The microbiological quality of washing-up water and the environment in domestic and commercial kitchens

Journal of Applied Microbiology

Volumn 94, Issue 5, 2003, Pages 842-848

  Mattick, K ^a   Durham, K ^a   Hendrix, M ^b   Slader, J ^a   Griffith, C ^c   Sen, M ^b   Humphrey, Tom ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b PROCTER AND GAMBLE COMPANY   (United States)

^c CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Detergent; Environment; Salmonella; Survival; Washing up; Water

Indexed keywords

ANIMALS; KITCHENS; PERSONNEL TRAINING; SALMONELLA;

CAMPYLOBACTERS; CHICKEN MEAL; COMMERCIAL KITCHENS; ENVIRONMENT; FOOD HYGIENE; FOOD-SAFETY; MICROBIOLOGICAL QUALITY; SURVIVAL; WASHING-UP; WATER SAMPLES;

WASHING;

WATER;

MICROBIOLOGY;

ARTICLE; BACTERIUM CONTAMINATION; CAMPYLOBACTER; CELL SURVIVAL; CHICKEN; CLEANING; COLONY FORMING UNIT; COOKING; KITCHEN; NONHUMAN; SALMONELLA; WATER TEMPERATURE;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; GALLUS GALLUS; NEGIBACTERIA; SALMONELLA;

EID: 0038216545     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01904.x     Document Type: Article

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