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.
MeSH terms
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Cooking and Eating Utensils
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Cross Infection / transmission
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Enterobacteriaceae / drug effects
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Enterobacteriaceae / enzymology*
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Enterobacteriaceae Infections / transmission
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Environmental Microbiology
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Escherichia coli / drug effects
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Escherichia coli / enzymology
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Escherichia coli Infections / transmission
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Food Service, Hospital*
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Gloves, Protective / microbiology
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Humans
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beta-Lactam Resistance*