Evaluation of the quality of hospital food from the kitchen to the patient

Journal of Hospital Infection

Volumn 59, Issue 2, 2005, Pages 131-137

  Reglier Poupet H ^a   Parain, C ^a   Beauvais, R ^a   Descamps, P ^a   Gillet, H ^a   Le Peron, J Y ^a   Berche, P ^a   Ferroni, Agnes ^a  

^a HÔPITAL NECKER ENFANTS MALADES   (France)

Author keywords

Cold chain; Hospital food; Microbiology

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM ISOLATION; COLIFORM BACTERIUM; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD QUALITY; FOOD SAFETY; HOSPITAL DEPARTMENT; HOSPITAL FOOD SERVICE; KITCHEN; NONHUMAN; TEMPERATURE MEASUREMENT; THERMOREGULATION; UNIVERSITY HOSPITAL;

ANALYSIS OF VARIANCE; COLONY COUNT, MICROBIAL; CROSS INFECTION; FOOD MICROBIOLOGY; FOOD POISONING; FOOD SERVICE, HOSPITAL; FRANCE; HUMANS; PROSPECTIVE STUDIES; REFRIGERATION; TEMPERATURE; TIME FACTORS;

EID: 11244287151     PISSN: 01956701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jhin.2004.07.023     Document Type: Article

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