Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

Møretrø, Trond; Nguyen-Thé, Christophe; Didier, Pierrine; Maître, Isabelle; Izsó, Tekla; Kasza, Gyula; Skuland, Silje Elisabeth; Cardoso, Maria João; Ferreira, Vânia; Teixeira, Paula; Borda, Daniela; Dumitraşcu, Loredana; Neagu, Corina; Nicolau, Anca Ioana; Anfruns-Estrada, Eduard; Foden, Michael; Voysey, P.; Langsrud, Solveig

doi:10.1016/j.ijfoodmicro.2021.109172

Cited by 34 publications

(28 citation statements)

References 39 publications

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“…Although raw meat generally receives a certain lethal treatment (e.g., conventional cooking, microwaving, etc.) before consumption, cross-contamination incidents and undercooking are still the greatest risks in consumers' kitchens [28,29]. In the present study, the pooled prevalence of Salmonella in raw poultry meat in China was 23.0%, which is significantly higher than that reported in retail poultry from the European Union (7.1%) [5] and Africa (13.9%) [30].…”

Section: Discussioncontrasting

confidence: 50%

The Prevalence and Epidemiology of Salmonella in Retail Raw Poultry Meat in China: A Systematic Review and Meta-Analysis

Sun

Liu

Qin

et al. 2021

Foods

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Foodborne disease caused by Salmonella is an important public health concern worldwide. Animal-based food, especially poultry meat, is the main source of human salmonellosis. The objective of this study was to evaluate the prevalence and epidemiology of Salmonella contamination in raw poultry meat commercialized in China. Following the principle of systematic review, 98 sets of prevalence data were extracted from 74 publications conducted in 21 Chinese provincial regions. The random-effect model was constructed for subgrouping analysis by meat category, preservation type, and geographical location. The prevalence levels differed from high to low among raw poultry meat, including chicken, 26.4% (95% CI: 22.4–30.8%); pigeon, 22.6% (95% CI: 18.2–27.8%); duck, 10.1% (95% CI: 5.3–18.2%); and other poultry meat, 15.4% (95% CI: 12.0–19.5%). Prevalence data on the preservation type revealed that chilled poultry meat might be more likely to experience cross-contamination than non-chilled poultry meat in China. The distribution map of Salmonella for raw poultry meat showed that a higher prevalence level was found in the Shaanxi, Henan, Sichuan, and Beijing regions. All subgroups possessed high amounts of heterogeneity (I2 > 75%). The scientific data regarding the differences in prevalence levels between meat category, preservation method, and geographical region sources might be useful to improve specific interventions to effectively control the incidence of Salmonella in poultry meat.

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Section: Discussioncontrasting

confidence: 50%

The Prevalence and Epidemiology of Salmonella in Retail Raw Poultry Meat in China: A Systematic Review and Meta-Analysis

Sun

Liu

Qin

et al. 2021

Foods

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“…Most studies on behaviour in the kitchen make use of quantitative social research methods to measure attitudes and perceptions regarding food risk issues (including foodborne illness), while qualitative approaches and, in particular, ethnographic ones are less used in this context [ 29 , 33 , 34 , 35 , 36 ]. However, some of these studies [ 21 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 ] have shown the usefulness of observational methods, both in combination with other research methods and not. Adopting observational and participatory methods applied to natural contexts entails several advantages.…”

Section: Introductionmentioning

confidence: 99%

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families

Menini¹,

Mascarello²,

Giaretta³

et al. 2022

Foods

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A high incidence of foodborne diseases occurs in the home setting because consumers adopt inappropriate preparation, consumption, and storage procedures. The present study applies an ethnographic approach to identify inadequate practices that could increase the incidence of foodborne diseases. Techniques related to the ethnographic approach were used: participant observation, kitchens mapping, collection of photographic material, and informal interviews in natural settings. A sample of 14 families was involved through the snowball sampling technique. This study identifies habitual practices and routine behaviour as the main risk factors. The inadequacies most frequently encountered related to the microbiological risks are incorrect handwashing, the presence in the kitchen spaces of objects unrelated to food preparation, the improper use of dishcloths and sponges, the inappropriate washing of utensils and food, the incorrect storage of food in the fridge, and the presence of children and pets without an adequate administration of the spaces. The practices that can expose consumers to chemical risk include food preservation through unsuitable containers/materials, food overcooking, and detergents contamination. The data underline the need to implement communicative and training interventions that give precise and targeted indications about correct safety practices in the home setting.

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“…Mishandling practices and improper hygienic practices are prevalent in the kitchen and processing environments and have been reported to contribute significantly to the transmission of foodborne pathogens ( Cardoso et al, 2021 ; Chen et al, 2001 ; Kusumaningrum et al, 2004 ; Møretrø et al, 2021 ). The effect of various contamination routes in the food preparation environment, including unwashed hands, cutting boards, knives, and other cooking surfaces has been studied using a variety of laboratory scenarios and has shown that cross-contamination can occur between food contact surfaces and food and between contaminated raw food and RTE food by inadequate food-handling practices ( Chen et al, 2001 ; de Jong et al, 2008 ; Moore et al, 2003 ; Redmond & Griffith, 2003 ; Van Asselt et al, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

et al. 2022

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Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

Cited by 34 publications

References 39 publications

The Prevalence and Epidemiology of Salmonella in Retail Raw Poultry Meat in China: A Systematic Review and Meta-Analysis

The Prevalence and Epidemiology of Salmonella in Retail Raw Poultry Meat in China: A Systematic Review and Meta-Analysis

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families

From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

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