Abstract：
:The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surfaces to control contamination. The following procedures were simulated: (1) no cleaning after handling contaminated poultry skin; (2) rinsing in running water; (3) cleaning with dish soap and mechanical scrubbing; and (4) cleaning with dish soap and mechanical scrubbing, followed by disinfection with hypochlorite. The pathogen was recovered from all surfaces following procedure 1, with counts ranging from 1.90 to 2.80 log, as well as from the tomatoes handled on it. Reduced numbers of S. Enteritidis were recovered using the other procedures, both from the surfaces and from the tomatoes. Counts were undetectable after procedure 4. From all surfaces evaluated, wood was the most difficult to clean, and stainless steel was the easiest. The use of hypochlorite as a disinfecting agent helped to reduce cross-contamination.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Soares VM,Pereira JG,Viana C,Izidoro TB,Bersot Ldos S,Pinto JPdoi
10.1016/j.fm.2011.12.028subject
Has Abstractpub_date
2012-06-01 00:00:00pages
453-6issue
2eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00311-Xjournal_volume
30pub_type
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