Campylobacter in the domestic kitchen: Linking human and microbiological behaviour

Abstract

Campylobacter is a major cause of foodborne illness worldwide, and poultry products are considered as the main source of campylobacteriosis. This study provides insight into the hygienic practices of handling raw chicken at home in the Netherlands and quantifies the impact of these practices on the incidence of campylobacteriosis in a quantitative microbiological risk assessment (QMRA), with a specific focus on the number of illness cases rather than the risk per serving. A survey was conducted among Dutch consumers (n = 1974) to assess their raw chicken handling practices. The results showed that 95 % of consumers reported always or often thoroughly cooking chicken, indicating high compliance with safe practices. However, less safe practices were also reported, such as washing chicken before preparation (36 %) or replacing dishcloths once a week or less (23 %). Demographic analyses showed that females followed safe food-handling practices better than males, and respondents from households with children or with pregnant household members adhered better to safe practices than households without these characteristics. Quantitative experiments were conducted to measure the cross-contamination and transfer rate of Campylobacter jejuni from raw chicken fillet to cucumber. Replacing the cutting board resulted in a 75 % decrease in the transfer rate, while replacing the knife led to a 57 % reduction, both compared to the worst-case scenario of no replacement of cutleries. The QMRA predicted that the primary factor contributing to the risk of campylobacteriosis was the initial concentration. Scenario analysis highlighted thorough cooking as the most impactful intervention at home for reducing Campylobacter infection, followed by hand washing after handling raw chicken meat and replacing cutting boards. Sustained efforts to lower initial contamination levels, combined with targeted communication and improved consumer practices on hygienic measures, can effectively reduce the incidence and public health impact of foodborne illnesses associated with chicken consumption.