The Domestic Kitchen – The ‘Front Line in the Battle Against Foodborne Disease’

Abstract

Foodborne disease is linked to noteworthy morbidity and mortality all over the world, and is thus a serious public health issue. In spite of the many recorded cases, it is generally accepted that actual figures may be orders of magnitude higher than those recorded due to significant under-reporting amongst other factors. This article sheds the light on bacterial contamination in domestic kitchen, and some of the commonly used biocides.

Keywords

• domestic kitchen
• foodborne disease
• campylobacter jejuni
• salmonella spp.
• sodium hypochlorite
• chloroxylenol