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Projeto de investigação
Centre for Biotechnology and Fine Chemistry
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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry
Publication . Santos, Nanci; Alves, Ângela; Cardoso, Maria João; Langsrud, Solveig; Malheiro, Ana Rita; Fernandes, Rui; Maia, Rui; Truninger, Monica; Junqueira, Luis; Nicolau, Anca Ioana; Dumitrașcu, Loredana; Skuland, Silje Elisabeth; Kasza, Gyula; Izsó, Tekla; Ferreira, Vânia; Teixeira, Paula
Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel" indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry
Publication . Cardoso, Maria João; Ferreira, Vânia; Truninger, Mónica; Maia, Rui; Teixeira, Paula
Contaminated poultry is the major vehicle for consumer’s exposure to Campylobacter. This study aimed to
perceive potential cross-contamination events during preparation of raw poultry that can contribute to the
spread of Campylobacter spp. in domestic kitchen environments and to understand consumers’ meanings and
justifications on preparation of a poultry dish at home. A total of 18 households were visited to observe con sumers preparing a recipe that included poultry. Poultry samples and swabs from the kitchen surfaces and
utensils, such as kitchen cloth, hand towel, sponge, cutting boards and the sink, were collected before and after
food preparation and tested for the presence of Campylobacter spp. Genotypic characterization of 72 Campylo bacter spp. isolates was carried out through Pulse-Field Gel Electrophoresis (PFGE). Fourteen chicken samples
were contaminated with Campylobacter spp. (77.8%). Twelve consumers (66.6%) washed the chicken meat under
running tap water and eight (44.4%) used cutting boards. Also, only five consumers washed their hands properly
prior to or during meal preparation. Cross-contamination events were detected in four kitchens, between the raw
chicken and two cutting boards, two sinks and one kitchen cloth. The poultry samples presented different levels
of contamination (< 4.0 × 101 CFU/g to 2.2 × 103 CFU/g), being some poultry with lower Campylobacter loads
the origin of three cross-contamination events during food preparation. Both C. jejuni and C. coli were recovered.
Molecular typing by PFGE showed a high diversity among the isolates. There were different explanations for the
practice of cleaning and rinsing chicken, but, in general, it is an habit linked to what they have learned from their
families. These results highlight the potential for the dissemination of Campylobacter strains in the domestic
environment through the preparation of chicken meat and the need to raise awareness among consumers for an
appropriate handling of raw poultry in order to decrease the risk of campylobacteriosis.
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Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
UID/Multi/50016/2019