van Asselt Esther, Fischer Arnout, de Jong Aarieke E I, Nauta Maarten J, de Jonge Rob
RIKILT--Institute of Food Safety, PO Box 230, 6700 AE Wageningen, The Netherlands.
Risk Anal. 2009 Apr;29(4):533-40. doi: 10.1111/j.1539-6924.2008.01189.x. Epub 2009 Jan 28.
Cross-contamination and undercooking are major factors responsible for campylobacteriosis and as such should be incorporated in microbiological risk assessment. A previous paper by van Asselt et al.((1)) quantified cross-contamination routes from chicken breast fillet via hand, cutting board, and knife ending up in a prepared chicken-curry salad in the domestic kitchen. The aim of the current article was to validate the obtained transfer rates with consumer data obtained by video observations and microbial analyses of a home prepared chicken-curry salad. Results showed a wide range of microbial contamination levels in the final salad, caused by various cross-contamination practices and heating times varying from 2'44'' to 41'30''. Model predictions indicated that cooking times should be at least 8 minutes and cutting boards need to be changed after cutting raw chicken in order to obtain safe bacterial levels in the final salad. The model predicted around 75% of the variance in cross-contamination behavior. Accuracy of the model can further be improved by including other cross-contamination routes besides hands, cutting boards, and knives. The model proved to be fail-safe, which implies it can be used as a worst-case estimate to assess the importance of cross-contamination in the home.
交叉污染和烹饪不足是导致弯曲杆菌病的主要因素，因此应纳入微生物风险评估。范·阿塞尔特等人之前的一篇论文（(1)）对鸡胸肉通过手、案板和刀具在家用厨房最终制成鸡肉咖喱沙拉过程中的交叉污染途径进行了量化。本文的目的是通过视频观察和对家庭自制鸡肉咖喱沙拉的微生物分析所获得的消费者数据，验证所得到的转移率。结果显示，由于各种交叉污染行为以及加热时间从2分44秒到41分30秒不等，最终沙拉中的微生物污染水平差异很大。模型预测表明，烹饪时间应至少为8分钟，并且在切割生鸡肉后需要更换案板，以便在最终沙拉中获得安全的细菌水平。该模型预测了约75%的交叉污染行为差异。通过纳入除手、案板和刀具之外的其他交叉污染途径，模型的准确性可以进一步提高。该模型被证明是万无一失的，这意味着它可以用作最坏情况估计，以评估家庭中交叉污染的重要性。
