Cross-contamination with Campylobacter jejuni and Salmonella spp. from Raw Chicken Products During Food Preparation

1990 ◽  
Vol 53 (12) ◽  
pp. 1067-1068 ◽  
Author(s):  
ENNE DE BOER ◽  
MARCEL HAHNÉ
Keyword(s):  
Campylobacter Jejuni ◽  
Food Preparation ◽  
Cross Contamination ◽  
Salmonella Spp ◽  
Prevention Of Infection ◽  
Cutting Boards

Campylobacter jejuni was isolated from 170 (61%) of 279 samples of chicken products and Salmonella from 44 (54%) of 81 samples. Cross-contamination experiments showed that C. jejuni and to a lesser extent Salmonella were easily transferred from raw chicken products to cutting-boards, plates, and hands. These organisms were also isolated from raw vegetables and cooked chicken products, which were in contact with plates on which raw chicken products had been placed. Measures for the prevention of infection by cross-contamination through handling of raw chicken are mentioned.

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

2004 ◽  
Vol 67 (9) ◽  
pp. 1957-1960 ◽  
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.

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.

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.

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.

Diversity of flaA Genotypes among Campylobacter jejuni Isolated from Six Niche-Market Poultry Species at Farm and Processing

2006 ◽  
Vol 69 (2) ◽  
pp. 299-307 ◽  
Author(s):  
C. VanWORTH ◽  
B. A. McCREA ◽  
K. H. TONOOKA ◽  
C. L. BOGGS ◽  
J. S. SCHRADER
Keyword(s):  
Restriction Fragment Length Polymorphism ◽  
Campylobacter Jejuni ◽  
Length Polymorphism ◽  
Fragment Length Polymorphism ◽  
Guinea Fowl ◽  
Processing Plant ◽  
Cross Contamination ◽  
Free Range ◽  
Processing Plants ◽  
Restriction Fragment Length

PCR–restriction fragment length polymorphism of the flagellin (flaA) gene in Campylobacter jejuni was used to determine the relationships of isolates collected at the farm and throughout processing for six niche-market poultry species. This study focused on two specialty chicken products, poussin and free range, and four other specialty products, squab, duck, guinea fowl, and quail. Cloacal and carcass samples were collected from three flocks from each of the six niche species. Three processing plants in California participated in a 2-year investigation. A total of 773 isolates from farm, posttransport, and the processing plants were genotyped, yielding a total of 72 distinct flaA profiles for the six commodities. Genetic diversity of C. jejuni at the farm was greatest for ducks with up to 12 distinct flaA types in two flocks and least for squab 1 flaA type between two farms. For two of the guinea fowl flocks, one free-range flock, two squab flocks, and all three poussin flocks, the flaA types recovered at the prepackage station matched those from the farm. Cross-contamination of poultry carcasses was supported by the observation of flaA types during processing that were not present at the farm level. New C. jejuni strains were detected after transport in ducks, guinea fowl, and free-range chickens. Postpicker, postevisceration, and prewash sampling points in the processing plant yield novel isolates. Duck and free-range chickens were the only species for which strains recovered within the processing plant were also found on the final product. Isolates recovered from squab had 56 to 93% similarity based on the flaA types defined by PCR–restriction fragment length polymorphism profiles. The 26 duck isolates had genetic similarities that ranged from 20 to 90%. Guinea fowl and free-range chickens each had 40 to 65% similarity between isolates. Poussin isolates were 33 to 55% similar to each other, and quail isolates were 46 to 100% similar. Our results continue to emphasize the need to clean processing equipment and posttransport crates in order to decrease cross contamination between flocks. This study also determined that several strains of C. jejuni had unique flaA types that could only be recovered in their host species.

Quantification and Variability Analysis of Bacterial Cross-Contamination Rates in Common Food Service Tasks

2001 ◽  
Vol 64 (1) ◽  
pp. 72-80 ◽  
Author(s):  
YUHUAN CHEN ◽  
KRISTIN M. JACKSON ◽  
FABIOLA P. CHEA ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Food Service ◽  
Enterobacter Aerogenes ◽  
Scientific Basis ◽  
Food Preparation ◽  
Contamination Rate ◽  
Cross Contamination ◽  
Transfer Rates ◽  
Washing Efficiency ◽  
The Cross ◽  
Contamination Events

This study investigated bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. Nalidixic acid–resistant Enterobacter aerogenes B199A was used as a surrogate microorganism to follow the cross-contamination events. Samples from at least 30 different participants were collected to determine the statistical distribution of each cross-contamination rate and to quantify the natural variability associated with that rate. The transfer rates among hands, foods, and kitchen surfaces were highly variable, being as low as 0.0005% and as high as 100%. A normal distribution was used to describe the variability in the logarithm of the transfer rates. The mean ± SD of the normal distributions were, in log percent transfer rate, chicken to hand (0.94 ± 0.68), cutting board to lettuce (0.90 ± 0.59), spigot to hand (0.36 ± 0.90), hand to lettuce (−0.12 ± 1.07), prewashed hand to postwashed hand (i.e., hand washing efficiency) (−0.20 ± 1.42), and hand to spigot (−0.80 ± 1.09). Quantifying the cross-contamination risk associated with various steps in the food preparation process can provide a scientific basis for risk management efforts in both home and food service kitchens.

scholarly journals Campylobacter jejuni, Campylobacter coli, Salmonella spp. e Yersinia enterocolitica isoladas de animais silvestres em um centro de reabilitação

2018 ◽  
Vol 38 (9) ◽  
pp. 1838-1843
Author(s):  
Débora R. Silveira ◽  
Camile Milan ◽  
Marina M. Ferrasso ◽  
Priscila A. Dias ◽  
Thamíris P. Moraes ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Yersinia Enterocolitica ◽  
Salmonella Enterica ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Didelphis Albiventris

RESUMO: Muitas espécies de animais silvestres de vida livre servem como reservatório de bactérias patogênicas que ameaçam a saúde humana e dos animais domésticos. Algumas bactérias, como Campylobacter jejuni, Campylobacter coli, Yersinia enterocolitica e Salmonella enterica, causam enfermidades em humanos e podem contaminar os animais domésticos e silvestres. O Núcleo de Reabilitação da Fauna Silvestre da Universidade Federal de Pelotas (NURFS-UFPel) soluciona uma demanda regional específica de atenção à fauna silvestre brasileira. O objetivo desse trabalho foi identificar a presença de Campylobacter jejuni, Campylobacter coli, Salmonella spp. e Yersinia enterocolitica em animais silvestres que se encontravam em processo de reabilitação. Foram coletadas amostras de fezes, com uso de zaragatoas estéreis, de 34 aves, 16 mamíferos e 23 répteis. Dos 73 animais amostrados, quatro (5,48%) albergavam Y. enterocolitica, sendo duas aves, um mamífero e um réptil. Salmonella e Campylobacter não foram isolados. Os perfis de bandas dos isolados de Y. enterocolitica analisados pela rep-PCR foram diferentes entre si. Esses resultados indicam que as cepas isoladas não estão relacionadas entre si, não possuindo uma origem comum recente. Vanellus chilensis, Turdus rufiventris, Didelphis albiventris e Pantherophis guttatus podem albergar Y. enterocolitica e eliminá-la nas fezes, oferecendo risco de disseminação desse micro-organismo no ambiente, além de constituírem possíveis fontes de contaminação para humanos e outros animais.

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.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

Evaluation of the Bacteriological Health Risk of 60-Day Aged Raw Milk Cheddar Cheese

1984 ◽  
Vol 47 (7) ◽  
pp. 530-531 ◽  
Author(s):  
MICHAEL H. BRODSKY
Keyword(s):  
Staphylococcus Aureus ◽  
Alkaline Phosphatase ◽  
Health Risk ◽  
Campylobacter Jejuni ◽  
Alkaline Phosphatase Activity ◽  
Geometric Mean ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Salmonella Spp

One hundred twenty-seven 60-d aged Cheddar cheese samples produced by 21 provincially inspected cheese plants were analyzed by 8 regional laboratories of the Ontario Ministry of Health. Coliforms were detected in 37 (31.2%) and fecal coliforms confirmed in 22 (18.3%) samples, with geometric mean counts per g of 92.5 and 79.3, respectively. Staphylococcus aureus was found in only two products at a level of >1000 per g. Salmonella spp. and Campylobacter jejuni were not isolated from any of the samples tested. Yersinia enterocolitica was isolated from one product; however, the isolate was bile esculin-and salicin-positive, and considered a non-pathogenic biotype. The pH of these aged Cheddars ranged between 4.98 and 5.50, with a mean of 5.26. Alkaline phosphatase activity was detected in 94 (79.7%) of the 118 samples tested. These results suggest that 60-d aged raw milk Cheddar cheese produced in Ontario does not pose a significant bacteriological health risk.

Sign in / Sign up

Export Citation Format

Share Document