Persistence and Dissemination of Salmonella and Campylobacter in Domestic Kitchen Environments

<p>A considerable proportion of foodborne illness is acquired from food prepared in domestic kitchens. This is often due to unsafe food production, storage and service practices, and result in cross–contamination with pathogenic microorganisms. There is limited information available on where and how food pathogens survive in kitchens, how they adapt and which subsequent food preparation activities are most important in transferring these pathogens to food.</p>

<p>This study will generate information on the survival, adaptation and spread of two major pathogens, Salmonella and Campylobacter, in kitchens.</p>

<p>The resulting information will lead to better advice on safe food preparation and kitchen activities for consumers, which will reduce the risk of exposing themselves or their families to foodborne illness.</p>