Cross-contamination in the kitchen: effect of hygiene measures.

This study sought to determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Comparative tests were conducted with non-pathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. The results led us to conclude that dish-washing does not sufficiently prevent cross-contamination. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures. Journal of Applied Microbiology (2008).