Transfer rates of Campylobacter jejuni and Campylobacter coli during simulated handling of chicken meat and chicken liver in Ho Chi Minh City
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Abstract
This study aims to assess the risk of Campylobacter jejuni and C. coli transmission from raw chicken meat and chicken liver to food contact surfaces, utensils, and foods under simulated household scenarios. The results showed that wooden cutting boards exhibited higher contamination levels compared with plastic boards, with transfer rates from liver samples reaching 25.86% for C. jejuni and 23.46% for C. coli, while plastic boards showed only 1.90% and 1.40%, respectively. Cross-contamination further spread to food items, as demonstrated by direct-contact simulation with a cucumber placed on an uncleaned wooden board, resulting in a 12.83% contamination rate for C. jejuni. Handwashing with water only was insufficient for bacterial removal, whereas using soap significantly reduced bacterial counts to <10 CFU per swab sample. In addition, bacterial transfer was detected on secondary surfaces such as faucet handles (4.08%) and ready-to-eat food like bread (4.88%), indicating the potential for chain transmission within kitchen environments.
Tóm tắt
Nghiên cứu này được thực hiện nhằm đánh giá rủi ro lây nhiễm Campylobacter jejuni và C. coli từ thịt gà và gan gà sống sang các bề mặt, dụng cụ chế biến và thực phẩm trong những tình huống mô phỏng. Kết quả cho thấy thớt bằng gỗ thể hiện mức nhiễm cao hơn so với thớt bằng nhựa, với tỷ lệ lây nhiễm từ gan đạt 25,86% (C. jejuni) và 23,46% (C. coli), trong khi trên thớt nhựa chỉ lần lượt 1,90% và 1,40%. Sự lây nhiễm này tiếp tục lan sang thực phẩm khi thực hiện mô phỏng tiếp xúc trực tiếp (dưa leo) đặt trên thớt gỗ chưa được vệ sinh ghi nhận tỷ lệ nhiễm 12,83% (C. jejuni). Việc chỉ rửa tay với nước không thể loại bỏ vi khuẩn, trong khi việc sử dụng xà phòng giúp làm giảm mật số vi khuẩn đáng kể (<10 CFU/mẫu swab). Ngoài ra, hiện tượng lây nhiễm vi khuẩn cũng được ghi nhận trên các bề mặt thứ cấp như tay nắm vòi nước (4,08%) và thực phẩm ăn liền như bánh mì (4,88%), phản ánh khả năng lan truyền theo chuỗi trong môi trường bếp.
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