Affiliation:
1. Food
Risk Analysis Institute, Rutgers University, New Brunswick, New Jersey
08901-8520
Abstract
ABSTRACT
Many
factors have been shown to influence bacterial transfer between
surfaces, including surface type, bacterial species, moisture level,
pressure, and friction, but the effect of inoculum size on bacterial
transfer has not yet been established. Bacterial cross contamination
rates during performance of common food service tasks were previously
determined in our laboratory using nalidixic acid-resistant
Enterobacter aerogenes
. Eight different transfer rates were
determined, each involving a minimum of 30 volunteers. The influence of
source inoculum level on the percentage of bacteria transferred
(percent transfer rates) and log
10
CFU per recipient surface
was determined using statistical analysis. The effect of inoculum size
on transfer rate was highly statistically significant (
P
< 0.0001) for all transfer rate data combined (352
observations) and for each individual cross contamination rate, except
for data on contamination via transfer from chicken to hand through a
glove barrier (
P
= 0.1643). Where inoculum size on the
source was greater, transfer rates were lower, and where inoculum size
on the source was less, transfer rates were higher. The negative linear
trend was more obvious for activities that had a larger range of
inoculum sizes on the source surface. This phenomenon has serious
implications for research seeking to determine bacterial cross
contamination rates, since the different transfer efficiencies that
were previously shown to be associated with certain activities may
actually be the result of differing initial inoculum levels. The
initial inoculum size on the source and the amount of bacteria
transferred must both be considered to accurately determine bacterial
transfer
rates.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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