Impact of disinfectant wipes on the risk of Campylobacter jejuni infection during raw chicken preparation in domestic kitchens.

Abstract

AIMS:

In the present study, we conducted a quantitative microbial risk assessment forecasting the exposure to Campylobacter jejuni contaminated surfaces during preparation of chicken fillets and how using a disinfectant-wipe intervention to clean a contaminated work area decreases the risk of infection following the preparation of raw chicken fillet in a domestic kitchen.

METHODS AND RESULTS:

Using a Monte Carlo simulation of the risk of transferring Camp. jejuni strain A3249, from various surfaces to hands and subsequently transferring it to the mouth was forecasted. The use of a disinfectant-wipe intervention to disinfect contaminated surface area was also assessed. Several assumptions were used as input parameters in the classical Beta-Poisson model to determine the risk of infection. The disinfectant-wipe intervention reduced the risk of Camp. jejuni infection by 2-3 orders on all fomites.

CONCLUSIONS:

The use of disinfectant wipes after the preparation of raw chicken meat reduces the risk of Camp. jejuni infections.

SIGNIFICANCE AND IMPACT OF THE STUDY:

This risk assessment shows that the use of disinfectant wipes to decontaminate surface areas after chicken preparation reduces the annual risk of Camp. jejuni infections up to 99·2%, reducing the risk from 2 : 10 to 2 : 1000.

• Authors: G U Lopez, M Kitajima, S P Sherchan, J D Sexton, L Y Sifuentes, C P Gerba, K A Reynolds
• Journal: Journal of applied microbiology (J Appl Microbiol) Vol. 119 Issue 1 Pg. 245-52 (Jul 2015) ISSN: 1365-2672 [Electronic] England
• PMID: 25939813 (Publication Type: Evaluation Study, Journal Article, Research Support, Non-U.S. Gov't, Research Support, U.S. Gov't, Non-P.H.S.)
• Copyright: © 2015 The Society for Applied Microbiology.

Chemical References

• Disinfectants

Topics

• Animals
• Campylobacter Infections (microbiology)
• Campylobacter jejuni (drug effects, growth & development)
• Chickens
• Disinfectants (pharmacology)
• Disinfection (instrumentation, methods)
• Food Handling (methods)
• Hand (microbiology)
• Humans
• Meat (microbiology)