Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.

Full Abstract

Food processing gloves are typically used to prevent cross-contamination during food preparation. However, gloves can be contaminated with microorganisms and become a source of contamination. This study investigated the survival of Listeria monocytogenes on gloves and determined the efficacy of electrolyzed oxidizing (EO) water for reducing L. monocytogenes contamination on seafood processing gloves. Three types of reusable gloves (natural rubber latex, natural latex, and nitrile) and two types of disposable gloves (latex and nitrile) were cut into small pieces (4 x 4 cm(2)) and inoculated with 5-strain L. monocytogenes cocktail (5.1 x 10(7) CFU/cm(2)) with and without shrimp meat residue attached to surfaces. L. monocytogenes did not survive well on clean reusable gloves and its populations decreased rapidly to non-detectable levels within 30 min at room temperature. However, high levels of Listeria cells were recovered from clean disposable gloves after 30 min of inoculation. Presence of shrimp meat residue on gloves enhanced the survival of L. monocytogenes. Cells of L. monocytogenes were detected on both reusable and disposal gloves even after 2 h at room temperature. Soaking inoculated gloves in EO water at room temperature for 5 min completely eliminated L. monocytogenes on clean gloves (>4.46 log CFU/cm(2) reductions) and significantly (p<0.05) reduced the contamination on soil-containing gloves when compared with tap water treatment. EO water could be used as a sanitizer to reduce L. monocytogenes contamination on gloves and reduce the possibility of transferring L. monocytogenes from gloves to RTE seafoods.

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Author information

Author/s: Liu, Chengchu (C); Su, Yi-Cheng (YC);

Affiliation: College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, PR China.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

Journal: International journal of food microbiology (Int J Food Microbiol), published in Netherlands. (Language: eng)

Reference: 2006-Jul; vol 110 (issue 2) : pp 149-54

Dates: Created 2006/07/17; Completed 2006/09/05; Revised 2006/11/15;

PMID: 16690154, status: MEDLINE (last retrieval date: 12/26/2008)

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Colony Count, Microbial
Consumer Product Safety
Disinfection - methods
Electrolysis
Food Contamination - analysis; prevention & control
Food Handling - methods
Food Microbiology

Gloves, Protective - microbiology
Listeria monocytogenes - growth & development
Oxidation-Reduction
Seafood - microbiology
Temperature
Time Factors
Water - chemistry

Associated Chemicals: Water (7732-18-5)

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