Microbial Modeling and Monte Carlo Simulation to Determine Microbial Performance Criteria on Wooden Cutting Boards
DOI:
https://doi.org/10.32871/rmrj1402.02.01Keywords:
Bacterial growth, simulation modeling, sanitary guidelinesAbstract
This study used simulation modeling to evaluate the microbial performance over time for four types of meat and the effect on the frequency of changing cutting boards. The results revealed that pork chopping boards can be used up to time t = 9 minutes, that is, with the corresponding bacterial counts of 19 CFU/4cm2. Beef chopping boards can be changed or clean beyond the time t = 7 minutes since the bacterial growth already exceeds the standard sanitary requirement of using wooden cutting boards. On the other hand, chicken cutting boards can be used only for up to t=10 minutes out of a 20 – minute period of chopping chicken meat to meet the sanitary guidelines. Wooden cutting boards used to
chop fish meat can be used for a maximum of t= 9 minutes to meet the acceptable sanitary requirement. These findings suggest that wet market meat vendors can be constrained to the allowable time in minutes of using the wooden cutting boards in order to meet the sanitary guidelines that guarantee safe meat cutting boards utilized in most wet market settings.
References
surfaces. J. Food Safety. 14:153–172.
Ak, N. O., D. O. Cliver, and C. W. Kaspar. 1994. Decontamination of plastic and wood cutting boards for kitchen use. J. Food
Prot. 57:23–36.
Buckalew, J. J., D. W. Schaffner, and M. Solberg. 1996. Surface sanitation and microbiological food quality of a university foodservice
operation. J. Food Serv. Syst. 9:25–39.
Gilbert, R. J., and H.M. Watson. 1971. Some laboratory experiments on various meat preparation surfaces with regard to
surface contamination and cleaning. J. Food Technology. 6. 163-170.
Kampelmacher, E.H.,D. A. A. Mossel, M. Van Schoethorst, and L. M. Van Noorle-Jansen, 1971.
Quantitative investigations on the efficacy of methods for decontaminating wooden surfaces used in meat preparation. Alimenta 1971:70-76.
Rödel, W., Hechelmann, H. and J. Dresel (1994) Hygieneaspekte zu Schneidunterlagenaus Holz und Kunststoff. Fleischwirtsch. 74
(8):814–821.
Downloads
Published
How to Cite
Issue
Section
License
Copyright of the Journal belongs to the University of San Jose-Recoletos