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KMID : 0881720140290040253
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 4 p.253 ~ p.259
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Survival of Bacillus cereus and Its Transfer from Agricultural Product-Contact Surfaces to Lettuce
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Kim Se-Ri
Kim Won-il
Rhu Jae-Gee
Kim Hwang-Yong
Seo Min-Kyoung
Ryu Kyoung-Yul
Kim Byung-Seok
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Abstract
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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 : 20o C and 30o 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 30o
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.
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KEYWORD
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survival, cross-contamination, Bacillus cereus, product-contact surfaces
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