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 crossâcontamination in the domestic kitchen.
Keywords
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
Publisher
:MCB UP Ltd
Copyright © 2001, MCB UP Limited