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http://dx.doi.org/10.13103/JFHS.2013.28.3.272

Survival and Cross-contamination of Escherichia coli O157:H7 on Various Agricultural Product-Contact Surfaces  

Kim, Se-Ri (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Choi, Song-Yi (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Seo, Min-Kyoung (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Kim, Won-Il (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Chung, Duck-Hwa (Division of Applied Life Science, Gyeongsang National University)
Ryu, Kyoung Yul (R&D Evaluation Division, Research Policy Bureau, RDA)
Yun, Jong-Chul (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Kim, Byung-Seok (Planning & Coordination Division, NAAS, RDA)
Publication Information
Journal of Food Hygiene and Safety / v.28, no.3, 2013 , pp. 272-278 More about this Journal
Abstract
To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions ($20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at $30^{\circ}C$, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.
Keywords
Survival; Cross-contamination; Escherichia coli O157:H7; Product-contact surfaces;
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Times Cited By KSCI : 2  (Citation Analysis)
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