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Article: Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong

TitleImpacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong
Authors
Keywordswet market
wooden cutting boards
surface hygiene
foodborne pathogens
nosocomial bacteria
Issue Date2020
PublisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/microorganisms
Citation
Microorganisms, 2020, v. 8 n. 12, p. article no. 1941 How to Cite?
AbstractAccessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.
Persistent Identifierhttp://hdl.handle.net/10722/295542
ISSN
2023 Impact Factor: 4.1
2023 SCImago Journal Rankings: 0.944
PubMed Central ID
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorNgan, WY-
dc.contributor.authorRao, S-
dc.contributor.authorChan, LC-
dc.contributor.authorSekoai, PT-
dc.contributor.authorPU, Y-
dc.contributor.authorYAO, Y-
dc.contributor.authorFung, AHY-
dc.contributor.authorHabimana, O-
dc.date.accessioned2021-01-25T11:16:21Z-
dc.date.available2021-01-25T11:16:21Z-
dc.date.issued2020-
dc.identifier.citationMicroorganisms, 2020, v. 8 n. 12, p. article no. 1941-
dc.identifier.issn2076-2607-
dc.identifier.urihttp://hdl.handle.net/10722/295542-
dc.description.abstractAccessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.-
dc.languageeng-
dc.publisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/microorganisms-
dc.relation.ispartofMicroorganisms-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectwet market-
dc.subjectwooden cutting boards-
dc.subjectsurface hygiene-
dc.subjectfoodborne pathogens-
dc.subjectnosocomial bacteria-
dc.titleImpacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong-
dc.typeArticle-
dc.identifier.emailRao, S: subbu36@hku.hk-
dc.identifier.emailSekoai, PT: ptsekoai@hku.hk-
dc.identifier.emailFung, AHY: asterf@HKUCC-COM.hku.hk-
dc.identifier.emailHabimana, O: ohabim@hku.hk-
dc.identifier.authorityHabimana, O=rp02169-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/microorganisms8121941-
dc.identifier.pmid33297499-
dc.identifier.pmcidPMC7762345-
dc.identifier.scopuseid_2-s2.0-85097546500-
dc.identifier.hkuros320978-
dc.identifier.volume8-
dc.identifier.issue12-
dc.identifier.spagearticle no. 1941-
dc.identifier.epagearticle no. 1941-
dc.identifier.isiWOS:000602298800001-
dc.publisher.placeSwitzerland-

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