The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective
Campylobacteriosis is the most reported gastrointestinal infection in humans, within the EU, since 2005. Campylobacteriosis is a zoonosis and caused by Campylobacter spp. Poultry is believed to be a vehicle for human exposure to Campylobacter. Foodborne outbreaks of campylobacteriosis have been conn...
| Autor principal: | |
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/17199/ |
| _version_ | 1855572862337810432 |
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| author | Eriksson, Daniel |
| author_browse | Eriksson, Daniel |
| author_facet | Eriksson, Daniel |
| author_sort | Eriksson, Daniel |
| collection | Epsilon Archive for Student Projects |
| description | Campylobacteriosis is the most reported gastrointestinal infection in humans, within the EU, since 2005. Campylobacteriosis is a zoonosis and caused by Campylobacter spp. Poultry is believed to be a vehicle for human exposure to Campylobacter. 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 humans in the kitchen.
Broiler chicken filets were artificially contaminated with C. jejuni sequence type 257 and 918. Sampling was conducted on 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 used in this study 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 in the first sampling of the cutting board. The transfer was lower when the gloves were washed and in the second sampling of the cutting board. The lowest transfer found from meat was found in utensils that were used take chicken meat.
This thesis further emphasises the significant risk of cross-contamination when handling chicken contaminated with Campylobacter. It is important to prevent cross contamination during the handling of Campylobacter contaminated chicken to prevent or reduce campylobacteriosis in humans. |
| format | Second cycle, A2E |
| id | RepoSLU17199 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2021 |
| publishDateSort | 2021 |
| record_format | eprints |
| spelling | RepoSLU171992022-09-18T23:19:17Z https://stud.epsilon.slu.se/17199/ The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective Eriksson, Daniel Food science and technology Food contamination and toxicology Campylobacteriosis is the most reported gastrointestinal infection in humans, within the EU, since 2005. Campylobacteriosis is a zoonosis and caused by Campylobacter spp. Poultry is believed to be a vehicle for human exposure to Campylobacter. 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 humans in the kitchen. Broiler chicken filets were artificially contaminated with C. jejuni sequence type 257 and 918. Sampling was conducted on 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 used in this study 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 in the first sampling of the cutting board. The transfer was lower when the gloves were washed and in the second sampling of the cutting board. The lowest transfer found from meat was found in utensils that were used take chicken meat. This thesis further emphasises the significant risk of cross-contamination when handling chicken contaminated with Campylobacter. It is important to prevent cross contamination during the handling of Campylobacter contaminated chicken to prevent or reduce campylobacteriosis in humans. Campylobacterios är den mest rapporterade gastrointestinala sjukdomen i EU sedan 2005. Campylobacterios är en zoonos och orsakas av Campylobacter spp. Campylobacter anses huvudsakligen spridas till människor via fågelkött. Många livsmedelsburna utbrott av campylobacterios har tidigare kopplats till privata hushåll. Syftet med den här studien var att simulera riskfaktorer för överföringen av C. jejuni från fågelkött till människa i köksmiljö. Bröstfiléer av slaktkyckling kontaminerades artificiellt med C. jejuni sekvenstyp 257 och 918. Provtagning genomfördes på vanligt förekommande objekt vid matlagning, en handske (för att simulera händer), en sköljd handske (för att simulera tvättade händer), en första och andra provtagning av en skärbräda, och köksredskap (sax och pincett). När överföringen av båda sekvenstyperna till miljöproverna analyserades varierade koncentrationen av Campylobacter i kycklingen som hanterades i studien mellan 2.7 log10 CFU/g och 5.3 log10 CFU/g. Campylobacter påvisades i alla proverna men i olika koncentrationer. Den högsta överföringen av båda sekvenstyperna var till de otvättade handskarna och från första provtagningen av skärbrädan. Överföringen av Campylobacter var lägre i de sköljda handskarna och i andra provtagningen av skärbrädan. Den lägsta överföringen av Campylobacter påvisades i redskapen som användes för uttagning av kycklingkött. Den här studien understryker den signifikanta risken med kors-kontaminering vid hantering av kycklingkött som är kontaminerat med Campylobacter. Det är viktigt att förhindra kors-kontaminering vid hantering av kycklingkött, för att förhindra och minska antalet smittade med campylobacterios. 2021-08-31 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17199/3/eriksson_d_210831.pdf Eriksson, Daniel, 2021. The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17199 eng |
| spellingShingle | Food science and technology Food contamination and toxicology Eriksson, Daniel The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective |
| title | The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective |
| title_full | The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective |
| title_fullStr | The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective |
| title_full_unstemmed | The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective |
| title_short | The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective |
| title_sort | risk of handling poultry meat with campylobacter jejuni from the consumer's perspective |
| topic | Food science and technology Food contamination and toxicology |
| url | https://stud.epsilon.slu.se/17199/ https://stud.epsilon.slu.se/17199/ |