Microbiological and observational analysis of cross contamination risks during domestic food preparation

Redmond, Elizabeth C.; Griffith, Christopher; Slader, J.; Humphrey, Tom J.

doi:10.1108/00070700410553585

Cited by 120 publications

(90 citation statements)

References 22 publications

(36 reference statements)

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“…. Redmond and Griffith 2004;Perez-Rodriguez and others 2008;Ferreira and others 2014). Some bacteria can be regarded as transient organisms that occur by coincidence, whereas others may establish themselves, grow, and form residential populations in food production environments.…”

Section: Introductionmentioning

confidence: 99%

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Møretrø

Langsrud

2017

Comp Rev Food Sci Food Safe

314

165

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Surface hygiene is commonly measured as a part of the quality system of food processing plants, but as the bacteria present are commonly not identified, their roles for food quality and safety are not known. Here, we review the identity of residential bacteria and characteristics relevant for survival and growth in the food industry along with potential implications for food safety and quality. Sampling after cleaning and disinfection increases the likelihood of targeting residential bacteria. The increasing use of sequencing technologies to identify bacteria has improved knowledge about the bacteria present in food premises. Overall, nonpathogenic Gram-negative bacteria, especially Pseudomonas spp., followed by Enterobacteriaceae and Acinetobacter spp. dominate on food processing surfaces. Pseudomonas spp. persistence is likely due to growth at low temperatures, biofilm formation, tolerance to biocides, and low growth requirements. Gram-positive bacteria are most frequently found in dairies and in dry production environments. The residential bacteria may end up in the final products through cross-contamination and may affect food quality. Such effects can be negative and lead to spoilage, but the bacteria may also contribute positively, as through spontaneous fermentation. Pathogenic bacteria present in food processing environments may interact with residential bacteria, resulting in both inhibitory and stimulatory effects on pathogens in multispecies biofilms. The residential bacterial population, or bacteriota, does not seem to be an important source for the transfer of antibiotic resistance genes to humans, but more knowledge is needed to verify this. If residential bacteria occur in high numbers, they may influence processes such as membrane filtration and corrosion.

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Section: Introductionmentioning

confidence: 99%

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Møretrø

Langsrud

2017

Comp Rev Food Sci Food Safe

314

165

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“…As a consequence, food-safety objectives are now being set at the moment of consumption rather than at the moment of purchase (WHO/FAO, 2004) with consumers being heralded as the essential final link in the food chain to ensure safe food consumption and avoid food-borne disease (The Pennington Group, 1997, as cited in Redmond et al, 2004). This shift in focus has allowed researchers to comprehensively examine domestic food preparation practices using telephone surveys (Cody & Hogue, 2003;Redmond & Griffith, 2004a;Woodburn & Raab, 1997), postal surveys (Angell, 2008;Dharod et al, 2004;Redmond & Griffith, 2005a;Redmond & Griffith, 2005b;Redmond & Griffith, 2006a;Takeuchi et al, 2005a;Takeuchi et al, 2005b;Williamson et al, 1992), online surveys (Byrd-Bredbenner et al, 2007;Nauta et al, 2008;Unusan, 2007), home visits (Worsfold & Griffith, 1996), observations (Anderson et al, 2004;Clayton et al, 2003;Fischer, A. et al, 2007;Jay et al, 1999;Redmond & Griffith, 2006b;Redmond et al, 2004), laboratory simulations (Meredith et al, 2001) and reviews (Redmond & Griffith, 2003;Sattar et al, 1999;Wilcock et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Consumer food safety education for the domestic environment: a systematic review

Milton

Mullan²

2010

British Food Journal

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PurposeDespite the recognised importance of food-safety, a large number of consumers do not practice adequate food-safety in the home. Many studies have recommended that education is a key step in preventing food borne illness in the domestic environment. However, few educational or psychosocial interventions have been designed and implemented to improve food-safety knowledge, attitudes and behaviours. Even fewer of these studies have been subject to rigorous appraisal. A systematic review of studies that described and evaluated a food-safety intervention in a non-clinical adult sample was conducted. Design/methodology/approachA total of ten studies met the criteria for inclusion in the systematic review. Outcomes of interest included food-safety behaviour, behavioural intention, attitudes, knowledge, microbial transfer and the use of Social Cognition Models. FindingsThe evidence regarding the effectiveness of the reviewed interventions on these food-safety outcomes was somewhat positive, however, many gaps remained. For example, of the 5 selfreport behaviour change studies all reported some significant improvement post intervention.However, the percentage of specific behaviours that significantly changed within each study varied between 0.04 to 100%. There were methodological flaws in many of the studies which complicated the interpretation of these results and indicate a need for more research. Research limitations/implications3 Future research should include better defined outcomes, longer follow-up, more rigorous reporting of results and intervention design, the use of randomised controlled trial protocols, and utilising health models to have a greater theoretical underpinning to the studies. Originality/valueThis is the first systematic review examining the effect of psychosocial food-safety interventions on behaviour, attitudes and knowledge.

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“…It was argued by Howes et al (1996) that 97% of foodborne diseases are caused by food handlers' improper practices in foodservice establishments. Such malpractices were deemed as risk factors causing cross-contamination of food (Redmond et al, 2004;Todd et al, 2007). Moreover, food handlers are expected carriers of biological food hazards (Medus et al, 2006;Todd et al, 2007).…”

mentioning

confidence: 99%

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

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Microbiological and observational analysis of cross contamination risks during domestic food preparation

Cited by 120 publications

References 22 publications

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Consumer food safety education for the domestic environment: a systematic review

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

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