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Lai H, Tang Y, Ren F, Jiao XA, Huang J. Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment. Foods 2023; 12:3245. [PMID: 37685178 PMCID: PMC10486554 DOI: 10.3390/foods12173245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/14/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Cutting boards can serve as potential carriers for the cross-contamination of pathogens from chicken to other surfaces. This study aimed to assess chefs' handling practices of cutting boards across five provinces in China and identify the key factors contributing to unsafe cutting board usage, including cleaning methods and handling practices. Handling practices associated with cutting boards were examined through a web-based survey (N = 154), while kitchen environment tests were conducted to investigate the splashing or survival of Campylobacter, inoculated in chicken or on cutting boards, to mimic the practices of chefs. Among chefs in the five provinces of China, wood and plastic cutting boards were the most commonly used for preparing chicken meat. Approximately 33.7% of chefs washed boards with running tap water, 31.17% of chefs washed boards with detergent, and 24.03% of chefs cleaned boards by scraping them with a knife after preparing other meats or chicken. The study tested 23 cutting boards from commercial kitchens for Campylobacter presence before and after chicken preparation and cleaning. Among these, 17 were cleaned with a knife, 5 with running tap water, and only 1 with disinfectant. Results showed that cleaning with a knife significantly reduced Campylobacter presence on cutting boards (p < 0.05), while the three main cleaning methods were inadequate in eliminating contamination to a safe level. In kitchen environment tests, contaminated chicken was chopped on cutting boards, with a maximum distance of 60 cm for low contamination, and 120 cm for medium and high contamination levels. This suggested a contamination risk exposure area ranging from 60 cm to 120 cm. Campylobacter survival on surfaces of wood, plastic, and stainless steel was also tested, with plastic surfaces showing the longest survival time (4.5 h at 15 °C and 3.5 h at 25 °C) In comparison, survival time on stainless steel or wood surfaces was only 3 h, implying a cross-contamination risk exposure period of 3 to 4.5 h after chicken preparation. In conclusion, based on the current study data, the practices employed by chefs play an important role in Campylobacter transfer in the kitchen environment. The presence of Campylobacter on cutting boards even after wiping or droplet splashing highlights its potential as a source of cross-contamination in the kitchen environment. So, chefs in China should reinforce their hygiene culture and adopt effective cutting board cleaning practices to prevent pathogen contamination.
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Affiliation(s)
- Honggang Lai
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China;
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
| | - Yuanyue Tang
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Fangzhe Ren
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Xin-an Jiao
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Jinlin Huang
- Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; (Y.T.); (F.R.); (X.-a.J.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
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Lai H, Tang Y, Wang Z, Ren F, Kong L, Jiao X, Huang J. Handling practice as a critical point influencing the transmission route of campylobacter throughout a commercial restaurant kitchen in China. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chea R, Nguyen-Viet H, Tum S, Unger F, Lindahl J, Grace D, Ty C, Koam S, Sina V, Sokchea H, Pov S, Heng T, Phirum O, Dang-Xuan S. Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households. PLoS One 2022; 17:e0270425. [PMID: 35913927 PMCID: PMC9342772 DOI: 10.1371/journal.pone.0270425] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 06/09/2022] [Indexed: 11/19/2022] Open
Abstract
Non-typhoidal Salmonellae are common foodborne pathogens that can cause gastroenteritis and other illnesses in people. This is the first study to assess the transfer of Salmonella enterica from raw chicken carcasses to ready-to-eat chicken salad in Cambodia. Twelve focus group discussions in four Cambodian provinces collected information on typical household ways of preparing salad. The results informed four laboratory experiments that mimicked household practices, using chicken carcasses inoculated with Salmonella. We developed four scenarios encompassing the range of practices, varying by order of washing (chicken or vegetables first) and change of chopping utensils (same utensils or different). Even though raw carcasses were washed twice, Salmonella was isolated from 32 out of 36 chicken samples (88.9%, 95% CI: 73.0–96.4) and two out of 18 vegetable samples (11.1%, 95% CI: 1.9–36.1). Salmonella was detected on cutting boards (66.7%), knives (50.0%) and hands (22.2%) after one wash; cross-contamination was significantly higher on cutting boards than on knives or hands (p-value < 0.05). The ready-to-eat chicken salad was contaminated in scenario 1 (wash vegetables first, use same utensils), 2 (wash vegetables first, use different utensils) and 3 (wash chicken first, use same utensils) but not 4 (wash chicken first, use different utensils) (77.8%, 11.1%, 22.2% and 0%, respectively). There was significantly higher Salmonella cross-contamination in scenario 1 (wash vegetables first, use same utensils) than in the other three scenarios. These results show how different hygiene practices influence the risk of pathogens contaminating chicken salad. This information could decrease the risk of foodborne disease in Cambodia and provides inputs to a quantitative risk assessment model.
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Affiliation(s)
- Rortana Chea
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
- International Livestock Research Institute, Nairobi, Kenya
- Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden
- * E-mail: (RC); (SDX)
| | | | - Sothyra Tum
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Fred Unger
- International Livestock Research Institute, Nairobi, Kenya
| | - Johanna Lindahl
- International Livestock Research Institute, Nairobi, Kenya
- Department of Clinical Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
- Department of Medical Biochemistry and Microbiology, Uppsala University, Uppsala, Sweden
| | - Delia Grace
- International Livestock Research Institute, Nairobi, Kenya
- Natural Resources Institute, University of Greenwich, Kent, United Kingdom
| | - Chhay Ty
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Sok Koam
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Vor Sina
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Huy Sokchea
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Son Pov
- Livestock Development for Community Livelihood Organization, Phnom Penh, Cambodia
| | - Theng Heng
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Or Phirum
- National Animal Health and Production Research Institute, General Directorate of Animal Health and Production, Phnom Penh, Cambodia
| | - Sinh Dang-Xuan
- International Livestock Research Institute, Nairobi, Kenya
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Vietnam
- * E-mail: (RC); (SDX)
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Habib I, Mohamed MYI, Khan M. Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review. Foods 2021; 10:2369. [PMID: 34681418 PMCID: PMC8535026 DOI: 10.3390/foods10102369] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 12/11/2022] Open
Abstract
Foodborne infections caused by bacterial pathogens are a common cause of human illness in the Middle East, with a substantial burden of economic loss and public health consequences. This review aims at elucidating recent literature on the prevalence of Non-Typhoidal Salmonella (NTS), Campylobacter and Listeria monocytogens in the food chain in the Arab countries, and to consolidate available evidence on the public health burden and the status of antimicrobial resistance (AMR) among the concerned three pathogens. The reviewed evidence points to a scarcity of understanding of the magnitude of NTS in the food chain in the Arab countries. Additionally, not much work has been done at the molecular characterization level to address the source-attribution of NTS in the Arab World. Very few surveys have been done on Campylobacter in the food chain in the Gulf Cooperation Council (GCC) countries. There is a gap in quantitative (counts/numbers) surveillance efforts for Campylobacter in the chicken meat supply across all Arab countries, despite the availability of some qualitative (presence/absence) surveillance data. While there are several reports on L. monocytogenes in animal-sourced foods, notably in North African Arab countries, fewer are published on L. monocytogenes in plant-sourced foods. Information on the L. monocytogenes serotypes and strain diversity circulating in the Arab region is widely lacking. Antibiotic resistance in the three pathogens is not fully understood across the Arab region, despite some reports indicating varying trends at the human-food interface. The literature evidence presented in this review stresses that Salmonella, Campylobacter and L. monocytogenes continue to challenge food safety and public health in the Arab countries.
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Affiliation(s)
- Ihab Habib
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates;
- Department of Environmental Health, High Institute of Public Health, Alexandria University, Alexandria P.O. Box 21221, Egypt
- School of Veterinary Medicine, Murdoch University, Perth 6150, Australia
| | - Mohamed-Yousif Ibrahim Mohamed
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 1555, United Arab Emirates;
| | - Mushtaq Khan
- Department of Microbiology and Immunology, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain P.O. Box 17666, United Arab Emirates
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Sheng L, Wang L. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Compr Rev Food Sci Food Saf 2020; 20:738-786. [PMID: 33325100 DOI: 10.1111/1541-4337.12671] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/22/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic-resistant bacteria (ARB) and antibiotic-resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.
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Affiliation(s)
- Lina Sheng
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
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Soon JM, Wahab IRA, Hamdan RH, Jamaludin MH. Structural equation modelling of food safety knowledge, attitude and practices among consumers in Malaysia. PLoS One 2020; 15:e0235870. [PMID: 32639978 PMCID: PMC7343170 DOI: 10.1371/journal.pone.0235870] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023] Open
Abstract
Factors contributing to foodborne illnesses in Malaysia were identified as insanitary food handling procedures and lack of hygiene in food preparation area. Food safety at home is a critical point as consumers represent the final step in food preparation and prevention of foodborne diseases. This study aims to investigate the food safety knowledge, attitude and self-reported practices among consumers in Malaysia. An online survey was conducted, and data were analysed using descriptive statistics and exploratory factor analysis. A model linking food safety knowledge and attitude and their direct effects on practices were confirmed using structural equation modelling (SEM). The proposed model fulfilled the goodness of fit indices and is deemed acceptable. Respondents demonstrate good level of food safety knowledge and positive attitudes and self-reported practices. Food safety knowledge has a negative and insignificant relationship with food safety practices (β1 = -0.284, p>0.05) while attitude significantly affects food safety practices (β1 = 0.534, p<0.05). The findings clearly indicate that food safety knowledge does not directly affect food safety practices This is also the first study to provide new empirical findings on thermometer usage among consumers in Malaysia. This study establishes an important point of reference where consumers use visual appearances to determine if food is thoroughly cooked and practice washing raw chicken prior to cooking. Food safety practices at home play a critical role in protecting consumers in reducing risks of foodborne illnesses.
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Affiliation(s)
- Jan Mei Soon
- Faculty of Health and Wellbeing, University of Central Lancashire, Preston, England, United Kingdom
- * E-mail:
| | | | - Ruhil Hayati Hamdan
- Faculty of Veterinary Medicine, Universiti Malaysia Kelantan, Kota Bharu, Kelantan, Malaysia
| | - Mohd Hafiz Jamaludin
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
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