The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios.
In many Mediterranean and Middle Eastern countries, leafy green parsley is typically eaten raw and prepared by fine chopping several batches. This study aimed to quantify the transfer rate of S. Typhimurium (Tr) across all chopped batches in scenarios that resemble normally occurring operations in restaurants and home kitchens. Fresh parsley leaves were inoculated at concentrations of 6 and 3logCFU/g and chopped on a polyethylene cutting board (CB) Uninoculated parsleys were sequentially chopped in individual batches on the same cutting surface, 1) instantly (CB Instant) 2) after washing in water and holding at 30degC 24h (CBWW) 3) after washing in soapy water, sponge scrubbing and holding at 30degC 24h (CB SW) Using the high inoculum levels, the mean Tr was 0.012+ 0.04, 0.014+ 0.02 and 0.010+ 0.008, via CB Instant, WW and SW, respectively. Comparatively, the Tr mean values were significantly higher with the low inoculum levels, 0.60+ 0.65 and 0.64+ 0.46, via CB Instant and CB WW respectively, and transmissions of S. Typhimurium significantly decreased across consecutively chopped batches on both washed CBs (P<0.05) These results demonstrated continuous transfer of Salmonella cells, from contaminated parsley to cutting boards and subsequently re contaminating up to 6 batches of parsley chopped consecutively on the same surface. A greater cross contamination rate was recorded during the initial phases of chopping and remained at 24h at 30degC. Vigilant cleaning and sanitation procedures on cutting surfaces should be a fundamental requirement after use with fresh produce, particularly if there is a likelihood of insufficient food safety measures at harvest and post harvest stages.
Food research international