Abstract Cleaning is a method at the disposal of domestic cooks for curtailing the dispersal of foodborne pathogens in the process of preparing food. The observation of visible dirt/soil ‘in the wrong place’ operates as one of the stimuli for action. This paper makes a transdisciplinary contribution to understandings of cleaning as a practice for ensuring safety in the kitchen, and it is mainly focused on the (in)visibility of soil or dirt. The social science research included analysis of a consumer survey in 10 European countries where 9966 respondents were asked about motivations for cleaning in the kitchen. This paper draws also on three microbiological tests. First, Portuguese (n = 7) and Norwegian (6) consumers evaluated the visible cleanliness of 10 surface areas in their kitchens, directly and through the visible residue and total bacterial numbers accumulated on a white cotton swab after swabbing the surface areas. Secondly, 15 Norwegian consumers tested if they could visually detect different types of food soils, as these dried on kitchen surfaces. Finally, the survival of Campylobacter and Salmonella in the same soil types was tested under lab conditions as the soil dried out. Cleaning food preparation surfaces “after food preparation” (73%), “before preparing food” (53.2%) and “when they are dirty” (43%) were the three most common self-reported behaviours. Routine was the most common motivation to clean, but this was age dependent. There was low correlation between visual detection of dirt/soil and bacterial enumeration. Visual detection of soils was dependent on type and concentration of food soils and material of the surface; the soils were more easily detected on laminate surfaces than plastic and wood. Campylobacter died rapidly, while Salmonella survived for at least one week in food soils drying on a countertop laminate surface. Presence of food soils in concentrations that can be detected visually, protected Salmonella against drying. In conclusion, selecting materials where soil/dirt can easily be detected visually in the kitchen surfaces, may motivate consumers to clean and will reduce risk, but establishing a habit to clean surfaces soon after food preparation is also important from a food safety perspective.

中文翻译：

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清洁厨房表面的视觉动机是否与卫生清洁的环境一致？

摘要 清洁是家庭厨师在准备食物过程中减少食源性病原体传播的一种方法。观察“在错误的地方”可见的污垢/土壤是行动的刺激之一。本文对理解清洁作为确保厨房安全的一种实践做出了跨学科的贡献，主要关注土壤或污垢的（不）可见性。社会科学研究包括对 10 个欧洲国家的消费者调查的分析，其中 9966 名受访者被问及在厨房清洁的动机。本文还借鉴了三个微生物测试。首先，葡萄牙（n = 7）和挪威（6）消费者评估了他们厨房 10 个表面区域的可见清洁度，直接和通过擦拭表面区域后积聚在白色棉签上的可见残留物和细菌总数。其次，15 名挪威消费者测试了他们是否可以通过视觉检测不同类型的食物污垢，因为这些污垢在厨房表面干燥。最后，随着土壤变干，在实验室条件下测试了弯曲杆菌和沙门氏菌在相同土壤类型中的存活率。“准备食物后”（73%）、“准备食物前”（53.2%）和“当它们变脏时”（43%）清洁食物准备表面是三种最常见的自我报告行为。例行公事是最常见的清洁动机，但这取决于年龄。污垢/土壤的视觉检测与细菌计数之间的相关性较低。土壤的视觉检测取决于食物污垢的类型和浓度以及表面材料；与塑料和木材相比，层压板表面上的污垢更容易被检测到。弯曲杆菌迅速死亡，而沙门氏菌在台面层压板表面干燥的食物土壤中存活至少一周。食物污垢的浓度可以用肉眼检测到，可以防止沙门氏菌干燥。总之，选择在厨房表面可以很容易地从视觉上检测到污垢/污垢的材料，可能会促使消费者进行清洁并降低风险，但从食品安全的角度来看，养成在准备食物后立即清洁表面的习惯也很重要。而沙门氏菌在台面层压板表面干燥的食物土壤中至少存活一周。食物污垢的浓度可以用肉眼检测到，可以防止沙门氏菌干燥。总之，选择在厨房表面可以很容易地从视觉上检测到污垢/污垢的材料，可能会促使消费者进行清洁并降低风险，但从食品安全的角度来看，养成在准备食物后立即清洁表面的习惯也很重要。而沙门氏菌在台面层压板表面干燥的食物土壤中至少存活一周。食物污垢的浓度可以用肉眼检测到，可以防止沙门氏菌干燥。总之，选择在厨房表面可以很容易地从视觉上检测到污垢/污垢的材料，可能会促使消费者进行清洁并降低风险，但从食品安全的角度来看，养成在准备食物后立即清洁表面的习惯也很重要。