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http://dx.doi.org/10.5851/kosfa.2008.28.5.562

Comparison of Cross-contamination of Salmonella spp. on Pork Meat and Workers' Hands during Pork Cutting Processing  

Hong, Chong-Hae (Department of Veterinary Medicine and Institute of Veterinary Science, School of Veterinary Medicine, Kangwon National University)
Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University)
Publication Information
Food Science of Animal Resources / v.28, no.5, 2008 , pp. 562-566 More about this Journal
Abstract
This study describes cross-contamination events that occur in animal food processing. We analyzed the number of Salmonella spp. contamination transferred from pork meat to workers' hands (wearing polyethylene gloves; PG, cotton gloves; CG, and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 38.80% was higher than that of PG 3.11% and bare hands 1.35%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.07%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.20-1.99%. In contrast, the transfer rates from the worker's hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0015-0.21%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that the use of PG compared with CG could effectively reduce or prevent the cross-contamination and provide important information concerning the consecutive transfer of Salmonella spp. during food processing.
Keywords
transfer rate; cross-contamination; Salmonella spp.; pork meat; workers' hand;
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