Bacterial Contamination of Hands Increases Risk of Cross-contamination among Low-income Puerto Rican Meal Preparers
Abstract
Objective
To examine the association of microbial contamination of the meal preparer's hands with microbial status of food and kitchen/utensil surfaces during home preparation of a “Chicken and Salad” meal.
Design and Setting
Observational home food safety assessment. Before starting meal preparation, participants' hands were tested to estimate total bacterial and coliform counts and the presence of Campylobacter, Salmonella, Listeria, and Staphylococcus aureus (S. aureus). Microbiological testing was conducted on samples from kitchen/utensil surfaces, and on food ingredients obtained before and during meal preparation.
Participants
Sixty Puerto Rican women residing in inner-city Hartford, CT.
Main Outcome Measures
Total bacterial and coliform counts, and presence of S. aureus in target samples.
Analysis
Bivariate tests and multiple logistic regression.
Results
Participants considering food safety as “very important” were less likely to test positive for S. aureus on hands (P < .05). S. aureus on post-handling chicken, counter/cutting board, and salad was positively associated with S. aureus on participants' hands (P < .05). Coliform count on the counter/cutting board and sink was significantly higher at baseline when participants' hands tested positive for coliform before starting meal preparation.
Conclusions and Implications
Meal preparer's hands can be a vehicle of pathogen transmission during meal preparation.
1Department of Nutritional Sciences and Connecticut Center of Excellence for Eliminating Health Disparities among Latinos, University of Connecticut, Storrs, CT
2Department of Animal Science, University of Connecticut Storrs, CT
Address for correspondence: Jigna Morarji Dharod, PhD, Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Hill Road, Storrs, CT 06269; Phone: (860) 486-5073; Fax: (860) 486-3674
Dr. Dharod is currently a research associate in the Muskie School of Public Service, University of Southern Maine, Augusta, ME. Ms. Paciello is currently a Quality Assurance Manager with Carvel, Inc., Rocky Hills, CT. Dr. Pérez-Escamilla received support for the development of this manuscript from the NIH National Center on Minority Health and Health Disparities (grant # P20MD001765). This study was funded through a grant awarded to Dr. Pérez-Escamilla by the US Department of Agriculture Integrated Research, Education, and Extension Competitive-National Integrated Food Safety Initiative Program.
ABSTRACT