Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria
2012
Kim, J.Y., Chonnam National University, Gwangju, Republic of Korea | Lee, H.J., Chonnam National University, Gwangju, Republic of Korea | Cho, J.Y., Chonnam National University, Gwangju, Republic of Korea | Lim, H.C., Jeollanamdo Institute of Health and Environment, Muan, Republic of Korea | Choi, G.C., Jeollanamdo Institute of Health and Environment, Muan, Republic of Korea | Kim, D.W., Chonnam National University, Gwangju, Republic of Korea | Park, K.H., Chonnam National University, Gwangju, Republic of Korea | Moon, J.H., Chonnam National University, Gwangju, Republic of Korea
The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.
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