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A study on Campylobacter jejuni cross-contamination during chilled broiler preparation


M. R., Usha and Robin, Tunung and Chai, Lay Ching and Mohamad Ghazali, Farinazleen and Cheah, Yoke Kqueen and Nishibuchi, Mitsuaki and Radu, Son (2010) A study on Campylobacter jejuni cross-contamination during chilled broiler preparation. International Food Research Journal, 17 (1). pp. 107-115. ISSN 1985-4668; ESSN: 2231-7546


Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils and cucumber contamination before purchase or due to other factors where further investigation is required. The possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore, utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Medicine and Health Science
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Campylobacter spp.; Cross-contamination; Adherence; Raw broiler; Food contact surfaces
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 08 Jan 2014 02:11
Last Modified: 29 Sep 2015 01:45
URI: http://psasir.upm.edu.my/id/eprint/12876
Statistic Details: View Download Statistic

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