Zhao P, Zhao T, Doyle M P, Rubino J R, Meng J
Department of Food Science and Technology, Georgia Experiment Station, University of Georgia, Griffin 30223, USA.
J Food Prot. 1998 Aug;61(8):960-3. doi: 10.4315/0362-028x-61.8.960.
Foods can become contaminated with pathogenic microorganisms from hands, the cutting board, and knives during preparation in the kitchen. A laboratory model was developed to determine occurrence of cross-contamination and efficacy of decontamination procedures in kitchen food-handling practices. Enterobacter aerogenes B199A, an indicator bacterium with attachment characteristics similar to that of Salmonella spp., was used. Chicken meat with skin inoculated with 10(6) CFU of E. aerogenes B199A/g was cut into small pieces on a sterile cutting board. The extent of cross-contamination occurring from meat to the cutting board and from the cutting board to vegetables (lettuce and cucumbers) subsequently cut on the board was determined. Swab samples from the cutting board, hand washings, and lettuce and cucumber samples revealed that approximately 10(5) CFU of E. aerogenes/cm2 were transferred to the board and hands and approximately 10(3) to 10(4) CFU of E. aerogenes/g to the lettuce and cucumbers. The surfaces of the cutting board and hands were treated with antibacterial agents after cutting the meat, and counts of E. aerogenes on the cutting board and vegetables (lettuce and cucumbers) were determined. Results revealed that use of the disinfectant reduced the population of E. aerogenes to almost nondetectable levels on the cutting boards. The average counts after treatment were < 20 CFU/g of vegetable and ranged from < 20 to 200 CFU per cm2 or g on the cutting board and subsequently on the vegetables. These results indicate that bacteria with attachment characteristics similar to Salmonella spp. can be readily transferred to cutting boards during food preparation and then cross-contaminate fresh vegetables if the boards are not cleaned. Application of a kitchen disinfectant can greatly reduce bacterial contamination on cutting boards.
在厨房准备食物的过程中，食物可能会被来自双手、砧板和刀具的致病微生物污染。开发了一种实验室模型，以确定厨房食品处理过程中交叉污染的发生情况和去污程序的效果。使用产气肠杆菌B199A，一种具有与沙门氏菌属相似附着特性的指示菌。将接种了10(6) CFU/g产气肠杆菌B199A的带皮鸡肉在无菌砧板上切成小块。确定了从肉到砧板以及随后在砧板上切割的蔬菜（生菜和黄瓜）之间发生的交叉污染程度。从砧板、洗手水以及生菜和黄瓜样本中采集的拭子样本显示，约10(5) CFU/cm2的产气肠杆菌被转移到砧板和手上，约10(3)至10(4) CFU/g的产气肠杆菌被转移到生菜和黄瓜上。切完肉后，用抗菌剂处理砧板和手的表面，并测定砧板和蔬菜（生菜和黄瓜）上产气肠杆菌的数量。结果显示，使用消毒剂可使砧板上的产气肠杆菌数量减少到几乎检测不到的水平。处理后的平均数量为蔬菜<20 CFU/g，砧板以及随后蔬菜上的数量范围为每平方厘米或每克<20至200 CFU。这些结果表明，具有与沙门氏菌属相似附着特性的细菌在食物制备过程中很容易转移到砧板上，如果砧板不清洁，随后会交叉污染新鲜蔬菜。使用厨房消毒剂可大大减少砧板上的细菌污染。
