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 duri...
Gespeichert in:
| Veröffentlicht in: | International journal of food microbiology 2002-06, Vol.76 (1), p.143-150 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 150 |
|---|---|
| container_issue | 1 |
| container_start_page | 143 |
| container_title | International journal of food microbiology |
| container_volume | 76 |
| creator | Gorman, Rachel Bloomfield, Sally Adley, Catherine C |
| description | 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. |
| doi_str_mv | 10.1016/S0168-1605(02)00028-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_18403225</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0168160502000284</els_id><sourcerecordid>18403225</sourcerecordid><originalsourceid>FETCH-LOGICAL-c540t-35ce2970155edfa64865959a32d7842ce5eb53ae22530ca2f41f494f8885c4823</originalsourceid><addsrcrecordid>eNqFkEtrGzEURkVJaRy3P6FlNgnJYlo9x5pVMKGPgKHQx1rI0lWsdkZyJU3B_77yI8myGwku55O-exB6S_B7gkn34Xs9ZEs6LK4xvcEYU9nyF2hG5KJvGe_wGZo9IefoIudfFRKM4VfonFDMpFiQGfLLJpfJ7proGpNizq2JoejRB118DPuxi9G265gCNFtdNvEBQm58aMoGGhtHyMWb5rcvZgPhcf4NttN6qPOav08w6GBfo5dODxnenO45-vnp44-7L-3q6-f7u-WqNYLj0jJhgPYLTIQA63THZSd60WtG7UJyakDAWjANlAqGjaaOE8d77qSUwnBJ2RxdHd_dpvhnqu3U6LOBoXaAOGVFJMdsn54jcQQPeydwapv8qNNOEaz2jtXBsdoLVJiqg2PFa-7d6YNpPYJ9Tp2kVuDyBOhs9OCSDsbnZ451hHHRV-72yEHV8ddDUtl4CAasT2CKstH_p8o_xzuX-A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>18403225</pqid></control><display><type>article</type><title>A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Gorman, Rachel ; Bloomfield, Sally ; Adley, Catherine C</creator><creatorcontrib>Gorman, Rachel ; Bloomfield, Sally ; Adley, Catherine C</creatorcontrib><description>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.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(02)00028-4</identifier><identifier>PMID: 12038571</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Animals ; Biological and medical sciences ; Campylobacter - isolation & purification ; Campylobacter spp ; Chickens - microbiology ; Colony Count, Microbial ; Cooking ; Cooking and Eating Utensils ; Cross-contamination ; Domestic kitchen ; Escherichia coli ; Escherichia coli - isolation & purification ; Food Contamination - prevention & control ; Food Handling - methods ; Food industries ; Food Microbiology ; Food-borne pathogens ; Fundamental and applied biological sciences. Psychology ; General aspects ; Hygiene ; Hygiene and safety ; Ireland ; Meat - microbiology ; Salmonella - isolation & purification ; Salmonella spp ; Staphylococcus aureus ; Staphylococcus aureus - isolation & purification</subject><ispartof>International journal of food microbiology, 2002-06, Vol.76 (1), p.143-150</ispartof><rights>2002 Elsevier Science B.V.</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c540t-35ce2970155edfa64865959a32d7842ce5eb53ae22530ca2f41f494f8885c4823</citedby><cites>FETCH-LOGICAL-c540t-35ce2970155edfa64865959a32d7842ce5eb53ae22530ca2f41f494f8885c4823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160502000284$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13613459$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12038571$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gorman, Rachel</creatorcontrib><creatorcontrib>Bloomfield, Sally</creatorcontrib><creatorcontrib>Adley, Catherine C</creatorcontrib><title>A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>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.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Campylobacter - isolation & purification</subject><subject>Campylobacter spp</subject><subject>Chickens - microbiology</subject><subject>Colony Count, Microbial</subject><subject>Cooking</subject><subject>Cooking and Eating Utensils</subject><subject>Cross-contamination</subject><subject>Domestic kitchen</subject><subject>Escherichia coli</subject><subject>Escherichia coli - isolation & purification</subject><subject>Food Contamination - prevention & control</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food-borne pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Hygiene</subject><subject>Hygiene and safety</subject><subject>Ireland</subject><subject>Meat - microbiology</subject><subject>Salmonella - isolation & purification</subject><subject>Salmonella spp</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - isolation & purification</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEtrGzEURkVJaRy3P6FlNgnJYlo9x5pVMKGPgKHQx1rI0lWsdkZyJU3B_77yI8myGwku55O-exB6S_B7gkn34Xs9ZEs6LK4xvcEYU9nyF2hG5KJvGe_wGZo9IefoIudfFRKM4VfonFDMpFiQGfLLJpfJ7proGpNizq2JoejRB118DPuxi9G265gCNFtdNvEBQm58aMoGGhtHyMWb5rcvZgPhcf4NttN6qPOav08w6GBfo5dODxnenO45-vnp44-7L-3q6-f7u-WqNYLj0jJhgPYLTIQA63THZSd60WtG7UJyakDAWjANlAqGjaaOE8d77qSUwnBJ2RxdHd_dpvhnqu3U6LOBoXaAOGVFJMdsn54jcQQPeydwapv8qNNOEaz2jtXBsdoLVJiqg2PFa-7d6YNpPYJ9Tp2kVuDyBOhs9OCSDsbnZ451hHHRV-72yEHV8ddDUtl4CAasT2CKstH_p8o_xzuX-A</recordid><startdate>20020605</startdate><enddate>20020605</enddate><creator>Gorman, Rachel</creator><creator>Bloomfield, Sally</creator><creator>Adley, Catherine C</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20020605</creationdate><title>A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland</title><author>Gorman, Rachel ; Bloomfield, Sally ; Adley, Catherine C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c540t-35ce2970155edfa64865959a32d7842ce5eb53ae22530ca2f41f494f8885c4823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Campylobacter - isolation & purification</topic><topic>Campylobacter spp</topic><topic>Chickens - microbiology</topic><topic>Colony Count, Microbial</topic><topic>Cooking</topic><topic>Cooking and Eating Utensils</topic><topic>Cross-contamination</topic><topic>Domestic kitchen</topic><topic>Escherichia coli</topic><topic>Escherichia coli - isolation & purification</topic><topic>Food Contamination - prevention & control</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food-borne pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Hygiene</topic><topic>Hygiene and safety</topic><topic>Ireland</topic><topic>Meat - microbiology</topic><topic>Salmonella - isolation & purification</topic><topic>Salmonella spp</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gorman, Rachel</creatorcontrib><creatorcontrib>Bloomfield, Sally</creatorcontrib><creatorcontrib>Adley, Catherine C</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gorman, Rachel</au><au>Bloomfield, Sally</au><au>Adley, Catherine C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2002-06-05</date><risdate>2002</risdate><volume>76</volume><issue>1</issue><spage>143</spage><epage>150</epage><pages>143-150</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>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.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>12038571</pmid><doi>10.1016/S0168-1605(02)00028-4</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2002-06, Vol.76 (1), p.143-150 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_18403225 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Biological and medical sciences Campylobacter - isolation & purification Campylobacter spp Chickens - microbiology Colony Count, Microbial Cooking Cooking and Eating Utensils Cross-contamination Domestic kitchen Escherichia coli Escherichia coli - isolation & purification Food Contamination - prevention & control Food Handling - methods Food industries Food Microbiology Food-borne pathogens Fundamental and applied biological sciences. Psychology General aspects Hygiene Hygiene and safety Ireland Meat - microbiology Salmonella - isolation & purification Salmonella spp Staphylococcus aureus Staphylococcus aureus - isolation & purification |
| title | A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T11%3A47%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20study%20of%20cross-contamination%20of%20food-borne%20pathogens%20in%20the%20domestic%20kitchen%20in%20the%20Republic%20of%20Ireland&rft.jtitle=International%20journal%20of%20food%20microbiology&rft.au=Gorman,%20Rachel&rft.date=2002-06-05&rft.volume=76&rft.issue=1&rft.spage=143&rft.epage=150&rft.pages=143-150&rft.issn=0168-1605&rft.eissn=1879-3460&rft.coden=IJFMDD&rft_id=info:doi/10.1016/S0168-1605(02)00028-4&rft_dat=%3Cproquest_cross%3E18403225%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=18403225&rft_id=info:pmid/12038571&rft_els_id=S0168160502000284&rfr_iscdi=true |