Cross-contamination by cooked-meat slicing machines and cleaning cloths

Abstract

SUMMARYIn view of recent food-borne outbreaks of salmonella infection in which cooked-meat slicing machines have been implicated in the spread of organisms from contaminated meat products to other meats, experiments have been made to provide laboratory evidence that a contaminated slicing machine will easily cross-contaminate other products passing through it. Chopped pork inoculated with coagulase-positive staphylococci was cut on a slicing machine; staphylococci were isolated up to the 41st slice of various cooked meats cut on the same machine. The experiments were repeated withSalmonella oranienburg; this serotype was isolated up to the 31st slice of various cooked meats cut on the same machine, and from pieces of damp cloth wiped over the gravity feed, knife centre disk and cutting blade.The importance of efficient and regular cleaning of slicing machines with hot water containing detergent/disinfectant, or detergent followed by disinfectant, applied with clean cloths or preferably disposable paper, is stressed.I thank Dr Betty C. Hobbs, Director of the Food Hygiene Laboratory, and Dr J. C. Kelsey, Administrative Director of the Central Public Health Laboratory, for their help throughout the work and the compilation of the paper.