Recovery and transfer of Salmonella typhimurium from four different domestic food contact surfaces.

摘要: Domestic food contact surfaces can play an important role in the transmission of foodbome disease, yet debate continues as to which surface materials pose greatest risk consumer health terms cross-contamination during preparation. Salmonella Typhimurium was inoculated onto stainless steel, Formica, polypropylene, or wooden (25 cm 2 ) presence absence protein (tryptic soy broth supplemented with 5% horse serum) and held at room temperature. The pathogen recovered from test immediately after inoculation (T = 0) every hour for up 6 h, by a conventional microbiological sampling technique direct transfer model ready-to-eat (cucumber slices). On all surfaces, numbers declined 6-h holding period, most rapid reductions occurring within first hour. significantly increased (P < 0.05) number bacteria types. However, regardless application medium time, Formica (in cases) steel higher than were on polypropylene wood. Similarly, bacterial transferred surfaces. These differences greater when applied protein-rich 1 h more. results this study emphasize that differences, both recoverability rather simply reflecting survival, may also reflect ability remobilize different demonstrate fundamental problem choosing i.e., those characteristics make "easy clean" render it more likely release contaminating pathogens common preparation practices.