Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe

Abstract

The common use of gloves in retail practices represents a potential route for cross contamination of foodborne pathogens in fresh-cut produce. Using fresh-cut cantaloupe as a food model, we investigated factors that may influence glove-mediated cross contamination by Listeria monocytogenes and developed mathematical models to illustrate the patterns of transfer during fresh-cutting practices. Contact time (2, 5, 10 s), contact pressure (0.05, 0.18, 0.37 psi), and glove type (nitrile, polyvinyl chloride, polyethylene) did not have a significant effect on transfer of L. monocytogenes from cantaloupe rind to flesh, or from flesh to flesh. However, glove type appeared to affect L. monocytogenes transfer from the stem scar tissue to cantaloupe flesh (P = 0.0371). Transfer from rind pieces that had been washed with water was significantly higher than transfer from pieces that had not been washed (P = 0.0006). Predictive modeling and experimental validation suggested that transfer of L. monocytogenes on cantaloupe flesh persists over 85 pieces through consecutive contacts with a gloved hand. Findings of the study provide new scientific data to aid researchers, retailers, and caterers in safety risk assessments of fresh-cut practices used to prepare cantaloupes and other produce items.