Cross‐contamination from raw chicken during meal preparation

Abstract

In this study a simple meal was prepared from raw chicken and lettuce in a manner which incorporated examples of common food hygiene malpractice. Prior to meal preparation, the chicken was inoculated with varying levels of Salmonella Typhimurium. The spread of microbial contamination (total viable counts, Enterobacteraceae counts and the presence of Salmonella species) from the chicken to sites in the kitchen was traced. Results indicate how easily bacterial contaminants from food may be spread around a kitchen. Levels of contamination on foods ready for consumption and in areas considered clean after washing up and wiping surfaces are established. These indicate that contaminants are unlikely to be removed from some sites unless cleaning procedures are rigorous.