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Cross-contamination during the preparation of frozen chickens in the kitchen

Published online by Cambridge University Press:  15 May 2009

Jacora C. De Wit ,
G. Broekhuizen  and
E. H. Kampelmacher
Jacora C. De Wit
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
G. Broekhuizen
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
E. H. Kampelmacher
Affiliation:
Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands
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Summary

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A study was made of the extent to which frozen broilers, contaminated with indicator organisms, can cause cross-contamination in the kitchen.

In 60 kitchens a number of relevant objects were sampled during the preparation of contaminated frozen broilers. The results show that cross-contamination occurred in a high proportion of the kitchens examined. In many instances the indicator organism was still present on various objects even after rinsing, ‘clearing’ or washing up. In view of the possible risk of a cross-contamination with Salmonella spp. the importance of instructing food preparers is emphasized.

No salmonellas could be found in the sinks of the 60 kitchens examined.

Type
Research Article
Information
Journal of Hygiene , Volume 83 , Issue 1 , August 1979 , pp. 27 - 32
Copyright
Copyright © Cambridge University Press 1979

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