Persistence and dissemination of Salmonella and Campylobacter in domestic kitchen environments
Project Reference: 03-RESR-013
Commencement Date: April, 2005
Project Duration: 36 months
A considerable proportion of foodborne illness is acquired from food prepared in domestic kitchens. 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.
This study generated information on the survival, adaptation and spread of two major pathogens, Salmonella and Campylobacter, in domestic kitchens.
Prof David McDowell, University of Ulster, Jordanstown
If You Could See Germs Spread