Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises

Abdul-Mutalib, Noor Azira; Nordin, Syafinaz Amin; Osman, Malina; Ishida, Naoki; Tashiro, Kosuke; Sakai, Kokki; Tashiro, Yukihiro; Maeda, Takeyasu; Shirai, Yoshihito

doi:10.1016/j.ijfoodmicro.2015.01.022

Cited by 23 publications

(18 citation statements)

References 57 publications

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“…They used pyrosequencing and quantitative‐PCR techniques to study microbial diversity in these 26 different samples and to identify the food‐borne bacteria present. Abdul‐Mutalib and others () showed that each sample contained a highly diverse microbial community, and 40 bacteria were identified. They also demonstrated that the microbial abundance on cutting boards from different grades of food premises was very similar.…”

Section: Wood and Food Safety Assessmentmentioning

confidence: 98%

“…With regard to wooden products,Abdul‐Mutalib and others () identified bacteria present on 26 kitchen cutting boards (plastic or wood) collected from different grades of food premises in Malaysia. They used pyrosequencing and quantitative‐PCR techniques to study microbial diversity in these 26 different samples and to identify the food‐borne bacteria present.…”

Section: Wood and Food Safety Assessmentmentioning

confidence: 99%

“…In addition, these authors did not reveal a correlation between the cutting board material and the bacterial abundance identified on it. Abdul‐Mutalib and others () recommended correct food handling in every kitchen to avoid food‐borne illnesses.…”

Section: Wood and Food Safety Assessmentmentioning

confidence: 99%

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Microbial Safety of Wood in Contact with Food: A Review

Aviat

Gerhards

Rodríguez-Jerez³

et al. 2016

Comp Rev Food Sci Food Safe

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Food packaging is multifunctional: it protects from harvest to table. Four main groups of materials for direct food contact are mentioned in the literature: wood, glass, plastic, and metal. In this review, the focus is on wooden packaging for direct contact with food. In Europe, wood as a food contact material is subject to European Regulation (EC) No 1935 states that materials must not transfer their constituents to food. Today, wooden packaging, like other packaging materials, does not have a Europe-wide harmonized specific regulation, so member countries legislate at different levels. Wood has been safely used for centuries in contact with food but is usually questioned because of its microbiological behavior compared with smooth surfaces. Based on a review of published conclusions from scientific studies over the last 20 y and after a description of the general properties of wooden packaging, we focus on the microbiological status of natural wood. Then, we discuss the parameters influencing the survival of microorganisms on wood. Finally, we report on the transfer of microorganisms from wood to food and the factors influencing this phenomenon. This review demonstrates that the porous nature of wood, especially when compared with smooth surfaces, is not responsible for the limited hygiene of the material used in the food industry and that it may even be an advantage for its microbiological status. In fact, its rough or porous surface often generates unfavorable conditions for microorganisms. In addition, wood has the particular characteristic of producing antimicrobial components able to inhibit or limit the growth of pathogenic microorganisms.

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Section: Wood and Food Safety Assessmentmentioning

confidence: 98%

Section: Wood and Food Safety Assessmentmentioning

confidence: 99%

See 1 more Smart Citation

Microbial Safety of Wood in Contact with Food: A Review

Aviat

Gerhards

Rodríguez-Jerez³

et al. 2016

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…The wooden cutting board surface provides a suitable environment for the proliferation of diverse pathogens due to its porosity and hydrophilic properties [9,10]. Microbial contaminants thrive by taking advantage of the nutrients that are abundantly available during the processing of raw meat [11,12].…”

Section: Introductionmentioning

confidence: 99%

Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

et al. 2020

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Hong Kong's wet markets play a crucial role in the country's supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong's wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong' wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.

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“…Foodborne outbreaks have accounted 3% of mortality worldwide, which annually cost more than 15.6 billion USD in United States. 4 Penicillum expansum is a broad spectrum pathogen on fruits that has been isolated from a wide range of fruits including tomatoes, strawberries, avocados, mangoes and grapes.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins from Clitoria ternatea Attenuate Food-Borne Penicillium expansum and its Potential Application as Food Biopreservative

et al. 2017

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− Clitoria ternatea or Commonly known blue pea, is a perennial climber crop native to Asian countries. The current study was aimed to evaluate the antimicrobial activity C. ternatea extract on food borne microorganisms and its antifungal effect on Penicillium expansum. The extract showed significant antimicrobial activity against 3 Gram positive bacteria, 2 Gram negative bacteria and 1 filamentous fungus on disc diffusion assay. The extract also showed good biocidal effect on all Gram positive bacteria tested and P. expansum. However, the kill curve analysis revealed that the fungicidal activity of the extract against P. expansum conidia was depend on the concentration of the extract and the time of exposure of the conidia to the extract. The scanning electron micrograph of the extract treated P. expansum culture showed alterations in the morphology of fungal hyphae. The germination of P. expansum conidia was completely inhibited and conidial development was totally suppressed by the extract, suggesting the possible mode of action of anthocyanin. Besides, the extract also exhibited 5.0-log suppression of microbial growth relative to control in the rice model. The results indicate the potential use of the C. ternatea anthocyanin as food biopreservative.

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Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises

Cited by 23 publications

References 57 publications

Microbial Safety of Wood in Contact with Food: A Review

Microbial Safety of Wood in Contact with Food: A Review

Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

Anthocyanins from Clitoria ternatea Attenuate Food-Borne Penicillium expansum and its Potential Application as Food Biopreservative

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