Authors: de Jong, A.E.I.; Verhoeff-Bakkenes, L.; Nauta, M.J.; de Jonge, R.

Source: Journal of Applied Microbiology, Volume 105, Number 2, August 2008 , pp. 615-624(10)

Publisher: Wiley-Blackwell

Abstract:

Aims: 

To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and Results:

Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning cutting board and cutlery with hot water (68°C), but generally was not prevented using consumer-style cleaning methods for hands and cutting board. Conclusions: 

Dish-washing does not sufficiently prevent cross-contamination, thus different cutting boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Significance and Impact of the Study: 

Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

Keywords: Campylobacter jejuni; consumer food-handling practices; cross-contamination; Lactobacillus casei; hygiene

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1365-2672.2008.03778.x

Affiliations: 1:  National Institute for Public Health and the Environment (RIVM), Laboratory for Zoonoses and Environmental Microbiology, Bilthoven, The Netherlands

Publication date: 2008-08-01

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