Cross‐contamination from raw chicken during meal preparation

Abstract

In this study a simple meal was prepared from raw chicken and lettuce in a manner which incorporated examples of common food hygiene malpractice. Prior to meal preparation, the chicken was inoculated with varying levels of Salmonella Typhimurium. The spread of microbial contamination (total viable counts, Enterobacteraceae counts and the presence of Salmonella species) from the chicken to sites in the kitchen was traced. Results indicate how easily bacterial contaminants from food may be spread around a kitchen. Levels of contamination on foods ready for consumption and in areas considered clean after washing up and wiping surfaces are established. These indicate that contaminants are unlikely to be removed from some sites unless cleaning procedures are rigorous.

Food practices associated with increased risk of bacterial food-borne disease of female students in self-catering residences at the Cape Peninsula University of Technology

“…During food preparation pathogenic organisms may be transferred to food items by the handler both directly or by cross-contamination through hands, surfaces, utensils and equipment that have been inadequately cleaned and disinfected between the preparation of different types of food (Roberts, 1990;Scott & Bloomfield, 1990). In studies conducted by De Wit et al (1978), Gorman et al (2002), Mattick et al (2003) and Haysom and Sharp (2004) pathogenic micro-organisms were spread from raw chickens to hand and contact surfaces in kitchens during the domestic preparation of meals.…”

Prevalence and potential link betweenE.coliO157:H7 isolated from drinking water, meat and vegetables and stools of diarrhoeic confirmed and non-confirmed HIVAIDS patients in the Amathole District South Africa

“…Foods may also be contaminated with pathogenic bacteria during transportation, vending or cooking in kitchens that follow poor handling practices (Vorster et al 1994;Mosupye and Von Holy 1999;Haysom and Sharp 2004;Du Toit and Irma 2005). Water and foods have been implicated in E. coli O157:H7 outbreaks ever since its first recognition in 1982 (Grimm et al 1995;Ihekweazu et al 2006).…”

Cross-contamination in the kitchen: effect of hygiene measures

“…1986; Cogan et al. 1999, 2002; Haysom and Sharp 2004). As in these studies warm (45°C) water was used instead of hot (68°C) water as in our research and thus regular cleaning times may be too short to obtain bacteria‐free utensils.…”