Table 4. Analysis of microbial contamination when using polyethylene gloves (Unit: Log10 CFU/g)
Medium | Microbial strain | Pre-experiment | Right after | After 1 h | After 2 h | After 4 h | After 8 h | After 10 h |
Latex gloves | Plate count bacteria | ND | ND | ND | ND | ND | ND | ND |
Escherichia coli | ND | ND | ND | ND | ND | ND | ND |
Staphylococcus aureus | ND | ND | ND | ND | ND | ND | ND |
Salmonella spp. | ND | ND | ND | ND | ND | ND | ND |
Listeria monocytogenes | ND | ND | ND | ND | ND | ND | ND |
Cutting board | Plate count bacteria | ND | ND | ND | ND | ND | ND | ND |
Escherichia coli | ND | ND | ND | ND | ND | ND | ND |
Staphylococcus aureus | ND | ND | ND | ND | ND | ND | ND |
Salmonella spp. | ND | ND | ND | ND | ND | ND | ND |
Listeria monocytogenes | ND | ND | ND | ND | ND | ND | ND |
Knife | Plate count bacteria | ND | ND | ND | ND | ND | ND | ND |
Escherichia coli | ND | ND | ND | ND | ND | ND | ND |
Staphylococcus aureus | ND | ND | ND | ND | ND | ND | ND |
Salmonella spp. | ND | ND | ND | ND | ND | ND | ND |
Listeria monocytogenes | ND | ND | ND | ND | ND | ND | ND |
Meat | Plate count bacteria | 5.07±0.16a | 4.86±0.14b | 4.36±0.06c | 4.76±0.03b | 4.10±0.10d | 4.09±0.05d | 4.43±0.03c |
Escherichia coli | ND | ND | ND | ND | ND | ND | ND |
Staphylococcus aureus | ND | ND | ND | ND | ND | ND | ND |
Salmonella spp. | ND | ND | ND | ND | ND | ND | ND |
Listeria monocytogenes | ND | ND | ND | ND | ND | ND | ND |
All values are mean ± SD of three replicates.
For the same row, alphabets indicate significant difference (p < 0.05) (Duncan’s multiple t-test).
ND, not detected.