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Etat microbiologique des surfaces n'entrant pas en contact avec les produits alimentaires dans des cuisines domestiques et croissance de Staphylococcus aureus dans les réfrigérateurs domestiques.

The microbiological status of non-food contact surfaces in domestic kitchens and the growth of Staphylococcus aureus in domestic refrigerators.

Auteurs : KENNEDY J., BLAIR I. S., MCDOWELL D. A., et al.

Type d'article : Article

Résumé

The aim of this study was to investigate bacterial contamination in domestic kitchens and to examine the potential for Staphylococcus aureus growth in domestic refrigerators. Temperature fluctuations occurring in the refrigerators were recorded over a 7-day period. The average temperature was 4.6-6.4°C and the refrigerator with the highest temperature profile had a range of 11.4-12.2°C. Modelling was used to predict S. aureus growth over a 7-day period. The study highlighted the need for awareness raising regarding cleaning, cross contamination and effective refrigeration practices.

Détails

  • Titre original : The microbiological status of non-food contact surfaces in domestic kitchens and the growth of Staphylococcus aureus in domestic refrigerators.
  • Identifiant de la fiche : 2006-2078
  • Langues : Anglais
  • Source : Food Prot. Trends - vol. 25 - n. 12
  • Date d'édition : 12/2005

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