A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland.
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.
Gorman
Rachel
R
Department of Chemical and Environmental Science, University of Limerick, Ireland.
Bloomfield
Sally
S
Adley
Catherine C
CC
D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D003296:Cooking; D003297:Cooking and Eating Utensils; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006920:Hygiene; D007494:Ireland; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification; D013211:Staphylococcus aureus / Q000302:isolation & purification