Cross-contamination during the preparation of frozen chickens in the kitchen

TLDR

Frozen broilers contaminated with indicator organisms can cause cross‑contamination in kitchens. Samples were taken from relevant objects in 60 kitchens while preparing contaminated frozen broilers. Cross‑contamination was common, with indicator organisms persisting on objects after rinsing, yet no Salmonella was detected in kitchen sinks, highlighting the importance of instructing food preparers.

Abstract

SUMMARY A study was made of the extent to which frozen broilers, contaminated with indicator organisms, can cause cross-contamination in the kitchen. In 60 kitchens a number of relevant objects were sampled during the preparation of contaminated frozen broilers. The results show that cross-contamination occurred in a high proportion of the kitchens examined. In many instances the indicator organism was still present on various objects even after rinsing, ‘clearing’ or washing up. In view of the possible risk of a cross-contamination with Salmonella spp. the importance of instructing food preparers is emphasized. No salmonellas could be found in the sinks of the 60 kitchens examined.