Impact of disinfectant wipes on the risk of Campylobacter jejuni infection during raw chicken preparation in domestic kitchens

J Appl Microbiol. 2015 Jul;119(1):245-52. doi: 10.1111/jam.12834. Epub 2015 May 29.


Aims: In the present study, we conducted a quantitative microbial risk assessment forecasting the exposure to Campylobacter jejuni contaminated surfaces during preparation of chicken fillets and how using a disinfectant-wipe intervention to clean a contaminated work area decreases the risk of infection following the preparation of raw chicken fillet in a domestic kitchen.

Methods and results: Using a Monte Carlo simulation of the risk of transferring Camp. jejuni strain A3249, from various surfaces to hands and subsequently transferring it to the mouth was forecasted. The use of a disinfectant-wipe intervention to disinfect contaminated surface area was also assessed. Several assumptions were used as input parameters in the classical Beta-Poisson model to determine the risk of infection. The disinfectant-wipe intervention reduced the risk of Camp. jejuni infection by 2-3 orders on all fomites.

Conclusions: The use of disinfectant wipes after the preparation of raw chicken meat reduces the risk of Camp. jejuni infections.

Significance and impact of the study: This risk assessment shows that the use of disinfectant wipes to decontaminate surface areas after chicken preparation reduces the annual risk of Camp. jejuni infections up to 99·2%, reducing the risk from 2 : 10 to 2 : 1000.

Keywords: Campylobacter jejuni; disinfectant wipes; fomite-to-hand transfer; nonporous surfaces; quantitative microbial risk assessment.

Publication types

  • Evaluation Study
  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Animals
  • Campylobacter Infections / microbiology*
  • Campylobacter jejuni / drug effects*
  • Campylobacter jejuni / growth & development
  • Chickens
  • Disinfectants / pharmacology*
  • Disinfection / instrumentation
  • Disinfection / methods*
  • Food Handling* / methods
  • Hand / microbiology
  • Humans
  • Meat / microbiology


  • Disinfectants