Sarjit Amreeta, Dykes Gary A
School of Science, Monash University, Jalan Lagoon Selatan, Bandar Sunway 46150, Selangor, Malaysia; and.
School of Public Health, Curtin University, Bentley 6102, Western Australia, Australia (ORCID: http://orcid.org/0000-0001-5014-9282).
J Food Prot. 2017 May 1;80(5):750-757. doi: 10.4315/0362-028X.JFP-16-414.
Thermophilic Campylobacter and Salmonella enterica are major causes of gastrointestinal foodborne infection. Survival of these pathogens on food-associated surfaces is a risk contributing to their spread through the food system. This study examined the transfer of two strains each of C. jejuni, C. coli, Salmonella Enteritidis, and Salmonella Typhimurium from chicken meat to a knife or scissors used on either a plastic or wooden cutting board. Each strain of Campylobacter and Salmonella at ∼108 CFU mL-1 was inoculated (5 mL) onto 25 g of chicken meat with skin and allowed to attach (for 10 min). The meat was then cut (20 times per implement) into 1-cm2 pieces with either a knife or scissors on either a plastic or wooden cutting board. The numbers of pathogens transferred from meat onto cutting implements and cutting board surfaces were enumerated. The surfaces were subsequently either rinsed with water or rinsed with water and wiped with a kitchen towel to mimic commonly used superficial cleaning practices for these implements, and the numbers of pathogens were enumerated again. The bacterial numbers for both pathogens were determined on thin-layer agar. The attachment of the Salmonella strains to chicken meat (∼7.0 to 7.8 log CFU cm-2) was higher than the attachment of the Campylobacter strains (∼4.6 to 6.6 log CFU cm-2). All four Salmonella strains transferred in higher numbers (∼1.9 to 6.3 log CFU cm-2) to all surfaces than did the Campylobacter strains (∼1.1 to 3.9 log CFU cm-2). The transfer rates of both pathogens from the chicken meat to all the surfaces examined varied substantially between ∼0 and 21.1%. The highest rate of transfer (∼21.1%) observed was for C. coli 2875 when transferred from the chicken meat to the scissors. Most cleaning treatments reduced the numbers of both pathogens (∼0.3 to 4.1 log CFU cm-2) transferred to all the surfaces. Our study gives insights into the risks associated with the transfer of Campylobacter and Salmonella from poultry to the surfaces used in poultry preparation.
嗜热弯曲杆菌和肠炎沙门氏菌是食源性胃肠道感染的主要病因。这些病原体在与食品相关的表面上存活是导致它们通过食品系统传播的一个风险因素。本研究检测了空肠弯曲杆菌、结肠弯曲杆菌、肠炎沙门氏菌和鼠伤寒沙门氏菌各两株从鸡肉转移到在塑料或木制案板上使用的刀或剪刀上的情况。将每种弯曲杆菌和沙门氏菌菌株以约108 CFU/mL的浓度（5 mL）接种到25 g带皮鸡肉上，并使其附着（10分钟）。然后用刀或剪刀在塑料或木制案板上把肉切成（每个工具切20次）1平方厘米的小块。统计从肉转移到切割工具和案板表面的病原体数量。随后，对表面进行水洗或水洗后用厨房毛巾擦拭，以模拟这些工具常用的表面清洁方法，然后再次统计病原体数量。两种病原体的细菌数量在薄层琼脂上测定。沙门氏菌菌株在鸡肉上的附着量（约7.0至7.8 log CFU/cm2）高于弯曲杆菌菌株（约4.6至6.6 log CFU/cm2）。所有四种沙门氏菌菌株转移到所有表面的数量（约1.9至6.3 log CFU/cm2）都高于弯曲杆菌菌株（约1.1至3.9 log CFU/cm2）。两种病原体从鸡肉转移到所有检测表面的转移率在约0%至21.1%之间有很大差异。观察到的最高转移率（约21.1%）是结肠弯曲杆菌2875从鸡肉转移到剪刀上时出现的。大多数清洁处理减少了转移到所有表面的两种病原体的数量（约0.3至4.1 log CFU/cm2）。我们的研究深入了解了弯曲杆菌和沙门氏菌从家禽转移到家禽加工所用表面相关的风险。
