Present address A.E.I. de Jong, Food and Consumer Product Safety Authority (VWA), Amsterdam, The Netherlands.
Cross-contamination in the kitchen: effect of hygiene measures
Article first published online: 12 MAR 2008
© 2008 The Authors. Journal compilation © 2008 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 105, Issue 2, pages 615–624, August 2008
How to Cite
De Jong, A.E.I., Verhoeff-Bakkenes, L., Nauta, M.J. and De Jonge, R. (2008), Cross-contamination in the kitchen: effect of hygiene measures. Journal of Applied Microbiology, 105: 615–624. doi: 10.1111/j.1365-2672.2008.03778.x
- Issue published online: 11 JUL 2008
- Article first published online: 12 MAR 2008
- 2007/1679: received 19 October 2007, revised 17 January 2008 and accepted 26 January 2008
- Campylobacter jejuni;
- consumer food-handling practices;
- Lactobacillus casei;
Aims: To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni.
Methods and Results: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68°C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board.
Conclusions: Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat–hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies.
Significance and Impact of the Study: Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.