About: Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices

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Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices
Creator	Yao, Yuan Pu, Yang Feng, Shiqi Habimana, Olivier Ngan, Wing Pan, Jie Sekoai, Patrick Zhou, Wenwen
Source	Medline; PMC
abstract	Hong Kong’s wet markets play a crucial role in the country’s supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong’s wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong’ wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.
has issue date	2020-04-17(xsd:dateTime)
bibo:doi	10.3390/microorganisms8040579
bibo:pmid	32316436
has license	cc-by
sha1sum (hex)	48d5e66eb7e70634996f1a75d54849c602a4abea
schema:url	https://doi.org/10.3390/microorganisms8040579
resource representing a document's title	Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices
has PubMed Central identifier	PMC7232214
has PubMed identifier	32316436
schema:publication	Microorganisms
resource representing a document's body	covid:48d5e66eb7e70634996f1a75d54849c602a4abea#body_text
is schema:about of	named entity 'Hong Kong' named entity 'Boards' named entity 'Focus' named entity 'Control' named entity 'Meat' named entity 'HYGIENE' named entity 'INSIGHTS' named entity 'genes' named entity 'Cross-Contamination' named entity 'Hong Kong' named entity 'Hygiene' named entity 'fasta' named entity 'ResFinder' named entity 'ResFinder' named entity 'contigs' named entity 'metagenomics' named entity 'resistance gene' named entity 'gene' named entity 'resistance gene' named entity 'database' named entity 'genome' named entity 'ResFinder' named entity 'Microbiological Safety' named entity 'Meat Processing' named entity 'Resistance genes' named entity 'Cutting Boards' named entity 'Wet Markets' named entity 'Wet' named entity 'Insights' named entity 'Resistance' named entity 'Processing' named entity 'Safety' named entity 'Markets' named entity 'Hygiene' named entity 'CROSS' named entity '27S' named entity 'SAFETY' named entity 'EFFICACY' named entity 'CONTROL' named entity 'RESISTANCE GENES' named entity 'MICROBIOLOGICAL' named entity 'MEAT PROCESSING' named entity 'WOODEN' named entity 'CONTACT' named entity 'WET' named entity 'CIP' named entity 'Cutting' named entity 'Microbiological' named entity 'Traditional' named entity 'Efficacy' named entity 'CONTAMINATION' named entity 'SURFACES' named entity 'HONG KONG' named entity 'MARKETS' named entity 'CIP' named entity 'FOOD' named entity 'BOARDS' named entity 'TRADITIONAL' named entity 'CUTTING' named entity 'USED' named entity 'PRACTICES' named entity 'FOCUS'
is part of of	covid:48d5e66eb7e70634996f1a75d54849c602a4abea#body_text Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices Hong Kong’s wet markets play a crucial role in the country’s supply of safe, fresh meat to satisfy the dietary needs of its population. Whilst food safety regulations have been introduced over the past few years to maintain the microbial safety of foods sold from these wet markets, it remains unclear whether the hygiene maintenance that is performed on the wooden cutting boards used for meat-processing is effective. In fact, hygiene maintenance may often be overlooked, and hygiene standards may be insufficient. If so, this may lead to the spread of harmful pathogens through cross-contamination, thereby causing severe risks to public health. The aim of this study was to determine the level of microbial transfer between wooden cutting boards and swine meat of various qualities, using 16S metagenomic sequencing, strain identification and biofilm screening of isolated strains. The results established that: (a) the traditional hygiene practices used for cleaning wooden cutting boards in Hong Kong’s wet markets expose the surfaces to potentially harmful microorganisms; (b) the processing of microbially contaminated meat on cutting boards cleaned using traditional practices leads to cross-contamination; and (c) several potentially pathogenic microorganisms found on the cutting boards have good biofilm-forming abilities. These results reinforce the need to review the traditional methods used to clean wooden cutting boards after the processing of raw meat in Hong Kong’ wet markets so as to prevent cross-contamination events. The establishment of proper hygiene protocols may reduce the spread of disease-causing microorganisms (including antibiotic-resistant microorganisms) in food-processing environments.

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