COMPARISON OF WOODEN AND POLYETHYLENE CUTTING BOARDS - POTENTIAL FOR THE ATTACHMENT AND REMOVAL OF BACTERIA FROM GROUND-BEEF

The potentials for removal of beef bacterial microflora from unscored polyethylene and hardwood cutting boards were compared. Ground beer wa s placed for 0 to 90 min onto cutting boards at room temperature and t hen removed; the surfaces were swabbed and the bacteria were enumerate d. The boards were cleaned with various cleaning agents and then analy zed for bacterial removal. In addition, aqueous extracts from eight ha rdwoods were incubated with Escherichia coli O157:H7 for 0 to 30 h at 37 degrees C to determine their inhibitory potential. Differences betw een the bacterial levels on wooden and plastic boards were not signifi cant regardless of contact time. Washing with any cleaner, including w ater, removed most bacteria from either type of board. White ash extra cts reduced E. coli O157:H7 levels to undetectable within 24 h; black cherry and red oak exhibited low inhibitory activity. Slight growth wa s observed in extracts from all other hardwoods, including hard maple, suggesting that aqueous extractable agents that are active against E. coli O157:H7 are not generally present in hardwoods. This study demon strates the need to control cutting board sanitation regardless of com position.