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Irish domestic food safety knowledge, practice and microbiology with particular emphasis on staphylococcus aureus

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Food safety, Staphylococcus aureus, Microbiology, Consumer studies, Food-borne pathogens, Salmonella, Escherichia. coli, Listeria
Date
2005-06
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Food Safety
Food Programme End of Project Reports
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Report 69.pdf
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http://hdl.handle.net/11019/153
Citation
Irish domestic food safety knowledge, practice and microbiology with particular emphasis on staphylococcus aureus. The National Food Centre Research Report No. 69. Declan J. Bolton et al. Dublin; Teagasc, 2004. ISBN 1841704024
Abstract
This study examined consumer food safety knowledge on the island of Ireland. Domestic refrigerators were tested for the presence of a range of pathogenic bacteria. The effect of refrigerated storage on the antibiotic resistance and thermal resistance of S . aureus were also investigated. Irish consumers displayed a considerable lack of knowledge about correct refrigeration temperatures and proper hygiene procedures to prevent crosscontamination in the kitchen. Domestic refrigerators were contaminated with a range of bacterial pathogens including S . aureus (41%), S almonella spp. (7%), E scherichia. coli (6%), L isteria monocytogenes (6%) and Y ersinia enterocolitica (2%). Viewing Options
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