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Related Experiment Video

Updated: Jun 26, 2026

Assessment of Social Transmission of Food Preferences Behaviors

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Cooking practices in the kitchen-observed versus predicted behavior.

Esther van Asselt¹, Arnout Fischer, Aarieke E I de Jong

¹RIKILT--Institute of Food Safety, PO Box 230, 6700 AE Wageningen, The Netherlands. esther.vanasselt@wur.nl

Risk Analysis : an Official Publication of the Society for Risk Analysis

|January 31, 2009

Summary

This summary is machine-generated.

To prevent campylobacteriosis, proper food handling is crucial. Studies show cooking chicken for at least 8 minutes and changing cutting boards after raw chicken contact significantly reduce contamination risks in home kitchens.

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Area of Science:

Food safety
Microbiology
Risk assessment

Background:

Campylobacteriosis is a significant foodborne illness.
Cross-contamination and undercooking are key contributing factors.
Previous research quantified contamination transfer from raw chicken.

Purpose of the Study:

Validate microbial transfer rates using consumer data.
Assess cross-contamination in home food preparation.
Improve microbiological risk assessment models.

Main Methods:

Video observations of home food preparation.
Microbial analysis of prepared chicken-curry salad.
Validation of a predictive cross-contamination model.

Main Results:

Wide variation in microbial contamination levels observed.
Cooking times ranged from 2'44'' to 41'30''.
Model predicted 75% of cross-contamination variance.

Conclusions:

Cooking chicken for at least 8 minutes is recommended.
Changing cutting boards after raw chicken contact is vital.
The model provides a fail-safe estimate for home cross-contamination risk.