Chicken preparation in the home: An observational study

Food Protection Trends

Volumn 34, Issue 5, 2014, Pages 318-330

  Bruhn, Christine M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER; GALLUS GALLUS; SALMONELLA;

EID: 84936744871     PISSN: 15419576     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (38)

1. Ali, M. M., L. Verrill, and Y. Zhand. 2014. Self reported hand-washing behaviors and foodborne illness: a propensity score matching approach. J. Food Prot. 77(3):352-258.
2. Batz, M. B., S. Hoffmann, and J. G. Morris, Jr. 2012. Ranking the disease burden of 14 pathogens in food sources in the United States using attribution data from outbreak investigations and expert elicitation. J. Food Prof. 75(7):1278-1291.
3. Carrasco, E., A. Morales-Rueda, and R. M. Garcia-Gimeno. 2012. Cross-contamination and recontamination by Salmonella in foods: A review. Food Reserach Inter. 45:545-556.
4. Centers for Disease Control and Prevention. 2009. Irradiation of food. Available at: http://www.cdc.gov/nczved/divisions/dfbmd/diseases/irradiation-food/. Accessed 28 Feb. 2014.
5. Centers for Disease Control and Prevention. 2013. Multistate outbreak of Salmonella Heidelberg infections linked to chicken (Final update). Available at: http://www.cdc. gov/salmonella/heidelberg-02-13/index.html. Accessed 13 Feb. 2014.
6. Clayton, D. A., C. J. Griffith, and P. Price. 2003. Consumers' attitudes, knowledge, self reported and actual hand-washing behaviors: a challenge for designers of intervention materials. Inter. J. Consumer Studies 27(3):223-224.
7. De Jong, A. E. I., L. Verhoeff-Bakkenes, M. J. Nauta, and R. De Jonge. 2008. Crosscontamination in the kitchen: effect of hygiene measures. J. Applied Micro. 105(2):615-624.
8. Eustice, R. F. and C. M. Bruhn. 2010. Consumer acceptance and marketing of irradiated food. Case studies in novel food prcoessing technologies: Innovations in processing, packaging and predictive modeling., ed. K. K.a. F. E. F. Christopher J. Doona. 2010: Woodhead Publishing Limited.
9. Fein, S. B., A. M. Lando, A. S. Levy, M. F. Teisl, and C. Noblet. 2011. Trends in U. S. consumers' safe handling and consumption of food and their risk perceptions, 1988 through 2010. J. Food Prot. 74(9):1513-1523.
10. Fischer, A. R. H., A. E. De Jong, E. D. Van Asselt, and R. De Jonge. 2007. Food safety in the d\omestic environment: An interdisciplinary investigation of microbial hazards during food preparation. Risk Anal. 27:1065-1082.
11. Food and Drug Administration. 2011. Food Code 2009. Available at: http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM2019396.htm. Accessed 12 May 2014.
12. Godoy, M. 2013. Julia Child was wrong: Don't wash your raw chicken, folks. Available at: http://www.npr.org/blogs/thesalt/2013/08/27/213S78553/julia-childwas-wrong-don-t-wash-your-raw-chickenfolks. Accessed 24 Feb. 2014.
13. Gorman, R., S. Bloomfield, and C. C. Adley. 2002. A study of cross-contamination of foodborne pathogens in the domestic kitchen in the Republic of Ireland. Inter. J. Food Micro. 76:143-150.
14. Green, L. R., C. A. Selman, V. Radke, D. Ripley, J. C. Mack, D. W. Reimann, T. Stigger, M. Motsinger, and L. Bushnell. 2006. Food worker hand-washing practices: An observation study. J. Food Prot 69(10):2417-2423.
15. Hague, M. A., K. E. Warren, M. C. Hunt, D. H. Kropf, C. L. Kaster, S. L. Stroda, and D. E. Johnson. 1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J. Food Sc. 59:465-480.
16. Henley, S. C., S. E. Stein, and J. J. Quinlan. 2012. Identification of unique food-handling practices that could represent food safety risks for minority consumers. j. Food Prot. 75(11):2050-2054.
17. Hoelzi, C., U. Mayerhofer, M. Steininger, W. Bruller, D. Hofstadth, and U. Aldrain. 2013. Observational trial of safe foodhandling behavior during food preparation using the example of Campylobacter spp. J. FoodProt. 76(3):482-489.
18. Johnson, A. E., A. J. M. Donkin, K. Morgan, J. M. Lilley, R. J. Neale, R. M. Page, and R. Silburn. 1998. Food-safety knowledge and practice among elderly people living at home. J. Ep. Com. Health. 52:745-748.
19. Kendall, P. A., A. Elsbernd, K. Sinclair, M. Schroeder, G. Chen, V. Bergmann, V. N. Hillers, and L. C. Medeiros. 2004. Observation vs. self-report: validation of a consumer food-behavior questionnaire. J. Food Prot. 67:2578-2586.
20. Kennedy, J., S. Gilbney, A. Nolan, S. O'Brien, M. A. S. McMahon, D. McDowell, S. Fanning, and P. G. Wall. 2011. Identification of critical points during domestic food preparation: An observational study. Brit. Food J. 113(6):766-783.
21. Kennedy, K., V. Jackson, I. S. Blair, D. A. McDowell, C. Cowan, and D. J. Bolton. 2005. Food-safety knowledge of consumers and the microbiological and temperature status of their refrigerators. J. Food Prot. 68:1421-1430.
22. Kusumaningrum, H. D., E. D. Van Asselt, R. R. Beumer, and M. H. Zqietering. 2004. A quantitative analylsis of cross-contamiation oiSalmonella and Campylobacter spp. via domestic kitchen surfaces. J. Food Prot. 67:1824-2074.
23. Lando, A. M., and C. Chen. 2012. Trends in ownership and usage of food thermometers in the United States, 1998 through 2010. J. FoodProt. 75(3):556-562.
24. Lando, A., L. Verill, and Consumer Sciences Staff. 2006. 2006 FDA/FSIS food safety survey topline frequency report. Available at: http://www.fda.gov/food/foodscienceresearch/consumerbehaviorresearch/ucm080374.htm. Accessed 12 May 2014.
25. Painter, J. A., R. M. Hoekstra, T. Ayers, R. V. Tauxe, C. Braden, F. J. Angula, and P. M. Griffin. 2013. Attributioin of foodborne illness, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerg. Infect. Dis. 19(3):407-415.
26. Patil, S. R., S. Cates, and R. Morales. 2005. Consumer food-safety knowledge, practices and demographic differences: Findings from a meta-analysis. J. Food Prot. 68(9):1884-1894.
27. Phang, H. S., and C. M. Bruhn. 2011. Burger preparation: What consumers say and do in their home. J. FoodProt. 74(10):1708-1716.
28. Scallan, E., R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M. A. Widdowson, S. L. Roy, J. L. Jones, and P. M. Griffin. 2011. Foodborne illness acquired in the United States-major pathogens. Emerg. Infect. Dis. 17. Available at: http://www.cdc.gov/EID/content/17/l/7.htm. Accessed 17 December 2010.
29. Scharff, R. L. 2012. Economic burden from health losses due to foodborne illness in the United States. J. Food Prot. 75(1):123-131.
30. Soares, V. M., J. G. Pereira, C. Viana, T. B. Izidoro, L. Dos Santos Bersot, and J. P. De Almeida Nogueira Pinto. 2012. Transfer oiSalmonella Enteritidis to four types of surfaces after cleaning procedures and crosscontamination to tomatoes. Food Micro. 30:453-456.
31. Tauxe, R. 2001. Food safety and irradiation: Protecting the public from foodborne infection. Emerg. Infect. Dis. 7(3 Supplement):516-521.
32. U. S. Department of Agriculture. 2013. The color of meat and poultry. Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fhe-color-of-meat-and-poultry/fhe-color-ofmeat-and-poultry/ct-index. Accessed 11 May 2014.
33. U. S. Department of Agriculture. 2013. Safe food handling fact sheet. Washing food: Does it promote food safety? Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food. Accessed 11 May 2014.
34. U. S. Department of Agriculture Food Safety and Inspection Service. 2011. Safe foodhandling fact sheet. Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/foodsafety-education/get-answers/food-safetyfact-sheets/poultry-preparation/chickenfrom-farm-to-table. Accessed 24 Feb. 2014.
35. U. S. Dept of Commerce. 2014. U. S. census state and county quick facts. Available at http://quickfacts.census.gov/qfd/index.html. Accessed 27 May 2014.
36. U. S. Dept of Health and Human Services. Chill refrigerate promptly. 2014. Available at: http://www.foodsafety.gov/keep/basics/chill/index.htrml. Accessed 9 May 2014.
37. U. S. Dept of Health and Human Services. 2014. Safe minimum cooking temperatures. Available at: http://www.foodsafety.gov/keep/charts/mintemp.html. Accessed 8 May, 2014.
38. U. S. Dept of Health and Human Services. 2014. Separate don't cross-contaminate. Available at: http://www.foodsafety.gov/keep/basics/separate. Accessed 9 May 2014.