Document Detail


A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces.
MedLine Citation:
PMID:  15453579     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Epidemiological data indicate that cross-contamination during food preparation in the home contributes noticeably to the occurrence of foodborne diseases. To help prevent such occurrences, the inclusion of a cross-contamination model in exposure assessments would aid in the development and evaluation of interventions used to control the spread of pathogenic bacteria. A quantitative analysis was carried out to estimate the probability of contamination and the levels of Salmonella and Campylobacter spp. on salads as a result of cross-contamination from contaminated chicken carcasses via kitchen surfaces. Data on the prevalence and numbers of these bacteria on retail chicken carcasses and the use of unwashed surfaces to prepare foods were collected from scientific literature. The rates of bacterial transfer were collected from laboratory experiments and literature. A deterministic approach and Monte Carlo simulations that incorporated input parameter distributions were used to estimate the contamination of the product. The results have shown that the probability of Campylobacter spp. contamination on salads is higher than that of Salmonella spp., since both the prevalence and levels of Campylobacter spp. on chicken carcasses are higher than those of Salmonella spp. It is realistic to expect that a fraction of the human exposure to Campylobacter spp., in particular, originates from cross-contamination in private kitchens during food handling. The number of human campylobacteriosis cases could be reduced either by reducing the degree of Campylobacter spp. contamination on chicken carcasses or by improving the hygiene in private kitchens. To eliminate the cross-contamination route, it is important to use separate surfaces or to properly wash the surfaces during the preparation of raw and cooked foods or ready-to-eat foods.
Authors:
H D Kusumaningrum; E D van Asselt; R R Beumer; M H Zwietering
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  67     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2004 Sep 
Date Detail:
Created Date:  2004-09-29     Completed Date:  2004-11-09     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1892-903     Citation Subset:  IM    
Affiliation:
Laboratory of Food Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University, 6700 EV Wageningen, The Netherlands.
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MeSH Terms
Descriptor/Qualifier:
Animals
Campylobacter / isolation & purification*
Chickens
Colony Count, Microbial
Consumer Product Safety
Cookery / methods
Cooking and Eating Utensils
Equipment Contamination
Food Contamination / analysis*,  prevention & control*
Food Handling / methods*
Humans
Hygiene*
Lettuce / microbiology
Meat / microbiology
Salmonella / isolation & purification*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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