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
• Principal researcher/s: Prof David McDowell, University of Ulster, Jordanstown
• Collaborator/s: Single supplier

Research objective

A considerable proportion of foodborne illness is acquired from food prepared in domestic kitchens. There is limited information available on where and how food pathogens survive in kitchens, how they adapt and which subsequent food preparation activities are most important in transferring these pathogens to food.

This study generated information on the survival, adaptation and spread of two major pathogens, Salmonella and Campylobacter, in domestic kitchens.

Research report

Other outputs

If You Could See Germs Spread