Quantification of Cross-Contamination of Campylobacter jejuni during Food Preparation in a Model Kitchen in China
Author:
BAI YAO1, LIN XIAO-HUI2, ZHU JIANG-HUI1, CUI SHENG-HUI3, GUO LI-XIA1, YAN SHAO-FEI1, WANG WEI1, XU JIN1, LI FENG-QIN1
Affiliation:
1. China National Center for Food Safety Risk Assessment (CFSA), No. 7 Panjiayuan Nanli, Chaoyang District, Beijing 100021, People's Republic of China 2. Sanitary Inspection Institute, Tianjin Center for Disease Control and Prevention, No. 6 Huayue Road, Hedong District, Tianjin 300011, People's Republic of China 3. China National Institutes for Food and Drug Control, No. 2 Tiantan Xili, Dongcheng District, Beijing 100022, People's Republic of China
Abstract
ABSTRACT
Numerous outbreak investigations and case-control studies of campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a high risk factor for infection and illness. In this study, the cross-contamination and transfer rates of Campylobacter jejuni from chicken to ready-to-eat food were determined in various food handling scenarios. Skinless raw chicken breasts were artificially contaminated with C. jejuni and diced on cutting boards of three different materials. Whether cold water, cold water with detergent, or hot water was used, statistically significant differences were found between the transfer rates of C. jejuni to unwashed and washed cutting boards or hands, respectively. When both kitchen knife and cutting board were reused after dicing the artificially contaminated chicken, the transfer rates of C. jejuni to cucumber cut on bamboo, wooden, and plastic cutting boards were 16.28, 12.82, and 5.32%, respectively. The transfer rates from chicken to bread, a large lift-up water faucet handle, and a small twist faucet handle via unwashed hands were 0.49, 4.64, and 3.14%, respectively. This research provides scientific evidence that various types of contaminated kitchenware and cook's hands are vital potential vehicles for the cross-contamination of Campylobacter from raw chicken to ready-to-eat food and emphasizes the importance of timely and proper cleaning to prevent cross-contamination during food handling; therefore, high-quality consumer education to reduce the risk of foodborne infection is urgent and necessary.
HIGHLIGHTS
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
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