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Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study

By C.Y. New, C.Y. Wong, M. Usha, A. Ubong, Y. Nakaguchi, M. Nishibuchi and R. Son

Abstract

Cross contamination is one of the most important contributing factors in foodborne illness originating in household environments. The objective of this research was to determine the transfer between naturally contaminated chicken liver and leg to cutting board, hand glove, knife and cucumber, during slicing. The microorganism tested was Campylobacter jejuni and the results showed that the pathogen transferred to all utensils, at different transfer rate, despite the low level of the naturally contaminating pathogen. With unknown concentration bacteria in the naturally contaminated samples, a proportion of the utensils were still contaminated with C. jejuni and not surprisingly, when the sample were contaminated with higher concentrations of the pathogen, a higher proportion of the utensils had detectable C. jejuni cells present, though in many cases cross contamination seems to be a random event. Transfer of the naturally contaminating C. jejuni from the chicken liver and leg to the utensils were <3.0 to 9.2 MPN/g and <3.0 to 3.0 MPN/g, respectively. The results of this study highlighted the potential for cross contamination of food borne pathogens in the kitchen environment

Topics: Campylobacter jejuni, chicken liver and leg, cross contamination, Nutrition. Foods and food supply, TX341-641, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5
Publisher: Rynnye Lyan Resources
Year: 2017
DOI identifier: 10.26656/fr.2017.2.010
OAI identifier: oai:doaj.org/article:b33b074758454a1abf5259874e28c110
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