Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment

Abstract

Cutting boards can serve as potential carriers for the cross-contamination of pathogens from chicken to other surfaces. This study aimed to assess chefs' handling practices of cutting boards across five provinces in China and identify the key factors contributing to unsafe cutting board usage, including cleaning methods and handling practices. Handling practices associated with cutting boards were examined through a web-based survey (N = 154), while kitchen environment tests were conducted to investigate the splashing or survival of Campylobacter, inoculated in chicken or on cutting boards, to mimic the practices of chefs. Among chefs in the five provinces of China, wood and plastic cutting boards were the most commonly used for preparing chicken meat. Approximately 33.7% of chefs washed boards with running tap water, 31.17% of chefs washed boards with detergent, and 24.03% of chefs cleaned boards by scraping them with a knife after preparing other meats or chicken. The study tested 23 cutting boards from commercial kitchens for Campylobacter presence before and after chicken preparation and cleaning. Among these, 17 were cleaned with a knife, 5 with running tap water, and only 1 with disinfectant. Results showed that cleaning with a knife significantly reduced Campylobacter presence on cutting boards (p < 0.05), while the three main cleaning methods were inadequate in eliminating contamination to a safe level. In kitchen environment tests, contaminated chicken was chopped on cutting boards, with a maximum distance of 60 cm for low contamination, and 120 cm for medium and high contamination levels. This suggested a contamination risk exposure area ranging from 60 cm to 120 cm. Campylobacter survival on surfaces of wood, plastic, and stainless steel was also tested, with plastic surfaces showing the longest survival time (4.5 h at 15 °C and 3.5 h at 25 °C) In comparison, survival time on stainless steel or wood surfaces was only 3 h, implying a cross-contamination risk exposure period of 3 to 4.5 h after chicken preparation. In conclusion, based on the current study data, the practices employed by chefs play an important role in Campylobacter transfer in the kitchen environment. The presence of Campylobacter on cutting boards even after wiping or droplet splashing highlights its potential as a source of cross-contamination in the kitchen environment. So, chefs in China should reinforce their hygiene culture and adopt effective cutting board cleaning practices to prevent pathogen contamination.

Keywords: Campylobacter; cutting boards; hygiene practice; risk exposure.

Figure 1

Schematic diagram of sampling points at monitoring locations during simulated fresh chicken processing in the model kitchen. Blue circles represent cutting boards, red circles represent monitoring points. The distance between each point is 30 cm, forming a cross shape with equidistantly spaced monitoring points.

Figure 2

Concentration of C. jejuni in chicken carcasses (log₁₀ CFU/100 cm²) initially contaminated with the same concentration of ACTCC 12,662 at low, medium, or high levels (log₁₀CFU/mL), measured in 15 meat samples analyzed after treatment.

Figure 3

Detection rate (a) and Loads (b) of C. jejuni (log₁₀CFU/100 cm²) in cotton samples compared to the level of C. jejuni (log₁₀CFU/100 cm²) on the chicken carcasses for 40 sample sites in a model kitchen after cutting chicken.

Figure 4

Survival of Campylobacter on boards made of different materials. The cultured standard strain ATCC12662 broth was diluted with PBS (a,c) and chicken juice (b,d), and then 500 μL of bacterial suspension was inoculated on the surface of different materials Finally, the materials were placed in an incubator at 15 °C (a,b) or 25 °C (c,d). Mean values are shown.