Publicação
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry
| Resumo: | Contaminated 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. |
|---|---|
| Autores principais: | Cardoso, Maria João |
| Outros Autores: | Ferreira, Vânia; Truninger, Monica; Teixeira, Paula; Maia, Rui |
| Assunto: | Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866810955580571648 |
|---|---|
| author | Cardoso, Maria João |
| author2 | Ferreira, Vânia Truninger, Monica Teixeira, Paula Maia, Rui |
| author2_role | author author author author |
| author_facet | Cardoso, Maria João Ferreira, Vânia Truninger, Monica Teixeira, Paula Maia, Rui |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Cardoso, Maria João\",\"Person.identifier.orcid\":\"0000-0003-4241-0473\"},{\"Person.name\":\"Ferreira, Vânia\"},{\"Person.name\":\"Truninger, Monica\",\"Person.identifier.orcid\":\"0000-0002-4251-2261\"},{\"Person.name\":\"Teixeira, Paula\",\"Person.identifier.orcid\":\"0000-0002-6296-5137\"},{\"Person.name\":\"Maia, Rui\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Cardoso, Maria João Ferreira, Vânia Truninger, Monica Teixeira, Paula Maia, Rui |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2021-03-25T16:42:19Z |
| datacite.date.embargoed.fl_str_mv | 2021-03-25T16:42:19Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| datacite.titles.title.fl_str_mv | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Cardoso, Maria João Ferreira, Vânia Truninger, Monica Teixeira, Paula Maia, Rui |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2021-03-25T16:42:19Z |
| dc.date.embargoed.fl_str_mv | 2021-03-25T16:42:19Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10451/47078 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| dc.title.fl_str_mv | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Contaminated 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/73592105-4c29-4662-9e46-0135199aa895/download |
| funding.funder.alternateName_str_mv | EC |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100008530 |
| funding.funder.name_str_mv | European Commission |
| funding.name_str_mv | H2020 |
| id | ul_bb40daddb91e99484ea90bafaafa4046 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10451/47078 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10451/47078 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Cardoso, Maria João Cardoso, Maria João https://www.ciencia-id.pt/4B1E-E357-37E1 4B1E-E357-37E1 http://orcid.org/0000-0003-4241-0473 0000-0003-4241-0473 Ferreira, Vânia Truninger, Monica Truninger, Monica https://www.ciencia-id.pt/911D-6255-52FA 911D-6255-52FA http://orcid.org/0000-0002-4251-2261 0000-0002-4251-2261 Teixeira, Paula Teixeira, Paula https://www.ciencia-id.pt/E41C-1AEE-7B00 E41C-1AEE-7B00 http://orcid.org/0000-0002-6296-5137 0000-0002-6296-5137 Maia, Rui |
| publishDate | 2021 |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engpt_PTContaminated 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.application/pdfpt_PTCross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultryPersonalCardoso, Maria JoãoDSpacehttp://dspace.org/items/fa4b0563-0a9a-495a-b40d-3214bfd1c31cDSpacehttp://dspace.org/items/fa4b0563-0a9a-495a-b40d-3214bfd1c31cCardosoMaria JoãoCiência IDhttps://www.ciencia-id.pt4B1E-E357-37E1ORCIDhttp://orcid.org0000-0003-4241-0473Ferreira, VâniaPersonalTruninger, MonicaDSpacehttp://dspace.org/items/4ca39720-a44b-43f6-82c7-d8f7426fecedDSpacehttp://dspace.org/items/4ca39720-a44b-43f6-82c7-d8f7426fecedTruningerMonicaCiência IDhttps://www.ciencia-id.pt911D-6255-52FAORCIDhttp://orcid.org0000-0002-4251-2261Scopus Author IDhttps://www.scopus.com23487113200PersonalTeixeira, PaulaDSpacehttp://dspace.org/items/2023b8ee-bcc1-400a-80db-41d99ee2ac51DSpacehttp://dspace.org/items/2023b8ee-bcc1-400a-80db-41d99ee2ac51Maia TeixeiraPaula CristinaCiência IDhttps://www.ciencia-id.ptE41C-1AEE-7B00ORCIDhttp://orcid.org0000-0002-6296-5137Maia, RuiHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptISSNIsPartOf0168-1605DOIIsPartOf10.1016/j.ijfoodmicro.2020.1089842021-03-25T16:42:19Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10451/47078http://purl.org/coar/access_right/c_abf2open accessAnimalsCampylobacterCampylobacter InfectionsChickensFood ContaminationFood HandlingGenes, BacterialGenotypeMeatFood Microbiology1380655 bytesEuropean CommissionSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnessesH2020Crossref Funder IDhttp://doi.org/10.13039/501100008530literaturehttp://purl.org/coar/resource_type/c_6501journal article2021http://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/73592105-4c29-4662-9e46-0135199aa895/downloadInternational Journal of Food Microbiology338108984 |
| spellingShingle | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry Cardoso, Maria João Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| status | SINGLETON |
| subject.fl_str_mv | Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| title | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| title_full | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| title_fullStr | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| title_full_unstemmed | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| title_short | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| title_sort | Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry |
| topic | Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| topic_facet | Animals Campylobacter Campylobacter Infections Chickens Food Contamination Food Handling Genes, Bacterial Genotype Meat Food Microbiology |
| url | http://hdl.handle.net/10451/47078 |
| visible | 1 |