We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Cooking Practices in the Kitchen—Observed Versus Predicted Behavior.
- Authors
Van Asselt, Esther; Fischer, Arnout; De Jong, Aarieke E. I.; Nauta, Maarten J.; De Jonge, Rob
- Abstract
Cross-contamination and undercooking are major factors responsible for campylobacteriosis and as such should be incorporated in microbiological risk assessment. A previous paper by van Asselt et al.( 1 ) quantified cross-contamination routes from chicken breast fillet via hand, cutting board, and knife ending up in a prepared chicken-curry salad in the domestic kitchen. The aim of the current article was to validate the obtained transfer rates with consumer data obtained by video observations and microbial analyses of a home prepared chicken-curry salad. Results showed a wide range of microbial contamination levels in the final salad, caused by various cross-contamination practices and heating times varying from 2′44″ to 41′30″. Model predictions indicated that cooking times should be at least 8 minutes and cutting boards need to be changed after cutting raw chicken in order to obtain safe bacterial levels in the final salad. The model predicted around 75% of the variance in cross-contamination behavior. Accuracy of the model can further be improved by including other cross-contamination routes besides hands, cutting boards, and knives. The model proved to be fail-safe, which implies it can be used as a worst-case estimate to assess the importance of cross-contamination in the home.
- Subjects
CAMPYLOBACTER infections; MICROBIOLOGY; CHICKEN as food; MICROBIAL contamination; BACTERIA; RISK assessment
- Publication
Risk Analysis: An International Journal, 2009, Vol 29, Issue 4, p533
- ISSN
0272-4332
- Publication type
Article
- DOI
10.1111/j.1539-6924.2008.01189.x