An Investigation into the Critical Factors Influencing the Spread of Campylobacter during Chicken Handling in Commercial Kitchens in China

Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Consumption of chicken meat is considered the main route for human infection with Campylobacter. This study aimed to determine the critical factors for Campylobacter cross-contamination in Chinese commercial kitchens during chicken handling. Five commercial kitchens were visited to detect Campylobacter occurrence from 2019 to 2020. Chicken samples (n = 363) and cotton balls from the kitchen surfaces (n = 479) were collected, and total bacterial counts and Campylobacter spp. were detected. Genotypic characterization of 57 Campylobacter jejuni isolates was performed by multilocus sequence typing (MLST). In total, 77.41% of chicken carcass samples and 37.37% of kitchen surfaces showed Campylobacter spp. contamination. Before chicken preparation, Campylobacter spp. were already present in the kitchen environment; however, chicken handling significantly increased Campylobacter spp. prevalence (p < 0.05). After cleaning, boards, hands, and knives still showed high bacterial loads including Campylobacter spp., which related to poor sanitary conditions and ineffective handling practices. Poor sanitation conditions on kitchen surfaces offer greater opportunities for Campylobacter transmission. Molecular typing by MLST revealed that Campylobacter cross-contamination occurred during chicken preparation. The most prevalent sequence types, ST693 and ST45, showed strong biofilm formation ability. Consequently, sanitary condition of surfaces and biofilm formation ability of isolates were the critical points contributing to spread of Campylobacter in kitchen environment. These results provide insight into potential targeted control strategies along the farm-to-plate chain and highlight the necessity for improvements in sanitary conditions. The implementation of more effective cleaning measures should be considered to decrease the campylobacteriosis risk.

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Kitchen Practices Used in Handling Broiler Chickens and Survival of Campylobacter spp. on Cutting Surfaces in Kampala, Uganda

Journal of Food Protection ◽

10.4315/0362-028x-67.9.1957 ◽

2004 ◽

Vol 67 (9) ◽

pp. 1957-1960 ◽

Cited By ~ 13

Author(s):

IRENE WANYENYA ◽

CHARLES MUYANJA ◽

GEORGE WILLIAM NASINYAMA

Keyword(s):

Fast Food ◽

Broiler Chickens ◽

Metal Cutting ◽

Food Preparation ◽

Cross Contamination ◽

Street Vendors ◽

Microbiological Methods ◽

Handling Practices ◽

Cutting Boards ◽

Campylobacter Spp

Cross-contamination during food preparation has been identified as an important factor associated with foodborne illnesses. Handling practices used during preparation of broiler chickens in 31 fast-food restaurants and 86 semisettled street stands (street vendors) were assessed by use of a standard checklist. These establishments used wood, plastic, or metal cutting surfaces during the preparation of broiler chickens. The survival of Campylobacter spp. on kitchen cutting surfaces was determined by inoculating approximately 106 CFU of Campylobacter jejuni onto sterile plastic, wooden, and metal cutting boards. The concentrations of the organisms were then assessed in triplicate on each type of cutting board over a 3-h period using standard microbiological methods for thermophilic Campylobacter spp. In 87% of food establishments, the same work area was used for preparation of raw and cooked chicken, and in 68% of these establishments the same cutting boards were used for raw and cooked chicken. None of the establishments applied disinfectants or sanitizers when washing contact surfaces. Campylobacter spp. survived on wooden and plastic but not on metal cutting boards after 3 h of exposure. The handling practices in food preparation areas, therefore, provide an opportunity for cross-contamination of Campylobacter spp. to ready-to-eat foods.

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Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants

The Journal of Infection in Developing Countries ◽

10.3855/jidc.11973 ◽

2020 ◽

Vol 14 (01) ◽

pp. 109-113

Author(s):

Karen A Borges ◽

Isabel C Cisco ◽

Thales Q Furian ◽

Denise C Tedesco ◽

Laura B Rodrigues ◽

...

Keyword(s):

High Specificity ◽

Culture Method ◽

Human Infection ◽

Food Preservation ◽

Processing Plant ◽

Cross Contamination ◽

Bacterial Survival ◽

Processing Plants ◽

Poultry Processing ◽

Campylobacter Spp

Introduction: Campylobacteriosis is considered the most common bacteria-caused human gastroenteritis in the world. Poultry is a major reservoir of Campylobacter. Human infection may occur by consumption of raw and undercooked poultry or by contamination of other foods by these items. The aim of this study was to assess the prevalence of Campylobacter spp. in poultry processing plants with conventional culture method and real-time PCR. Methodology: A total of 108 poultry processing plant samples were collected to test with conventional microbiology and qPCR. Sampling included cloacal swabs, swabs of transport crates (before and after the cleaning and disinfection process) and carcasses (after the chiller, cooled at 4°C and frozen at −12°C). Results: Positivity in cloacal swabs indicated that poultry arrived contaminated at the slaughterhouse. Contamination in transport cages was substantially increased after the cleaning process, indicating that the process was ineffective. The detection of Campylobacter on carcasses was higher than that on cloacal swabs, which could indicate cross-contamination during the slaughtering process. Conventional microbiology and molecular methods revealed a prevalence of 69.4% and 43.5%, respectively. Lower detection by qPCR can be attributed to the high specificity of the kit and to biological components that could inhibit PCR reactions. Conclusions: Our results indicate that poultry arrive contaminated at the slaughterhouse and that contamination can increase during the slaughtering process due to cross-contamination. The isolation of Campylobacter in cooled and frozen carcasses corroborates the bacterial survival even at temperatures considered limiting to bacterial growth which are routinely used for food preservation.

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Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2020.108984 ◽

2021 ◽

Vol 338 ◽

pp. 108984

Author(s):

Maria João Cardoso ◽

Vânia Ferreira ◽

Mónica Truninger ◽

Rui Maia ◽

Paula Teixeira

Keyword(s):

Cross Contamination ◽

Handling Practices ◽

Raw Poultry ◽

Contamination Events ◽

Campylobacter Spp

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Frequency of Isolation of Campylobacter from Roasted Chicken Samples from Mexico City

Journal of Food Protection ◽

10.4315/0362-028x-63.1.117 ◽

2000 ◽

Vol 63 (1) ◽

pp. 117-119 ◽

Cited By ~ 13

Author(s):

ELSA I. QUIÑONES-RAMÍREZ ◽

CARLOS VÁZQUEZ-SALINAS ◽

OSCAR R. RODAS-SUÁREZ ◽

MIRNA O. RAMOS-FLORES ◽

RAÚL RODRÍGUEZ-MONTAÑO

Keyword(s):

Mexico City ◽

Potential Risk ◽

Cross Contamination ◽

Handling Practices ◽

Campylobacter Spp

The presence of Campylobacter spp. was investigated in 100 samples of roasted chicken tacos sold in well-established commercial outlets and semisettled street stands in Mexico City. From 600 colonies displaying Campylobacter morphology only 123 isolates were positive. From these isolates, 51 (41%) were identified as C. jejuni, 23 (19%) as C. coli, and 49 (40%) as other species of this genus. All of the 27 positive samples came from one location where handling practices allowed cross-contamination of the cooked product. The results indicate that these ready-to-consume products are contaminated with these bacteria, representing a potential risk for consumers, especially in establishments lacking adequate sanitary measures to prevent cross-contamination.

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

Foods ◽

10.3390/foods9111644 ◽

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).

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

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph15102324 ◽

2018 ◽

Vol 15 (10) ◽

pp. 2324 ◽

Cited By ~ 3

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.

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Public health and hygienic condition of retailers at fish markets in Sylhet Sadar of Bangladesh

Brazilian Journal of Biological Sciences ◽

10.21472/bjbs.061223 ◽

2019 ◽

Vol 6 (12) ◽

pp. 251-261

Author(s):

Md. Alamgir Hossain ◽

Md. Motaher Hossain ◽

Md. Golam Rasul ◽

Mohammad Abu Jafor Bapary

Keyword(s):

Public Health ◽

Value Chain ◽

Formal Education ◽

Fish Food ◽

Fish Quality ◽

Retail Markets ◽

Adequate Knowledge ◽

Sanitary Condition ◽

Sanitary Conditions ◽

And Training

The hygienic and sanitary conditions of majority of the retail fish markets are very poor and unhealthy that may have an impact on fish retailers. The present study was conducted in two retail fish markets located in Kajirbazar and Bondorbazar, in Sadar Sylhet, to assess the hygiene and sanitary condition of fish retailers. Information was collected through questionnaire interview and participatory rural appraisal (PRA) from the retailers and other value chain stakeholders. It was found that about 82% of fish retailers were permanent in these retail markets. The retailers are mainly involved in selling various species of fishes such as carps, catfishes, tilapia, koi, hilsa, shrimp and other small indigenous fishes. The sources of these fishes are mainly of nearby haors, river and ponds. The retailers get fishes from various suppliers and also collected from producers. The income level of fish retailers is relatively low although they are trying to improve their socio-economic conditions. Besides, about 9% of the retailers do not have any formal education whereas 70% and 21% have their education in primary and secondary level, respectively. Although the majority of the retailers were found literate, however, their knowledge on public health was seemed to be very poor. Due to lack of proper knowledge on public health, they are frequently affected by various diseases such as common cold, diarrhea, lesion, fever, skin disease and so on. Particularly, 48% of the fish retailers are affected by the lesion on hands, and 31% and 27% of retailers have been affected by the lesion between fingers or toes, respectively. About 20% of the retailers do not have adequate knowledge on fish quality or benefit of using ice in fish preservation in retail markets. Considering all together, the present study revealed that the retailers operated fish markets are ill-managed, unhygienic and unsatisfactory. The lack of proper fish preservation facilities, poor water supply and unplanned infrastructures are generally regarded as a noticeable problem in the retail markets. In addition, the lack of retailer’s education, consciousness about fish quality, lack of training on hygienic and sanitary conditions are seemed to be involved in spoiling or deteriorating fish quality before reaching to the consumers. Therefore, the proper education and training on hygienic and sanitary conditions as well as sufficient knowledge on maintaining fish quality is required for retailers involved in fish retailing in the markets. It can be concluded that the improvement of relevant facilities of fish markets and proper supervision by respective authorities can ensure the better public health for retailers and safe fish food for consumers.

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Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

Bioscience Journal ◽

10.14393/bj-v36n2a2020-42429 ◽

2020 ◽

Vol 36 (2) ◽

Author(s):

Guilherme Paz Monteiro ◽

Roberta Torres de Melo ◽

Eliane Pereira Mendonça ◽

Priscila Christen Nalevaiko ◽

Mariela Moura Carreon ◽

...

Keyword(s):

Campylobacter Jejuni ◽

Low Temperatures ◽

Human Infection ◽

Emerging Pathogen ◽

Dairy Food ◽

Source Of Infection ◽

Fresh Cheese ◽

Sources Of Infection ◽

Metabolic Activities ◽

Campylobacter Spp

Campylobacter spp. is an emerging pathogen that causes gastroenteritis in humans and the consumption of dairy food can characterize sources of infection. We aimed to verify the viability and a presence of transcripts associated with characteristics of virulence and adaptation of C. jejuni isolated from Minas Frescal cheeses, produced with contaminated milk and stored under refrigeration for up to ten days. The samples were analyzed for bioindicators, Campylobacter spp., pH, acidity, moisture and sodium chloride. Campylobacter spp. recovered were evaluated for the production of transcripts of: ciaB, dnaJ, p19 and sodB. The results were correlated with the viability of C. jejuni and changes in their transcriptome. Storage at low temperatures reduced C. jejuni from the first to the fourth day. The variations in humidity, pH and acidity influenced the decreasing of C. jejuni. There was a reduction in transcripts' production of the four genes, more pronounced on the fourth day, indicating the inability of the microorganism to perform its metabolic activities, due to the conditions of injury. Despite the presence of mechanisms of virulence and adaptation, C. jejuni could not remain viable four days after production. However, consumption of fresh cheese contaminated with Campylobacter jejuni can be a source of infection when consumed up to four days after production.

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