Comparison of various types of Cutting boards in bacterial contamination | ||
| Journal of College of Education for Pure Science | ||
| Article 1, Volume 4, Issue 1, June 2014, Pages 301-308 | ||
| Authors | ||
| Ghada A. Mohammad; Sura Mahmoud Al-Taee | ||
| Abstract | ||
| The goal of this research was to compare contamination rates or recovery of bacterial contaminations on four types of cutting boards (CBs). Total plate count was performed after applying food for 15 minutes. The contamination of plastic boards was greater than wooden CBs for meat and chicken. On the contrary ,application of vegetables showed contamination rate on wooden more than plastic boards. Results also indicated high contamination rate on glass CBs of chicken. Finally Stainless steel showed the same degree of contamination in respect to the three types of food applied. Experimental contamination with E.coli and Salmonella spp. interestingly revealed that contaminated wooden boards with E.coli gave a recovery of less than half the CFU in the control. After 5 minutes , and growth was ceased after 15 minutes. Contamination of wooden CBs with salmonella spp. Showed a decrease of CFU after an interval 5 minutes. On the other hand, plastic boards had a high recovery rate after 5 minutes. Results of this study strongly recommends using wooden CBs for a more safe and hygienic material used in the kitchen. | ||
| Keywords | ||
| Cutting boards; bacterial contamination; coli and Salmonella spp | ||
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