Food Protection Trends - November 2011 - (Page 672)

Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 31, No. 11, Pages 672–679 Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens FUR-CHI CHEN,* SANDRIA L. GODWIN and AGNES KILONZO-NTHENGE * Dept. of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209-1561, USA INTRODUCTION ABSTRACT A study was conducted to evaluate the effectiveness of consumers’ kitchen cleaning practices in reducing microbiological contamination in home kitchens. One hundred fifty participants completed an in-home survey. A total of 747 samples of kitchen surfaces and 100 samples of kitchen cleaning tools were collected and analyzed for the indicator microorganisms. The reported cleaning practices were compared with various bacterial counts. Kitchen sinks and faucet handles were the most contaminated places in the kitchens. Dishcloths and sponges used for cleaning often contained more bacterial contamination than kitchen surfaces. Our results indicated inefficient cleaning procedures applied by the respondents even though most of them reported incorporating sanitizing agents in their cleaning scheme. Kitchens of respondents who reported cleaning kitchen surfaces on a regular basis had significantly lower contamination levels than those of respondents who reported cleaning the surfaces only when they look dirty. Respondents who “worry about” food safety at home were more likely than others to have clean kitchens. In contrast, respondents who think they have done all they can to keep food safe were less likely than others to have clean kitchens. We have identified several practice patterns and socioeconomic characteristics that may contribute to higher microbiological contamination in home kitchens. A peer-reviewed article * Author for correspondence: Phone: +1 615.963.5410; Fax: +1 615.963.1557 E-mail: fchen1@tnstate.edu Foodborne diseases caused by microbiological hazards in major outbreaks have received widespread attention as a result of broad coverage by the media. In contrast, the sporadic foodborne illnesses linked to domestic kitchens are less often reported and sometimes difficult to document. As a result, cases of foodborne illnesses related to home-prepared foods are often underestimated (11, 14). Studies have indicated that cross-contamination during food handling, preparation, and storage in the home is a major contributing factor in the transmission of foodborne diseases (4, 7, 16). Many foods, such as raw poultry, meat, eggs, fish, shellfish, fruits and vegetables, have been cited as potential sources of foodborne pathogens, including Salmonella, Campylobacter, Listeria, E coli O157:H7, and Staphylococcus aureus in the kitchen environment (5, 13, 15, 16). Although researchers have repeatedly stressed the importance of effective hygiene procedures in prevention of cross-contamination (1, 2, 18), consumer hygiene practices have been shown frequently to be inefficient in controlling bacterial growth and survival in the kitchen environment (8, 9, 12, 19). Several locations and utensils in home 672 FOOD PROTECTION TRENDS | NOVEMBER 2011 http://www.foodprotection.org/files/food-protection-trends/Nov-11-Chen.pdf

Table of Contents for the Digital Edition of Food Protection Trends - November 2011

Food Protection Trends - November 2011
Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
A Comparison of Overall Versus Duty-specific Food Poisoning Prevention Knowledge among Restaurant Food Handlers
Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens
IAFP 2011 in Review
Award Winners
bioMérieux Industry – Black Pearl Award Winner
Ivan Parkin Lecture – Roger Cook
John H. Silliker Lecture – Jorgen Schlundt
Travel Award for State or Local Health or State Agricultural Department Employees
Student Travel Scholarships
Session Summaries
Executive Board Meeting Topics
Minutes of the 2011 Annual Business Meeting
Committee Minutes
Executive Board Response to Committee Recommendations
Silent Auction R esults
Exhibitors of IAFP 2011
IAFP 2012 Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - November 2011

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