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At least 19 recordsLinked to original sources
PubMed2003

The microbiological quality of washing-up water and the environment in domestic and commercial kitchens.

AIMS: To determine the microbiological quality of washing-up water and the environment in domestic and commercial kitchens. METHODS AND RESULTS: Chicken meals were prepared by people without food safety training in their own kitchen (n = 52) or by trained staff in a commercial kitchen (n = 10). Study participants then washed-up, cleaned the kitchen and completed a food hygiene questionnaire. The temperature and microbiological quality of the washing-up water, and the presence of pathogens in dishcloths, tea towels and other kitchen samples was determined. Of the raw chickens used in meal preparation, 96 and 13% were naturally contaminated with Campylobacter or Salmonella spp., respectively. In domestic kitchens, two of 45 sponges, dishcloths or scourers and one of 32 hand- or tea towels were contaminated with Campylobacter after washing-up and cleaning but none of the tap or sink swabs yielded pathogens. The mean washing-up water temperature in the domestic kitchens was 40.7 degrees C, whereas in the commercial kitchen it was 44.7 degrees C (P = 0.04). Study participants who used hotter water (>/=40 degrees C) had lower levels of bacteria in their washing-up water. The aerobic plate counts of the washing-up water samples in domestic homes were usually between 105 and 106 CFU ml-1 but those associated with the commercial kitchen were consistently lower (P = 0.01). Despite this, Campylobacter was detected in one of 10 washing-up water samples from the commercial kitchen but in none of the samples from domestic kitchens. CONCLUSIONS: Pathogenic microorganisms can be recovered relatively frequently from the kitchen environment. SIGNIFICANCE AND IMPACT OF STUDY: By identifying factors that affect the number of microorganisms in washing-up water and the kitchen environment, evidence-based recommendations on implementing domestic food hygiene can be made.

Animals↗
PubMed2003

Sources and patterns of polycyclic aromatic hydrocarbons pollution in kitchen air, China.

Twelve polycyclic aromatic hydrocarbons, multi-ringed compounds known to be carcinogenic in air of six domestic kitchens and four commercial kitchens of China were measured in 1999-2000. The mean concentration of total PAHs in commercial kitchens was 17 microg/m3, consisting mainly of 3- and 4-ring PAHs, and 7.6 microg/m3 in domestic kitchens, where 2- and 3-ring PAHs were predominant, especially naphthalene. The BaP levels in domestic kitchens were 0.0061-0.024 microg/m3 and 0.15- 0.44 microg/m3 in commercial kitchens. Conventional Chinese cooking methods were responsible for such heavy PAHs pollution. The comparative study for PAH levels in air during three different cooking practices: boiling, broiling and frying were conducted. It was found that boiling produced the least levels of PAHs. For fish, a low-fat food, frying it produced a larger amount of PAHs compared to broiling practice, except pyrene and anthracene. In commercial kitchens, PAHs came from two sources, cooking practice and oil-fumes, however the cooking practice had a more predominant contribution to PAHs in commercial kitchen air. In domestic kitchens, except for cooking practice and oil-fumes, there were other PAHs sources, such as smoking and other human activities in the domestic houses, where 3-4 ring PAHs mainly came from cooking practice. Naphthalene (NA, 2-ring PAHs) was the most predominant kind, mostly resulting from the evaporation of mothball containing a large quantity of NA, used to prevent clothes against moth. A fingerprint of oil-fumes was the abundance of 3-ring PAHs. Heating at the same temperature, the PAHs concentrations in different oil-fumes were lard > soybean oil > rape-seed oil. An increase in cooking temperature increased the levels of PAHs, especially acenaphthene.

Air Pollutants, Occupational↗
PubMed1984

[Studies on health hazards among cooks providing school lunch service. Report 1. The influence of working conditions in central and school kitchens prevalence of health hazards].

Since the School Lunch Law was enacted in 1954, the school lunch program in Japan has seen rapid development, mainly in compulsory schools. Eighty-four percent of all pupils in compulsory schools are fed lunch, and nearly half of the meals are provided by the central kitchen system. There has been much criticism of the central kitchen system concerning the quality of the meals. Recently, it has been demonstrated that many cooks suffer from musculo-skeletal symptoms in their necks, shoulders, arms and lower backs. This paper discusses the relationship between the cooking work load and health hazards by comparing the tasks of cooks in the central kitchen system with those of cooks in individual school kitchens. All the female cooks in one prefecture were queried by a mail survey method. The respondents totalled 1,428 (response rate 68%). Of this number, 186 work in 15 central kitchens (group C) and the other 1,242 work in 401 school kitchens (group S). In addition physical examinations were carried out on cooks who registered serious complaints in the questionnaires and on those who wanted to undergo the examination. The results are as follows: The work load in the central kitchens is greater than that in the school kitchens. Both groups C and S complained of cervicobrachial symptoms and low-back pain as frequently as other workers already reported to be in a high risk of these hazards. Group C suffer from these hazards more frequently and seriously than group S. Group C assigned "carrying heavy objects" as a cause of low-back pain and cervicobrachial symptoms more frequently than group S. This was related to the difference in numbers of meals served by groups C and S. As a result of the physical examination, serious cases of cervicobrachial disorders and/or low-back pain were found more frequently among cooks who had serious complaints than among other examinees. It was concluded that these results demonstrated a positive relationship between the cooking work load and the development of health hazards. Therefore, if we wish to protect cooks from these hazards, it is not advisable to maintain the current central kitchen system.

Adult↗
PubMed2005

Microbial exposure, symptoms and inflammatory mediators in nasal lavage fluid of kitchen and clerical personnel in schools.

OBJECTIVES: The aim of this study was to investigate how the microbial conditions of kitchen facilities differ from those in other school facilities. The health status of the personnel was also studied. MATERIALS AND METHODS: The microbial investigations were conducted in six moisture-damaged schools and two reference schools. The symptoms of the kitchen personnel were surveyed with questionnaires and inflammatory responses in nasal lavage (NAL) fluid were measured. RESULTS: The total concentrations of airborne microbes were lower in kitchens than in other facilities of the schools. However, the occurrence of moisture damage increased the airborne microbial concentrations both in kitchens, and in other facilities. Bacterial concentrations were high on surfaces in the damaged kitchens. Gram-negative bacteria predominated, but also thermophilic bacteria and mycobacteria were detected. Respiratory and general symptoms were prevalent both among kitchen workers and clerical personnel in the moisture-damaged environments. Reported allergies and repeated respiratory infections were connected with high IL-4 concentrations in NAL fluid. Median concentrations of studied inflammatory mediators (NO, IL-4, IL-6 and TNF-alpha) were slightly higher in NAL samples of kitchen workers than among the clerical personnel. CONCLUSIONS: Kitchen facilites differ from other facilities of the school building for their moisture conditions and microbial contamination. Thus, they represent a specific type of environment that may affect the health status of the personnel.

Air Pollutants, Occupational↗
PubMed2005

Collective kitchens in Canada: a review of the literature.

PURPOSE: Collective kitchens are community-based cooking programs in which small groups of people cook large quantities of food. They have developed over the past 20 years, and hundreds of groups have been formed across the country. However, collective kitchens described in the literature vary considerably in structure, purpose, and format. The purpose of this review is to synthesize research on this topic. METHODS: Articles and theses were collected through searches of major databases, and synthesized to improve understanding of current information, and of continuing gaps in the knowledge of collective kitchens in Canada. RESULTS: The limited published research on collective kitchens suggests that social and learning benefits are associated with participation. Some indication exists that participants also find the food cooked to be high quality, culturally acceptable, and acquired in a manner that maintains personal dignity. Whether collective kitchens have an impact on food resources as a whole is unclear, as research has been limited in scale. CONCLUSIONS: The role of collective kitchens in community building and empowering participants often is noted, and bears further investigation. Dietitians and nutritionists have a unique opportunity to facilitate the health promotion and food security benefits of collective kitchens.

Canada↗
PubMed1988

The occurrence of salmonellae in kitchens of care institutions.

Sporadic cases of salmonellosis always by the same serotypes occurred in two different care institutions. In the first institution the cases had been caused by S. binza and S. eimsbuettel, in the second by S. mons and S. braenderup. The cases of salmonellosis prompted studies into the occurrence of these Salmonella serotypes in the kitchens of the relevant institutions, as well as into the occurrence of salmonellas in kitchens of care institutions in general. Using Moore's swabs the relevant Salmonella serotypes could be demonstrated in the kitchens of the institutions with sporadic cases of salmonellosis, while in kitchens of 15 other arbitrary chosen institutions Salmonella could not be detected at all. This demonstrated that the occurrence of sporadic cases of salmonellosis was related to the occurrence of salmonellas in the kitchens. Then investigations were started to establish the origin of the salmonellas. There was a mice plague in one institution. Mouse-dung was found positive for the relevant Salmonella serotype(s). Cases of salmonellas did not occur any more when the mice had been eradicated. It was concluded that the sporadic cases of salmonellosis in that institution were strongly associated with the presence of mice. In the other institution it appeared that disinfection was inadequate and that salmonellae were spread all over the kitchen environment during cleaning, leading to recontamination. After thorough disinfection and adaptation of cleaning and disinfection procedures sporadic cases of salmonellosis did not occur anymore. Results of these investigations demonstrated the important role of vermin and proper cleaning and disinfection in food hygiene. Moreover, the sporadic cases of salmonellosis came to light because gastro-enteritis was a reason for examination of faecal specimens of patients. This is not usual in many care institutions. However, in this way problems in hygiene can be traced, especially in the kitchen. For this reason it is recommended strongly to examine faecal specimens in cases of gastro-enteritis, even in sporadic cases.

Accident Prevention↗
PubMed2000

[Collective kitchens: the way to promote mental health].

Collective kitchens represent a relatively new social and community practice in the province of Quebec. They provide support that goes far beyond the food they supply, affecting the participants' life conditions and personal development. This qualitative study aimed to evaluate the effects that collective kitchens have on participants. We carried out semistructured interviews with a stratified sample of 25 people between the ages of 20 and 60, a majority of whom were single parents. These 20 women and 5 men were involved in 13 different groups for an average of 1 to 2 years. The results showed that the main reasons for participating in these groups were economic, nutritional, and psychosocial in nature. Prominent among the psychosocial reasons was a desire to overcome a feeling of isolation, which a majority of respondents perceived as one of the most disturbing features of their lives before they were involved in the collective kitchens. We identified 3 types of factors that influence the effects of the respondents' participation in collective kitchens: (a) factors related to the internal dynamics of each collective kitchen (their modes of functioning and organizational structure), (b) factors related to the personal situation of the participants and (c) factors related to the use of other services or to the participants' social involvement. The various effects differ not only in character (psychosocial, economic, nutritional, etc.) but also in the time they appeared in the participation process and in their direct or indirect links with participation in collective kitchens. It would be interesting in future research to evaluate whether the benefits of participation in collective kitchens identified in this study have a long-term impact on the lives of the people in these groups.

Adult↗
PubMed1988

[The distribution of microorganisms in household kitchens. II. Evaluation of results and hygienic inferences].

The very high morbidity rates of Enteritis infectiosa diseases demand improved prophylactic measures. An important indication of the source of these illnesses is the fact that infections in private households are about three times more frequent than in canteens. Indeed, the rise in morbidity is undoubtedly caused by inadequate treatment of raw products, of meal rests and by insufficient heating processes. Furthermore, in household kitchens no efforts are made to interrupt infection chains, and disinfections are considered as superfluous and housewives are content if their kitchens appear to be clean. The aim of our study performed in a normal household kitchen, was to investigate cross-contamination caused by pathogens, introduced into the kitchen from outdoors. A further aim was to establish the main sources of contamination in order to be able to recommend practical disinfection procedures. The main fields of contamination discovered when 55 meals prepared were: a) working surfaces (including boards of wood and plastics) b) kitchen- and cutting-machines. The amount of test organisms (Sarcinae), introduced into the kitchen (unbeknown to the housewives) by experimentally contaminated minced meat was only reduced by common cleaning procedures, in sofar as nearly half of the original contaminations could be demonstrated to be still present. However, when the normal cleanser was replaced by one containing hypochlorite, and with retention of the same working routines, about 90% bacteriologically clean surfaces were determined. In this way it could be demonstrated that infection chains can be interrupted. It is, however, not correct to compare the efficiency of these procedures with the efficiency of disinfection, according to the Federal Infectious Diseases Act (Bundesseuchengesetz). On practical application of these experiences it must be borne in mind that housewives should not be forced to apply medical disinfection procedures: indeed, traditional and practised cleaning methods should be retained, as far as possible. We recommend therefore that manufacturers supply household cleansers with an anti-bacterial additive, after its application in the kitchens working surfaces and machines are bacteriologically clean. Additionally housewives should be appropriately informed about the necessity of these manipulations. We consider minimization of toxicity and a thorough environmental compatibility of formulations to be self-evident.

Cooking and Eating Utensils↗
PubMed2002

A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland.

To date, there have been no published information and empirical data available on the role played by the food preparer in the domestic kitchen in the Republic of Ireland. In this study, we have looked at the incidence of potential food pathogens and their cross-infection in the domestic kitchen during the preparation of a Sunday roast chicken lunch. Key contact sites in the domestic kitchen were sampled, including the chicken carcass before and after the preparation of a roast chicken meal. Twelve contact sites in twenty-five domestic kitchens were analysed and tested for aerobic plate count, Salmonella, Campylobacter, Escherichia coli and Staphylococcus aureus. Our findings identified the ability of food-borne disease microorganisms to become disseminated from infected foods, such as fresh chickens, to hand and food contact surfaces in the domestic kitchen, reiterating the need for consumer awareness and knowledge of effective hygiene procedures in the domestic kitchen.

Animals↗
PubMed2004

Fluorescent in situ hybridization analysis of open lactic acid fermentation of kitchen refuse using rRNA-targeted oligonucleotide probes.

Reproducible amounts of lactic acid accumulate in minced kitchen refuse under open conditions with intermittent pH neutralization [Sakai et al., Food Sci. Technol. Res., 6, 140 (2000)]. Here, we showed that such pH-controlled open fermentation of kitchen refuse reproducibly resulted a selective proliferation of a major lactic acid bacterial (LAB) species. In one experiment, the predominant microorganisms isolated during the early phase (6 h) were Gammaproteobacteria. In contrast, those that predominated during the late phase (48 h) were always Lactobacillus plantarum in three independent experiments. To further quantify the microbial community within open lactic acid fermentation, we performed fluorescent in situ hybridization (FISH) analysis targeting 16S (23S) rRNA. We designed two new group-specific DNA probes: LAC722(L) was active for most LAB including the genera Lactobacillus, Pediococcus, Leuconostoc and Weisella, whereas Lplan477 was specific for L. plantarum and its related species. We then optimized sample preparation using lysozyme and hybridization conditions including temperature, as well as the formamide concentration and the salt concentration in the washing buffer. We succeeded in quantification of microorganisms in semi-solid, complex biological materials such as minced kitchen refuse by taking color microphotographs in modified RGB balance on pre-coated slides. FISH analysis of the fermentation of kitchen refuse indicated that control of the pH swing leads to domination by the LAB population in minced kitchen refuse under open conditions. We also confirmed that L. plantarum, which generates lactic acid in high quantities but with low optical activity, became the dominant microorganism in kitchen refuse during the late phase of open fermentation.

Journal Article↗
PubMed2002

Exposure to cooking fumes in restaurant kitchens in norway.

OBJECTIVES: The purpose of this study was to assess exposure to fat aerosols and aldehydes in kitchens and to study the variations in exposure between different types of kitchen. METHODS: Measurements were made in four hotel kitchens, two hamburger chain restaurants, 10 à la carte restaurants and three small local restaurants serving mostly fried food. The measurements were performed as personal measurements and each person carried two sampling devices connected to pumps. One pump was connected to a filter cassette with a 37 mm glassfibre filter and the other to a sampling device for aldehydes. The measurements were repeated on 3 days in each kitchen. Variables which could influence the level of exposure were recorded by the occupational hygienist. RESULTS: The level of fat aerosols varied between the different types of kitchen. The highest measured level of fat aerosol was 6.6 mg/m(3), in a small local restaurant. The arithmetic mean for all the kitchens was 0.62 mg/m(3). The highest level of the sum of the aldehydes was 186 micro g/m(3) (0.186 mg/m(3)), while the arithmetic mean was 69 micro g/m(3). CONCLUSIONS: The exposure to fat aerosols was modest, but could be up to 50% of the Norwegian threshold limit value (TLV) for nuisance dust (10 mg/m(3)). Fat aerosols from frying will, however, contain a mixture of heat- and water-treated fat from the meat which is being fried, hydrolysed vegetable fat and other degradation products, such as fatty acids, other organic acids and aldehydes. As a consequence of this, cooking fumes should be regarded as harmful to the lungs. The levels of formaldehyde, acetaldehyde and acrolein were well below the TLVs.

Aerosols↗