Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry

Contaminated poultry is the major vehicle for consumer's exposure to Campylobacter. This study aimed perceive potential cross-contamination events during preparation of raw that can contribute spread Campylobacter spp. in domestic kitchen environments and understand consumers' meanings justifications on a dish at home. A total 18 households were visited observe consumers preparing recipe included poultry. Poultry samples swabs from surfaces utensils, such as cloth, hand towel, sponge, cutting boards sink, collected before after food tested presence Genotypic characterization 72 isolates was carried out through Pulse-Field Gel Electrophoresis (PFGE). Fourteen chicken contaminated with (77.8%). Twelve (66.6%) washed meat under running tap water eight (44.4%) used boards. Also, only five their hands properly prior or meal preparation. Cross-contamination detected four kitchens, between two boards, sinks one cloth. The presented different levels contamination (< 4.0 × 101 CFU/g 2.2 103 CFU/g), being some lower loads origin three Both C. jejuni coli recovered. Molecular typing by PFGE showed high diversity among isolates. There explanations practice cleaning rinsing chicken, but, general, it an habit linked what they have learned families. These results highlight dissemination strains environment need raise awareness appropriate handling order decrease risk campylobacteriosis.