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Extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae: a threat from the kitchen
Sarah Tschudin-Sutter1, Reno Frei, Roger Stephan
1Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Basel, Switzerland.
Abstract:
Food is an established source of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae. Hand hygiene and cooking prevent transmission, but hands could be recontaminated by touching used cutting boards. ESBL-producing Escherichia coli were identified on 12% of cutting boards and 50% of gloves after poultry preparation, pointing to an important source for transmission.
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