Liu Chengchu, Su Yi-Cheng
College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, PR China.
Int J Food Microbiol. 2006 Jul 15;110(2):149-54. doi: 10.1016/j.ijfoodmicro.2006.02.004. Epub 2006 May 11.
Food processing gloves are typically used to prevent cross-contamination during food preparation. However, gloves can be contaminated with microorganisms and become a source of contamination. This study investigated the survival of Listeria monocytogenes on gloves and determined the efficacy of electrolyzed oxidizing (EO) water for reducing L. monocytogenes contamination on seafood processing gloves. Three types of reusable gloves (natural rubber latex, natural latex, and nitrile) and two types of disposable gloves (latex and nitrile) were cut into small pieces (4 x 4 cm(2)) and inoculated with 5-strain L. monocytogenes cocktail (5.1 x 10(7) CFU/cm(2)) with and without shrimp meat residue attached to surfaces. L. monocytogenes did not survive well on clean reusable gloves and its populations decreased rapidly to non-detectable levels within 30 min at room temperature. However, high levels of Listeria cells were recovered from clean disposable gloves after 30 min of inoculation. Presence of shrimp meat residue on gloves enhanced the survival of L. monocytogenes. Cells of L. monocytogenes were detected on both reusable and disposal gloves even after 2 h at room temperature. Soaking inoculated gloves in EO water at room temperature for 5 min completely eliminated L. monocytogenes on clean gloves (>4.46 log CFU/cm(2) reductions) and significantly (p<0.05) reduced the contamination on soil-containing gloves when compared with tap water treatment. EO water could be used as a sanitizer to reduce L. monocytogenes contamination on gloves and reduce the possibility of transferring L. monocytogenes from gloves to RTE seafoods.
食品加工手套通常用于在食品制备过程中防止交叉污染。然而，手套可能会被微生物污染并成为污染源。本研究调查了单核细胞增生李斯特菌在手套上的存活情况，并确定了电解氧化（EO）水对减少海鲜加工手套上单核细胞增生李斯特菌污染的效果。将三种类型的可重复使用手套（天然橡胶乳胶、天然乳胶和丁腈）和两种类型的一次性手套（乳胶和丁腈）切成小块（4×4平方厘米），接种5株单核细胞增生李斯特菌混合菌液（5.1×10⁷CFU/平方厘米），表面有无虾肉残渣附着。单核细胞增生李斯特菌在干净的可重复使用手套上存活不佳，在室温下30分钟内其数量迅速降至检测不到的水平。然而，接种30分钟后，从干净的一次性手套中回收了大量李斯特菌细胞。手套上存在虾肉残渣会增强单核细胞增生李斯特菌的存活。即使在室温下放置2小时后，在可重复使用和一次性手套上均检测到单核细胞增生李斯特菌细胞。将接种后的手套在室温下于EO水中浸泡5分钟，可完全消除干净手套上的单核细胞增生李斯特菌（减少>4.46 log CFU/平方厘米），与自来水处理相比，显著（p<0.05）降低了含污手套上的污染。EO水可用作消毒剂，以减少手套上单核细胞增生李斯特菌的污染，并降低单核细胞增生李斯特菌从手套转移到即食海鲜上的可能性。
