Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

N. Chaitiemwong; W.C. Hazeleger; R.R. Beumer; M.H. Zwietering

doi:10.1016/j.foodcont.2014.03.056

Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

N. Chaitiemwong, W.C. Hazeleger, R.R. Beumer, M.H. Zwietering

Research output: Contribution to journal › Article › Academic › peer-review

39 Citations (Scopus)

Abstract

Transfer of Listeria monocytogenes was investigated from surface-inoculated cooked ham to commercial slicing machine surfaces, from spot-inoculated ham to the slicing machine blade, and vise-versa from a contaminated slicer to clean ham. With balances the proportion transfer from the source to the various destinations were investigated as well as the kinetics of transfer during successive slicing, using a difference equation. For inoculated ham, the transfer ratio to the machine was highest to the table (0.06), followed by the handle board (0.01) and plate, guard, and front and back of the blade (

Original language	English
Pages (from-to)	177-184
Journal	Food Control
Volume	44
DOIs	https://doi.org/10.1016/j.foodcont.2014.03.056
Publication status	Published - 2014

Keywords

bacterial cross-contamination
modeling transfer
stainless-steel
salmonella-typhimurium
exposure assessment
turkey breast
meat
environments
adherence
strains

Access to Document

10.1016/j.foodcont.2014.03.056

Cite this

@article{e5055781c0ea472c94cf61fbe2fe1657,

title = "Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces",

abstract = "Transfer of Listeria monocytogenes was investigated from surface-inoculated cooked ham to commercial slicing machine surfaces, from spot-inoculated ham to the slicing machine blade, and vise-versa from a contaminated slicer to clean ham. With balances the proportion transfer from the source to the various destinations were investigated as well as the kinetics of transfer during successive slicing, using a difference equation. For inoculated ham, the transfer ratio to the machine was highest to the table (0.06), followed by the handle board (0.01) and plate, guard, and front and back of the blade (",

keywords = "bacterial cross-contamination, modeling transfer, stainless-steel, salmonella-typhimurium, exposure assessment, turkey breast, meat, environments, adherence, strains",

author = "N. Chaitiemwong and W.C. Hazeleger and R.R. Beumer and M.H. Zwietering",

year = "2014",

doi = "10.1016/j.foodcont.2014.03.056",

language = "English",

volume = "44",

pages = "177--184",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier",

}

TY - JOUR

T1 - Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

AU - Chaitiemwong, N.

AU - Hazeleger, W.C.

AU - Beumer, R.R.

AU - Zwietering, M.H.

PY - 2014

Y1 - 2014

N2 - Transfer of Listeria monocytogenes was investigated from surface-inoculated cooked ham to commercial slicing machine surfaces, from spot-inoculated ham to the slicing machine blade, and vise-versa from a contaminated slicer to clean ham. With balances the proportion transfer from the source to the various destinations were investigated as well as the kinetics of transfer during successive slicing, using a difference equation. For inoculated ham, the transfer ratio to the machine was highest to the table (0.06), followed by the handle board (0.01) and plate, guard, and front and back of the blade (

AB - Transfer of Listeria monocytogenes was investigated from surface-inoculated cooked ham to commercial slicing machine surfaces, from spot-inoculated ham to the slicing machine blade, and vise-versa from a contaminated slicer to clean ham. With balances the proportion transfer from the source to the various destinations were investigated as well as the kinetics of transfer during successive slicing, using a difference equation. For inoculated ham, the transfer ratio to the machine was highest to the table (0.06), followed by the handle board (0.01) and plate, guard, and front and back of the blade (

KW - bacterial cross-contamination

KW - modeling transfer

KW - stainless-steel

KW - salmonella-typhimurium

KW - exposure assessment

KW - turkey breast

KW - meat

KW - environments

KW - adherence

KW - strains

U2 - 10.1016/j.foodcont.2014.03.056

DO - 10.1016/j.foodcont.2014.03.056

M3 - Article

SN - 0956-7135

VL - 44

SP - 177

EP - 184

JO - Food Control

JF - Food Control

ER -

Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

Abstract

Keywords

Access to Document

Fingerprint

Cite this