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A risk assessment of salmonellosis linked to chicken meals prepared in households of China
- Zhu, Jianghui, Bai, Yao, Wang, Yeru, Song, Xiaoyu, Cui, Shenghui, Xu, Haibin, Jiao, Xinan, Li, Fengqin
- Food control 2017 v.79 pp. 279-287
- Chinese people, Salmonella, chicken carcasses, chickens, cooking, cross contamination, cutting boards, hands, households, hygiene, ingestion, kitchens, microbial growth, microbiological risk assessment, models, pathogens, raw chicken meat, ready-to-eat foods, risk, risk reduction, salmonellosis, storage time, surveys, China
- A quantitative microbiological risk assessment model was used to quantify the risk of salmonellosis caused by bacterial growth and cross-contamination of chicken meals prepared in households of China. Chinese data on initial loads of Salmonella in chicken carcasses sold at retail, storage time and handling of raw chicken meat in household kitchens and confirmatory transfer rates of Salmonella among different kitchen objects were collected. Only one third of Chinese families in our sample separated the cutting board between raw and ready-to-eat foods. The cross-contamination of ready-to-eat foods from chicken meals via the cutting board, the knife and cooks’ hands increased the frequency of pathogen ingestion and the risk of salmonellosis. A significant decrease in the risk of salmonellosis could be achieved by reducing the cross-contamination when handling raw chicken meat and ready-to-eat foods. Decreasing the prevalence of Salmonella contamination to 8.8% or removing chicken carcasses with contamination densities higher than 100 MPN/100 g at retail was less effective. Using transfer rates of Salmonella from raw chicken meat to the wooden cutting board instead of that from references, a statistically higher risk of salmonellosis per serve due to the cross-contamination in households was observed. The present study validated values of hygiene practices in China to reduce the risk of salmonellosis from contaminated raw chicken meat at retail. Deliberate surveys for cooking behaviors and transfer rates of Salmonella from and to different objects including wooden cutting boards were needed.