A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12876/ http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf |
| _version_ | 1848841955852681216 |
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| author | M. R., Usha Robin, Tunung Chai, Lay Ching Mohamad Ghazali, Farinazleen Cheah, Yoke Kqueen Nishibuchi, Mitsuaki Radu, Son |
| author_facet | M. R., Usha Robin, Tunung Chai, Lay Ching Mohamad Ghazali, Farinazleen Cheah, Yoke Kqueen Nishibuchi, Mitsuaki Radu, Son |
| author_sort | M. R., Usha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils
and cucumber contamination before purchase or due to other factors where further investigation is required. The
possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore,
utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation. |
| first_indexed | 2025-11-15T07:51:28Z |
| format | Article |
| id | upm-12876 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:51:28Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-128762015-09-29T01:45:34Z http://psasir.upm.edu.my/id/eprint/12876/ A study on Campylobacter jejuni cross-contamination during chilled broiler preparation M. R., Usha Robin, Tunung Chai, Lay Ching Mohamad Ghazali, Farinazleen Cheah, Yoke Kqueen Nishibuchi, Mitsuaki Radu, Son Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils and cucumber contamination before purchase or due to other factors where further investigation is required. The possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore, utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf M. R., Usha and Robin, Tunung and Chai, Lay Ching and Mohamad Ghazali, Farinazleen and Cheah, Yoke Kqueen and Nishibuchi, Mitsuaki and Radu, Son (2010) A study on Campylobacter jejuni cross-contamination during chilled broiler preparation. International Food Research Journal, 17 (1). pp. 107-115. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%2812%29%20IFRJ-2010-107-115%20Usha%20Malaysia.pdf |
| spellingShingle | M. R., Usha Robin, Tunung Chai, Lay Ching Mohamad Ghazali, Farinazleen Cheah, Yoke Kqueen Nishibuchi, Mitsuaki Radu, Son A study on Campylobacter jejuni cross-contamination during chilled broiler preparation |
| title | A study on Campylobacter jejuni cross-contamination during chilled broiler preparation |
| title_full | A study on Campylobacter jejuni cross-contamination during chilled broiler preparation |
| title_fullStr | A study on Campylobacter jejuni cross-contamination during chilled broiler preparation |
| title_full_unstemmed | A study on Campylobacter jejuni cross-contamination during chilled broiler preparation |
| title_short | A study on Campylobacter jejuni cross-contamination during chilled broiler preparation |
| title_sort | study on campylobacter jejuni cross-contamination during chilled broiler preparation |
| url | http://psasir.upm.edu.my/id/eprint/12876/ http://psasir.upm.edu.my/id/eprint/12876/ http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf |