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Article: A Field Study Into Hong Kong’s Wet Markets: Raised Questions Into the Hygienic Maintenance of Meat Contact Surfaces and the Dissemination of Microorganisms Associated With Nosocomial Infections

TitleA Field Study Into Hong Kong’s Wet Markets: Raised Questions Into the Hygienic Maintenance of Meat Contact Surfaces and the Dissemination of Microorganisms Associated With Nosocomial Infections
Authors
Keywordsantibiotic resistance genes
biofilms
clinical strains
resident flora
surface hygiene
Issue Date2019
PublisherFrontiers Research Foundation. The Journal's web site is located at http://www.frontiersin.org/microbiology/
Citation
Frontiers in Microbiology, 2019, v. 10, p. article no. 2618 How to Cite?
AbstractMillions every day purchase their raw meat in wet markets around the globe, especially in Hong Kong city, where modern and a traditional way of living is made possible. While food hygiene standards in Hong Kong have more recently focused on the safety of meat sold in these wet markets, the hygienic surface level of wooden cutting boards used for processing meats is seldom observed. This original study performed microbial community profiling, as well as isolating and identifying various strains multiple wooden cutting boards from nine wet markets located on Hong Kong Island. Our study also investigated the efficiency of scraping the surface of cutting boards as a traditional cleaning technique in Hong Kong. Results indicate that these hygienic practices are inefficient for guarantying proper surface hygiene as some most tested cutting boards were found to harbor microbial species typically associated with hospital nosocomial infections, such as Klebsiella pneumoniae. Further analysis also led to discovering the presence of antibiotic-resistant genes (ARGs) among isolated strains. Our results showcase the significance and effects of cross-contamination in Hong Kong wet markets, especially with regards to the potential spreading of clinically-relevant strains and ARGs on food processing surfaces. This study should, therefore, serve as a basis to review current hygienic practices in Hong Kong’s wet market on a larger scale, thereby improving food safety and ultimately, public health. © Copyright © 2019 Lo, Ngan, Tsun, Hsing, Lau, Hung, Chan, Lai, Yao, Pu and Habimana.
Persistent Identifierhttp://hdl.handle.net/10722/281271
ISSN
2017 Impact Factor: 4.019
2015 SCImago Journal Rankings: 1.970

 

DC FieldValueLanguage
dc.contributor.authorLO, MY-
dc.contributor.authorNGAN, WY-
dc.contributor.authorTSUN, SM-
dc.contributor.authorHSING, H-L-
dc.contributor.authorLAU, KT-
dc.contributor.authorHUNG, HP-
dc.contributor.authorCHAN, SL-
dc.contributor.authorLAI, YY-
dc.contributor.authorYAO, Y-
dc.contributor.authorPU, Y-
dc.contributor.authorHabimana, O-
dc.date.accessioned2020-03-09T09:52:20Z-
dc.date.available2020-03-09T09:52:20Z-
dc.date.issued2019-
dc.identifier.citationFrontiers in Microbiology, 2019, v. 10, p. article no. 2618-
dc.identifier.issn1664-302X-
dc.identifier.urihttp://hdl.handle.net/10722/281271-
dc.description.abstractMillions every day purchase their raw meat in wet markets around the globe, especially in Hong Kong city, where modern and a traditional way of living is made possible. While food hygiene standards in Hong Kong have more recently focused on the safety of meat sold in these wet markets, the hygienic surface level of wooden cutting boards used for processing meats is seldom observed. This original study performed microbial community profiling, as well as isolating and identifying various strains multiple wooden cutting boards from nine wet markets located on Hong Kong Island. Our study also investigated the efficiency of scraping the surface of cutting boards as a traditional cleaning technique in Hong Kong. Results indicate that these hygienic practices are inefficient for guarantying proper surface hygiene as some most tested cutting boards were found to harbor microbial species typically associated with hospital nosocomial infections, such as Klebsiella pneumoniae. Further analysis also led to discovering the presence of antibiotic-resistant genes (ARGs) among isolated strains. Our results showcase the significance and effects of cross-contamination in Hong Kong wet markets, especially with regards to the potential spreading of clinically-relevant strains and ARGs on food processing surfaces. This study should, therefore, serve as a basis to review current hygienic practices in Hong Kong’s wet market on a larger scale, thereby improving food safety and ultimately, public health. © Copyright © 2019 Lo, Ngan, Tsun, Hsing, Lau, Hung, Chan, Lai, Yao, Pu and Habimana.-
dc.languageeng-
dc.publisherFrontiers Research Foundation. The Journal's web site is located at http://www.frontiersin.org/microbiology/-
dc.relation.ispartofFrontiers in Microbiology-
dc.rightsThis Document is Protected by copyright and was first published by Frontiers. All rights reserved. It is reproduced with permission.-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectantibiotic resistance genes-
dc.subjectbiofilms-
dc.subjectclinical strains-
dc.subjectresident flora-
dc.subjectsurface hygiene-
dc.titleA Field Study Into Hong Kong’s Wet Markets: Raised Questions Into the Hygienic Maintenance of Meat Contact Surfaces and the Dissemination of Microorganisms Associated With Nosocomial Infections-
dc.typeArticle-
dc.identifier.emailHabimana, O: ohabim@hku.hk-
dc.identifier.authorityHabimana, O=rp02169-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3389/fmicb.2019.02618-
dc.identifier.scopuseid_2-s2.0-85075840092-
dc.identifier.hkuros309378-
dc.identifier.volume10-
dc.identifier.spagearticle no. 2618-
dc.identifier.epagearticle no. 2618-
dc.publisher.placeSwitzerland-

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