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Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes

Published online by Cambridge University Press:  19 October 2009

T. J. Humphrey ,
K. W. Martin  and
A. Whitehead
T. J. Humphrey
Affiliation:
Food Unit, Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD
K. W. Martin
Affiliation:
Food Unit, Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD
A. Whitehead
Affiliation:
Food Unit, Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD
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Summary

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Salmonella enteritidis PT4 was recovered from fingers following the breaking of intact shell eggs artificially contaminated in the contents with the bacterium. Kitchen utensils used to mix egg dishes were salmonella-positive, sometimes after washing. Following the preparation of batter or the mixing of eggs, S. enteritidis was recovered from work surfaces over 40 cm from the mixing bowl. The bacterium survived well in thin, dry films of either batter or egg and, from an initial level of one cell per cm2, could be recovered from formica work surfaces 24 h after contamination.

Type
Research Article
Information
Epidemiology & Infection , Volume 113 , Issue 3 , December 1994 , pp. 403 - 409
Copyright
Copyright © Cambridge University Press 1994

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