Handling practices and microbiological assessment of wooden and plastic cutting boards in domestic kitchens

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-01 Epub Date: 2025-03-04 DOI:10.1016/j.lwt.2025.117606

Janaina Prieto de Oliveira , Dionice Capistrano da Silva , Leonardo Ereno Tadielo , Emanoelli Aparecida Rodrigues dos Santos , Evelyn Cristine da Silva , Aryele Nunes da Cruz Encide Sampaio , Fábio Sossai Possebon , Juliano Gonçalves Pereira

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Abstract

This study assessed the handling practices and microbiological characteristics of wooden and plastic cutting boards in households in a Brazilian city. A total of 100 boards were collected, along with a survey on their use. Bacteria were extracted from circular fragments (4.4 cm diameter) through sonication and analyzed for aerobic mesophilic bacteria, Enterobacteriaceae, Pseudomonas spp., Listeria monocytogenes, and Escherichia coli. Bacterial counts were expressed in log CFU/cm², and pathogen presence was recorded. A 2.2 cm fragment was also examined via scanning electron microscopy. Survey results showed that 87% of food handlers used the same board for all foods, and 75% had used their board for over two years. Plastic boards had higher counts of aerobic mesophilic bacteria and Enterobacteriaceae (p < 0.05). However, newer wooden boards also showed high bacterial counts (p < 0.05). L. monocytogenes was detected in 3% of samples, and E. coli in 5%, with no significant differences between materials. These findings highlight cutting boards as potential cross-contamination sources and emphasize the presence of L. monocytogenes. Proper handling practices are essential to reducing contamination risks, especially in households.

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家用厨房中木质和塑料砧板的处理方法和微生物评估

本研究评估了巴西某城市家庭中木质和塑料砧板的处理方法和微生物特征。总共收集了100块电路板，并对其使用情况进行了调查。从直径4.4 cm的圆形碎片中超声提取细菌，对需氧中温细菌、肠杆菌科细菌、假单胞菌、单核增生李斯特菌和大肠杆菌进行分析。细菌计数以log CFU/cm2表示，并记录病原体的存在。通过扫描电镜检查了一个2.2 cm的碎片。调查结果显示，87%的食品加工人员对所有食品使用相同的包装板，75%的人使用他们的包装板超过两年。塑料板有较高的好氧中温细菌和肠杆菌科(p <；0.05)。然而，较新的木板也显示出较高的细菌数量(p <；0.05)。在3%的样品中检测到单核增生乳杆菌，在5%的样品中检测到大肠杆菌，材料之间无显著差异。这些发现强调了砧板是潜在的交叉污染源，并强调了单核细胞增生乳杆菌的存在。正确的处理方法对于减少污染风险至关重要，特别是在家庭中。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.