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

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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 languageEnglish
Pages (from-to)177-184
JournalFood Control
Publication statusPublished - 2014



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

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