Transfer rates of pathogenic bacteria during pork processing

We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5–6 Log(10) CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07–3.50, 3.29–3.92 and 4.48–4.86 Log(10) CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12–3.75, 3.20–3.33, and 3.07–3.97 Log(10) CFU/g, respectively) were transferred. When four pathogens (6 Log(10) CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47–3.40, knife 2.01–3.98, and polyethylene glove 2.40–2.98 Log(10) CFU/g) than cotton gloves. For cotton gloves, these values were 3.46–3.96, 3.37–4.06, and 3.55–4.00 Log(10) CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log(10) CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.