Assessment of Listeria monocytogenes in salad vegetables through kitchen simulation study

Jeyaletchumi Ponniah, . and Farinazleen Mohammad Ghazali, . and Yoshitsugu Nakaguchi, . and Mitsuaki Nishibuchi, . and Son Radu, . and Margaret Selina Paie, . and Tunung Robin, . and Pradeep Kumar Malakar, . and Cheah Yoke Kqueen, . and Chai Lay Ching, . Assessment of Listeria monocytogenes in salad vegetables through kitchen simulation study. pp. 55-62. ISSN 1394-9829

This study was to investigate the occurrence of cross-contamination and decontamination in the kitchen via Listeria monocytogenes contaminated vegetables during salad preparation. In this study naturally contaminated produce were used to provide realistic quantitative data as opposed to information obtained through artificial inoculation. The study was designed to simulate the real preparation of salad in kitchens in Malaysia which simply involved washing the vegetables in tap water and cutting them on a chopping board prior to serving. It was found that the mean percentage of transfer rates for L. monocytogenes from vegetables to wash water was 32.4“60.2; from wash water to cucumber 24.9“66.3; from vegetables to chopping board 18.9“32.2; from chopping board to cucumber 5.4“75.3. Washing of the vegetables in tap water caused a 0.3-log reduction of L. monocytogenes attached to the vegetables.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/40-1/Listeria%20mo...

Abstract

This study was to investigate the occurrence of cross-contamination and decontamination in the kitchen via Listeria monocytogenes contaminated vegetables during salad preparation. In this study naturally contaminated produce were used to provide realistic quantitative data as opposed to information obtained through artificial inoculation. The study was designed to simulate the real preparation of salad in kitchens in Malaysia which simply involved washing the vegetables in tap water and cutting them on a chopping board prior to serving. It was found that the mean percentage of transfer rates for L. monocytogenes from vegetables to wash water was 32.4“60.2; from wash water to cucumber 24.9“66.3; from vegetables to chopping board 18.9“32.2; from chopping board to cucumber 5.4“75.3. Washing of the vegetables in tap water caused a 0.3-log reduction of L. monocytogenes attached to the vegetables.

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Item Type:	Article
AGROVOC Term:	Listeria monocytogenes
AGROVOC Term:	Salads
AGROVOC Term:	Vegetables
AGROVOC Term:	Food contamination
AGROVOC Term:	Kitchens
AGROVOC Term:	Inoculation
AGROVOC Term:	Food handling
AGROVOC Term:	Food hygiene
AGROVOC Term:	Vigna unguiculata
AGROVOC Term:	Cosmos
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24490

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