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Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry

2021Journal article Open access
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dc.contributor.authorCardoso, Maria João
dc.contributor.authorFerreira, Vânia
dc.contributor.authorTruninger, Monica
dc.contributor.authorMaia, Rui
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2020-12-10T12:21:47Z
dc.date.available2020-12-10T12:21:47Z
dc.date.issued2021
dc.description.abstractContaminated 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCardoso, M. J., Ferreira, V., Truninger, M., Maia, R., & Teixeira, P. (2021). Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry. International Journal of Food Microbiology, 338, [108984]. https://doi.org/10.1016/j.ijfoodmicro.2020.108984pt_PT
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108984pt_PT
dc.identifier.eid85097065462
dc.identifier.issn0168-1605
dc.identifier.pmid33277046
dc.identifier.urihttp://hdl.handle.net/10400.14/31443
dc.identifier.wos000606421600015
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses
dc.relationCentre for Biotechnology and Fine Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCampylobacteriosispt_PT
dc.subjectChicken meatpt_PT
dc.subjectISO 10272pt_PT
dc.subjectMolecular typingpt_PT
dc.subjectFood preparationpt_PT
dc.subjectConsumer behaviourpt_PT
dc.titleCross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/727580/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleInternational Journal of Food Microbiologypt_PT
oaire.citation.volume338
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCardoso
person.familyNameBorges Ferreira
person.familyNameTruninger
person.familyNameMaia
person.familyNameTeixeira
person.givenNameMaria João
person.givenNameVânia
person.givenNameMonica
person.givenNameRui
person.givenNamePaula
person.identifierR-000-FWD
person.identifier.ciencia-id4B1E-E357-37E1
person.identifier.ciencia-id911D-6255-52FA
person.identifier.ciencia-id9019-5937-3F8C
person.identifier.orcid0000-0003-4241-0473
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0002-4251-2261
person.identifier.orcid0000-0001-7006-5043
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-1343-2014
person.identifier.ridN-1762-2013
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id57212987613
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id23487113200
person.identifier.scopus-author-id56230895600
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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