New Research:
 Campylobacter spread in domestic kitchens

A person chopping garlic on a wooden cutting board with a large knife. The person is wearing a blue shirt and a smartwatch.

Campylobacteriosis remains the most reported foodborne illness in the EU, with raw chicken meat a major contributor. A recent Dutch study published in the International Journal of Food Microbiology sheds light on how everyday kitchen habits influence the risk of infection—and what we can do to reduce it. The study surveyed nearly 2,000 Dutch consumers and conducted lab experiments to assess how Campylobacter spreads in domestic kitchens.

The findings

Encouragingly, 95% of respondents reported thoroughly cooking chicken, and 91% stored raw meat properly. However, risky behaviours persist: 36% still wash raw chicken (a practice known to spread bacteria), and 23% replace dishcloths only once a week or less.

Demographic differences were notable. Women and younger adults showed better compliance with safe practices. Households with children or pregnant members were more vigilant, while older adults and those on medication were less likely to follow hygiene guidelines.

Lab experiments revealed that cross-contamination from raw chicken to ready-to-eat foods like cucumber is a real threat. Using the same cutting board and knife led to a 2.3% bacterial transfer rate. Replacing the cutting board reduced this by 75%, and replacing the knife by 57%. These findings highlight the importance of using separate utensils for raw and ready-to-eat foods.

A sophisticated risk model (QMRA) estimated over 41,000 cases of campylobacteriosis annually in the Netherlands due to chicken consumption. The model showed that the initial concentration of Campylobacter on chicken meat is the most critical factor. Just a small fraction of highly contaminated chicken fillets accounts for the majority of illness cases.

Key learning points:

  • Thorough cooking is the most effective intervention, reducing illness risk by 46%.

  • Hand washing after handling raw chicken cuts risk by 32%.

  • Replacing cutting boards before preparing ready-to-eat foods reduces risk by 14%.

  • Avoid washing raw chicken—it spreads bacteria via splashes and aerosols.

  • Targeted communication is essential, especially for older adults and those with lower education levels.

This research reinforces the importance of simple, practical hygiene measures in preventing foodborne illness. For public health professionals, it offers a clear roadmap for consumer education and risk reduction at home.

References

1) van der Vossen-Wijmenga WP, den Besten HMW, Hazeleger WC, Zwietering MH. Campylobacter in the domestic kitchen: Linking human and microbiological behaviour. Int J Food Microbiol. 2025;441:111270. doi:10.1016/j.ijfoodmicro.2025.111270.