Bacterial contamination at home
There is an interesting study by the National Food Centre in Dublin, Ireland where the objectives were to investigate the incidence or levels of bacterial contamination at key sites in domestic kitchens. In the study, the key sites were assessed for the potential of Staphylococcus aureus growth during chilled storage. In addition, domestic kitchen surfaces were also examined for a range of bacterium. They include total viable counts as well as indicators of cross contamination such as enterobacteriacae and coliforms. Specific pathogens such as salmonella, listeria, campylobacter, yersinia, staphylococcus aureus, E.coli 0157 were also tested.
What they found was the dish cloth used to clean up spillage’s in the kitchen had the highest levels of bacteria on a surface and were a major source of E.coli, listeria and staphylococcus. I’m sure this was expected.
As for the potential of Staphylococcus aureus growth during chilled storage, it writes:
“A domestic refrigerator even if capable of maintaining a safe working temperature is only effective as consumer adjustment dictates. To preserve food effectively and minimise/prevent the growth of many foodborne pathogens, the refrigerator must operate with a suitable temperature range and the food must be correctly positioned.â€
Well in the real world, an effective temperature range is 1 – 4oC, which can be achieved; however the thought of correctly positioning the food in a correct position is ridiculous and impractical.
Basically, my interpretation of the study concludes the need for more information regarding effective cleaning, prevention of cross contamination and the correct temperature to be maintained in the refrigerator to minimise bacterial growth.
