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

  • Sarah Tschudin-Sutter (a1), Reno Frei (a2), Roger Stephan (a3), Herbert Hächler (a3), Danica Nogarth (a1) and Andreas F. Widmer (a1)...

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.

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Corresponding author

Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Petersgraben 4, CH-4031 Basel, Switzerland (andreas.widmer@uhbs.ch)

References

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