The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen

TLDR

The study aims to evaluate hygiene procedures to prevent cross‑contamination from chicken carcasses in domestic kitchens. Researchers examined 13 surface sites in 60 kitchens after chicken preparation, applying various hygiene regimes. Bacteria spread widely during preparation; detergent and hot water alone did not reduce contamination, but adding hypochlorite significantly lowered contaminated sites.

Abstract

Thirteen sites in each of 60 domestic kitchens were examined for Salmonella and Campylobacter spp. following the preparation of a chicken for cooking and the application of different hygiene regimes. During food preparation bacteria became widely disseminated to hand and food contact surfaces. Where cleaning was carried out with detergent and hot water using a prescribed routine there was no significant decrease in the frequency of contaminated surfaces. Where hypochlorite was used in addition, a significant reduction in the number of contaminated sites was observed. The study suggests that there is a need to better understand and promote effective hygiene procedures for the domestic kitchen.