of bacteria transferred to flies were found due to these exposure times. In the second experiment the transfer of E. coli from inoculated apple or bologna slices (5 min exposure) to un-inoculated slices (1, 5 and 15 min exposure) were tested. More bacteria were transferred to bologna at 1 and 5 min compared to apple while the number transferred did not differ at 15 min exposure. The percentage of E. coli transferred from inoculated food to flies was low (<0.5%) while the percentage transferred from flies to un-inoculated food was relatively high (>50%). This study found that flies can pick up and transfer bacteria to food in short exposure times.
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