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Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards

Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken me...

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Main Authors: Goh, Sur Guat, Afsah Hejri, Leili, Kuan, Chee Hao, Loo, Yuet Ying, Lye, Ying Ling, Chang, Wei San, Puspanadan, Soopna, Mohd Shahril, Najwa, Tang, John Yew Huat, Rukayadi, Yaya, Nishibuchi, Mitsuaki, Nakaguchi, Yoshitsugu, Radu, Son
Format: Article
Language:English
Published: Elsevier 2014
Online Access:http://psasir.upm.edu.my/id/eprint/35893/1/Transmission%20of%20Listeria%20monocytogenes%20from%20raw%20chicken%20meat%20to%20cooked%20chicken%20meat%20through%20cutting%20boards.pdf
http://psasir.upm.edu.my/id/eprint/35893/
http://www.sciencedirect.com/science/article/pii/S0956713513004222
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spelling my.upm.eprints.358932017-08-16T09:02:06Z http://psasir.upm.edu.my/id/eprint/35893/ Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards Goh, Sur Guat Afsah Hejri, Leili Kuan, Chee Hao Loo, Yuet Ying Lye, Ying Ling Chang, Wei San Puspanadan, Soopna Mohd Shahril, Najwa Tang, John Yew Huat Rukayadi, Yaya Nishibuchi, Mitsuaki Nakaguchi, Yoshitsugu Radu, Son Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken meat to hot and cooled chicken meat through polyethylene and wooden cutting boards. Raw chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 ± 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden cutting boards to simulate bacterial transfer to cutting boards. Cooked chicken samples (hot and cooled) were then placed on the same cutting boards to simulate transfer of bacteria from cutting boards to cooked meat. L. monocytogenes successfully attached to polyethylene and wooden cutting boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of cutting boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden cutting boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene cutting board. It is recommended to use different cutting boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the cutting boards and prevent cross-contamination of final products. Elsevier 2014-03 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/35893/1/Transmission%20of%20Listeria%20monocytogenes%20from%20raw%20chicken%20meat%20to%20cooked%20chicken%20meat%20through%20cutting%20boards.pdf Goh, Sur Guat and Afsah Hejri, Leili and Kuan, Chee Hao and Loo, Yuet Ying and Lye, Ying Ling and Chang, Wei San and Puspanadan, Soopna and Mohd Shahril, Najwa and Tang, John Yew Huat and Rukayadi, Yaya and Nishibuchi, Mitsuaki and Nakaguchi, Yoshitsugu and Radu, Son (2014) Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards. Food Control, 37. pp. 51-55. ISSN 0956-7135; ESSN: 1873-7129 http://www.sciencedirect.com/science/article/pii/S0956713513004222 10.1016/j.foodcont.2013.08.030
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Listeria monocytogenes (L. monocytogenes) is a food-borne pathogen contaminating poultry products. Ready-to-eat (RTE) cooked chicken meat can easily be contaminated with L. monocytogenes in post-processing activities. This study aimed to determine transmission of L. monocytogenes from raw chicken meat to hot and cooled chicken meat through polyethylene and wooden cutting boards. Raw chicken breast samples were purchased from retail markets and were artificially contaminated with L. monocytogenes at concentration of 7.35 ± 0.22 log CFU/ml. Contaminated raw samples were placed on polyethylene and wooden cutting boards to simulate bacterial transfer to cutting boards. Cooked chicken samples (hot and cooled) were then placed on the same cutting boards to simulate transfer of bacteria from cutting boards to cooked meat. L. monocytogenes successfully attached to polyethylene and wooden cutting boards and recovered after holding time up to 1 h. Transmissions of L. monocytogenes to cooled cooked samples from both types of cutting boards were relatively higher than hot cooked samples. Moreover, transfer rates of L. monocytogenes from wooden cutting boards at holding time of 1 h to both cooled and hot cooked samples were lower than those from polyethylene cutting board. It is recommended to use different cutting boards for raw and cooked materials and apply detergents and hot water for cleaning procedure to eliminate L. monocytogenes attached to the cutting boards and prevent cross-contamination of final products.
format Article
author Goh, Sur Guat
Afsah Hejri, Leili
Kuan, Chee Hao
Loo, Yuet Ying
Lye, Ying Ling
Chang, Wei San
Puspanadan, Soopna
Mohd Shahril, Najwa
Tang, John Yew Huat
Rukayadi, Yaya
Nishibuchi, Mitsuaki
Nakaguchi, Yoshitsugu
Radu, Son
spellingShingle Goh, Sur Guat
Afsah Hejri, Leili
Kuan, Chee Hao
Loo, Yuet Ying
Lye, Ying Ling
Chang, Wei San
Puspanadan, Soopna
Mohd Shahril, Najwa
Tang, John Yew Huat
Rukayadi, Yaya
Nishibuchi, Mitsuaki
Nakaguchi, Yoshitsugu
Radu, Son
Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
author_facet Goh, Sur Guat
Afsah Hejri, Leili
Kuan, Chee Hao
Loo, Yuet Ying
Lye, Ying Ling
Chang, Wei San
Puspanadan, Soopna
Mohd Shahril, Najwa
Tang, John Yew Huat
Rukayadi, Yaya
Nishibuchi, Mitsuaki
Nakaguchi, Yoshitsugu
Radu, Son
author_sort Goh, Sur Guat
title Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
title_short Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
title_full Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
title_fullStr Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
title_full_unstemmed Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
title_sort transmission of listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
publisher Elsevier
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/35893/1/Transmission%20of%20Listeria%20monocytogenes%20from%20raw%20chicken%20meat%20to%20cooked%20chicken%20meat%20through%20cutting%20boards.pdf
http://psasir.upm.edu.my/id/eprint/35893/
http://www.sciencedirect.com/science/article/pii/S0956713513004222
_version_ 1643831588139565056
score 13.211869

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