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KMID : 0881720130280030272
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 3 p.272 ~ p.278
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Survival and Cross-contamination of Escherichia coli O157:H7 on Various Agricultural Product-Contact Surfaces
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Kim Se-Ri
Choi Song-Yi
Seo Min-Kyoung
Kim Won-il
Chung Duck-Hwa
Ryu Kyoung-Yul
Yun Jong-Chul
Kim Byung-Seok
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Abstract
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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 (20o C and 30o C, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at 30o 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.
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KEYWORD
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Survival, Cross-contamination, Escherichia coli O157:H7, Product-contact surfaces
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