A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland

Rachel Gorman, Sally Bloomfield, Catherine C. Adley

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)143-150
Number of pages8
JournalInternational Journal of Food Microbiology
Volume76
Issue number1-2
DOIs
Publication statusPublished - 5 Jun 2002

Keywords

  • Campylobacter spp.
  • Cross-contamination
  • Domestic kitchen
  • Escherichia coli
  • Food-borne pathogens
  • Salmonella spp.
  • Staphylococcus aureus

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