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

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub 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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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.