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Modelling the cross‐contamination of Listeria monocytogenes in pork during bowl chopping
Author(s) -
Jiang Ronghua,
Wang Xiang,
Wang Wen,
Liu Yangtai,
Du Jianping,
Cui Yang,
Zhang Chunyan,
Dong Qingli
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13660
Subject(s) - listeria monocytogenes , contamination , food science , chemistry , mathematics , biology , bacteria , ecology , genetics
Summary 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.