A study on Campylobacter jejuni cross-contamination during chilled broiler preparation

• Main Authors: M. R., Usha, Robin, Tunung, Chai, Lay Ching, Mohamad Ghazali, Farinazleen, Cheah, Yoke Kqueen, Nishibuchi, Mitsuaki, Radu, Son
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/12876/1/12876.pdf; http://psasir.upm.edu.my/id/eprint/12876/; http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%2812%29%20IFRJ-2010-107-115%20Usha%20Malaysia.pdf

Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts...