Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods.

The survival of Salmonella enteritidis, Staphylococcus aureus and Campylobacter jejuni at room temperature on stainless steel surfaces was determined. The transfer rates of bacteria from kitchen sponges to stainless steel surfaces and from the surfaces to foods was also investigated. Bacterial levels decreased rapidly, particularly when initial levels were low. For example Staph. aureus was recovered from the surfaces for at least 96hr when the level was high (105 cfu/cm2) or moderate (103 cfu/cm2). At low levels (10 cfu/cm2), the numbers decreased below the detection limit (4 cfu/100cm2) within 2 days. All bacteria were readily transferred from wet sponges to stainless steel surfaces and then to food, with transfer rates between 20-100%. The results highlight that bacteria may remain viable on dry surfaces and present a hazard for several days, depending on the numbers and type of bacteria. Int J Food Microbiol 2003;85:227-236.