TY - JOUR
T1 - A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland
AU - Gorman, Rachel
AU - Bloomfield, Sally
AU - Adley, Catherine C.
PY - 2002/6/5
Y1 - 2002/6/5
N2 - To date, there have been no published information and empirical data available on the role played by the food preparer in the domestic kitchen in the Republic of Ireland. In this study, we have looked at the incidence of potential food pathogens and their cross-infection in the domestic kitchen during the preparation of a Sunday roast chicken lunch. Key contact sites in the domestic kitchen were sampled, including the chicken carcass before and after the preparation of a roast chicken meal. Twelve contact sites in twenty-five domestic kitchens were analysed and tested for aerobic plate count, Salmonella, Campylobacter, Escherichia coli and Staphylococcus aureus. Our findings identified the ability of food-borne disease microorganisms to become disseminated from infected foods, such as fresh chickens, to hand and food contact surfaces in the domestic kitchen, reiterating the need for consumer awareness and knowledge of effective hygiene procedures in the domestic kitchen.
AB - To date, there have been no published information and empirical data available on the role played by the food preparer in the domestic kitchen in the Republic of Ireland. In this study, we have looked at the incidence of potential food pathogens and their cross-infection in the domestic kitchen during the preparation of a Sunday roast chicken lunch. Key contact sites in the domestic kitchen were sampled, including the chicken carcass before and after the preparation of a roast chicken meal. Twelve contact sites in twenty-five domestic kitchens were analysed and tested for aerobic plate count, Salmonella, Campylobacter, Escherichia coli and Staphylococcus aureus. Our findings identified the ability of food-borne disease microorganisms to become disseminated from infected foods, such as fresh chickens, to hand and food contact surfaces in the domestic kitchen, reiterating the need for consumer awareness and knowledge of effective hygiene procedures in the domestic kitchen.
KW - Campylobacter spp.
KW - Cross-contamination
KW - Domestic kitchen
KW - Escherichia coli
KW - Food-borne pathogens
KW - Salmonella spp.
KW - Staphylococcus aureus
UR - http://www.scopus.com/inward/record.url?scp=0037024086&partnerID=8YFLogxK
U2 - 10.1016/S0168-1605(02)00028-4
DO - 10.1016/S0168-1605(02)00028-4
M3 - Article
C2 - 12038571
AN - SCOPUS:0037024086
SN - 0168-1605
VL - 76
SP - 143
EP - 150
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
IS - 1-2
ER -