Document Detail


Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.
MedLine Citation:
PMID:  16690154     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Food processing gloves are typically used to prevent cross-contamination during food preparation. However, gloves can be contaminated with microorganisms and become a source of contamination. This study investigated the survival of Listeria monocytogenes on gloves and determined the efficacy of electrolyzed oxidizing (EO) water for reducing L. monocytogenes contamination on seafood processing gloves. Three types of reusable gloves (natural rubber latex, natural latex, and nitrile) and two types of disposable gloves (latex and nitrile) were cut into small pieces (4 x 4 cm(2)) and inoculated with 5-strain L. monocytogenes cocktail (5.1 x 10(7) CFU/cm(2)) with and without shrimp meat residue attached to surfaces. L. monocytogenes did not survive well on clean reusable gloves and its populations decreased rapidly to non-detectable levels within 30 min at room temperature. However, high levels of Listeria cells were recovered from clean disposable gloves after 30 min of inoculation. Presence of shrimp meat residue on gloves enhanced the survival of L. monocytogenes. Cells of L. monocytogenes were detected on both reusable and disposal gloves even after 2 h at room temperature. Soaking inoculated gloves in EO water at room temperature for 5 min completely eliminated L. monocytogenes on clean gloves (>4.46 log CFU/cm(2) reductions) and significantly (p<0.05) reduced the contamination on soil-containing gloves when compared with tap water treatment. EO water could be used as a sanitizer to reduce L. monocytogenes contamination on gloves and reduce the possibility of transferring L. monocytogenes from gloves to RTE seafoods.
Authors:
Chengchu Liu; Yi-Cheng Su
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2006-05-11
Journal Detail:
Title:  International journal of food microbiology     Volume:  110     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2006 Jul 
Date Detail:
Created Date:  2006-07-17     Completed Date:  2006-09-05     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  149-54     Citation Subset:  IM    
Affiliation:
College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, PR China.
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MeSH Terms
Descriptor/Qualifier:
Colony Count, Microbial
Consumer Product Safety
Disinfection / methods*
Electrolysis
Food Contamination / analysis,  prevention & control
Food Handling / methods*
Food Microbiology
Gloves, Protective / microbiology*
Listeria monocytogenes / growth & development*
Oxidation-Reduction
Seafood / microbiology*
Temperature
Time Factors
Water / chemistry*
Chemical
Reg. No./Substance:
7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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