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 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.

scholarly journals Simulation of Cross-Contamination and Decontamination of Campylobacter jejuni during Handling of Contaminated Raw Vegetables in a Domestic Kitchen

2008 ◽  
Vol 71 (12) ◽  
pp. 2448-2452 ◽  
Author(s):  
LAY-CHING CHAI ◽  
HAI-YEN LEE ◽  
FARINAZLEEN MOHD GHAZALI ◽  
FATIMAH ABU BAKAR ◽  
PRADEEP KUMAR MALAKAR ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Tap Water ◽  
Hot Water ◽  
Wash Water ◽  
Most Probable Number ◽  
Cross Contamination ◽  
Probable Number ◽  
Transfer Rates ◽  
Log Reduction ◽  
Potential Risk Factors

Campylobacter jejuni was found to occur at high prevalence in the raw salad vegetables examined. Previous reports describe cross-contamination involving meat; here we investigated the occurrence of cross-contamination and decontamination events in the domestic kitchen via C. jejuni–contaminated vegetables during salad preparation. This is the first report concerning quantitative cross-contamination and decontamination involving naturally contaminated produce. The study was designed to simulate the real preparation of salad in a household kitchen, starting with washing the vegetables in tap water, then cutting the vegetables on a cutting board, followed by slicing cucumber and blanching (heating in hot water) the vegetables in 85° water. Vegetables naturally contaminated with C. jejuni were used throughout the simulation to attain realistic quantitative data. The mean of the percent transfer rates for C. jejuni from vegetable to wash water was 30.1 to 38.2%; from wash water to cucumber, it was 26.3 to 47.2%; from vegetables to cutting board, it was 1.6 to 10.3%; and from cutting board to cucumber, it was 22.6 to 73.3%. The data suggest the wash water and plastic cutting board as potential risk factors in C. jejuni transmission to consumers. Washing of the vegetables with tap water caused a 0.4-log reduction of C. jejuni attached to the vegetables (most probable number/gram), while rapid blanching reduced the number of C. jejuni organisms to an undetectable level.

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.

Control Points To Reduce Movement of Central Nervous System Tissue during Beef Slaughter

2017 ◽  
Vol 80 (2) ◽  
pp. 355-360
Author(s):  
J. L. Aalhus ◽  
R. D. Thacker ◽  
I. L. Larsen ◽  
J. C. Roberts ◽  
M. A. Price ◽  
...  
Keyword(s):  
Central Nervous System ◽  
Nervous System ◽  
Cold Water ◽  
Effective Means ◽  
Hot Water ◽  
Spongiform Encephalopathy ◽  
Cross Contamination ◽  
Central Nervous System Tissue ◽  
Before And After ◽  
Disease Variant

ABSTRACT Consumption of central nervous system tissue (CNST) from cattle with bovine spongiform encephalopathy (BSE) is thought to cause the human neurological disease, variant Creutzfeldt-Jacob disease. To identify points of cross-contamination of beef carcasses with CNST, 55 young beef cattle were slaughtered and processed through a federally inspected multispecies abattoir. The objectives of this study were to evaluate CNST spread following the placement of a plug in the penetration site of the skull after captive bolt stunning, to evaluate cross-contamination of carcasses before and after splitting, to compare the effects of hot water pasteurization (84°C for 10 s) versus cold water wash (10°C for 30 s) for reducing CNST on the carcass, and to examine other possible sources of cross-contamination in the abattoir. Results indicated that the use of a plastic plug reduced CNST contamination near the bolt penetration site. This study also confirmed that carcass splitting resulted in an increase in CNST contamination at various areas of the carcass. Hot water pasteurization appeared to be an effective means of removing CNST contamination from carcasses in most of the areas sampled.

scholarly journals Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

2006 ◽  
Vol 72 (1) ◽  
pp. 66-70 ◽  
Author(s):  
Petra Luber ◽  
Sigrid Brynestad ◽  
Daniela Topsch ◽  
Kathrin Scherer ◽  
Edda Bartelt
Keyword(s):  
Risk Assessments ◽  
Chicken Breast ◽  
Cross Contamination ◽  
Case Control Studies ◽  
Transfer Rates ◽  
Colony Counting ◽  
Outbreak Investigations ◽  
The Mean ◽  
Bread Roll ◽  
Cooked Meat

ABSTRACT Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of Campylobacter and chicken meat. An exposure assessment needs to quantify the transfer of the bacteria from chicken to hands and the kitchen environment and from there onto ready-to-eat foods. We simulated some typical situations in kitchens and quantified the Campylobacter transfer from naturally contaminated chicken parts most commonly used in Germany. One scenario simulated the seasoning of five chicken legs and the reuse of the same plate for cooked meat. In another, five chicken breast filets were cut into small slices on a wooden board where, without intermediate cleaning, a cucumber was sliced. We also investigated the transfer of the pathogen from chicken via hands to a bread roll. The numbers of Campylobacter present on the surfaces of the chicken parts, hands, utensils, and ready-to-eat foods were detected by using Preston enrichment and colony counting after surface plating on Karmali agar. The mean transfer rates from legs and filets to hands were 2.9 and 3.8%. The transfer from legs to the plate (0.3%) was significantly smaller (P < 0.01) than the percentage transferred from filets to the cutting board and knife (1.1%). Average transfer rates from hands or kitchen utensils to ready-to-eat foods ranged from 2.9 to 27.5%.

scholarly journals Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives

2008 ◽  
Vol 105 (5) ◽  
pp. 1392-1401 ◽  
Author(s):  
E.D. van Asselt ◽  
A.E.I. de Jong ◽  
R. de Jonge ◽  
M.J. Nauta
Keyword(s):  
Cross Contamination ◽  
Transfer Rates ◽  
Cutting Boards

Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad

2008 ◽  
Vol 71 (5) ◽  
pp. 1018-1022 ◽  
Author(s):  
L. VERHOEFF-BAKKENES ◽  
R. R. BEUMER ◽  
R. DE JONGE ◽  
F. M. van LEUSDEN ◽  
A. E. I. de JONG
Keyword(s):  
Campylobacter Jejuni ◽  
Microbiological Quality ◽  
Contamination Level ◽  
Cross Contamination ◽  
Transfer Rates ◽  
Hands On ◽  
The Difference ◽  
Contamination Levels ◽  
Contamination Routes

Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 ± 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P &gt; 0.05). The prevention of cross-contamination by replacing cutlery and cutting board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (&lt;2.4 log CFU) or noncontaminated end products. The results of this study emphasize the importance of preventing cross-contamination during food handling in reducing the risks of foodborne infections, and they provide useful data for quantitative microbiological risk assessment.

scholarly journals Contamination of Water Sources of Karaj Hospitals with Legionella pneumophila and Campylobacter jejuni

2020 ◽  
Vol 8 (4) ◽  
pp. 142-146
Author(s):  
Niloofar Ghomimaghsad ◽  
Somayeh Yaslianifard ◽  
Mohammad Mohammadzadeh ◽  
Masoud Dadashi ◽  
Mohammad Noorisepehr
Keyword(s):  
Campylobacter Jejuni ◽  
Legionella Pneumophila ◽  
Water Samples ◽  
High Efficiency ◽  
Cold Water ◽  
Bacterial Species ◽  
Water Sources ◽  
Hot Water ◽  
Water Supply Systems ◽  
Contaminated Water

Background: One of the most common routes of infection development in humans is contaminated water. Legionella pneumophila and Campylobacter jejuni are the important causes of community- and hospital-acquired pneumonia and gastroenteritis that are transmitted to humans via the inhalation of contaminated water droplets and consumption of contaminated water, respectively. Thus, continuous monitoring of the water supply systems for these pathogens has great importance in public health. Objective: This study aimed to evaluate the water contamination of Karaj hospitals with these two bacterial species. Materials and Methods: In this study, 62 water samples were obtained from different parts of the hospitals of Karaj from April to September 2019, including air conditioning systems, dialysis equipment, ventilation tanks, and different wards of a hospital such as infectious diseases, pediatrics, gastroenterology, dialysis, and intensive and neonatal intensive care units. The samples were collected in sterile containers and immediately transferred to the laboratory for further analysis. The culture on specific media, staining, and biochemical tests were performed to identify the L. pneumophila and C. jejuni. Results: Out of 62 water samples, 25.8% (16 samples) were positive for L. pneumophila; 68.75% were observed in hot water samples, and 31.25% were attributed to cold water samples. Among 62 samples, 4.84% (3 samples) were positive for C. jejuni, which were all detected in hot water samples. Conclusion: Considering that the methods of water refinery of municipal water have no high efficiency, the quality improvement of the water sources of hospitals seems to be necessary.

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.

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