Modelling the cross-contamination of Listeria monocytogenes in pork during bowl chopping

作者：Jiang, Ronghua; Wang, Xiang; Wang, Wen; Liu, Yangtai; Du, Jianping; Cui, Yang; Zhang, Chunyan; Dong, Qingli^*

来源：International Journal of Food Science and Technology, 2018, 53(3): 837-846.

DOI：10.1111/ijfs.13660

• Chop
• cross-contamination
• Listeria monocytogenes
• model
• pork

This study has developed a predictive model for the cross-contamination of pork by Listeria monocytogenes during bowl chopping. The transfer rates of L.monocytogenes were measured in sixteen chopping scenarios based on practical work. Meanwhile, contaminated bowl chopper was cleaned with either a dry rag (DR), warm water (WW) or 70% ethanol + water (EW), respectively. It was showed that significant differences (P<0.05) were observed among the three cleaning methods on the reduction of L.monocytogenes, the greatest log reduction being achieved by EW. Moreover, the model introduced by a previous study, predicting cross-contamination of L.monocytogenes during meat slicing, was improved and validated in this study. Verification results showed that the improved model was acceptable for predicting L.monocytogenes cross-contamination during pork chopping with coefficients of determination (R-2>0.82), accuracy factors (A(f)<1.44), bias factors (B-f<1.42), and root mean square error (RMSE<0.99). Furthermore, the modified model might provide an effective tool for assessing the risk of the cross-contamination of meat products.

• 出版日期2018-3
• 单位上海理工大学; 浙江省农业科学院