Tag Archives: cross contamination

Research – Poultry Food Safety Control Interventions in the Domestic Kitchen

Wiley Online Library imagesCAYZ5I84

Research was undertaken to investigate cross-contamination of the domestic kitchen environment during poultry fillet preparation using a streptomycin-resistant strain of Pseudomonas fluorescens as a model organism. The potential role of a cook-in-the-bag technology to control this cross-contamination was also investigated. Poultry fillets were inoculated with P. fluorescens (6.06 log10 CFU/cm2). Six people were challenged to unpack, defrost, cut and cook without contaminating the preparation environment. After preparation, the chopping board, knife blade, dishcloth, refrigerator handle, oven handle, oven buttons, draining board, tap, microwave handle, microwave buttons, plate, tinfoil and press handle were tested for the presence of the P. fluorescens strain, before and after washing. The experiment was then repeated with a precut cook-in-the-bag product. In a separate experiment, the effect of freezing and frozen storage (−20C) on Campylobacter and the sensory attributes of chicken fillets were investigated. The cook-in-the-bag approach considerably reduced the incidence and levels of cross-contamination in the domestic kitchen. Freezing significantly (P < 0.05) reduced the Campylobacter counts on inoculated fillets after 7 days at −20C (1.73 log10 CFU/g). While there was no adverse effect on taste, fillets that had been frozen were significantly more “firm” and “less moist” as compared with fresh product.

Research – Microbiological Criteria as a Decision Tool for Controlling Campylobacter in the Broiler Meat Chain



Substantiation of the standards for Campylobacter on chicken meat

Campylobacter bacteria are among the most important causes of foodborne disease in the Netherlands. Approximately 30 per cent of all cases of illness are attributed to the consumption and preparation of broiler chicken meat.

This mainly concerns cross-contamination in the kitchen from chicken meat to product that are consumed raw, like salads, and to a lesser extent under cooked meat. Research by RIVM has shown that a large point of these illnesses can be prevented if the number of bacteria on chicken meat after industrial production is reduced.

Recently there is increased attention for hygiene in the farm to fork production check including slaughterhouses. In this context, the Dutch government intends to limit the level of Campylobacter bacteria on chicken meat, a so-called process hygiene criterion. If higher levels are repeatedly found, the slaughterhouse needs to improved processing hygiene RIVM has evaluated the impact of different (more or less stringent) criteria, both on public health and on the costs for the poultry industry.

A critical limit of 1000 Campylobacter bacteria per gram would reduce the number of human disease cases by two-thirds. The costs to the poultry industry to meet this criterion (estimated at 2 million euro per year) are considerably lower than the averted costs of illness (approximately 9 million euro per year).

UK – FSA – Recall Milk – Possibility of Contamination


Dunn’s Dairy of Beacon View Farm, Devon, has recalled all date codes of its milk and cream products because of possible cross contamination of milk and insufficient heat processing. If you have bought any dairy products that have come from this farm, please do not drink or eat them. The Agency has issued a Product Information Recall Notice.

Research Norovirus Spread by Kitchen Untensils

Sprenger LinkNorovirus


Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and honeydew melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for honeydew melons, while transfer of HAV to knives was greater for tomatoes and honeydew melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment