உணவு இதழ்: நுண்ணுயிரியல், பாதுகாப்பு மற்றும் சுகாதாரம்
திறந்த அணுகல்

சுருக்கம்

சாலட் டாங்ஸைப் பயன்படுத்தும் போது எஸ்கெரிச்சியா கோலை மாற்றுதல்

Bartz M, Buyukyavuz A, Dawson E, Diener M, Gates R, Han I, Johnson L, Marvin P, Musselwhite C, Nicholson A, Randar D, Ritterpusch M, Zazzara M and Dawson P

The transmission of infectious disease often involves the touching of surfaces by multiple people which can include public and institutional eating facilities. In the current study, the transfer of Escherichia coli from inoculated hands to salad bar tongs (experiment 1) and from inoculated tongs to hands (experiment 2) was determined in separate experiments. Transfer of E. coli averaged approximately 10% from hands to tongs and around 5% from tongs to hands. However, the transfer was as high as over 50% from both hands to tongs and tongs to hands. Handling of food bar tongs by multiple individuals could result in the transfer of bacteria and viruses between individuals and the spread of infectious agents.