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http://dx.doi.org/10.9721/KJFST.2012.44.1.114

Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria  

Kim, Ji-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lim, Hyun-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division)
Choi, Gyeong-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division)
Kim, Du-Woon (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.1, 2012 , pp. 114-120 More about this Journal
Abstract
The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.
Keywords
chopping boards; antimicrobial activity; food safety; plastic; wood;
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