Campylobacter spp. in the kitchen: spread and persistence

Summary, 115S 2. Introduction, 115S 3. Cross‐contamination, 116S 3.1 Cross‐contamination as a consequence of the handling of chicken carcases, 116S 3.2 The persistence of Campylobacter spp. on kitchen surfaces, 116S 3.3 Can effective kitchen cleanliness be achieved with soap and water only? 117S 3.4 Isolation techniques and the recovery of Campylobacter spp. from surfaces and other samples, 117S 4. Conclusions, 119S 5. References, 119S Campylobacter spp., principally C. jejuni, continue to be major bacterial enteropathogens, causing over 50 000 confirmed cases of infection in England and Wales each year. Most infections are sporadic and occur at home. In the ‘farm to fork’ approach to food safety, the consumer has an important role in protecting themselves and their colleagues. It is important, however, that this role is not overemphasized. For example, contaminated poultry meat is an important vehicle for infection with Campylobacter spp. and studies have shown that carcases can carry over 108 Campylobacter cells. The bacteria can also be isolated from the outer wrapping of chickens purchased from retail outlets. It can be difficult for consumers to control the spread of these bacteria. The preparation of meals using raw chicken will result in the widespread dissemination of Campylobacter spp. and many hand‐ and chicken‐contact sites will become contaminated. It was thought that these bacteria were unable to persist in the kitchen but this may have been a manifestation of the recovery techniques used. If more sensitive methods are applied, Campylobacter spp. can be recovered from surfaces 24 h after contamination and from dry materials such as hand and tea towels. These and other issues will be discussed.