돈육 가공공정에서 돈육과 작업자 손 간의 Salmonella spp.의 교차오염 비교

This study describes cross-contamination events that occur in animal food processing. We analyzed the number of Salmonella spp. 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. Transfer rate of CG 38.80% was higher than that of PG 3.11% and bare hands 1.35%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.07%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.20-1.99%. In contrast, the transfer rates from the worker`s hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0015-0.21%. There was a lower transfer rate from workers` hands than from pork meat. These findings indicate that the use of PG compared with CG could effectively reduce or prevent the cross-contamination and provide important information concerning the consecutive transfer of Salmonella spp. during food processing.