Reports

In this section interesting reports & scientific references about the wooden packaging industry are getting mentioned and - if publicly available - are downloadable by clicking on the report on the righthand side.

  • Studies on Poplar. Behavior of Echerichia coli Cells and Bacillus cereus Spores on Poplar Wood Crates by Impedance Measurements, Anne-Marie Revol-Juelles et al .Journal of Food Protection, Vol 68, No 1, 2005, Pages 80-84. [J_Food_Prot.pdf ]
  • A.-M. Revol-Junelles, R. Miguindou-Mabiala (2005). Behavior of Escherichia coli Cells and Bacillus cereus Spores on Poplar Wood Crates by Impedance Measurements. J Protec Vol.: 68, Número: 1.pags. 80-84
  • Abrishami SH, Tall BD, Bruursema TJ, Epstein PS, Shah DB (1994) Bacterial adherence and viability on cutting board surfaces. J Food Safety 14:153–172
  • Ak NO, Cliver DO, Kaspar CW (1994a) Cutting boards of plastic and wood contaminated experimentally with bacteria. J Food Protect 57:16–22
  • Ak NO, Cliver DO, Kaspar CW (1994b) Decontamination of plastic and wooden cutting boards for kitchen use. J Food Protect 57:23–30
  • Anna-Liisa Välimaa, Ulla Honkalampi-Hämäläinen, Suvi Pietarinen, Stefan Willför, Bjarne Holmbom, Atte von Wright (2007). Antimicrobial and cytotoxic knotwood extracts and related pure compounds and their effects on food-associated microorganisms. International Journal of Food Microbiology, Volume 115, Issue 2, Pages 235-243
  • Anonymous. (1965). Laminated hardwood cutting and food preparation surfaces {report submitted to National Sanitation Foundation Testing Laboratory}. Unpublished: 8pp.+ 8 app.
  • Anonymous. (1974). Handling: What's behind the wood vs. plastic pallet controversy? Food in Canada, 34 (2), 32-33.
  • Carpentier, B. (1997) Sanitary quality of meat chopping board surfaces: a bibliographical study. Food Microbiol., 14, 31-37.
  • Cooper, L.G. & Dyett, E.J. (1967). Publ. Hlth Insp., 75, 377.
  • Delanay, D.M. (1975). Untitled report submitted to E.D. Baker, Administrator, Meat Inspection Division, Wisconsin Dept. of Agriculture. Unpublished: 37pp.
  • Dhaliwal, D.S., Cordier, J.L. & Cox, L.J. (1992). Impedimetric evaluation of the efficiency of disinfectants against biofilms. Lett. Appl. Microbiol., 15, 217-221.
  • Eugster, K.E., Skura, B.J. & Powrie, W.D. (1980). Rapid method for detection and quantitative of lipid soils on food contact surfaces: evaluation of a model system. J. Food Protection, 43 (6), 447-449.
  • Frank, J.F. & Koffi, R.A. (1990). Surface-adherent growth of Listeria monocytogenes is associated with increased resistance to surfactant sanitizers and heat. J. Food Protection, 53 (7), 550-554.
  • Frank, J.F. & Koffi, R.A. (1990). Surface-adherent growth of Listeria monocytogenes is associated with increased resistance to surfactant sanitizers and heat. J. Food Protection, 53 (7), 550-554.
  • G. Moore and C. Griffith. Food Safety Research Group, University of Wales Institute (2001). A comparison of surface sampling methods for detecting coliforms on food contact surfaces
  • Galluzano, L, Cliver, DO, (1996). Cutting boards and bacteria –oaks vs. Salmonella. Dairy Food and Environmental Sanitation, 16 (5), 290-293.
  • Gehrig, Schnell, Zürcher and Kucera. Hygienic aspects of wood and polyethylene cutting boards regarding food contaminations. A comparison. Hygienische Eigenschaften von Holz- und Kunststoffbrettern in der Nahrungsmittelverarbeitung und -prästentation: Ein Vergleich Holz als Roh- und Werkstoff 58 (2000) 265 - 269 Springer-Verlag 2000
  • Gerigk, K. (1966). Anwendunggstechnische und Bakteriologische Untersuchungen von Kunststoffschneidbrettern. Fleischwirtsch., 11, 1215-1216.
  • Gilbert RJ (1970) Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces. J. Hyg. Camb. 68: 221–232
  • Gilbert, R.J. & Watson, H.M. (1971). Some laboratory experiments on various meat preparation surfaces with regard to surface contamination and cleaning. J. Food Technology, 6, 163-170.
  • Gilbert, R.J. (1970). Comparison of materials used for cleaning equipment in retail food premises and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces. J. Hyg., 68, 221-232.
  • Green Away W, Scaybrook T and Whately FR, 1989, ‘Head space volatiles of propolis’, Flav. Fragr., 4, p173-176
  • Higgins, M.A. (1950). A comparison of the recovery rate of organisms from cotton-wool and calcium alginate wool swabs. Monthly Bulletin Ministry of Health and PHLS, 9, 50-51.
  • Holah, J.T., Betts, R.P. & Thorpe, R.H. (1989). The use of epifluorescence microscopy to determine surface hygiene. Int. Biodeterioration, 25, 147-153.
  • Holal, J.T., Higgs, C., Robinson, S. Worthington, D. & Spenceley, H. (1990). A conductance-based surface disinfection test for hygiene. Lett. Appl. Microbiol., 11, 255-259.
  • Kampelmacher, E.H., Mossel, D.A.A., van Schothorst, M. & van Noorle Jansen, M. (1971). Quantitative Untersuchungen über die Dekontamination von Holzflächen in der Fleischverarbeitung. Alimenta, Sondernummer, 70-76.
  • Koch AP, Kofod CJ, Konova D, Kvist KE, Lindegaard B (2002) Wood, plastic and steel – a comparison of hygienic properties. Partial report 10 “Wood in the Food”, Danish Technological Institute
  • Krysinski, E.P., Brown, L.J. & Marchisello, T.J. (1992). Effect of cleaners and sanitizers on Listeria monocytogenes attached to product contact surfaces. J. Food Protection, 55 (4), 246-251.
  • Levac, D. & Matula, T. (1973). Report on sanitization of used maple cutting boards {report submitted to Michigam Maple Ltd.}. Bio-Research Laboratories, Montreal & Toronto, Canada, Proj. 6150, phase I. Unpublished: 13pp.
  • Loretta M. Friedrich, Renee Goodrich-Schneider, Mickey E. Parish, Michelle D. Danyluk, Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite, Food Microbiology, In Press, DOI: 10.1016/j.fm.2009.06.011.
  • Matula, T. & Chappel, C. (1974). A study of sanitization of maple cutting boards under use conditions {report submitted to Michigam Maple Ltd.}. Bio-Research Laboratories, Montreal & Toronto, Canada, Proj. 6150, phase II. Unpublished: 15pp.
  • Miller, A.J., Brown, T. & Call, J.E. (1996) Comparison of wooden and polyethylene cutting boards: potential for the attachment and removal of bacteria from ground beef. J. Food Protection, 59 (8), 854-858.
  • Milling A, Kehr R, Wulf A, Smalla K (2005) Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions. Holzforschung 59:72–81
  • Mossel, D.A., Kampelmacher, E.H. & Van Noorle Jansen, L.M. (1966). Verification of adequate sanitation of wooden surfaces used in meat and poultry processing. Zentralb. Bakteriol. Parasit., Infekt. Hyg. I, 201, 91-103.
  • Mousavi SM, Desoby S and Hardy J, 1998, ‘Mathematical modelling of migration of volatiles compounds into packaging food via packaging free space. Part I: Cylindrical shaped food’, J. of Food Engineering, 36, p453-472.
  • N. L. Gough*, and C. E. R. Dodd (1999). Department of Food Safety and Preservation, Leatherhead Food Research Association. Department of Applied Biochemistry and Food Science, University of Nottingham. The survival and disinfection of Salmonella typhimurium on chopping board surfaces of wood and plastic
  • Nordisk Industrifond (2002) Wood in the food industry - a comparison of different materials. Wood, waxed wood, plywood, polyethylene and stainless steel - a comparison of hygienic properties (Part report no. 7) . The complete report is only available in a paper copy
  • Nordisk Industrifond (2002) Wood in the food industry -Hygienic limits and cleaning procedures (Part report no. 6). The complete report: is only available as a paper copy
  • Park, P.K. & Cliver, D.O. (1996). Disinfection of household cutting boards with a microwave oven. J. Food Protection, 59 (10), 1049-1054.
  • Ruosch, W. & Hess, E. (1977). Cleaning and disinfection of 3 butcheries by 3 cleaning firms. Alimenta, 16, 179-181.
  • Ruosch, W. (1981). Der quantitative Keimnachweis auf Oberflächen von Holz oder Kunststoff. Schweiz. Arch. Tierheilk., 123, 97-103.
  • Schönwälder A, Kehr R, Wulf A, Smalla K (2002) Wooden boards affecting the survival of bacteria? Holz Roh- Werkst 60:249–257
  • Schwach, T.S. & Zottola, E.A. (1984). J. Food Protection, 47, 756-759.
  • Snyder, P. (1997). The microbiology of cleaning and sanitizing a cutting board. From web: http://www.tc.umn.edu/nlhome/m025/snyde033/Documents/Cutboard.html.
  • T.-H. Chiu, J. Duan, C. Liu and Y.-C. Su (2006). OSU Seafood Laboratory, Oregon State University, Astoria, Oregon, USA . College of Food Science and Technology, Shanghai Fisheries University, Shanghai, P.R.China. Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces
  • Tebbutt, G.M. (1991). An assessment of cleaning and sampling methods for food-contact surfaces in premises preparing and selling high-risk foods. Epidemiol. Infect., 106, 319-327.
  • Waymel A, Lamour M and Labat G, 1995, ‘Pinewood as materials for food contact’, Proceedings of the 3rd international wood preservation symposium: the challenge – safety and environment, IRG Secretariat Stockholm Sweden, 6-7 Feb 1995, No 95-50040, p1-19.
  • Wirtanen, G. & Mattila-Sandholm, T. (1992a). Lenensm.-Wiss. u. -Technol., 25, 43-49.
  • Wirtanen. G. & Mattila-Sandholm, T. (1992b). Lenensm.-Wiss. u. -Technol., 25, 50-54.
  • Worfel, R.C., Sofos, J.N., Smith, G.C., Morgan, J.B. & Schmidt, G.R. (1995). Microbial contamination of condensates formed on superstructures of wood and other materials in meat plants. Dairy, Food, Env. Sanitation, 15 (7), 430-434