Achieving hygiene in the domestic kitchen: the effectiveness of commonly used cleaning procedures

This study quantified Salmonella and Campylobacter transmission to hands, cloths, and hand-food-contact surfaces following raw poultry preparation in domestic kitchens and examined the impact of detergent-based cleaning with and without thorough rinsing. Although cleaning followed by rinsing consistently achieved decontamination of surfaces contaminated with Campylobacter, significant numbers of surfaces were still contaminated with low numbers of Salmonella. Rinsing is a critical step in achieving hygiene in the kitchen. However, to achieve completely hygienic surfaces, the use of an antimicrobial agent may be necessary. Journal of Applied Microbiology 2002;92:885-892.