A study of cross-contamination of foodborne pathogens on the kitchen surfaces

Abstract

Cross-contamination provides the opportunity for various of bacteria to be deposited on each of the surface contact during meal preparation. Raw poultry especially raw chicken was the main reservoir of foodborne pathogens that can cause foodborne diseases. Therefore, a study on the potential of cross-contamination contribute to spread E. coli, Salmonella spp. and S. aureus on the kitchen surfaces during chicken preparation was conducted. A total of 36 isolates were collected from six sampling sites before and after the chicken preparation. The enumeration of the bacteria from the sampling sites showed a significant change in the mean total plate counts (TPC) of the isolates before and after the chicken preparation. These results emphasized that cross-contamination occurred around the sampling sites during the preparation of the chicken. Isolation and identification of the three foodborne pathogens, E. coli, Salmonella spp. and S. aureus were carried out on its respectively selective and differential media. The presumptive identified foodborne pathogens were confirmed as E. coli, Salmonella spp. and S. aureus according to their microscopic and biochemical characteristics.