Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad

L. Verhoeff-Bakkenes, R.R. Beumer, R. de Jonge, F.M. van Leusden, A.E.I. de Jong

Research output: Contribution to journalArticleAcademicpeer-review

25 Citations (Scopus)

Abstract

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 > 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 (
Original languageEnglish
Pages (from-to)1018-1022
JournalJournal of Food Protection
Volume71
Issue number5
Publication statusPublished - 2008

Keywords

  • food-handling practices
  • foodborne pathogens
  • domestic kitchen
  • united-states
  • risk-factors
  • survival
  • infection
  • safety
  • salmonella
  • surfaces

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