Persistence and dissemination of Salmonella and Campylobacter in domestic kitchen environments
- Project start date: 1 April 2005
- Project status: Completed
- Project type: Food safety
- Discipline: Microbiology and food hygiene
- Author/s: Prof David McDowell, University of Ulster, Jordanstown
- Collaborator/s: Single supplier
Research objective
The objective of this project was to investigate the survival, adaptation, and transmission of two major foodborne pathogens, Salmonella and Campylobacter, in domestic kitchens. Recognising that a considerable proportion of foodborne illnesses originate from food prepared in home environments, the study aimed to address the lack of information on where and how these pathogens survive, how they adapt to kitchen conditions, and which food preparation activities are most crucial in their transfer to food. By generating comprehensive data on the mechanisms and conditions that enable the persistence and spread of Salmonella and Campylobacter in domestic kitchens, the project sought to enhance understanding of these processes. The findings aimed to inform the development of targeted interventions and educational campaigns, improving food safety practices in the home. Ultimately, the project aimed to reduce the risk of foodborne illnesses from home-cooked meals by promoting better consumer awareness and kitchen hygiene practices.
Outputs
Research report
- Title: A Comparative Study of Thermophilic Campylobacter Isolates of Clinical, Food and Pet Origin
- Date: 6 February 2016
Other outputs
Unpublished report
Campaign: If You Could See Germs Spread
