Consumer attitudes and behaviours - Key risk factors in an outbreak of Salmonella Typhimurium phage type 12 infection sourced to chicken nuggets

Australian and New Zealand Journal of Public Health

Volumn 23, Issue 2, 1999, Pages 164-167

  Kenny, Bernadette ^a   Hall, Robert ^b   Cameron, Scott ^b  

^a DEPARTMENT OF HUMAN SERVICES   (Australia)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ADOLESCENT; ADULT; ARTICLE; ATTITUDE; AUSTRALIA; CHICKEN; CHILD; CLINICAL ARTICLE; CONSUMER; CONTROLLED STUDY; COOKING; FEMALE; FOOD CONTAMINATION; FOOD SAFETY; HUMAN; MALE; RISK FACTOR; SALMONELLA TYPHIMURIUM; SALMONELLOSIS; STATISTICAL ANALYSIS;

EID: 0032792012     PISSN: 13260200     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1467-842X.1999.tb01228.x     Document Type: Article

References (5)

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3. Dean AG, Dean JA, Coulombier D, et al. Epi Info. [Word processing database and statistics program for epidemiology on microcomputers]. Version 6. Atlanta: CDC, 1994.
4. Evans MR, Parry SM, Ribeiro CD. Salmonella outbreak from microwave cooked food. Epidemiol Infect 1995; 115(2): 227-30.
5. Gessner BD, Beller M. The protective effect of conventional cooking versus use of microwave ovens in an outbreak of Salmonellosis. Am J Epidemiol 1994; 139: 903-9.