The prevalence of foodborne pathogenic bacteria on cutting boards and their ecological correlation with background biota

Abdul-Mutalib, Noor-Azira; Nordin, Syafinaz Amin; Osman, Malina; Roslan, Ahmad Muhaimin; Ishida, Naoki; Sakai, Kenji; Tashiro, Yukihiro; Tashiro, Kosuke; Maeda, Toshinari; Shirai, Yoshihito

doi:10.3934/microbiol.2016.2.138

Cited by 4 publications

(3 citation statements)

References 61 publications

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“…In first step of the PCR technique, the genetic material is isolated and purified from the target samples [104]. The step can also be a culture-independent method; for example, [32,33] used the swabbing of cutting boards for sample collection. Further, they vortexed the samples to obtain microbes and then extracted DNA without culturing these samples.…”

Section: Molecular Biology Methodsmentioning

confidence: 99%

Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods

et al. 2020

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Some wood species have antimicrobial properties, making them a better choice over inert surfaces in certain circumstances. However, the organic and porous nature of wood raises questions regarding the use of this material in hygienically important places. Therefore, it is reasonable to investigate the microbial survival and the antimicrobial potential of wood via a variety of methods. Based on the available literature, this review classifies previously used methods into two broad categories: one category tests wood material by direct bacterial contact, and the other tests the action of molecules previously extracted from wood on bacteria and fungi. This article discusses the suitability of these methods to wood materials and exposes knowledge gaps that can be used to guide future research. This information is intended to help the researchers and field experts to select suitable methods for testing the hygienic safety and antimicrobial properties of wood materials.

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Section: Molecular Biology Methodsmentioning

confidence: 99%

Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods

et al. 2020

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“…Pyrosequencing analysis is one of the techniques used to study microbial communities in numerous samples such as abomasal ulcers [14], blood cultures [15], drinking water distribution systems [16], and refrigerators [17]. The present work is a continuation from Abdul-Mutalib et al [9,18] who also applied the same technique to study microbial communities on cutting boards collected from several food premises in Seri Kembangan, Malaysia. The results showed a high diversity of microorganisms present on the cutting board samples, including few species of foodborne pathogens such as Bacillus cereus, Salmonella spp., Chronobacter and E. coli.…”

Section: Discussionmentioning

confidence: 96%

Prevalence of spoilage microorganism, Pseudomonas spp. on restaurants cutting boards collected in Seri Kembangan, Malaysia.

Na¹,

Osman²,

S³

et al. 2019

J Nutr Food Sci

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Some of the enzymes produced by Pseudomonas are heat Due to the tropical climate that promotes the growth of most microorganisms, the food service industry in Malaysia faces a lot of challenges in order to ensure quality foods are served to the customers. One of the bacteria that are associated with food spoilage is Pseudomonas spp., and the presence of these bacteria on cutting boards could cross-contaminate food items during food handling. This study performed pyrosequencing analysis to investigate the existence of microbial communities on cutting boards collected from restaurants in Seri Kembangan, Malaysia. Most of the samples were dominated by Flavobacteriales, Enterobacteriales, Lactobacillales, and Pseudomonadales. This study discovered that, all samples of cutting boards were contaminated with Pseudomonas spp. With the mean bacterial count of 1.4 × 10 6 cfu/cm 2 , 5.1 × 10 5 cfu/cm 2 and 5.6 × 10 6 cfu/cm 2 on samples collected from clean, moderately clean and less clean food premises, respectively. The study shows that the contamination level of Pseudomonas spp. was not significantly different in different grades of food premises. Regardless of the status and grades of the food premises, they have the same likelihood to introduce spoilage bacteria like Pseudomonas spp. from cutting board to food if they neglect correct food handling measures. Therefore, all food handlers need to prioritize safe food handling to avoid food contamination and spoilage. Abstract

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“…Some recent studies reflect that dirty conditions or low-grade food premises do not necessarily harm consumers because of the protective effect of indigenous microbiota, which can help reduce the growth of pathogens through antagonistic effects, including direct and indirect competition for nutrients, competition for physical attachment sites, and production of antimicrobial compounds. This is the case for Clostridiales, Flavobacteriales, Enterobacteriales and Lactobacillales, which have been reported to interact to ensure survival and impair the growth of pathogenic bacteria [34][35][36].…”

Section: Discussion/conclusionmentioning

confidence: 99%

Assessment of the Microbiological Quality and Safety in Takeaway Sushi Meals in Portugal

Alegria

Santos

Furtado

et al. 2022

Port J Public Health

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Being a food product that contains perishable ingredients and involves a significant degree of manual handling during preparation, sushi is regarded as a potentially hazardous food, which may lead to foodborne disease outbreaks. In Portugal, consumption of takeaway sushi meals has strongly increased throughout the past few years; however, there is limited information regarding its compliance with food quality standards. Under this context, the present study aimed to evaluate the microbiological quality and safety of take-away ready-to-eat sushi meals in Lisbon, Portugal. Sixty-two samples were collected from different origins (restaurant and hypermarket), and each sample was tested for aerobic mesophilic microorganisms, Enterobacteriaceae, Escherichia coli, positive coagulase Staphylococci, presumptive Bacillus cereus count, as for detection of pathogenic microorganisms, such as Salmonella spp., Listeria monocytogenes and Vibrio parahaemolyticus, V. cholerae and V. vulnificus. Results revealed that 48.4% (30/62) were deemed unsatisfactory, 35.5% (22/62) were classified as borderline and only 16.1% (10/62) were considered satisfactory. Even though we did not detect the incidence of potentially pathogenic microorganisms in sushi, the presence of B. cereus and coagulase-positive Staphylococci was detected at unsatisfactory levels. Furthermore, significant differences between the place of origin (restaurant vs. hypermarket) and type of fish were also observed. Overall, the high number of samples classified with a level of microbiological quality “unsatisfactory” and “borderline” highlights the need to review good hygiene practices, as well as the quality of the raw materials used, to obtain a final product with a satisfactory quality and safety level.

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The prevalence of foodborne pathogenic bacteria on cutting boards and their ecological correlation with background biota

Cited by 4 publications

References 61 publications

Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods

Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods

Prevalence of spoilage microorganism, Pseudomonas spp. on restaurants cutting boards collected in Seri Kembangan, Malaysia.

Assessment of the Microbiological Quality and Safety in Takeaway Sushi Meals in Portugal

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