"Campylobacter transfer from naturally contaminated chicken thighs to cutting boards is inversely related to initial load," a comment on: J. food prot. 72(9): 1836-1840 (2009)

Journal of Food Protection

Volumn 73, Issue 1, 2010, Pages 6-7

  Nauta, Maarten J ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER;

EID: 75349088247     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.1.6     Document Type: Letter

References (7)

1. Chen, Y., K.M. Jackson, F.P. Chea, and D.W. Schaffner. 2001. Quantification and ariability nalysis of bacterial cross-contamination rates in common food service tasks. J. Food Prot. 64: 72-80. (Pubitemid32102896)
2. Fravalo, P., M.-J. Laisney, M.-O. Gillard, G. Salvat, and M. Chemaly. 2009. Campylobacter transfer from naturally contaminated chicken thighs to cutting boards is inversely related to initial load. J. Food Prot. 72:1836-1840.
3. Kusumaningrum, H. D., E. D. van Asselt, R. R. Beumer, and M. H. Zwietering. 2004. A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces. J. Food Prot. 67:1892-1903.
4. Luber, P., S. Brynestad, D. Topsch, K. Scherer, and E. Bartelt. 2006. Quantification of Campylobacter species cross-contamination during handling of contaminated fresh chicken parts in kitchens. Appl. Environ. Microbiol. 72:66-70.
5. Montville, R., and D. W. Schaffner. 2003. Inoculum size influences bacterial cross contamination between surfaces. Appl. Environ. Microbiol. 69:7188-7193. (Pubitemid 38585368)
6. Nauta, M. J., A. Hill. H. Rosenquist, S. Brynestad, A. Fetsch, P. Van der Logt, A. Fazil, B. Christensen, E. Katsma, B. Borck, and A. H. Havelaar. 2009. A comparison of risk assessments on Campylobacter in broiler meat. Int. J. Food Microbiol. 129:107-123.
7. Verhoeff-Bakkenes, L., R. R. Beumer, R. de Jonge, F. M. van Leusden, and A. E. I. de Jong. 2008. Quantification of Campylobacter jejuni cross-contamination viahands, cutlery, and cutting board during preparation of chicken fruit salad. J. Food Prot. 71: 1018-1022. (Pubitemid351680074)