CROSS-CONTAMINATION WITH CAMPYLOBACTER-JEJUNI AND SALMONELLA-SPP FROM RAW CHICKEN PRODUCTS DURING FOOD PREPARATION

被引：120

作者：

DEBOER, E

HAHNE, M

机构：

[1] Inspectorate for Health Protection, P.O. Box 9012, Zutphen

来源：

JOURNAL OF FOOD PROTECTION | 1990年 / 53卷 / 12期

关键词：

D O I：

10.4315/0362-028X-53.12.1067

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Campylobacter jejuni was isolated from 170 (61%) of 279 samples of chicken products and Salmonella from 44 (54%) of 81 samples. Cross-contamination experiments showed that C. jejuni and to a lesser extent Salmonella were easily transferred from raw chicken products to cutting-boards, plates, and hands. These organisms were also isolated from raw vegetables and cooked chicken products, which were in contact with plates on which raw chicken products had been placed. Measures for the prevention of infection by cross-contamination through handling of raw chicken are mentioned. Copyright © International Association of Milk, Food and Environmental Sanitarians.

引用

页码：1067 / 1068

页数：2

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