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Chapter 1
become colonized with >1000 CFU/ 5cm 2 of Salmonella [29]. Moore et al.
also demonstrated that once a surface is colonized, Salmonella can readily
transfer onto food products [30]. Subsequently contamination can result in
food-borne infections if food is undercooked or incorrectly preserved
(smoked, salted). Previous research has also shown that during handling
and preparation of raw chicken (contaminated with Salmonella) that
domestic kitchen surfaces, including chopping boards, utensils, taps and
sink rims, fridge and oven doors can become colonised with the bacterium,
which can still be present after cleaning with disinfectants [31]. It is
estimated that cross contamination (from carcasses to surfaces and vica
versa) in the slaughter process can account for 29% of the total of
Salmonella contaminated carcasses [32].
The presence of bacterial cells persisting after cleaning may also lead to the
development of a biofilm on the implicated surfaces and result in potential
for recurring contamination events. Numerous food-borne outbreaks of
Salmonella have been linked to contaminated processing areas including a
processing line [33-34], baking utensils [35] and in food storage containers
[36].
1.11. Salmonellosis in Ireland
The Computerized Infectious Disease Reporting system (CIDR) was
established in 2004 to facilitate the collection of data relating to infectious
diseases in Ireland [37]. The number of cases of Salmonella submitted to
the National Salmonella, Shigella and Listeria Reference Laboratory
(NSSLRL) for typing have declined by over 10% in the past 6 years. The two
predominant serovars associated with human salmonellosis reported in
Ireland were S. Enteritidis (18-41%) and S. Typhimurium (23-31%)[38] . This
trend is also similar to other European countries [39]. S. Enteritidis was the
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