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Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry

2021-01-02Journal article Open access
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dc.contributor.authorCardoso, Maria João
dc.contributor.authorFerreira, Vânia
dc.contributor.authorTruninger, Mónica
dc.contributor.authorMaia, Rui
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2023-09-11T16:10:43Z
dc.date.available2023-09-11T16:10:43Z
dc.date.issued2021-01-02
dc.description.abstractContaminated 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMaria João Cardoso, Vânia Ferreira, Mónica Truninger, Rui Maia, Paula Teixeira, Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry, International Journal of Food Microbiology, Volume 338, 2021, 108984, ISSN 0168-1605, https://doi.org/10.1016/j.ijfoodmicro.2020.108984. (https://www.sciencedirect.com/science/article/pii/S0168160520304785)pt_PT
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108984pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/28535
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses
dc.relationCentre for Biotechnology and Fine Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCampylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviourpt_PT
dc.titleCross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/727580/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.startPage108984pt_PT
oaire.citation.titleInternational Journal of Food Microbiologypt_PT
oaire.citation.volume338pt_PT
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication9e115a3e-f2a3-49f6-a8f1-3d684d846e1c
relation.isProjectOfPublicatione9aae20d-77a7-4c5f-a983-c03871bb4fae
relation.isProjectOfPublication.latestForDiscoverye9aae20d-77a7-4c5f-a983-c03871bb4fae

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