RSUSSH 2020
IN20-276 Transfer of Escherichia coli TISTR527 from Surface to Fresh-Cut Cantaloupe
Presenter: Dr.Kraiyot Saelim
Burapha University Sakaeo Campus, Thailand
Abstract
The objective of this research is to prove the 5-second rule and to determine the cross-contamination of Escherichia coli TISTR527 from wood and plastic cutting boards to fresh-cut cantaloupe (FCC). FCC were dropped onto the each surface and left on each surface in intervals of 5, 30 and 300 seconds. They were measured the amount of E. coli transferred to FCC. The results showed that surface types and contact times have highly effects on E. coli transfer. Plastic had the higher percent transfer of E. coli to FCC than wood. Transfer rate of E. coli observed since 5 second and increased with increasing the contact times. When FCC were dropped on floor in an in situ simulation room from a height of about 60 cm, the results showed that total viable count (approximately 9.35 ´ 102 CFU/cm2) can be transferred to FCC at 5 s. This research demonstrated that the risk of illness resulting from deciding to consume food dropped on the floor or materials contaminated with pathogens.
Citation format:
Lueangprasert, K., & Saelim, K.. (2020). Transfer of Escherichia coli TISTR527 from Surface to Fresh-Cut Cantaloupe. Proceeding in RSU International Research Conference, May 1, 2020. Pathum Thani, Thailand.QUESTIONS & ANSWERS
Can you explain more about the 5-second rule, condition for study?
Thank you for your question
Can you explain more about the 5-second rule, condition for study?
The method and conditions for this study were modified by Miranda and Schaffner (2016). Briefly, ten milliliter of 1 McFarland standard E. coli suspension were spread onto each surface of the 15 x 15 cm squares using a glass spreader. Each surface was air-dried in biosafety cabinet. After drying, viable bacterial counts onto each surface were determined by swab test. Moreover, FCC were dropped onto each surface from height of 12.5 cm and plated to rest for different times (0, 5, 30 and 300 s). Transfer of E. coli to FCC was evaluated by determining the number of E. coli per square centimeter of FCC.
1.Is it possible that the higher e coli observed in plastic cutting board was effected from the higher initial amount of e coli?
2. How did you control the contact amount of e coli of fcc from different contact area of plastic and wood board?
Thank you for your question
1. Is it possible that the higher e coli observed in plastic cutting board was effected from the higher initial amount of e coli?
I agree for your suggestion. However, there are many effects for transfer of E.coli from cutting board to fresh-cut cantaloupe such type of food, type of pathogens as well as initial inoculum size. So we will be further studied.
2. How did you control the contact amount of e coli of fcc from different contact area of plastic and wood board?
Our study was determined on transfer of pathogens from the surface to the food. Briefly, ten milliliter of 1 McFarland standard E. coli suspension were spread onto each cutting board at 15 x 15 cm squares using a glass spreader. And then, FCC were dropped onto each cutting board from height of 12.5 cm and plated to rest for different times (0, 5, 30 and 300 s). finally, the number of E. coli TISTR527 on FCC were determined by pour plate technique and calculated to CFU/cm2 of FFC.