Hygienic aspects of wood and polyethylen cutting boards regarding food contaminations. A comparison;Hygienische eigenschaften von holz- und kunststoffbrettern in der nahrungsmittelverarbeitung und -präsentation: Ein vergleich

Holz als Roh - und Werkstoff

Volumn 58, Issue 4, 2000, Pages 265-269

  Gehrig, M ^a   Schnell, G ^b   Zurcher E ^a   Kucera, L J ^a  

^a ETH ZURICH   (Switzerland)

^b Qualis Laboratorium für Qualitätsuntersuchungen von Lebensund Heilmitteln   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; FOOD PROCESSING; MICROWAVES; POLYETHYLENES; SCANNING ELECTRON MICROSCOPY;

CUTTING BOARDS;

WOOD;

HEALTH; POLYETHYLENE; SCANNING ELECTRON MICROSCOPY; WOOD;

EID: 0034335219     PISSN: 00183768     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (5)

1. Ak NO, Cliver DO, Kaspar CW (1994a.) Cutting boards of plastic and wood contaminated experimentally with bacteria. J. Food Prot. 57: 16-22
2. Ak NO, Cliver DO, Kaspar CW (1994b) Decontamination of plastic and wooden cutting boards for kitchen use. J. Food Prot. 57: 23-30
3. Carpentier B (1997) Sanitary quality of meat chopping board surfaces: a bibliographical study. Food Microbiology 14: 31-37
4. Park PK, Cliver DO (1996) Disinfection of household cutting boards with a microwave oven. J. Food Prot. 59: 1049-1054
5. Schmidt U (1989) Cleaning and disinfection methods. Effect of rinsing on surface bacterial count. Fleischwirtschaft 69: 71-74