| _version_ |
1860797959238582272
|
| building |
INTELEK Repository
|
| caption |
Food Control, 37 (2014) 51-55. doi:10.1016/j.foodcont.2013.08.030
|
| collection |
Online Access
|
| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
|
| date |
2024-08-29 09:25:35
|
| format |
Restricted Document
|
| id |
15092
|
| institution |
UniSZA
|
| internalnotes |
Ak, N. O., Cliver, D. O., & Kaspar, C. W. (1994a). Cutting boards of plastic and wood contaminated experimentally with bacteria. Journal of Food Protection, 57, 16e 22. Ak, N. O., Cliver, D. O., & Kaspar, C. W. (1994b). Decontamination of plastic and wooden cutting boards for kitchen use. Journal of Food Protection, 57, 23e30. Altekruse, S. F., Street, D. A., Fein, S. B., & Levy, A. S. (1996). Consumer knowledge of food borne microbial hazards and food-handling practices. Journal of Food Protection, 59, 287e294. Anonymous. (2008). Hygiene procedures in the home and their effectiveness: a review of the scientific evidence base. IFH International Scientific Forum on Home Hygiene. de Boer, E., & Hahné, M. (1990). Cross-contamination with Campylobacter jejuni and Salmonella spp. from raw chicken products during food preparation. Journal of Food Protection, 53, 1067e1068. Beresford, M. R., Andrew, P. W., & Shama, G. (2001). Listeria monocytogenes adheres to many materials found in food-processing environments. Journal of Applied Microbiology, 90, 1000e1005. Carpentier, B. (1997). Sanitary quality of meat chopping board surfaces: a bibliographical study. Food Microbiology, 14, 31e37. Cliver, D. O. (2006). Cutting boards in Salmonella cross-contamination. Journal of AOAC International, 89, 538e542. Cygnarowicz-Provost, M., Whiting, R. C., & Craig, J. C. (1994). Steam surface pasteurization of beef frankfurters. Journal of Food Science, 59, 1e5. EFSA, European Food Safety Authority. (2010). The community summary report on trends and sources of zoonoses and zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA Journal, 8, 1496. European Commission. (2010). Commission decision of 19 March 2010 concerning the non-inclusion of 2,4,40 -trichloro-20 -hydroxydiphenyl ether in the Union list of additives which may be used in the manufacture of plastic materials and articles intended to come into contact with foodstuffs under Directive 2002/72/ EC. Official Journal of The European Union. L75/25eL75/26. Fabrizio, K. A., & Cutter, C. N. (2005). Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats. Meat Science, 71, 327e 333. Jevsnik, M., Hoyer, S., & Raspor, P. (2008). Food safety knowledge and practices among pregnant and non-pregnant women in Slovenia. Food Control, 19, 526e 534. Kusumaningrum, H. D., van Asselt, E. D., Beumer, R. R., & Zwietering, M. H. (2004). A quantitative analysis of cross-contamination of Salmonella and Campylobacter species via domestic kitchen surfaces. Journal of Food Protection, 67, 1892e1903. Low, J. C., & Donachie, W. (1997). A review of Listeria monocytogenes and listeriosis. The Veterinary Journal, 153, 9e29. Mereghetti, L., Quentin, R., Marquet-Van Der Mee, N., & Audurier, A. (2000). Low sensitivity of Listeria monocytogenes to quaternary ammonium compounds. Applied and Environmental Microbiology, 66, 5083e5086. Muriana, P. M., Quimby, W., Davidson, C. A., & Grooms, J. (2002). Post-package pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes. Journal of Food Protection, 65, 963e969. Mylius, S. D., Nauta, M. J., & Havelaar, A. H. (2007). Cross-contamination during food preparation: a mechanistic model applied to chicken-borne Campylobacter. Risk Analysis, 27(4), 803e813. Møretrø, T., Høiby-Pettersen, G. S., Habimana, O., Heir, E., & Langsrud, S. (2011). Assessment of the antibacterial activity of a triclosan-containing cutting board. International Journal of Food Microbiology, 146, 157e162. Møretrø, T., Høiby-Pettersen, G. S., Halvorsen, C. K., & Langsrud, S. (2012). Antibacterial activity of cutting boards containing silver. Food Control, 28, 118e121. Ryser, E. T., & Marth, E. H. (2000). Listeria, listeriosis and food safety. New York: Marcel Dekker. Siegman-Igra, Y., Levin, R., Weinberger, M., Golan, Y., Schwartz, D., Samra, Z., et al. (2002). Listeria monocytogenes infection in Israel and review of cases worldwide. Emerging Infectious Diseases, 8, 305-310. Tang, J. Y. H., Nishibuchi, M., Nakaguchi, Y., Ghazali, F. M., Saleha, A. A., & Son, R. (2011). Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards. Letters in Applied Microbiology, 52, 581-588. Taormina, P. J., & Beuchat, L. R. (2002). Survival of Listeria monocytogenes in com mercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat. Journal of Applied Microbiology, 92, 71-80. USDA-FSIS. (2004). Listeria guidelines for industry. Available from http://www.fsis. usda.gov/OA/topics/lmguide.htm. Assessed 20.04.13. Walls, I. (2006). Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats. Meat Science, 74, 66-75. Wong, W. C., Pui, C. F., Tuan Chilek, T. Z., Noorlis, A., Tang, J. Y. H., Nakaguchi, Y., et al. (2011). Survival of Listeria monocytogenes during frying of chicken burger patties. Food Nutrition Sciences, 2, 471-475. Worsfold, D., & Griffith, C. J. (1997). An assessment of the standard of consumer food safety behaviour. Journal of Food Protection, 60, 1-9
|
| originalfilename |
4832-01-FH02-FPBSM-14-00329.pdf
|
| person |
Sur Guat Goh
|
| recordtype |
oai_dc
|
| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15092
|
| spelling |
15092 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15092 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf Adobe Acrobat Pro DC 20 Paper Capture Plug-in with ClearScan 6 1.7 Sur Guat Goh 2024-08-29 09:25:35 Food Control, 37 (2014) 51-55. doi:10.1016/j.foodcont.2013.08.030 Food Control 37 (2014) 51-55. doi:10.1016/j.foodcont.2013.08.030 4832-01-FH02-FPBSM-14-00329.pdf UniSZA Private Access Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards Food Control 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 post-processing 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 cross-contamination of final products. 37 51-55 Ak, N. O., Cliver, D. O., & Kaspar, C. W. (1994a). Cutting boards of plastic and wood contaminated experimentally with bacteria. Journal of Food Protection, 57, 16e 22. Ak, N. O., Cliver, D. O., & Kaspar, C. W. (1994b). Decontamination of plastic and wooden cutting boards for kitchen use. Journal of Food Protection, 57, 23e30. Altekruse, S. F., Street, D. A., Fein, S. B., & Levy, A. S. (1996). Consumer knowledge of food borne microbial hazards and food-handling practices. Journal of Food Protection, 59, 287e294. Anonymous. (2008). Hygiene procedures in the home and their effectiveness: a review of the scientific evidence base. IFH International Scientific Forum on Home Hygiene. de Boer, E., & Hahné, M. (1990). Cross-contamination with Campylobacter jejuni and Salmonella spp. from raw chicken products during food preparation. Journal of Food Protection, 53, 1067e1068. Beresford, M. R., Andrew, P. W., & Shama, G. (2001). Listeria monocytogenes adheres to many materials found in food-processing environments. Journal of Applied Microbiology, 90, 1000e1005. Carpentier, B. (1997). Sanitary quality of meat chopping board surfaces: a bibliographical study. Food Microbiology, 14, 31e37. Cliver, D. O. (2006). Cutting boards in Salmonella cross-contamination. Journal of AOAC International, 89, 538e542. Cygnarowicz-Provost, M., Whiting, R. C., & Craig, J. C. (1994). Steam surface pasteurization of beef frankfurters. Journal of Food Science, 59, 1e5. EFSA, European Food Safety Authority. (2010). The community summary report on trends and sources of zoonoses and zoonotic agents and food-borne outbreaks in the European Union in 2008. EFSA Journal, 8, 1496. European Commission. (2010). Commission decision of 19 March 2010 concerning the non-inclusion of 2,4,40 -trichloro-20 -hydroxydiphenyl ether in the Union list of additives which may be used in the manufacture of plastic materials and articles intended to come into contact with foodstuffs under Directive 2002/72/ EC. Official Journal of The European Union. L75/25eL75/26. Fabrizio, K. A., & Cutter, C. N. (2005). Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats. Meat Science, 71, 327e 333. Jevsnik, M., Hoyer, S., & Raspor, P. (2008). Food safety knowledge and practices among pregnant and non-pregnant women in Slovenia. Food Control, 19, 526e 534. Kusumaningrum, H. D., van Asselt, E. D., Beumer, R. R., & Zwietering, M. H. (2004). A quantitative analysis of cross-contamination of Salmonella and Campylobacter species via domestic kitchen surfaces. Journal of Food Protection, 67, 1892e1903. Low, J. C., & Donachie, W. (1997). A review of Listeria monocytogenes and listeriosis. The Veterinary Journal, 153, 9e29. Mereghetti, L., Quentin, R., Marquet-Van Der Mee, N., & Audurier, A. (2000). Low sensitivity of Listeria monocytogenes to quaternary ammonium compounds. Applied and Environmental Microbiology, 66, 5083e5086. Muriana, P. M., Quimby, W., Davidson, C. A., & Grooms, J. (2002). Post-package pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes. Journal of Food Protection, 65, 963e969. Mylius, S. D., Nauta, M. J., & Havelaar, A. H. (2007). Cross-contamination during food preparation: a mechanistic model applied to chicken-borne Campylobacter. Risk Analysis, 27(4), 803e813. Møretrø, T., Høiby-Pettersen, G. S., Habimana, O., Heir, E., & Langsrud, S. (2011). Assessment of the antibacterial activity of a triclosan-containing cutting board. International Journal of Food Microbiology, 146, 157e162. Møretrø, T., Høiby-Pettersen, G. S., Halvorsen, C. K., & Langsrud, S. (2012). Antibacterial activity of cutting boards containing silver. Food Control, 28, 118e121. Ryser, E. T., & Marth, E. H. (2000). Listeria, listeriosis and food safety. New York: Marcel Dekker. Siegman-Igra, Y., Levin, R., Weinberger, M., Golan, Y., Schwartz, D., Samra, Z., et al. (2002). Listeria monocytogenes infection in Israel and review of cases worldwide. Emerging Infectious Diseases, 8, 305-310. Tang, J. Y. H., Nishibuchi, M., Nakaguchi, Y., Ghazali, F. M., Saleha, A. A., & Son, R. (2011). Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards. Letters in Applied Microbiology, 52, 581-588. Taormina, P. J., & Beuchat, L. R. (2002). Survival of Listeria monocytogenes in com mercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat. Journal of Applied Microbiology, 92, 71-80. USDA-FSIS. (2004). Listeria guidelines for industry. Available from http://www.fsis. usda.gov/OA/topics/lmguide.htm. Assessed 20.04.13. Walls, I. (2006). Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats. Meat Science, 74, 66-75. Wong, W. C., Pui, C. F., Tuan Chilek, T. Z., Noorlis, A., Tang, J. Y. H., Nakaguchi, Y., et al. (2011). Survival of Listeria monocytogenes during frying of chicken burger patties. Food Nutrition Sciences, 2, 471-475. Worsfold, D., & Griffith, C. J. (1997). An assessment of the standard of consumer food safety behaviour. Journal of Food Protection, 60, 1-9
|
| spellingShingle |
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|
| subject |
Food Control
37 (2014) 51-55. doi:10.1016/j.foodcont.2013.08.030
|
| summary |
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 post-processing 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 cross-contamination of final products.
|
| title |
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|
| title_full |
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|
| title_fullStr |
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|
| title_full_unstemmed |
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|
| title_short |
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|
| title_sort |
transmission of listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
|