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KMID : 0380620120440010114
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.114 ~ p.120
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Antimicrobial Effect of Various Chopping Boards against Food-borne Bacter
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Kim Ji-Young
Lee Hyoung-Jae
Cho Jeong-Yong
Lim Hyun-Cheol
Chio Gyeong-Cheol
Kim Du-Woon
Park Keun-Hyung
Moon Jae-Hak
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Abstract
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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.
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KEYWORD
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chopping boards, antimicrobial activity, food safety, plastic, wood
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