Campylobacteriosis is the most reported gastrointestinal infection in humans, within the EU, since 2005. Campylobacteriosis is caused by Campylobacter spp. and it is a zoonosis. Poultry is believed to be a significant vehicle for human exposure to Campylobacter. Many foodborne outbreaks of campylobacteriosis have been connected to private households.
This thesis aimed to study simulated risk factors for transmission of C. jejuni from poultry meat to kitchen equipment. Broiler chicken filets were artificially contaminated with C. jejuni ST-257 and ST-918. Sampling was conducted on objects commonly used when preparing food, a glove (to simulate hands), a washed glove (to simulate washed hands), a first sampling of a used cutting board, a second sampling of a used cutting board, and utensils (a scissor and tweezer). Concentrations of Campylobacter on the chicken meat varied between 2.7 log10 CFU/g and 5.3 log10 CFU/g when the transfer of both sequence types onto these objects was analysed. Campylobacter were isolated in all samples but in various concentrations. The highest transfer of both sequence types was in unwashed glove and the first sampling of the cutting board. The transfer was significantly lowered when the gloves were washed and in the second sampling of the cutting board. The lowest transfer found from meat was found in utensils.
This thesis further emphasises the significant risk of cross-contamination when handling chicken contaminated with Campylobacter. It is of utmost importance as a consumer to prevent cross-contamination during the handling of Campylobacter contaminated chicken, to prevent or reduce campylobacteriosis in humans.
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