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Decontamination of plastic and wooden cutting boards for kitchen
use
Ak, NO | Cliver, DO | Kaspar, CW
Journal of Food Protection [J. FOOD PROT.]. Vol. 57, no. 1, pp.
23-30. 1994.
Decontamination of plastic and wooden cutting boards was studied,
with a view to preventing cross-contamination of foods in home
kitchens. New and used plastic (four polymers plus hard rubber)
and wood (nine hardwoods) boards were cut into 5-cm square blocks
(25 cm super(2) area) for these experiments. Bacterial
contaminants-Escherichia coli (two nonpathogenic strains plus
serotype O157:H7), Listeria innocua, L. monocytogenes, or
Salmonella typhimurium-applied to the block surface in nutrient
broth or chicken juice, were recovered by soaking the surface in
nutrient broth or pressing the block onto nutrient agar, within
minutes or greater than or equal to 12 h later. Persistence and
overnight multiplication of bacteria on plastic surfaces depended
on maintenance of humidity so as to prevent drying of the
contaminant. New plastic cutting surfaces were relatively easy to
clean and were microbiologically neutral, but plastic boards with
extensive knife scars were difficult to clean manually, especially
if they had deposits of chicken fat on them.
 Descriptors: Article Subject Terms bacteria | decontamination | methodology
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