Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, ready-to-cook) and safe use of cutting boards.PMID:33812164 | DOI:10.1016/j.ijfoodmicro.2021.109172

Source: International Journal of Food Microbiology - April 3, 2021 Category: Food Science Authors: Trond M øretrø Christophe Nguyen-The Pierrine Didier Isabelle Ma ître Tekla Izs ó Gyula Kasza Silje E Skuland Maria Jo ão Cardoso Vania B Ferreira Paula Teixeira Daniela Borda Loredana Dumitrascu Corina Neagu Anca Ioana Nicolau Eduard Anfruns-Estrada Source Type: research