Transfer of Salmonella Enteritidis to four types of surfaces after cleaning procedures and cross-contamination to tomatoes

Abstract

The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surfaces to control contamination. The following procedures were simulated: (1) no cleaning after handling contaminated poultry skin; (2) rinsing in running water; (3) cleaning with dish soap and mechanical scrubbing; and (4) cleaning with dish soap and mechanical scrubbing, followed by disinfection with hypochlorite. The pathogen was recovered from all surfaces following procedure 1, with counts ranging from 1.90 to 2.80 log, as well as from the tomatoes handled on it. Reduced numbers of S. Enteritidis were recovered using the other procedures, both from the surfaces and from the tomatoes. Counts were undetectable after procedure 4. From all surfaces evaluated, wood was the most difficult to clean, and stainless steel was the easiest. The use of hypochlorite as a disinfecting agent helped to reduce cross-contamination.

A Study on Foodborne Bacterial Cross-Contamination During Fresh Chicken Preparation

“…Shamma Ebrahim AlZaabi and Munawwar Ali Khan As indicated in the several studies published over the past several years that foodborne illness remains a significant worldwide problem, and cross-contamination is believed to play a key role in the transmission of foodborne pathogens, especially Salmonella spp., which is one of the major causative organisms for the food-borne diarrheal disease locally and globally [2,20]. The transfer of Salmonella is possible from naturally contaminated chicken to different cutting surfaces and then to cucumber handled on the common food cutting surfaces, as these kinds of food practices are very common in the household conditions.…”

“…Several studies have been conducted in households' kitchen settings to determine the effect of microbial cross-contamination via chopping board, cutlery, and hands on the microbiological quality of a realistically prepared meal ready to eat food [4,6,12,20]. These and several other closely related studies indicated that microbial contamination of kitchen surfaces during food preparation due to foodborne bacteria present in foodstuff is one of the main causes of foodborne outbreaks.…”

Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors

“…Foodborne pathogens often form biofilms on food processing equipment surfaces. Pathogens that are attached to food and food contact surfaces or form biofilms can serve as the potential source of contamination of foods, a real threat to the food processing industry (Joseph, Otta, & Karunasagar, ; Soares et al, ). Bacteria in a biofilm have a high affinity for surfaces (Ibusquiza, Herrera, Vazquez‐Sanchez, & Cabo, ; Jahid and Ha, ) and are hard to remove (Hansen & Vogel, ; Ban, Park, Kim, Ryu, & Kang, ).…”

Two-color quantum dots-based fluorescence resonance energy transfer for rapid and sensitive detection of Salmonella on eggshells

“…Salmonellosis is considered one of the most widespread food-borne diseases in the world [1], and Enteritidis is the main serotype responsible for human infections [2][3][4][5]. During Salmonella Enteritidis (S. Enteritidis) contamination and transferation, hen's eggs A C C E P T E D M A N U S C R I P T contaminated are the most important vehicle of the infection [6,7].…”