2014 Volume 15 Issue 1 Pages 7-11
Hygienic control of food contact surfaces is important for the prevention of cross-contamination and food poisoning due to Vibrio parahaemolyticus. This study focused on adhesion of V. parahaemolyticus cells to a stainless steel surface as an initial event of the cross-contamination. Stainless steel coupons were artificially contaminated by contact with a cell suspension and soaked in water for different periods of time to enumerate the viable cells remaining adherent on the surface. The adherent viable cells were greatly reduced in 1 min of water soaking, but further water soaking did not completely eliminate the viable cells from the surface. The small part of cells firmly attached to the stainless steel surface was not eliminated even by sonication. The viable cell count on the stainless steel surface after water soaking depended on the cell concentration of bacterial suspension but not on the length of contact time. The results would be useful for confirming the points to control the cross-contamination risk of V. parahaemolyticus.
