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Korean journal of food science and technology (한국식품과학회지)

  • v44n1
  • pp.114-120
  • 2012
  • 0367-6293

Korean Society of Food Science and Technology (한국식품과학회)

Antimicrobial Effect of Various Chopping Boards against Food-borne Bacteria

  • Kim, Ji-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • Lim, Hyun-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division)
  • Choi, Gyeong-Cheol (Food & Drug Analysis Division, Jeollanamdo Institute of Health and Environment Microbiology Division)
  • Kim, Du-Woon (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)

published in 2012. 2. 29

Abstracts

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.

Keyword

  • chopping boards
  • antimicrobial activity
  • food safety
  • plastic
  • wood

Chemical Compound (All 4)

Hinokitiol (C10H12O2)
Phenol (C6H6O)
4,4-dimethyl-6-methylene-1-cyclohex-2-enone | 4,4-dimethyl-6-methylene-cyclohex-2-en-1-one | 4,4-dimethyl-6-methylidene-cyclohex-2-en-1-one | yoshixol (C9H12O)
cianidanol (C15H14O6)

Analytical Information

Analytical Information of the Articles
IPC A47J 47/00
Analytical Keyword chopping boards; antimicrobial; food safety; plastic; wood; Vibrio vulnificus; Salmonella Typhimurium; Staphylococcus aureus; red pine; rubber tree; cypress; birch; bamboo
Etc. keywrd chopping boards; antimicrobial; food safety; plastic; wood; Vibrio vulnificus; Salmonella Typhimurium; Staphylococcus aureus; red pine; rubber tree; cypress; birch; bamboo

Published Information

Cover Contents
Published Information of the Articles
Publisher Korean Society of Food Science and Technology
KJTK Publish Information Volume 6. 2013. 1. 24
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