Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens
Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria...
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| Format: | Article |
| Language: | English |
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Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63221/1/Simulation%20of%20decontamination%20and%20transmission%20of%20Escherichia%20coli%20O157.pdf |
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| author | Chee, Hao Kuan Leonard, Whye Kit Lim Tai, Wei Ting Rukayadi, Yaya Ahmad, Siti Hajar Wan Mohamed Radzi, Che Wan Jasimah Tze, Young Thung Ramzi, Othman Bahumaish Wei, San Chang Yuet, Ying Loo Chee, Sian Kuan Yeo, Siok-Koon Radu, Son |
| author_facet | Chee, Hao Kuan Leonard, Whye Kit Lim Tai, Wei Ting Rukayadi, Yaya Ahmad, Siti Hajar Wan Mohamed Radzi, Che Wan Jasimah Tze, Young Thung Ramzi, Othman Bahumaish Wei, San Chang Yuet, Ying Loo Chee, Sian Kuan Yeo, Siok-Koon Radu, Son |
| author_sort | Chee, Hao Kuan |
| collection | UPM |
| description | Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and cutting boards during washing and cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86 to 2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from cutting board to cabbage and tomato via cutting process (17.5 to 31.7%) were higher (P<0.05) than from wash water to cabbage and tomato (0.8 to 23.0%) during washing treatment. Overall, our findings suggest that wash water and cutting board can be potential vehicles in the dissemination of foodborne pathogens. Therefore, there is a need to promote consumer awareness for proper handling practices in the kitchen to minimise the risk of foodborne infection. |
| first_indexed | 2024-03-06T09:44:01Z |
| format | Article |
| id | upm.eprints-63221 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:44:01Z |
| publishDate | 2017 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-632212018-08-20T02:11:33Z http://psasir.upm.edu.my/id/eprint/63221/ Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens Chee, Hao Kuan Leonard, Whye Kit Lim Tai, Wei Ting Rukayadi, Yaya Ahmad, Siti Hajar Wan Mohamed Radzi, Che Wan Jasimah Tze, Young Thung Ramzi, Othman Bahumaish Wei, San Chang Yuet, Ying Loo Chee, Sian Kuan Yeo, Siok-Koon Radu, Son Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and cutting boards during washing and cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86 to 2.60 log10 CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from cutting board to cabbage and tomato via cutting process (17.5 to 31.7%) were higher (P<0.05) than from wash water to cabbage and tomato (0.8 to 23.0%) during washing treatment. Overall, our findings suggest that wash water and cutting board can be potential vehicles in the dissemination of foodborne pathogens. Therefore, there is a need to promote consumer awareness for proper handling practices in the kitchen to minimise the risk of foodborne infection. Elsevier 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63221/1/Simulation%20of%20decontamination%20and%20transmission%20of%20Escherichia%20coli%20O157.pdf Chee, Hao Kuan and Leonard, Whye Kit Lim and Tai, Wei Ting and Rukayadi, Yaya and Ahmad, Siti Hajar and Wan Mohamed Radzi, Che Wan Jasimah and Tze, Young Thung and Ramzi, Othman Bahumaish and Wei, San Chang and Yuet, Ying Loo and Chee, Sian Kuan and Yeo, Siok-Koon and Radu, Son (2017) Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens. Food Control, 80. pp. 395-400. ISSN 0956-7135; ESSN: 1873-7129 10.1016/j.foodcont.2017.05.029 |
| spellingShingle | Chee, Hao Kuan Leonard, Whye Kit Lim Tai, Wei Ting Rukayadi, Yaya Ahmad, Siti Hajar Wan Mohamed Radzi, Che Wan Jasimah Tze, Young Thung Ramzi, Othman Bahumaish Wei, San Chang Yuet, Ying Loo Chee, Sian Kuan Yeo, Siok-Koon Radu, Son Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| title | Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| title_full | Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| title_fullStr | Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| title_full_unstemmed | Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| title_short | Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| title_sort | simulation of decontamination and transmission of escherichia coli o157 h7 salmonella enteritidis and listeria monocytogenes during handling of raw vegetables in domestic kitchens |
| url | http://psasir.upm.edu.my/id/eprint/63221/1/Simulation%20of%20decontamination%20and%20transmission%20of%20Escherichia%20coli%20O157.pdf |
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