Contributory factors to the spread of contamination in a model kitchen

Abstract

Artificial contamination of chicken pieces with bioluminescent E. coli DH5a (pLITE 27) was used to examine the relationship between food hygiene interventions and the extent of contamination in a model kitchen. Analysis showed that, during the preparation of chicken casserole, bacteria were widely disseminated throughout the kitchen and equipment used. Food hygiene interventions were shown to reduce the extent of contamination. Demonstrates that effective cleaning and hand washing are important in preventing cross‐contamination in the domestic kitchen.

Citation

Meredith, L., Lewis, R. and Haslum, M. (2001), "Contributory factors to the spread of contamination in a model kitchen", British Food Journal, Vol. 103 No. 1, pp. 23-36. https://doi.org/10.1108/00070700110382966