3. Preventing foodborne illnesses in household kitchens by testing effectiveness of cutting boards

Abstract

Various materials are commonly used as cutting boards. Prior research suggests that monocaprin (glycerol monocarpate) reduces Campylobacter on contaminated plastic and wooden boards (Thormar and Hilmarsson, 2010). However, this product is not commonly used outside the cosmetic industry and is not readily available for purchase in stores as a cleaning agent. There is also evidence that C. jejuni , a pathogen that causes foodborne illnesses can transfer from raw to cooked chicken via wooden and plastic cutting boards (Tang et al., 2011). In this experiment, glass, bamboo, and plastic cutting boards are used to determine the safest material to prevent microbial contamination. Incubation period for the microbes is 4-5 hours and E. coli and S. aureus are used to contaminate the cutting boards due to their gram-positive and gram-negative natures, which are then evaluated. The goal is to bring awareness about the potential of spreading food borne illnesses in non-commercial settings like household kitchens.The process of swabbing and culturing will also allow us to determine the effectiveness of treatments used at home to sterilize these boards. Soap, water, vinegar, and bleach will be used to see which process is most effective.