Cross-Contamination and Biofilm Formation by <i>Salmonella enterica</i> Serovar Enteritidis on Various Cutting Boards

Dantas, Stéfani Thais Alves; Rossi, Bruna Fernanda; Bonsaglia, Erika Carolina Romão; Castilho, Ivana Giovannetti; Hernandes, Rodrigo T.; Júnior, Ary Fernandes; Rall, Vera Lúcia Mores

doi:10.1089/fpd.2017.2341

Cited by 61 publications

(48 citation statements)

References 25 publications

(39 reference statements)

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“…Dantas et al [48] performed an experiment of microbial transfer of 10 biofilm forming S. enteriditis strains from chicken meat to cucumber via glass, plastic and wood cutting boards. The formation of biofilm was highest on wood (60%), followed by plastic (40%) and glass (10%).…”

Section: Microbial Adherence and Biofilm Formation On Wood Surfacementioning

confidence: 99%

Antimicrobial Characteristics of Untreated Wood: Towards a Hygienic Environment

Munir¹,

Pailhoriès²,

Eveillard³

et al. 2019

Health

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Wood, as a contact surface, has been used for centuries but is usually questioned because of its porosity and organic composition. It has natural antimicrobial properties and, hygienically, can stand the comparison with other materials such as plastic, glass and steel. In this review, we focused on potential microbe-inhibiting properties of wooden surfaces being used in hygienically important places like health institutes and food industries. This article addresses the questionable properties of untreated wood like hygroscopicity, porosity, roughness and chemical composition, and their relation to the hygienic and antimicrobial nature of this material. The other factors linked to the hygienic properties of wood, such as age, species and type of wood, have also been discussed. Our analysis of literature will create better understanding for acceptance of wood as a safety renewable resource. It also provides an outline for future research considering wood material in critical healthcare or food industries.

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Section: Microbial Adherence and Biofilm Formation On Wood Surfacementioning

confidence: 99%

Antimicrobial Characteristics of Untreated Wood: Towards a Hygienic Environment

Munir¹,

Pailhoriès²,

Eveillard³

et al. 2019

Health

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show abstract

“…Sci. 2019, 9, 4611 2 of 14 relevant role of cross-contamination in foodborne diseases [2][3][4][5][6][7]. Disinfection does not aim to sterilize surfaces but to reduce their microbial contamination to a safe, suitable level for their use [1].…”

Section: Introductionmentioning

confidence: 99%

Microbial Ecology Evaluation of an Iberian Pig Processing Plant through Implementing SCH Sensors and the Influence of the Resident Microbiota on Listeria monocytogenes

et al. 2019

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There is a whole community of microorganisms capable of surviving the cleaning and disinfection processes in the food industry. These persistent microorganisms can enhance or inhibit biofilm formation and the proliferation of foodborne pathogens. Cleaning and disinfection protocols will never reduce the contamination load to 0; however, it is crucial to know which resident species are present and the risk they represent to pathogens, such as Listeria monocytogenes, as they can be further used as a complementary control strategy. The aim of this study was to evaluate the resident surface microbiota in an Iberian pig processing plant after carrying out the cleaning and disinfection processes. To do so, surface sensors were implemented, sampled, and evaluated by culture plate count. Further, isolated microorganisms were identified through biochemical tests. The results show that the surfaces are dominated by Bacillus spp., Pseudomonas spp., different enterobacteria, Mannheimia haemolytica, Rhizobium radiobacter, Staphylococcus spp., Aeromonas spp., lactic acid bacteria, and yeasts and molds. Moreover, their probable relationship with the presence of L. monocytogenes in three areas of the plant is also explained. Further studies of the resident microbiota and their interaction with pathogens such as L. monocytogenes are required. New control strategies that promote the most advantageous profile of microorganisms in the resident microbiota could be a possible alternative for pathogen control in the food industry. To this end, the understanding of the resident microbiota on the surfaces of the food industry and its relation with pathogen presence is crucial.

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“…Additionally, it has been observed that biofilm formation occurs more on wooden surfaces (60%) than on plastic (40%) or glass (10%) boards [6], thus reinforcing the importance of strict hygiene practices for wooden cutting boards. A similar study conducted in the cities of India also showed that most foods sold in these cities' markets harboured pathogenic foodborne bacteria, such as Enterobacteriaceae, Staphylococcus spp.…”

Section: Introductionmentioning

confidence: 95%

“…For example, a study by Dantas et al [6] showed that the wooden cutting board surfaces were responsible for the transfer of microorganisms from poultry meat to cucumbers. The spread of Salmonella enterica serovar Enteritidis from poultry meat to cucumbers was assessed on different cutting board surfaces (wood, plastic, and glass) before and after washing of the surfaces.…”

Section: Introductionmentioning

confidence: 99%

Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

et al. 2020

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Hong Kong's wet markets play a crucial role in the country's supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong's wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong' wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.

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Cross-Contamination and Biofilm Formation by Salmonella enterica Serovar Enteritidis on Various Cutting Boards

Cited by 61 publications

References 25 publications

Antimicrobial Characteristics of Untreated Wood: Towards a Hygienic Environment

Antimicrobial Characteristics of Untreated Wood: Towards a Hygienic Environment

Microbial Ecology Evaluation of an Iberian Pig Processing Plant through Implementing SCH Sensors and the Influence of the Resident Microbiota on Listeria monocytogenes

Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

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