Contributory factors to the spread of contamination in a model kitchen.

An examination of the relationship between food hygiene practices and contamination using chicken artificially contaminated with bioluminescent E. coli. Analysis showed that, during the preparation of chicken casserole, bacteria were widely spread throughout the kitchen and the equipment used. All but 2 of the 35 hand and food contact surfaces were contaminated; neither of these 2 sites were used during the food preparation. British Food Journal, 2001;103:23 –36.