Extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae: a threat from the kitchen.
Food is an established source of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae. Hand hygiene and cooking prevent transmission, but hands could be recontaminated by touching used cutting boards. ESBL-producing Escherichia coli were identified on 12% of cutting boards and 50% of gloves after poultry preparation, pointing to an important source for transmission.
Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Basel, Switzerland.
Sarah
S
Tschudin-Sutter
Reno
R
Frei
Roger
R
Stephan
Herbert
H
Hächler
Danica
D
Nogarth
Andreas F
AF
Widmer
D003297:Cooking and Eating Utensils; D003428:Cross Infection / Q000635:transmission; D004755:Enterobacteriaceae / Q000187:drug effects / Q000201:enzymology*; D004756:Enterobacteriaceae Infections / Q000635:transmission; D004783:Environmental Microbiology; D004926:Escherichia coli / Q000187:drug effects / Q000201:enzymology; D004927:Escherichia coli Infections / Q000635:transmission; D005521:Food Service, Hospital; D017575:Gloves, Protective / Q000382:microbiology; D006801:Humans; D018440:beta-Lactam Resistance