Food safety knowledge, microbiology and refrigeration temperatures in domestic kitchens on the island of Ireland

• Project start date: 1 June 2001
• Project status: Completed
• Discipline: Microbiology and food hygiene
• Author/s: Dr Declan J. Bolton, Teagasc Food Research Centre, Ashtown, Dublin
• Collaborator/s: Dr Ian Blair, University of Ulster, Jordanstown

Research objective

The primary objective of this project was to survey the prevalence of Salmonella spp., Campylobacter spp., Listeria monocytogenes, Aeromonas spp. and Escherichia coli O157 in domestic refrigerators across the island of Ireland. The study aimed to identify the incidence of these pathogens in home refrigeration environments, which could pose a risk to food safety. In addition to microbiological sampling, the project included a questionnaire to evaluate consumer knowledge and practices related to food safety, particularly focusing on refrigerator use. 

Outputs

Research report

• Title: Unpublished report. See below for peer reviewed article.
• Publication date: 5 September 2004

Other outputs

Peer reviewed articles

J. Kennedy, V. Jackson, I.S. Blair and D.A. McDowell, C. Cowan and D. J. Bolton. (2004) “Consumer Food Safety Knowledge and the Microbiological and Temperature Status of their Refrigerators”. Journal of Food Protection 68 (97), 1421-1430.

J. Kennedy, I.S. Blair and D.A. McDowell, C. Cowan and D. J. Bolton 2004. “The Microbiological Status of Food Contact Surfaces in Domestic Kitchens and the Growth/Persistence of Staphylococcus aureus in Domestic Refrigerators”. Trends in Food Protection 25 (12).

J. Kennedy, V. Jackson, I.S. Blair and D.A. McDowell, C. Cowan and D. J. Bolton 2005. “Consumer Food Safety Knowledge: Segmentation of Irish Food Preparers Based on Food Safety Knowledge and Practice”. British Food Journal 107 (7) 441-452.

J. Kennedy, I.S. Blair and D.A. McDowell, C. Cowan and D. J. Bolton 2005. “An investigation of the thermal inactivation of Staphylococcus aureus and the potential for increased thermo tolerance as a result of chilled storage”. Journal of Applied Microbiology 99 (5):1229-35.