Skip to main content

Cross-Contamination During Food Preparation: A Mechanistic Model Applied to Chicken-Borne Campylobacter

Buy Article:

$51.00 plus tax (Refund Policy)

We develop a model for bacterial cross-contamination during food preparation in the domestic kitchen and apply this to the case of Campylobacter-contaminated chicken breast. Building blocks of the model are the routines performed during food preparation, with their associated probabilities of bacterial transfer between food items and kitchen utensils. The model is used in a quantitative microbiological risk assessment (QMRA) of Campylobacter in the Netherlands. Using parameter values from the literature and performing elementary sensitivity analyses, we show that cross-contamination can contribute significantly to the risk of Campylobacter infection and find that cleaning frequency of kitchen utensils and thoroughness of rinsing of raw food items after preparation has more impact on cross-contamination than previously emphasized. Furthermore, we argue that especially more behavioral data on hygiene during food preparation is needed for a comprehensive Campylobacter risk assessment.
No References
No Citations
No Supplementary Data
No Data/Media
No Metrics

Keywords: Campylobacter; QMRA; cross-contamination; food-borne pathogens; microbial risk; model; quantitative microbiological risk assessment

Document Type: Research Article

Affiliations: RIVM (National Institute for Public Health and the Environment), Laboratory for Zoonoses and Environmental Microbiology, Bilthoven, The Netherlands.

Publication date: 2007-08-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more