Skip to main content
padlock icon - secure page this page is secure

Comparison of traditional and rapid methods for assessing the risk of bacterial cross-contamination from cutting boards

Buy Article:

$61.00 + tax (Refund Policy)

The cleaning and use of cutting boards in 34 busy hotel kitchens has been studied. Traditional swabbing was compared with rapid methods to detect protein and ATP on boards sampled both before and after cleaning (73 boards) and on those which were stored ready for use (66 boards). When the 212 test results were compared a positive correlation was found between the bacterial count and the protein test (r = 0.67) and the ATP test (r = 0.58), however, the interquartile ranges and overall ranges for plate counts at various levels of protein and ATP showed a large amount of variability such that the rapid techniques could not be relied upon to accurately predict the level of bacterial contamination. The condition of the boards, the way in which they were stored and the method of cleaning were all important in determining whether or not cleaning was successful. Where necessary, advice was given to the proprietors of the businesses to both improve cleaning and reduce the risk of cross-contamination associated with cutting boards.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Document Type: Research Article

Publication date: March 1, 1999

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more