Abstract: Foodborne diseases are widely accepted as one of the major public health concerns for all countries. According to the results of various studies, the domestic sector needs to be a key element in the reduction of foodborne illness as a significant proportion of these diseasescases arises from poor food handling and hygiene practices in the domestic environment. The objective of this preliminary study was to obtain an indication of the level of hygiene of Portuguese kitchens. 10 domestic kitchens were characterized based on the presence of Escherichia coli, Staphylococcus aureus and Enterobacteriaceae in 16 different sampling points and of Listeria sp. in refrigerators and on the administration of a small questionnaire to the person responsible for the house cleaning and cooking about food safety and hygiene practices. Although based on a small number of homes, this study demonstrated that various points in the kitchen harbourharbor pathogenic organisms, thus being a possible source of food poisoning, for example through cross-contamination.
Fatima Noronha , Susana Aragao Silva , Cristina Mena , Goncalo Almeida , Tim Hogg , Paul Gibbs and Paula Teixeira , 2006. Food Safety in the Domestic Environment: Kitchen Hygiene. Journal of Food Technology, 4: 264-267.