Irish Domestic Food Safety Knowledge, Practice and Microbiology with Particular Emphasis on S taphylococcus aureus

Authors

Table of contents

• Summary
• Introduction
• Food safety knowledge survey
• Food safety microbiological survey
• Food safety refrigeration temperature study
  • Growth of S taphylococcus aureus at domestic refrigeration temperatures
  • The effect of domestic chilling on the antibiotic resistance of S taphylococcus aureus
  • The effect of domestic chilling on the thermal resistance of S taphylococcus aureus
• Conclusions
• Recommendation
• Acknowledgements
• Project Publications

Summary

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%).

The average temperature of some domestic refrigerators would be likely to support the growth and multiplication of S. aureus. Additional research demonstrated that chilled storage did not significantly enhance the resistance of these pathogens to antibiotics nor to subsequent thermal treatments such as cooking.