Campylobacter Research Today is a free monthly online journal that collates and summarizes the latest research about Campylobacter, including details on food poisoning, infection, symptoms, treatment.

Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards.

Cools I, Uyttendaele M, Cerpentier J, D'Haese E, Nelis HJ, Debevere J

Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.

AIMS: The objectives of the study were to determine the spread and persistence of Campylobacter in a poultry processing plant and to provide a quantitative estimate of the survival of Campylobacter jejuni on the surface of a cutting board. METHODS AND RESULTS: Several contact surfaces in a poultry processing plant were sampled before the start of processing, after 30 min and after 120 min. Next, the survival of four C. jejuni strains was studied on a beech and polypropylene cutting board during 120 min. CONCLUSIONS: A rapid introduction and spread of Campylobacter in a well cleaned processing plant as well as a significant survival in time on the example of a cutting board is shown. SIGNIFICANCE AND IMPACT OF THE STUDY: The need to prevent cross-contamination in the food processing and preparation area and the importance of an integrated approach throughout the whole food chain to control transmission of Campylobacter is highlighted.

Published 16 May 2005 in Lett Appl Microbiol, 40(6): 418-23.
Full-text of this article is available online (may require subscription).

© 2004-2008 Campylobacter Research Today. All Rights Reserved.