Bacillus cereus의 농산물 접촉 표면 재질별 생존력 및 상추로의 교차오염도 조사 = Survival of Bacillus cereus and Its Transfer from Agricultural Product-Contact Surfaces to Lettuce

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate survival of Bacillus cereus (B. cereus) on stainless steeland polyvinyl chloride (PVC) and its transfer from two material to lettuce. The stainless steel and PVC were innoculatedwith B. cereus and stored at 6 combination conditions (temperature : 20oC and 30oC, relative humidity (RH) :43%, 69%, and 100%). Although the total numbers of B. cereus at RH 43% and RH 69% were reduced by 3.53-4.00log CFU/coupon within 24 h regardless of material type, the spore numbers of B. cereus was lasted at 3.0 log CFU/coupon. When two materials were stored at 30oC, RH 100%, the spore numbers of B. cereus was rapidly increased by3.0 log CFU/coupon. In addition, the reduction rate of B. cereus was decreased in the presence of organic matter.
Transfer rate of B. cereus from surface of stainless steel and PVC to lettuce was increased by 10 times in the presenceof water on the lettuce surface. As a result of this study, the presence of B. cereus on produce contact surfaces canincrease the risk of cross-contamination. Thus, it is important that the packing table and conveyer belt in post harvestfacility should be properly washed and sanitized after working to prevent cross-contamination.

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