https://doi.org/10.18502/ajne.v2i2.1251
statistics
- 2730 Abstract Views
- 1153 PDF Views
- 0 HTML Views
- Cited by 4 articles
authors
-
Shamma Ebrahim AlZaabi
No author data available.
-
Munawwar Ali Khan
Munawwar Ali Khan
Health and Safety Department, UAE Armed Forces, GHQ, Abu Dhabi, United Arab Emirates
Published Date
- Nov 16, 2017
A Study on Foodborne Bacterial Cross-Contamination During Fresh Chicken Preparation
Abstract
Background: Cross-contamination of foodborne pathogens from undercooked poultry meat to ready-to-eat food has been shown to be responsible for a number of foodborne disease outbreaks. Various studies have indicated that bacterial cross-contamination occurs during food preparation where bacteria present on food contact other surfaces and cause illness.
Objectives: This study evaluated the ability of bacteria to survive and cross-contaminate other foods during the preparation of fresh chicken. Salmonella spp. cross-contamination from chicken to cucumber and utensils under various food handling scenarios was determined.
Methods: Two scenarios were tested: in scenario 1, cutting board and knife used for cutting chicken without washing step were sampled. In scenario 2, cutting board and knife was washed with tap water separately after cutting chicken, and subsequently used for cutting cucumber. In scenario 1, chicken, cutting board, knife, and hands were sampled, and in scenario 2, cucumber was tested. Fluorescent in situ hybridization (FISH) method, using published Salmonella specific gene probes was used for Salmonella detection in samples taken from cross-contamination scenarios. A culture-based detection by Hektoen enteric agar was used for the confirmation of Salmonella species.
Results: All the samples analyzed were found to be positive for Salmonella spp. with different contamination levels. These results were further confirmed by culture based method. In scenario 1, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in all four samples (chicken, cutting board, knife and hands). A high contamination level was observed in chicken samples in comparison to samples collected from cutting board, knife and hands. In scenario 2, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in the cucumber with very low contamination level. Salmonella Enterica was also detected by Sal-3 and Sapath-3 in both scenarios but the contamination level was not high as compared to Salmonella spp.
Conclusion: In conclusion, Salmonella spp. cross-contamination during fresh chicken preparation to read-to-eat-food (cucumber) was confirmed by this study. The experimental data obtained in this study clearly suggest that it is extremely difficult to prevent the spread of Salmonella spp. during the preparation of raw poultry-based meals. Therefore, extreme precautions such as proper cleaning and sanitization of utensils, equipment and surfaces should be carefully followed during the preparation of fresh poultry meat-based food items.
References
[2] Carrasco, E., Morales-Rueda, A., & García-Gimeno, R. (2012). Cross-contamination and recontamination by Salmonella in foods: A review. Food Research International, 45, 545–556.
[3] Cogan, T., Bloomfield, S., & Humphrey, T. (1999). The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen. Letters in Applied Microbiology, 29, 354–358.
[4] Dawson, P., Han, I., Cox, M., Black, C., & Simmons, L. (2007). Residence time and food contact time effects on transfer of Salmonella Typhimurium from tile, wood and carpet: testing the five-second rule. Journal of Applied Microbiology, 102, 945– 953.
[5] De Jong, A., Verhoeff-Bakkenes, L., Nauta, M., & De Jonge, R. (2008). Crosscontamination in the kitchen: effect of hygiene measures. Journal of Applied Microbiology,105 ,615–624.
[6] Fravalo, P., Laisney, M. J., Gillard, M. O., Salvat, G., & Chemaly, M. (2009). Campylobacter transfer from naturally contaminated chicken thighs to cutting boards is inversely related to initial load. Journal of food protection, 72(9), 1836- 1840.
[7] Humphrey, T., Martin, K., Slader, J., & Durham, K. (2001). Campylobacter spp. in the kitchen: spread and persistence. Journal of Applied Microbiology , 90, 115S-120S
[8] Khan, M., Suryanarayan, P., Ahmed, M. M., Vaswani, R. B., & Faheem, S. M. (2010). Antimicrobial susceptibility of Salmonella isolates from chicken meat samples in Dubai, United Arab Emirates. International Journal of Food, Nutrition and Public Health, 3(2), 149-159.
[9] Kutter S, Hartmann A, Schmid M. 2006. Colonization of barley (Hordeum vulgare) with Salmonella enterica and Listeria spp. FEMS Microbiol Ecol 56: 262-71.
[10] Kyselková, M., Kopecký, J., Frapolli, M., Défago, G., Sagova-Mareckova, M., Grundmann, G. L., & Moënne-Loccoz, Y. (2009). Comparison of rhizobacterial community composition in soil suppressive or conducive to tobacco black root rot disease. The ISME journal, 3(10), 1127.
[11] Luber, P. (2009). Cross-contamination versus undercooking of poultry meat or eggs — which risks need to be managed first. International Journal of Food Microbiology , 134, 21–28
[12] Luber, P., Brynestad, S., Topsch, D., Scherer, K., & Bartelt, E. (2006). Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens. Environ. Microbiol, 72(1):66.
[13] Nzouankeu, A., Ngandjio, A., Ejenguele, G., Njine, T., & Wouafo, M. (2010). Multiple contaminations of chickens with Campylobacter, Escherichia coli and Salmonella in Yaounde (Cameroon). J Infect Dev Ctries, 4(9), 583-586.
[14] Oliveira, M., Blasco, L., Ferrer, S., & Bernardo, F. (2004). Rapid and simultaneous detection of Salmonella spp. and Listeria monocytogenes in milk by Fluorescent In Situ Hybridisation. RPCV, 99 (552) 215-218
[15] Olsen, K.N., Henriksen, M., Bisgaard, M., Nielsen, O.L., Christensen, H., 2008. Investigation of chicken intestinal bacterial communities by 16S rRNA targeted fluorescence in situ hybridization. Antonie van Leeuwenhoek 94, 423–437.
[16] Ravishankar, S., Zhu, L., Jaroni, D. (2010). Assessing the cross contamination and transfer rates of Salmonella enterica. Food Microbiology, 27, 791-794
[17] Redmond, E. C., & Griffith, C. J. (2010). Home food safety and consumer responsibility. Medical and Health Sciences-Volume X, 88.
[18] Reij, M. W., Den Aantrekker, E. D., & ILSI Europe Risk Analysis in Microbiology Task Force. (2004). Recontamination as a source of pathogens in processed foods. International Journal of Food Microbiology, 91(1), 1-11.
[19] Satin, M. (2008). Food alert!: the ultimate sourcebook for food safety. Infobase
Publishing.
[20] Soares, V., Pereira, J., Viana, C., Izidoro, T., Bersot, L., & Pinto, J. (2012). Transfer of Salmonella Enteritidis to four types of surfaces after cleaning procedures and crosscontamination to tomatoes. Food Microbiology, 30 , 453-456.
[21] Usha, M., Tunung, R., Chai, L., Ghazali, F., Cheah, Y., Nishibuchi, M., & Son, R. (2010). A study on Campylobacter jejuni cross-contamination during chilled broiler preparation. International Food Research Journal, 17, 107-115
[22] Van Asselt, E., De Jong, A., De Jonge, R., & Nauta, M. (2008). Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives. Journal of Applied Microbiology, 105, 1392–1401.
[23] Zadernowska, A., & Chajęcka, W. (2012). Detection of Salmonella spp. presence in food. In Salmonella-A Dangerous Foodborne Pathogen. InTech.