Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 369948
Title Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad
Author(s) Verhoeff-Bakkenes, L.; Beumer, R.R.; Jonge, R. de; Leusden, F.M. van; Jong, A.E.I. de
Source Journal of Food Protection 71 (2008)5. - ISSN 0362-028X - p. 1018 - 1022.
Department(s) Food Microbiology
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) food-handling practices - foodborne pathogens - domestic kitchen - united-states - risk-factors - survival - infection - safety - salmonella - surfaces
Abstract Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 ± 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P > 0.05). The prevention of cross-contamination by replacing cutlery and cutting board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (
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