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Incidence des pathogènes alimentaires dans les réfrigérateurs domestiques

The incidence of significant foodborne pathogens in domestic refrigerators.

Auteurs : JACKSON V., BLAIR I. S., MCDOWELL D. A., et al.

Type d'article : Article

Résumé

The interior surfaces of household refrigerators are at risk of becoming contaminated with foodborne pathogens, increasing the risksof cross-contamination to other food items, including higher risk ready-to-eat foods. This study determines the incidence of a number of significant foodborne pathogens, and the general hygienic status [as estimated by total viable counts (TVCs), and total coliform counts (TCCs)] on the interior surfaces of domestic refrigerators. Campylobacter spp., Salmonella spp. and Escherichia coli O157:H7 were not recovered from any refrigerators, but Staphylococcus aureus was recovered from 6.4%, Listeria monocytogenes and E. coli from1.2% and Yersinia enterocolitica from 0.6% of examined refrigerators. As the recovered species can survive and grow under refrigeration or conditions of mild temperature abuse, such pathogens may transfer to (and develop to clinically significant numbers in) food in domestic fridges. Such risks are of particular concern in relation to "ready-to-eat" foods, which will not receive further bactericidal treatments (cooking) before consumption. The study estimated TVCs ranging from 2.91 to 8.78 log10 cfu/cm2 and TTCs ranging from 0.045 to 5.96 log10 cfu/cm2 indicating very poor standards of consumer refrigerator management and hygiene, and posing risks to consumer health. The study findings highlight the importance of adequate temperature control and thorough, regular cleaning of domestic refrigerators to ensure food safety, and of effective cooking as the last link in the domestic food service chain. [Reprinted with permission from Elsevier. Copyright, 2005].

Détails

  • Titre original : The incidence of significant foodborne pathogens in domestic refrigerators.
  • Identifiant de la fiche : 2007-0692
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 4
  • Date d'édition : 05/2007

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