A study on Campylobacter jejuni cross-contamination during chilled broiler preparation

Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts...

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Main Authors: M. R., Usha, Robin, Tunung, Chai, Lay Ching, Mohamad Ghazali, Farinazleen, Cheah, Yoke Kqueen, Nishibuchi, Mitsuaki, Radu, Son
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
Online Access:http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf
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author M. R., Usha
Robin, Tunung
Chai, Lay Ching
Mohamad Ghazali, Farinazleen
Cheah, Yoke Kqueen
Nishibuchi, Mitsuaki
Radu, Son
author_facet M. R., Usha
Robin, Tunung
Chai, Lay Ching
Mohamad Ghazali, Farinazleen
Cheah, Yoke Kqueen
Nishibuchi, Mitsuaki
Radu, Son
author_sort M. R., Usha
collection UPM
description Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils and cucumber contamination before purchase or due to other factors where further investigation is required. The possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore, utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation.
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spelling upm.eprints-128762015-09-29T01:45:34Z http://psasir.upm.edu.my/id/eprint/12876/ A study on Campylobacter jejuni cross-contamination during chilled broiler preparation M. R., Usha Robin, Tunung Chai, Lay Ching Mohamad Ghazali, Farinazleen Cheah, Yoke Kqueen Nishibuchi, Mitsuaki Radu, Son Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils and cucumber contamination before purchase or due to other factors where further investigation is required. The possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore, utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf M. R., Usha and Robin, Tunung and Chai, Lay Ching and Mohamad Ghazali, Farinazleen and Cheah, Yoke Kqueen and Nishibuchi, Mitsuaki and Radu, Son (2010) A study on Campylobacter jejuni cross-contamination during chilled broiler preparation. International Food Research Journal, 17 (1). pp. 107-115. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%2812%29%20IFRJ-2010-107-115%20Usha%20Malaysia.pdf
spellingShingle M. R., Usha
Robin, Tunung
Chai, Lay Ching
Mohamad Ghazali, Farinazleen
Cheah, Yoke Kqueen
Nishibuchi, Mitsuaki
Radu, Son
A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
title A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
title_full A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
title_fullStr A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
title_full_unstemmed A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
title_short A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
title_sort study on campylobacter jejuni cross contamination during chilled broiler preparation
url http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf
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