scholarly journals Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam

2018 ◽  
Vol 15 (10) ◽  
pp. 2324 ◽  
Author(s):  
Sinh Dang-Xuan ◽  
Hung Nguyen-Viet ◽  
Phuc Pham-Duc ◽  
Delia Grace ◽  
Fred Unger ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Household Survey ◽  
Cross Contamination ◽  
Food Handling ◽  
Transfer Rates ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Cutting Boards ◽  
Insight Into ◽  
Pork Consumption

Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.

Behavioral Observation and Microbiological Analysis of Older Adult Consumers' Cross-Contamination Practices in a Model Domestic Kitchen

2018 ◽  
Vol 81 (4) ◽  
pp. 569-581 ◽  
Author(s):  
ELLEN W. EVANS ◽  
ELIZABETH C. REDMOND
Keyword(s):  
Older Adults ◽  
Food Safety ◽  
Behavioral Observation ◽  
Microbiological Analysis ◽  
Cross Contamination ◽  
Microbiological Contamination ◽  
Food Handling ◽  
Safety Practices ◽  
Handling Practices ◽  
Food Handling Practices

ABSTRACT The incidence of foodborne illness is higher in older adults because of their increased susceptibility; therefore, food safety practices are important. However, inadequate knowledge and negative attitudes toward food safety have been reported, which may increase use of unsafe food handling practices. Data on the actual food safety behaviors of older adults are lacking. In this study, food safety practices of older adults were observed and linked to microbiological analysis of kitchen surfaces to identify suspected routes of contamination. Older adults (≥60 years, n = 100) prepared a set meal in a model domestic kitchen sanitized according to a validated protocol to ensure minimal and consistent microbiological loads. Food safety behaviors were observed using ceiling-mounted cameras and recorded using a predetermined behavioral checklist. Surface microbiological contamination also was determined after food preparation. Overall, older adults frequently implemented unsafe food handling practices; 90% failed to implement adequate hand decontamination immediately after handling raw chicken. For older adults who used a larger number of adequate hand decontamination attempts, microbiological contamination levels in the kitchen following the food preparation session were significantly lower (P < 0.001). The novel utilization of behavioral observation in conjunction with microbiological analysis facilitated identification of potentially unsafe food handling practices as suspected routes of microbiological cross-contamination in a model domestic kitchen. Findings indicate the potential impact on domestic food safety of unsafe food handling practices used by older adult consumers. This innovative approach revealed that a large proportion of older adults implement behaviors resulting in microbiological cross-contamination that may increase the risk of foodborne illness in the home.

Development of a Model for Evaluation of Microbial Cross-Contamination in the Kitchen

1998 ◽  
Vol 61 (8) ◽  
pp. 960-963 ◽  
Author(s):  
P. ZHAO ◽  
T. ZHAO ◽  
M. P. DOYLE ◽  
J. R. RUBINO ◽  
J. MENG
Keyword(s):  
Bacterial Contamination ◽  
Enterobacter Aerogenes ◽  
Laboratory Model ◽  
Cross Contamination ◽  
Indicator Bacterium ◽  
Salmonella Spp ◽  
Fresh Vegetables ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Cutting Boards

Foods can become contaminated with pathogenic microorganisms from hands, the cutting board, and knives during preparation in the kitchen. A laboratory model was developed to determine occurrence of cross-contamination and efficacy of decontamination procedures in kitchen food-handling practices. Enterobacter aerogenes B199A, an indicator bacterium with attachment characteristics similar to that of Salmonella spp., was used. Chicken meat with skin inoculated with 106 CFU of E. aerogenes B 199A/g was cut into small pieces on a sterile cutting board. The extent of cross-contamination occurring from meat to the cutting board and from the cutting board to vegetables (lettuce and cucumbers) subsequently cut on the board was determined. Swab samples from the cutting board, hand washings, and lettuce and cucumber samples revealed that approximately 105 CFU of E. aerogenes/cm2 were transferred to the board and hands and approximately 103 to 104 CFU of E. aerogenes/g to the lettuce and cucumbers. The surfaces of the cutting board and hands were treated with antibacterial agents after cutting the meat, and counts of E. aerogenes on the cutting board and vegetables (lettuce and cucumbers) were determined. Results revealed that use of the disinfectant reduced the population of E. aerogenes to almost nondetectable levels on the cutting boards. The average counts after treatment were <20 CFU/g of vegetable and ranged from <20 to 200 CFU per cm2 or g on the cutting board and subsequently on the vegetables. These results indicate that bacteria with attachment characteristics similar to Salmonella spp. can be readily transferred to cutting boards during food preparation and then cross-contaminate fresh vegetables if the boards are not cleaned. Application of a kitchen disinfectant can greatly reduce bacterial contamination on cutting boards.

Food Safety in Family Homes in Melbourne, Australia

2004 ◽  
Vol 67 (4) ◽  
pp. 818-822 ◽  
Author(s):  
TERESA Z. MITAKAKIS ◽  
MARTHA I. SINCLAIR ◽  
CHRISTOPHER K. FAIRLEY ◽  
PAMELA K. LIGHTBODY ◽  
KARIN LEDER ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Storage ◽  
Health Food ◽  
Food Handling ◽  
Increased Risk ◽  
Egg Storage ◽  
Handling Practices ◽  
Raw Foods ◽  
Food Handling Practices ◽  
Cutting Boards

Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refrigeration of cooked foods; where food types were positioned in the refrigerator; and the method of thawing chicken. Nearly every household reported handling food in a way that could cause food to become contaminated. Overall, 99.0% of respondents reported some form of mishandling, which encompassed 70.3% who handled food preparation surfaces poorly, 46.6% who did not wash their hands appropriately or in a timely manner, 41.7% who mishandled raw foods, and 70.1% who mishandled cooked foods. Food was inappropriately located in the refrigerator by 81.2%, and chicken was thawed using unsafe means by 76.3% of respondents. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices.

scholarly journals Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1644
Author(s):  
Jean-Christophe Augustin ◽  
Pauline Kooh ◽  
Thomas Bayeux ◽  
Laurent Guillier ◽  
Thierry Meyer ◽  
...  
Keyword(s):  
Food Preparation ◽  
Cross Contamination ◽  
Food Handling ◽  
Food Category ◽  
Preparation Step ◽  
Handling Practices ◽  
Food Handling Practices ◽  
And Storage ◽  
Campylobacter Spp ◽  
Initial Contamination

The foodborne disease burden (FBDB) related to 26 major biological hazards in France was attributed to foods and poor food-handling practices at the final food preparation step, in order to develop effective intervention strategies, especially food safety campaigns. Campylobacter spp. and non-typhoidal Salmonella accounted for more than 60% of the FBDB. Approximately 30% of the FBDB were attributed to 11 other hazards including bacteria, viruses and parasites. Meats were estimated as the main contributing food category causing (50–69%) (CI90) of the FBDB with (33–44%), (9–21%), (4–20%) (CI90) of the FBDB for poultry, pork and beef, respectively. Dairy products, eggs, raw produce and complex foods caused each approximately (5–20%) (CI90) of the FBDB. When foods are contaminated before the final preparation step, we estimated that inadequate cooking, cross-contamination and inadequate storage contribute for (19–49%), (7–34%) and (9–23%) (CI90) of the FBDB, respectively; (15–33%) (CI90) of the FBDB were attributed to the initial contamination of ready-to-eat foods—without any contribution from final food handlers. The thorough implementation of good hygienic practices (GHPs) at the final food preparation step could potentially reduce the FBDB by (67–85%) (CI90) (mainly with the prevention of cross-contamination and adequate cooking and storage).

Evaluating food safety risk messages in popular cookbooks

2017 ◽  
Vol 119 (5) ◽  
pp. 1116-1129 ◽  
Author(s):  
Katrina Levine ◽  
Ashley Chaifetz ◽  
Benjamin Chapman
Keyword(s):  
Food Safety ◽  
Past Research ◽  
Foodborne Illness ◽  
Cross Contamination ◽  
Food Handling ◽  
Safety Behavior ◽  
Content Type ◽  
The Usa ◽  
Handling Practices ◽  
Food Handling Practices

Purpose Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes. Design/methodology/approach Recipes containing raw animal ingredients in 29 popular cookbooks were evaluated through content analysis for messages related to safe endpoint temperature recommendations and reducing cross-contamination risks. Findings Of 1,749 recipes meeting study criteria of cooking raw animal ingredients, 1,497 contained a raw animal that could effectively be measured with a digital thermometer. Only 123 (8.2 percent) of these recipes included an endpoint temperature, of which 89 (72.3 percent) gave a correct temperature. Neutral and positive food safety behavior messages were provided in just 7.2 percent (n=126) and 5.1 percent (n=90) of recipes, respectively. When endpoint temperatures were not included, authors often provided subjective and risky recommendations. Research limitations/implications Further research is needed on the effect of these results on consumer behavior and to develop interventions for writing recipes with better food safety guidance. Practical implications Including correct food safety guidance in cookbooks may increase the potential of reducing the risk of foodborne illness. Originality/value Popular cookbooks are an underutilized avenue for communicating safe food handling practices and currently cookbook authors are risk amplifiers.

Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices

1996 ◽  
Vol 59 (3) ◽  
pp. 287-294 ◽  
Author(s):  
SEAN F. ALTEKRUSE ◽  
DEBRA A. STREET ◽  
SARA B. FEIN ◽  
ALAN S. LEVY
Keyword(s):  
Foodborne Pathogens ◽  
Food Handling ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Hygiene Practices ◽  
Influence Of Food ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
Cutting Boards

A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.

Quantification of cross-contamination of Campylobacter jejuni during food preparation in a model kitchen in China

2020 ◽  
Author(s):  
Yao Bai ◽  
Xiao-Hui Lin ◽  
Jiang-Hui Zhu ◽  
Sheng-Hui Cui ◽  
Li-Xia Guo ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Cold Water ◽  
Scientific Evidence ◽  
Hot Water ◽  
Cross Contamination ◽  
Case Control Studies ◽  
Food Handling ◽  
Transfer Rates ◽  
The Cross ◽  
Cutting Boards

Numerous outbreak investigations and case-control studies of campylobacteriosis have provided evidence that handling Campylobacter -contaminated chicken products is a high risk factor for infection and illness. In this study, the cross-contamination and transfer rates of Campylobacter jejuni from chicken to ready-to-eat foods were determined in various food-handling scenarios. Skinless raw chicken breasts were artificially contaminated with Campylobacter jejuni and diced on three kinds of texture cutting boards. Whether cold water or cold water with detergent or hot water was used, statistically significant differences were found between the transfer rate of Campylobacter jejuni to unwashed and washed cutting boards or hands, respectively. When both kitchen knife and cutting board were reused after dicing the artificially contaminated chicken, the transfer rates of Campylobacter jejuni to cucumber cut on bamboo, wooden and plastic cutting board were 16.28%, 12.82% and 5.32%, respectively. The transfer rates from chicken to bread, a large lift-up water faucet handle and a small twist faucet handle via unwashed hands were 0.49%, 4.64% and 3.14%, respectively. This research provides scientific evidence that various types of contaminated kitchen-ware and cook’s hand are vital potential vehicles for the cross-contamination of Campylobacter from raw chicken to ready-to-eat food, and emphasizes the importance of timely and properly cleaning to prevent cross-contamination during food handling, therefore a high quality consumer education to reduce the risk of foodborne infection is urgent and necessary.

scholarly journals An outbreak of Campylobacter jejuni associated with consumption of chicken, Copenhagen, 2005

2006 ◽  
Vol 11 (5) ◽  
pp. 7-8 ◽  
Author(s):  
A Mazick ◽  
S Ethelberg ◽  
E Møller Nielsen ◽  
K Mølbak ◽  
M Lisby
Keyword(s):  
Campylobacter Jejuni ◽  
Reporting System ◽  
Food Samples ◽  
Cross Contamination ◽  
Food Handling ◽  
Stool Specimens ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
And Storage

In May/June 2005 an outbreak of diarrhoeal illness occurred among company employees in Copenhagen. Cases were reported from seven of eight companies that received food from the same catering kitchen. Stool specimens from three patients from two companies were positive for Campylobacter jejuni. We performed a retrospective cohort study among employees exposed to canteen food in the three largest companies to identify the source of the outbreak and to prevent further spread. Using self-administered questionnaires we collected information on disease, days of canteen food eaten and food items consumed. The catering kitchen was inspected and food samples were taken. Questionnaires were returned by 295/348 (85%) employees. Of 247 employees who ate canteen food, 79 were cases, and the attack rate (AR) was 32%. Consuming canteen food on 25 May was associated with illness (AR 75/204, RR=3.2, 95%CI 1.3-8.2). Consumption of chicken salad on this day, but not other types of food, was associated with illness (AR=43/97, RR=2.3, 95%CI 1.3-4.1). Interviews with kitchen staff indicated the likelihood of cross-contamination from raw chicken to the chicken salad during storage. This is the first recognised major Campylobacter outbreak associated with contaminated chicken documented in Denmark. It is plausible that food handling practices contributed to transmission, and awareness of safe food handling and storage has since been raised among kitchen staff. The low number of positive specimens accrued in this outbreak suggests a general underascertainment of adult cases in the laboratory reporting system by a factor of 20.

Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures

2016 ◽  
Vol 79 (7) ◽  
pp. 1252-1258 ◽  
Author(s):  
E. GKANA ◽  
A. LIANOU ◽  
G.-J. E. NYCHAS
Keyword(s):  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Fruits And Vegetables ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Tap Water ◽  
Pathogenic Microorganisms ◽  
Cross Contamination ◽  
Raw Meat ◽  
Serovar Typhimurium ◽  
Cutting Boards

ABSTRACT It is well established that a high percentage of foodborne illness is caused by failure of consumers to prepare food in a hygienic manner. Indeed, a common practice in households is to use the same kitchen equipment for both raw meat and fresh produce. Such a practice may lead to cross-contamination of fruits and vegetables, which are mainly consumed without further processing, with pathogenic microorganisms originating from raw meat. The present study was performed to examine the transfer of the pathogenic bacterium Salmonella enterica serovar Typhimurium from inoculated beef fillets to tomatoes via contact with high-density polyethylene (PE), stainless steel (SS), and wooden (WD) surfaces and through cutting with SS knives. Furthermore, the following decontamination procedures were applied: (i) rinsing with tap water, (ii) scrubbing with tap water and liquid dish detergent, and (iii) using a commercial antibacterial spray. When surfaces and knives that came into contact with contaminated beef fillets were not cleaned prior to handling tomatoes, the lowest level of pathogen transfer to tomatoes was observed through PE surfaces. All of the decontamination procedures applied were more effective on knives than on surfaces, while among the surface materials tested, WD surfaces were the most difficult to decontaminate, followed by PE and SS surfaces. Mechanical cleaning with tap water and detergent was more efficient in decontaminating WD surfaces than using commercial disinfectant spray, followed by rinsing only with water. Specifically, reductions of 2.07 and 1.09 log CFU/cm2 were achieved by washing the WD surfaces with water and detergent and spraying the surfaces with an antibacterial product, respectively. Although the pathogen's populations on SS and PE surfaces, as well as on tomatoes, after both aforementioned treatments were under the detection limit, the surfaces were all positive after enrichment, and thus, the potential risk of cross-contamination cannot be overlooked. As demonstrated by the results of this study, washing or disinfection of kitchen equipment may not be sufficient to avoid cross-contamination of ready-to-eat foods with foodborne pathogens, depending on the decontamination treatment applied and the material of the surfaces treated. Therefore, separate cutting boards and knives should be used for processing raw meat and preparing ready-to-eat foods in order to enhance food safety.

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