Tags

Type your tag names separated by a space and hit enter

Cross-contamination in the kitchen: effect of hygiene measures.
J Appl Microbiol. 2008 Aug; 105(2):615-24.JA

Abstract

AIMS

To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni.

METHODS AND RESULTS

Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board.

CONCLUSIONS

Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies.

SIGNIFICANCE AND IMPACT OF THE STUDY

Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

de Jong AE
National Institute for Public Health and the Environment (RIVM), Laboratory for Zoonoses and Environmental Microbiology, Bilthoven, The Netherlands. aarieke.de.jong@vwa.nl
Verhoeff-Bakkenes L
No affiliation info available
Nauta MJ
No affiliation info available
de Jonge R
No affiliation info available

MeSH

AnimalsCampylobacter InfectionsCampylobacter jejuniColony Count, MicrobialCooking and Eating UtensilsDisinfectionEquipment ContaminationEscherichia coliFood HandlingFood MicrobiologyHand DisinfectionHygieneInfection ControlLactobacillusLettuceMeatPoultry Products

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18341559

Citation

de Jong, A E I., et al. "Cross-contamination in the Kitchen: Effect of Hygiene Measures." Journal of Applied Microbiology, vol. 105, no. 2, 2008, pp. 615-24.
de Jong AE, Verhoeff-Bakkenes L, Nauta MJ, et al. Cross-contamination in the kitchen: effect of hygiene measures. J Appl Microbiol. 2008;105(2):615-24.
de Jong, A. E., Verhoeff-Bakkenes, L., Nauta, M. J., & de Jonge, R. (2008). Cross-contamination in the kitchen: effect of hygiene measures. Journal of Applied Microbiology, 105(2), 615-24. https://doi.org/10.1111/j.1365-2672.2008.03778.x
de Jong AE, et al. Cross-contamination in the Kitchen: Effect of Hygiene Measures. J Appl Microbiol. 2008;105(2):615-24. PubMed PMID: 18341559.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cross-contamination in the kitchen: effect of hygiene measures. AU - de Jong,A E I, AU - Verhoeff-Bakkenes,L, AU - Nauta,M J, AU - de Jonge,R, Y1 - 2008/03/12/ PY - 2008/3/18/pubmed PY - 2008/12/17/medline PY - 2008/3/18/entrez SP - 615 EP - 24 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 105 IS - 2 N2 - AIMS: To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. METHODS AND RESULTS: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board. CONCLUSIONS: Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/18341559/Cross_contamination_in_the_kitchen:_effect_of_hygiene_measures_ DB - PRIME DP - Unbound Medicine ER -