Microbiological and observational analysis of cross contamination risks during domestic food preparation

TLDR

An observational study combined with isolation techniques for Campylobacter and Salmonella enabled a detailed assessment of cross‑contamination risks during domestic food preparation. The study found that 29 % of kitchen sessions yielded Campylobacter on salads, cleaning materials, and surfaces, with strain typing confirming transfer from raw chicken to prepared salads, and linked these exposures to food‑handling practices, contaminated surfaces, and ready‑to‑eat foods, providing data for exposure assessment, risk management, and consumer communication.

Abstract

The use of an observational approach in conjunction with isolation techniques for campylobacter and salmonella detection has facilitated a detailed evaluation of the risk of cross contamination during food preparation. Identification of suspected exposure routes has linked naturally contaminated raw foods with important food‐handling malpractices, contaminated contact surfaces and ready‐to‐eat foods. In a model domestic kitchen, 29 per cent of food preparation sessions resulted in positive campylobacter isolations from prepared salads, cleaning materials and food‐contact surfaces. Typing results showed that specific campylobacter strains isolated from prepared chicken salads were the same as the strains isolated from the raw chicken pieces, indicating microbial transfer during food preparation. Data obtained from this study can be used for exposure assessment, risk management and in the development of consumer risk communication strategies.