Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens

Chee, Hao Kuan and Whye, Leonard Kit Lim and Tai, Wei Ting and Yaya, Rukayadi and Siti Hajar, Ahmad and Che Wan Jasimah, Bt Wan Mohamed Radzi and Tze, Young Thung and Othman Bahumaish, Ramzi and Wei, San Chang and Yuet, Ying Loo and Chee, Sian Kuan and Siok, Koon Yeo and Radu, Son (2017) Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens. Food Control, 80. pp. 395-400. ISSN 09567135

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Official URL: https://www.researchgate.net/publication/317143344

Abstract

Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and cutting boards during washing and cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86–2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from cutting board to cabbage and tomato via cutting process (17.5–31.7%) were higher (P < 0.05) than from wash water to cabbage and tomato (0.8–23.0%) during washing treatment. Overall, our findings suggest that wash water and cutting board can be potential vehicles in the dissemination of foodborne pathogens. Therefore, there is a need to promote consumer awareness for proper handling practices in the kitchen to minimise the risk of foodborne infection.

Item Type:	Article
Uncontrolled Keywords:	Foodborne pathogens, Cross-contamination, Raw vegetable, Vegetable washing practices, Cutting board, research, Universiti Malaysia Sarawak, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology Faculties, Institutes, Centres > Faculty of Resource Science and Technology
Depositing User:	Ibrahim
Date Deposited:	12 Jun 2017 08:03
Last Modified:	24 May 2021 04:03
URI:	http://ir.unimas.my/id/eprint/16592

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