Modelling the cross‐contamination of Listeria monocytogenes in pork during bowl chopping |
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| Authors: | Ronghua Jiang Xiang Wang Wen Wang Yangtai Liu Jianping Du Yang Cui Chunyan Zhang Qingli Dong |
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| Affiliation: | 1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China;2. Hangzhou Center for Risk Assessment for Agricultural Products, Ministry of Agriculture, Hangzhou, China;3. Institute of Quality Standards for Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China;4. Beijing Municipal Center for Food Safety Monitoring and Risk Assessment, Beijing, China |
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| Abstract: | 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 (R2 > 0.82), accuracy factors (Af < 1.44), bias factors (Bf < 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. |
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| Keywords: | Chop cross‐contamination
Listeria monocytogenes
model pork |
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