Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad
| Autor: | R. de Jonge, F.M. van Leusden, L. Verhoeff-Bakkenes, A.E.I. de Jong, Rijkelt R. Beumer |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
safety
Salmonella Food Handling salmonella united-states Colony Count Microbial Food Contamination Biology surfaces medicine.disease_cause Microbiology Campylobacter jejuni survival Food handling Levensmiddelenmicrobiologie Quantitative microbiological risk assessment medicine Animals Humans Food microbiology Food science Poultry Products domestic kitchen risk-factors foodborne pathogens VLAG Cutlery Hygiene Contamination Cooking and Eating Utensils Hand biology.organism_classification infection food-handling practices Consumer Product Safety Fruit Equipment Contamination Food Microbiology Chickens Food Science |
| Zdroj: | Journal of Food Protection 71 (2008) 5 Journal of Food Protection, 71(5), 1018-1022 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x-71.5.1018 |
| Popis: | Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 +/- 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P > 0.05). The prevention of cross-contamination by replacing cutlery and cutting board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (< 2.4 log CFU) or noncontaminated end products. The results of this study emphasize the importance of preventing cross-contamination during food handling in reducing the risks of foodborne infections, and they provide useful data for quantitative microbiological risk assessment. |
| Databáze: | OpenAIRE |
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