DOI: 10.17265/2159-5828/2012.09.069
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Michiru Kishimoto, Chiaki Kojima, Ayaka Maeda, Ayako Morinaga

Abstract: To quantify transfer of bacteria by cross-contamination during cooking operation, the study investigated the rate of transfer from cutting board to ready-to-eat food and other cookware. The study was designed to simulate the real cooking procedures and performed using cutting board that was inoculated with E. coli .The cross-contamination contributes to certain fraction of foodborne illness. The recovery rate of swabbing was confirmed by using nonpathogenic Escherichia coli strain JCM1649. Cutting boards, cont…

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