खाद्य: माइक्रोबायोलॉजी, सुरक्षा और स्वच्छता जर्नल
खुला एक्सेस

अमूर्त

सलाद चिमटे का उपयोग करते समय एस्चेरिचिया कोली का स्थानांतरण

बार्ट्ज़ एम, बुयुक्यावुज़ ए, डॉसन ई, डायनर एम, गेट्स आर, हान आई, जॉनसन एल, मार्विन पी, मुसेलवाइट सी, निकोलसन ए, रैंडर डी, रिटरपुश एम, ज़ज़ारा एम और डॉसन पी

The transmission of infectious disease often involves the touching of surfaces by multiple people which can include public and institutional eating facilities. In the current study, the transfer of Escherichia coli from inoculated hands to salad bar tongs (experiment 1) and from inoculated tongs to hands (experiment 2) was determined in separate experiments. Transfer of E. coli averaged approximately 10% from hands to tongs and around 5% from tongs to hands. However, the transfer was as high as over 50% from both hands to tongs and tongs to hands. Handling of food bar tongs by multiple individuals could result in the transfer of bacteria and viruses between individuals and the spread of infectious agents.