Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards

Tang, John Yew Huat and Sur, Guat Goh and Afsah-Hejri, Leili and Chee, Hao Kuan and Yuet , Ying Loo and Ying, Ling Lye and Wei, San Chang and Puspanadan, Soopna and Mohd. Shahril, Najwa and Rukayadi, Yaya and Mitsuaki, Nishibuchi and Yoshitsugu, Nakaguchi and Radu, Son (2014) Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards. Food Control, 37 (2014). pp. 51-55. ISSN 0956-7135

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Abstract

Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in postprocessing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken meat to hot and cooled chicken meat through polyethylene and wooden cutting boards. Raw chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 � 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden cutting boards to simulate bacterial transfer to cutting boards. Cooked chicken samples (hot and cooled) were then placed on the same cutting boards to simulate transfer of bacteria from cutting boards to cooked meat. L. monocytogenes successfully attached to polyethylene and wooden cutting boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of cutting boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden cutting boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene cutting board. It is recommended to use different cutting boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the cutting boards and prevent crosscontamination of final products.

Item Type: Article
Keywords: Cutting boards Cooked chicken meat Listeria monocytogenes Transmission
Subjects: S Agriculture > S Agriculture (General)
Faculty / Institute: Faculty of Bioresources & Food Industry
Depositing User: Dr John Yew Huat Tang
Date Deposited: 15 Oct 2014 10:05
Last Modified: 15 Oct 2014 10:05
URI: http://erep.unisza.edu.my/id/eprint/1529

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