Browse > Article
http://dx.doi.org/10.13103/JFHS.2014.29.4.253

Survival of Bacillus cereus and Its Transfer from Agricultural Product-Contact Surfaces to Lettuce  

Kim, Se-Ri (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Seo, Min-Kyoung (Department of Food Science and Technology, Chung-Ang University)
Kim, Won-Il (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Ryu, Kyoung Yul (R&D Evaluation Division, Research Policy Bureau, RDA)
Kim, Byung-Seok (Planning & Coordination Division, NAAS, RDA)
Ryu, Jae-Gee (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Kim, Hwang-Yong (Microbial Safety Team Department of Crop-Life Safety, NAAS, RDA)
Publication Information
Journal of Food Hygiene and Safety / v.29, no.4, 2014 , pp. 253-259 More about this Journal
Abstract
This study was conducted to investigate survival of Bacillus cereus (B. cereus) on stainless steel and polyvinyl chloride (PVC) and its transfer from two material to lettuce. The stainless steel and PVC were innoculated with B. cereus and stored at 6 combination conditions (temperature : $20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) : 43%, 69%, and 100%). Although the total numbers of B. cereus at RH 43% and RH 69% were reduced by 3.53-4.00 log CFU/coupon within 24 h regardless of material type, the spore numbers of B. cereus was lasted at 3.0 log CFU/coupon. When two materials were stored at $30^{\circ}C$, RH 100%, the spore numbers of B. cereus was rapidly increased by 3.0 log CFU/coupon. In addition, the reduction rate of B. cereus was decreased in the presence of organic matter. Transfer rate of B. cereus from surface of stainless steel and PVC to lettuce was increased by 10 times in the presence of water on the lettuce surface. As a result of this study, the presence of B. cereus on produce contact surfaces can increase the risk of cross-contamination. Thus, it is important that the packing table and conveyer belt in post harvest facility should be properly washed and sanitized after working to prevent cross-contamination.
Keywords
survival; cross-contamination; Bacillus cereus; product-contact surfaces;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Kim, G.H., Bang, H.Y.: A survey on consumption pattern of minimally fruits and vegetables. Korean J. Food Culture, 13, 267-274 (1998).   과학기술학회마을
2 Choi, J.W., Park, S.Y., Yeon, J.H., Lee, M.J., Chung, D.H., Lee, K.H., Kim, M.G., Lee, D.H., Kim, K.S., Ha, S.D.: Microbial contamination levels of fresh vegetables distributed in markets. Korean J. Fd. Hyg. Safety, 20, 43-47 (2005).   과학기술학회마을
3 Food and Drug Administration: Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Leafy Greens; Draft Guidance. Available from: http://www.fda.gov. Accessed Oct. 26. 2012 (2005).
4 Centers for Disease Control and Prevention: Update on Multi-State Outbreak of E. coli O157:H7 Infections from Fresh Spinach, October 6, 2006. Available from: http://www.cdc.gov/ecoli/2006/september/updates/100606.html. Accessed Febrary 20, 2010 (2006).
5 Patel, J., Sharma. M.: Differences in attachment of Salmonella enteric serovars to cabbage and lettuce leaves. Int. J. Food Microbiol., 139, 41-47 (2010).   DOI   ScienceOn
6 Nam S.W. 2010. Industrial efforts for enhancing food safety and suggestion to improve policy, p. 9. Prime Minister's Office. Workshop for food safety policy committee. Prime Minister's Office, Seoul, Korea.
7 Burnett, S.L., Beuchat, L.R.: Human pathogens associated with raw produce and unpasteurized juices and difficulties in decontamination. J. Ind. Microbiol Biotechnol., 27, 104-110 (2001).   DOI   ScienceOn
8 Kim, S.H., Kim, J.S., Choi, J.P., Park. J.H.: Prevalence and frequency of food-borne pathogens on unprocessed agricultural and marine products. Korean J. Food Sci. Technol., 38, 594-598 (2006).   과학기술학회마을
9 Choo, E.Y, Jang, S.S. Kim, K.S., Lee, K.G., Heu, S., Ryu, S.R.: Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea. J. Food Prot. 70, 917-922 (2007).
10 Kim, H.J., Lee, D.S., Paik, H.D.: Characterization of Bacillus cereus isolated from raw soybean sprouts. J. Food Prot., 67, 1031-1035 (2004).
11 Hansen, B.M., Laser, T.D., Hendriksen, N.B.: Polymerase chain reaction assay for the detection of Bacillus cereus group cells. FEMS Microbiol. Lett., 202, 209-213 (2001).   DOI   ScienceOn
12 Phelps, R.J., McKillip, J.L.: Enterotoxin production in natural isolates of Bacillaceae outside the Bacillus cereus group. Appl. Environ. Microbiol., 68, 3147-3151 (2002).   DOI   ScienceOn
13 Kramer, J.M., Gillbert R.J.: Bacillus cereus and other Bacillus species. p. 21-70. In: Doyle(ed). Food-borne bacterial pathogens. MP. Marcel Dekker, New York, NY, USA. (1989).
14 Kim S.R., Lee, J.Y., Lee, S.H., Kim, W.I., Park, K.H., Yun, H.J., Kim, B.S., Chung, D.H., Yun, J.C. and Ryu, K.Y.: Evaluation of microbiological safety of lettuce and cultivation area. Korean J. Fd. Hyg. Safety, 26, 289-295 (2011).   과학기술학회마을
15 Chai, L.C., Lee, H.Y., Ghazali, F.M., Bakar, F.A., Malakar, P.K., Nishibuchi, M., Nakaguchi, Y., Radu, S.: Simulation of cross-contamination and decontamination of Campylobacter jejuni during handling of contaminated raw vegetables in a domestic kitchen. J. Food Prot., 71, 2448-2452 (2008).
16 Ailes, E.C., Leon, J.S., Jaykus, L.A., Johnston, L.M., Clayton, H.A., Blanding, S., Kleinbaum, D.G. Backer, L.C., Moe, C.L.: Microbial concentrations on fresh produce are affected by postharvest processing, importation, and season. J. Food Prot., 71, 2389-2397 (2008).
17 Bae, Y.M., Heu, S., Lee, S.Y.: Inhibitory effect of dry-heat treatment and chemical sanitizers against foodborne pathogens contaminated on the surfaces of materials. J. Korean Soc Food SCi. Nutr., 38, 1265-1270 (2009).   과학기술학회마을   DOI
18 Ryu, J.H., Kim, H., Beuchat, L.R.: Biofilm formation and sporulation by Bacillus cereus on stainless steel surface and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer. J. Food Prot., 68, 2614-2622 (2005).
19 Park, E.J., Alexander, E., Taylor, G.A., Costa, R., Kang, D.H.: The decontaminative effects of acidic electrolyzed water for Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with different organic demands. Food Microbiol., 26, 386-390 (2009).   DOI
20 Eugenie, B., Louis C., Olivier, C., Mohammed, E.J., Ivan, L., Florence, P. Christophe, B., Frederic, C., Pierre, M.: Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw. Food Microbiol., 32, 79-86 (2012).   DOI
21 Takahashi, H., Kuramoto, S., Miya, S., Kimura, B.: Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surface is affected by different food soils. Food Control, 22, 633-637 (2011).   DOI
22 Kusumaningrum H.D., Riboldi G., Hazeleger, W.C., Beumer, R.R.: Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. Int. J. Food Microbiol., 85, 227-236 (2003).   DOI   ScienceOn
23 Kusumaningrum, H.D., van Asselt, E.D., Beumer, R.R., Zwietering, M.H.: A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via Domestic kitchen surfaces. J. Food Prot., 67, 1892-1903 (2004).
24 Silagyi, K., Kim, S.H., Lo, Y.M, Wei. C.: Production of biofilm and quorum sensing by Escherichia coli O157:H7 and its transfer from contact surface to meat, poultry, ready-to-eat deli, and produce products. Food Microbiol., 26, 514-519 (2009).   DOI   ScienceOn
25 Anderson Borge G.I., Skeie, M., Sorhaug, T., Langsrud, T., Granum, P.E.: Growth and toxin profiles of Bacillus cereus isolated from different food sources. Int. J. Food Microbiol., 69, 237-246 (2001).   DOI   ScienceOn