Campylobacter spp. in the kitchen: spread and persistence.

Symposium series (Society for Applied Microbiology)

Volumn , Issue 30, 2001, Pages

  Humphrey, T J ^a   Martin, K W ^a   Slader, J ^a   Durham, K ^a  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; POLYMYXIN; RIFAMPICIN; SOAP;

ANIMAL; CAMPYLOBACTER; CHICKEN; DISEASE TRANSMISSION; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; GRAM NEGATIVE INFECTION; HAND; HUMAN; ISOLATION AND PURIFICATION; KITCHEN; MEAT; MICROBIOLOGY; PATHOGENICITY; REVIEW;

ANIMALS; ANTI-BACTERIAL AGENTS; CAMPYLOBACTER; CAMPYLOBACTER INFECTIONS; CHICKENS; COOKING AND EATING UTENSILS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; HAND; HUMANS; MEAT; POLYMYXINS; RIFAMPIN; SOAPS;

EID: 0035235449     PISSN: 14674734     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (25)