Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM, 43400, Serdang, Selangor Darul Ehsan, Malaysia.
Int J Food Microbiol. 2018 Nov 2;284:112-119. doi: 10.1016/j.ijfoodmicro.2018.08.012. Epub 2018 Aug 16.
Kitchen mishandling practices contribute to a large number of foodborne illnesses. In this study, the transfer and cross-contamination potential of Vibrio parahaemolyticus from bloody clams to ready-to-eat food (lettuce) was assessed. Three scenarios were investigated: 1) direct cross-contamination, the transfer of V. parahaemolyticus from bloody clams to non-food contact surfaces (hands and kitchen utensils) to lettuce (via slicing), was evaluated; 2) perfunctory decontamination, the efficacy of two superficial cleaning treatments: a) rinsing in a pail of water, and b) wiping with a kitchen towel, were determined; and 3) secondary cross-contamination, the microbial transfer from cleaning residuals (wash water or stained kitchen towel) to lettuce was assessed. The mean of percent transfer rates through direct contact was 3.6%, and an average of 3.5% of total V. parahaemolyticus was recovered from sliced lettuce. The attempted treatments reduced the transferred population by 99.0% (rinsing) and 94.5% (wiping), and the relative amount of V. parahaemolyticus on sliced lettuce was reduced to 0.008%. V. parahaemolyticus exposure via secondary cross-contamination was marginal. The relative amount of V. parahaemolyticus recovered from washed lettuce was 0.07%, and the transfers from stained kitchen towel to lettuce were insubstantial. Our study highlights that V. parahaemolyticus was readily spread in the kitchen, potentially through sharing of non-food contact surfaces. Results from this study can be used to better understand and potentially raising the awareness of proper handling practices to avert the spread of foodborne pathogens.
厨房处理不当是导致食源性疾病的主要原因之一。本研究评估了副溶血性弧菌从带血蛤到即食食品（生菜）的转移和交叉污染潜力。研究了三种情况：1）直接交叉污染，评估了副溶血性弧菌从带血蛤到非食品接触表面（手和厨房用具）到生菜（通过切片）的转移；2）敷衍消毒，确定了两种表面清洁处理方法的效果：a）在水桶中冲洗，b）用厨房纸巾擦拭；3）二次交叉污染，评估了清洁残留物（洗涤水或染色的厨房纸巾）向生菜的微生物转移。直接接触的转移率平均值为 3.6%，切片生菜中平均回收 3.5%的总副溶血性弧菌。尝试的处理方法使转移的种群减少了 99.0%（冲洗）和 94.5%（擦拭），切片生菜上副溶血性弧菌的相对数量减少到 0.008%。通过二次交叉污染暴露的副溶血性弧菌数量较少。从洗净的生菜中回收的副溶血性弧菌相对数量为 0.07%，从染色的厨房纸巾转移到生菜的数量微不足道。本研究表明，副溶血性弧菌在厨房中很容易传播，可能是通过非食品接触表面的共享。本研究的结果可用于更好地理解和提高对正确处理方法的认识，以避免食源性病原体的传播。
