厨房中冷冻鸡制备过程中的交叉污染。
Cross-contamination during the preparation of frozen chickens in the kitchen.
作者信息
de Wit J C, Broekhuizen G, Kampelmacher E H
出版信息
J Hyg (Lond). 1979 Aug;83(1):27-32. doi: 10.1017/s0022172400025791.
Abstract
A study was made of the extent to which frozen broilers, contaminated with indicator organisms, can cause cross-contamination in the kitchen. In 60 kitchens a number of relevant objects were sampled during the preparation of contaminated frozen broilers. The results show that cross-contamination occurred in a high proportion of the kitchens examined. In many instances the indicator organism was still present on various objects even after rinsing, 'clearing' or washing up. In view of the possible risk of a cross-contamination with Salmonella spp. the importance of instructing food preparers is emphasized. No salmonellas could be found in the sinks of the 60 kitchens examined.
摘要
一项关于受指示菌污染的冷冻肉鸡在厨房中引起交叉污染程度的研究。在60个厨房中，在处理受污染的冷冻肉鸡过程中对一些相关物品进行了采样。结果表明，在所检查的大部分厨房中都发生了交叉污染。在许多情况下，即使经过冲洗、“清理”或洗涤后，指示菌仍存在于各种物品上。鉴于存在沙门氏菌属交叉污染的潜在风险，强调了指导食品制备人员的重要性。在所检查的60个厨房的水槽中未发现沙门氏菌。
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