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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.

All the children born in the UK between the fifth and eleventh of April 1970, 15,000 of them, have been members of the Child Health and Education Study cohort. The group has provided a very wide sample from which to assess facts about British children.