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Cross‐Contamination During Food Preparation: A Mechanistic Model Applied to Chicken‐Borne Campylobacter
Author(s) -
Mylius Sido D.,
Nauta Maarten J.,
Havelaar Arie H.
Publication year - 2007
Publication title -
risk analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.972
H-Index - 130
eISSN - 1539-6924
pISSN - 0272-4332
DOI - 10.1111/j.1539-6924.2006.00872.x
Subject(s) - campylobacter , contamination , hygiene , food preparation , food contaminant , environmental science , food science , environmental health , food safety , personal hygiene , biology , medicine , bacteria , ecology , genetics , family medicine , pathology
We develop a model for bacterial cross‐contamination during food preparation in the domestic kitchen and apply this to the case of Campylobacter ‐contaminated chicken breast. Building blocks of the model are the routines performed during food preparation, with their associated probabilities of bacterial transfer between food items and kitchen utensils. The model is used in a quantitative microbiological risk assessment (QMRA) of Campylobacter in the Netherlands. Using parameter values from the literature and performing elementary sensitivity analyses, we show that cross‐contamination can contribute significantly to the risk of Campylobacter infection and find that cleaning frequency of kitchen utensils and thoroughness of rinsing of raw food items after preparation has more impact on cross‐contamination than previously emphasized. Furthermore, we argue that especially more behavioral data on hygiene during food preparation is needed for a comprehensive Campylobacter risk assessment.