The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen
The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen
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DOI：
10.1046/j.1472-765x.1999.00656.x
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发表时间：
1999-11-01
影响因子：
2.4
通讯作者：
Humphrey, TJ
中科院分区：
文献类型：
--
作者：
Cogan, TA;Bloomfield, SF;Humphrey, TJ
对 60 个家庭厨房中每个厨房的 13 个地点进行了沙门氏菌和弯曲杆菌属检查。准备鸡肉进行烹饪并采用不同的卫生制度。在食品制备过程中，细菌广泛传播到手和食品接触表面。当按照规定的程序使用清洁剂和热水进行清洁时，受污染表面的频率没有显着降低。如果另外使用次氯酸盐，则观察到污染地点的数量显着减少。该研究表明，有必要更好地了解和促进家庭厨房的有效卫生程序。
Thirteen sites in each of 60 domestic kitchens were examined for Salmonella and Campylobacter spp. following the preparation of a chicken for cooking and the application of different hygiene regimes. During food preparation bacteria became widely disseminated to hand and food contact surfaces. Where cleaning was carried out with detergent and hot water using a prescribed routine there was no significant decrease in the frequency of contaminated surfaces. Where hypochlorite was used in addition, a significant reduction in the number of contaminated sites was observed. The study suggests that there is a need to better understand and promote effective hygiene procedures for the domestic kitchen.