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Extended-Spectrum β-Lactamase (ESBL)–Producing Enterobacteriaceae: A Threat from the Kitchen

Published online by Cambridge University Press:  10 May 2016

Sarah Tschudin-Sutter ,
Reno Frei ,
Roger Stephan ,
Herbert Hächler ,
Danica Nogarth  and
Andreas F. Widmer
Sarah Tschudin-Sutter
Affiliation:
Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Basel, Switzerland
Reno Frei
Affiliation:
Division of Clinical Microbiology, University Hospital Basel, Basel, Switzerland
Roger Stephan
Affiliation:
Institute for Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
Herbert Hächler
Affiliation:
Institute for Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
Danica Nogarth
Affiliation:
Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Basel, Switzerland
Andreas F. Widmer*
Affiliation:
Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Basel, Switzerland
*
Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Petersgraben 4, CH-4031 Basel, Switzerland (andreas.widmer@uhbs.ch)
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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.

Type
Concise Communication
Information
Infection Control & Hospital Epidemiology , Volume 35 , Issue 5 , May 2014 , pp. 581 - 584
Copyright
Copyright © The Society for Healthcare Epidemiology of America 2014

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