Testing Variables of Foods, Films, Antimicrobials and Surfaces Affecting Transfer and/or Survival of Bacteria

Team Mentor:

Dr. Paul Dawson, Professor
Dept. Food Science and Human Nutrition

Objectives:

  • To determine how variables such as bacterial residence time, food contact time, food type, antimicrobial type, film or surface type and bacterialtype affect the transfer, survival or growth of bacteria

Title: Are Anitbacterial Cutting Boards Effective?

Students: Sutton Fainschwartz, Paul Landeene, Emily Martinez, Aubrey Noller, Chris Riggin, Ashley Stone, Emily Wagener, Michael Waldrop

Abstract: The team was curious about the effectiveness of anitbacterial cutting boards for foods. The objective was to determine if various antimicrobial cutting surfaces were more effective than regular surfaces. Three types of antimicrobial cutting boards were obtained (silver-impregnated, copper and triclosan-impregnated) along with conventional wooden and plastic cutting surfaces. Each of the surfaces will be inoculated with E. Coli then sampled for surviving cells after exposure to these surfaces over a 24 hour period. Differences in bacterial populations surviving the exposure to these cutting surfaces will be compared by thorough statistical analysis and reported to determine the bacterial effectiveness of each surface.