Purpose: This study identified transfer rates of Salmonella enterica from gloves to dried jerky after handling with three types of single-use gloves (nitrile, PVC, and PE) and one type of single-use PE-coated sleeves that covers worker’s forearms.
Methods: Six Salmonella enterica serovars were mixed and diluted to seven to eight log CFU/ml and two to three log CFU/ml for quantitative and qualitative transfer rate analyses, respectively. For quantitative analysis, high dose inoculum was applied evenly to the palm of the glove (or a defined area of sleeve) and every gloved hand (or sleeve) was used to touch three jerky strips, successively. In total, 18 strips were inoculated per material. For qualitative analysis, low dose inoculum was applied evenly to the palm of the glove and the gloved hand was used to touch the jerky strips (n=40) using two contact scenarios (fingers-only or fingers-and-palm contact), simulating activities associated with hand sorting and packaging. Salmonella were enumerated by plating onto XLT4 following serial dilution or after 24 h enrichment.
Results: Salmonella transfer to jerky was significantly greater (P<0.05) from PE gloves (5.52±0.24 log CFU/sample) and PE-coated sleeves (6.16±0.49 log CFU/sample) compared to nitrile (4.47±0.47 log CFU/sample) and PVC gloves (4.66±0.58 log CFU/sample). In qualitative analysis, fingers-only contact resulted in Salmonella transfer to 10 of 40 jerky strips from PE gloves and 1 of 40 strips from nitrile gloves. However, when the palm was involved in the contact, all 80 jerky strips acquired Salmonella, regardless of material types.
Significance: Selection of materials associated with reduced transfer may be an important strategy for reducing bacterial cross-contamination in jerky production facilities.