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- Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultryPublication . Cardoso, Maria João; Ferreira, Vânia; Truninger, Monica; Maia, Rui; Teixeira, PaulaContaminated poultry is the major vehicle for consumer's exposure to Campylobacter. This study aimed to perceive potential cross-contamination events during preparation of raw poultry that can contribute to the spread of Campylobacter spp. in domestic kitchen environments and to understand consumers' meanings and justifications on preparation of a poultry dish at home. A total of 18 households were visited to observe consumers preparing a recipe that included poultry. Poultry samples and swabs from the kitchen surfaces and utensils, such as kitchen cloth, hand towel, sponge, cutting boards and the sink, were collected before and after food preparation and tested for the presence of Campylobacter spp. Genotypic characterization of 72 Campylobacter spp. isolates was carried out through Pulse-Field Gel Electrophoresis (PFGE). Fourteen chicken samples were contaminated with Campylobacter spp. (77.8%). Twelve consumers (66.6%) washed the chicken meat under running tap water and eight (44.4%) used cutting boards. Also, only five consumers washed their hands properly prior to or during meal preparation. Cross-contamination events were detected in four kitchens, between the raw chicken and two cutting boards, two sinks and one kitchen cloth. The poultry samples presented different levels of contamination (< 4.0 × 101 CFU/g to 2.2 × 103 CFU/g), being some poultry with lower Campylobacter loads the origin of three cross-contamination events during food preparation. Both C. jejuni and C. coli were recovered. Molecular typing by PFGE showed a high diversity among the isolates. There were different explanations for the practice of cleaning and rinsing chicken, but, in general, it is an habit linked to what they have learned from their families. These results highlight the potential for the dissemination of Campylobacter strains in the domestic environment through the preparation of chicken meat and the need to raise awareness among consumers for an appropriate handling of raw poultry in order to decrease the risk of campylobacteriosis.
- Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?Publication . Moretro, Trond; Martens, Lydia; Teixeira, Paula; Ferreira, Vânia B.; Maia, Rui; Maugesten, Tove; Langsrud, SolveigCleaning is a method at the disposal of domestic cooks for curtailing the dispersal of foodborne pathogens in the process of preparing food. The observation of visible dirt/soil ‘in the wrong place’ operates as one of the stimuli for action. This paper makes a transdisciplinary contribution to understandings of cleaning as a practice for ensuring safety in the kitchen, and it is mainly focused on the (in)visibility of soil or dirt. The social science research included analysis of a consumer survey in 10 European countries where 9966 respondents were asked about motivations for cleaning in the kitchen. This paper draws also on three microbiological tests. First, Portuguese (n = 7) and Norwegian (6) consumers evaluated the visible cleanliness of 10 surface areas in their kitchens, directly and through the visible residue and total bacterial numbers accumulated on a white cotton swab after swabbing the surface areas. Secondly, 15 Norwegian consumers tested if they could visually detect different types of food soils, as these dried on kitchen surfaces. Finally, the survival of Campylobacter and Salmonella in the same soil types was tested under lab conditions as the soil dried out. Cleaning food preparation surfaces “after food preparation” (73%), “before preparing food” (53.2%) and “when they are dirty” (43%) were the three most common self-reported behaviours. Routine was the most common motivation to clean, but this was age dependent. There was low correlation between visual detection of dirt/soil and bacterial enumeration. Visual detection of soils was dependent on type and concentration of food soils and material of the surface; the soils were more easily detected on laminate surfaces than plastic and wood. Campylobacter died rapidly, while Salmonella survived for at least one week in food soils drying on a countertop laminate surface. Presence of food soils in concentrations that can be detected visually, protected Salmonella against drying. In conclusion, selecting materials where soil/dirt can easily be detected visually in the kitchen surfaces, may motivate consumers to clean and will reduce risk, but establishing a habit to clean surfaces soon after food preparation is also important from a food safety perspective.
- Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultryPublication . Santos-Ferreira, Nânci; Alves, Ângela; Cardoso, Maria João; Langsrud, Solveig; Malheiro, Ana Rita; Fernandes, Rui; Maia, Rui; Truninger, Mónica; Junqueira, Luís; Nicolau, Anca Ioana; Dumitrascu, Loredana; Skuland, Silje Elisabeth; Kasza, Gyula; Izso, Tekla; Ferreira, Vânia; Teixeira, PaulaCampylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel"indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
- Salmonella in eggs: from shopping to consumption — a review providing an evidence-based analysis of risk factorsPublication . Cardoso, Maria João; Nicolau, Anca Ioana; Borda, Daniela; Nielsen, Line; Maia, Rui Leandro; Møretrø, Trond; Ferreira, Vânia; Knøchel, Susanne; Langsrud, Solveig; Teixeira, PaulaNontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.
- Risk communication strategies (on listeriosis) for high-risk groupsPublication . Maia, Rui Leandro; Teixeira, Paula; Mateus, Teresa LetraBackground: Most cases of listeriosis are domestically acquired. Although consumers have a key role in its prevention, it is generally agreed that individuals at higher risk have a low awareness of the infection. Scope and approach: A summary of the scientific information on listeriosis awareness among high-risk groups will be presented. Reasons explaining unawareness and potential strategies to communicate with target groups in a manner that can effectively change risk behaviours reducing the burden of listeriosis will be discussed. Key findings and conclusions: Research efforts are needed in particular experimental studies that can identify which communication factors have a causal effect on peoples’ risk behaviour and how these factors influence the processing of information by consumers.