IAFP 2009 Program Book and Abstract Book - AB125

Levels of aerobic plate counts (APC), coliforms, and Escherichia coli were enumerated on plate count, desoxycholate lactose and eosin methylene blue agar, respectively. Escherichia coli O157, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes were also enumerated on McConkey sorbitol, Baird-Parker, mannitol-egg yolk-polymyxin and Listeria selective agar, respectively, and biochemical tests were used for confirmation. Results: APCs and coliform bacterial populations in water increased significantly (P < 0.05) by less than 2.3 and 1.7 log CFU/ml after work, respectively, while E. coli and pathogens (E. coli O157, L. monocytogenes) were found to be below the detection limit (0 log CFU/ml). After work, bacterial populations in workers and surroundings were not increased significantly (P ≥ 0.05) as compared with those before work, but S. aureus (< 1.7 log CFU/100 cm2) was detected at high rate (13~50%) of contamination. Although perilla leaves passed through the washing steps, APCs and coliform bacterial populations on the final products were higher (P ≥ 0.05) than those on unwashed perilla leaves. Significance: These results suggest that inappropriate washing may spread pathogens. Thus, sanitary conditions of the washing step should be improved, the areas for washing and storage should be separated, and the area where workers are working should also be separated from the storage area, to minimize cross-contamination. Moreover, GAP system should be applied in the facility for microbial safety. P2-58 Comparison of Transfer Rate for Listeria monocytogenes on Workers’ Hands and Pork Meat in Pork Processing GYUNG-JIN BAHK, Deog-Hwan Oh and Chong-Hae Hong Kunasn National University, Dept. of Food and Nutrition, Gunsan, Korea, South Introduction: In exposure assessment for food processing of whole microbial risk assessment, models of cross-contamination or transfer that can occur in food processing are very important. Purpose: This study describes cross-contamination events that occur in animal food processing using the example of pork processing. Methods: We analyzed the number of Listeria monocytogenes contamination transferred from pork meat to workers’ hands (wearing polyethylene gloves; PG, cotton gloves; CG, and bare hands), cutting boards and knives, and vice versa. Results: Transfer rate of CG (100.00%) was higher than that of PG (1.51%) and bare hands (2.51%). In particular, when CG were worn, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.35 ~ 3.79%. In contrast, the transfer rates from the workers’ hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0012 to 0.441%. There was a lower transfer rate from workers’ hands than from pork meat. Significance: These findings indicate that the use of PG compared with CG could effectively reduce or prevent cross contamination and provide important information concerning the consecutive transfer of Listeria monocytogenes during food processing. P2-59 Microbiological Evaluation of Representative Vegetable Dishes in Korea HYO-MIN NANG, Seung-won Jung, Seung-ju Lee and Kwang-geun Lee Dongguk University, Food Science and Technology, Seoul, Korea, South Introduction: The Korea Center for Disease Control and Prevention reported that Koreans ate 1,283 g of food daily in 2007, broken down into 80.7% vegetables, fruits and grains and 19.7% meat, fish or dairy products. However, many outbreaks of foodborne disease have been attributed to consumption of vegetable dishes. Purpose: The purpose of this study was to obtain information on a microbiological quality of vegetable dishes in order to support the development of quantitative risk models, as well as providing data for development of the computerassisted HACCP program. Methods: Three representative samples such as pickled radish strip, seasoned spinach and bean sprout purchased in a university foodservice facility, were analyzed for aerobic plate counts, coliforms, and Staphylococcus aureus counts. A sensitive and reproducible TMC-1000 system modified real-time PCR was applied for identification of S. aureus. Results: The aerobic plate count ranged between 5.54 log CFU/g and 7.86 log CFU/g, with the highest count recorded for pickled radish strip. The highest proportion of samples fell in the range between 6.5 log CFU/g and 7.0 log CFU/g. Coliform counts were between 2.8 log CFU/g and 6.5 log CFU/g. The highest incidence level was 31.4% for total coliform counts between 3 log CFU/g and 4 log CFU/g. S. aureus counts ranged from 2.43 log CFU/g to 4.18 log CFU/g. The largest grouping (21.3%) of vegetable samples fell between 2.5 and 3.5 log CFU/g. Significance: This study is expected to be available as the reference for the basal data of pathogens, and moreover the results are useful for identifying microorganisms associated with vegetable dishes in Korea. P2-60 Food Safety Knowledge and Behavior of Food Handlers and Assessment of Food Service Premises at UAE DSC University Boy Hostels AISHA ABUSHELAIBI, Iyad Sadeq and Abdullkader Wasees United Arab Emirates University, Sharjah, United Arab Emirates Introduction: Foodborne illness imposes economic costs on society and reduces the quality of life of those falling ill. There is strong statistical evidence that the incidence of food poisoning caused by caterers is greater than that caused by any other food sector. More than 1,000 male students consume their meals in United Arab Emirates University hostel’s restaurants. Theoretically, they are at high risk of getting food poisoning from meals they eat. Purpose: The purpose of this study was to evaluate the food safety knowledge and practice among food handlers at United Arab Emirates University Hostels’ restaurant. Abstract Book — 125 Poster

IAFP 2009 Program Book and Abstract Book

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