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首页> 外文期刊>Arab Journal of Nutrition and Exercise >A Study on Foodborne Bacterial Cross-Contamination During Fresh Chicken Preparation
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A Study on Foodborne Bacterial Cross-Contamination During Fresh Chicken Preparation

机译：鲜鸡肉制备过程中食源性细菌交叉污染的研究

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Background: Cross-contamination of foodborne pathogens from undercooked poultry meat to ready-to-eat food has been shown to be responsible for a number of foodborne disease outbreaks. Various studies have indicated that bacterial cross-contamination occurs during food preparation where bacteria present on food contact other surfaces and cause illness. Objectives: This study evaluated the ability of bacteria to survive and cross-contaminate other foods during the preparation of fresh chicken. Salmonella spp. cross-contamination from chicken to cucumber and utensils under various food handling scenarios was determined. Methods: Two scenarios were tested: in scenario 1, cutting board and knife used for cutting chicken without washing step were sampled. In scenario 2, cutting board and knife was washed with tap water separately after cutting chicken, and subsequently used for cutting cucumber. In scenario 1, chicken, cutting board, knife, and hands were sampled, and in scenario 2, cucumber was tested. Fluorescent in situ hybridization (FISH) method, using published Salmonella specific gene probes was used for Salmonella detection in samples taken from cross-contamination scenarios. A culture-based detection by Hektoen enteric agar was used for the confirmation of Salmonella species . Results: All the samples analyzed were found to be positive for Salmonella spp. with different contamination levels. These results were further confirmed by culture based method. In scenario 1, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in all four samples (chicken, cutting board, knife and hands). A high contamination level was observed in chicken samples in comparison to samples collected from cutting board, knife and hands. In scenario 2, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in the cucumber with very low contamination level. Salmonella Enterica was also detected by Sal-3 and Sapath-3 in both scenarios but the contamination level was not high as compared to Salmonella spp. Conclusion: In conclusion, Salmonella spp. cross-contamination during fresh chicken preparation to read-to-eat-food (cucumber) was confirmed by this study. The experimental data obtained in this study clearly suggest that it is extremely difficult to prevent the spread of Salmonella spp. during the preparation of raw poultry-based meals. Therefore, extreme precautions such as proper cleaning and sanitization of utensils, equipment and surfaces should be carefully followed during the preparation of fresh poultry meat-based food items.
机译：背景：食源性病原体从未煮熟的家禽肉到即食食品的交叉污染已被证明是造成许多食源性疾病暴发的原因。各种研究表明，在食物制备过程中会发生细菌交叉污染，其中食物中存在的细菌会接触其他表面并引起疾病。目的：这项研究评估了新鲜鸡肉制备过程中细菌生存和交叉污染其他食物的能力。沙门氏菌确定了在各种食品处理情况下从鸡肉到黄瓜和餐具的交叉污染。方法：测试了两种方案：在方案1中，取样了用于切割鸡而无需清洗步骤的砧板和刀。在方案2中，切鸡肉后，用自来水分别清洗切菜板和刀，然后用于切黄瓜。在方案1中，对鸡，切菜板，刀和手进行了采样，在方案2中，对黄瓜进行了测试。荧光原位杂交（FISH）方法，使用已发表的沙门氏菌特异性基因探针，用于从交叉污染场景中获取的沙门氏菌检测。赫克顿氏肠琼脂的基于培养物的检测用于沙门氏菌属的确认。结果：所有分析样品均被发现沙门氏菌呈阳性。具有不同的污染水平。通过基于培养的方法进一步证实了这些结果。在方案1中，沙门氏菌属。用Sal-1和Salm-63寡核苷酸探针在所有四个样品（鸡肉，切菜板，刀和手）中检测到了SNP。与从切菜板，刀和手收集的样品相比，在鸡肉样品中观察到较高的污染水平。在方案2中，沙门氏菌属。黄瓜中的Sal-1和Salm-63寡核苷酸探针可检测到污染程度非常低的SNP。在两种情况下，Sal-3和Sapath-3也检测到了沙门氏菌，但与沙门氏菌相比，其污染水平并不高。结论：总之，沙门氏菌属。这项研究证实了新鲜鸡肉制备过程中即食食品（黄瓜）的交叉污染。这项研究中获得的实验数据清楚地表明，要阻止沙门氏菌的传播是极其困难的。在准备以家禽为原料的餐食期间。因此，在准备新鲜的以禽肉为基础的食品时，应认真遵循极端的预防措施，例如对器具，设备和表面进行适当的清洁和消毒。

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