Transfer rates of pathogenic bacteria during pork processing
We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork con...
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Korean Society of Animal Sciences and Technology
2020-11-01
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doaj-07c1049cd057468a84c522124ce637b02020-12-08T01:52:44ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912020-11-0162691292110.5187/jast.2020.62.6.912jast-62-6-912Transfer rates of pathogenic bacteria during pork processingJung min Park0Jong Ho Koh1Min Joo Cho2Jin Man Kim3Department of Food Marketing and Safety, Konkuk University, Department of Bio-Food Analysis, Bio-Campus, Korea Polytechnic University, Department of Food Marketing and Safety, Konkuk University, Department of Food Marketing and Safety, Konkuk University, We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5–6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07–3.50, 3.29–3.92 and 4.48–4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12–3.75, 3.20–3.33, and 3.07–3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47–3.40, knife 2.01–3.98, and polyethylene glove 2.40–2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46–3.96, 3.37–4.06, and 3.55–4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.http://www.ejast.org/archive/view_article?pid=jast-62-6-912transfer ratecross-contaminationmeat processingglove usemicrobial contamination |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Jung min Park Jong Ho Koh Min Joo Cho Jin Man Kim |
spellingShingle |
Jung min Park Jong Ho Koh Min Joo Cho Jin Man Kim Transfer rates of pathogenic bacteria during pork processing Journal of Animal Science and Technology transfer rate cross-contamination meat processing glove use microbial contamination |
author_facet |
Jung min Park Jong Ho Koh Min Joo Cho Jin Man Kim |
author_sort |
Jung min Park |
title |
Transfer rates of pathogenic bacteria during pork
processing |
title_short |
Transfer rates of pathogenic bacteria during pork
processing |
title_full |
Transfer rates of pathogenic bacteria during pork
processing |
title_fullStr |
Transfer rates of pathogenic bacteria during pork
processing |
title_full_unstemmed |
Transfer rates of pathogenic bacteria during pork
processing |
title_sort |
transfer rates of pathogenic bacteria during pork
processing |
publisher |
Korean Society of Animal Sciences and Technology |
series |
Journal of Animal Science and Technology |
issn |
2672-0191 2055-0391 |
publishDate |
2020-11-01 |
description |
We examined the rates of pathogenic bacterial cross-contamination from gloves to
meat and from meat to gloves during pork processing under meat-handling
scenarios in transfer rate experiments of inoculated pathogens. The inoculated
pork contained ~5–6 Log10 CFU/g pathogenic bacteria like
Escherichia coli (E. coli),
Staphylococcus aureus (S. aureus),
Listeria monocytogenes (L. monocytogenes),
and Salmonella enterica subsp. enterica
(Sal. enteritidis). On cotton gloves, after cutting the
pork, the cutting board, knife, and cotton gloves showed 3.07–3.50,
3.29–3.92 and 4.48–4.86 Log10 CFU/g bacteria. However,
when using polyethylene gloves, fewer bacteria (3.12–3.75,
3.20–3.33, and 3.07–3.97 Log10 CFU/g, respectively)
were transferred. When four pathogens (6 Log10 CFU/g) were inoculated
onto the gloves, polyethylene gloves showed a lower transition rate (cutting
board 2.47–3.40, knife 2.01–3.98, and polyethylene glove
2.40–2.98 Log10 CFU/g) than cotton gloves. For cotton gloves,
these values were 3.46–3.96, 3.37–4.06, and 3.55–4.00
Log10 CFU/g, respectively. Use of cotton gloves, polyethylene
gloves, knives and cutting boards for up to 10 hours in a meat butchering
environment has not exceeded HACCP regulations. However, after 10 h of use,
3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were
detected on the cotton gloves, cutting board, and knives but polyethylene gloves
showed no bacterial count. Our results reveal the transfer efficiency of
pathogenic bacteria and that gloved hands may act as a transfer route of
pathogenic bacteria between meat and hands. The best hand hygiene was achieved
when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton
gloves reduces cross-contamination during meat processing. |
topic |
transfer rate cross-contamination meat processing glove use microbial contamination |
url |
http://www.ejast.org/archive/view_article?pid=jast-62-6-912 |
work_keys_str_mv |
AT jungminpark transferratesofpathogenicbacteriaduringporkprocessing AT jonghokoh transferratesofpathogenicbacteriaduringporkprocessing AT minjoocho transferratesofpathogenicbacteriaduringporkprocessing AT jinmankim transferratesofpathogenicbacteriaduringporkprocessing |
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