Cutting boards in Salmonella cross-contamination

被引：0

作者：

Cliver, Dean O. ^{[1
]}

机构：

[1] University of California, School of Veterinary Medicine, Department of Population Health and Reproduction, Davis, CA 95616-8743

来源：

Journal of AOAC International | 2006年 / 89卷 / 02期

关键词：

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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摘要：

Journal article (JA)

引用

页码：538 / 542