Assessment of benefits from use of antimicrobial hand products: Reduction in risk from handling ground beef

International Journal of Hygiene and Environmental Health

Volumn 208, Issue 6, 2005, Pages 461-466

  Haas, Charles N ^a   Marie, Jason R ^b   Rose, Joan B ^c   Gerba, Charles P ^d  

^a Drexel University   (United States)

^b CAROLLO ENGINEERS   (United States)

^c MICHIGAN STATE UNIVERSITY   (United States)

^d UNIVERSITY OF ARIZONA   (United States)

Author keywords

Antimicrobials; E. coli; Food safety; Hand washing; Microbial risk assessment; Sanitation

Indexed keywords

ALCOHOL; ANTIINFECTIVE AGENT; CHLORHEXIDINE; CHLORHEXIDINE GLUCONATE; CHLOROXYLENOL; HEXACHLOROPHENE; IODINE; POVIDONE; TRICLOSAN;

ANIMAL TISSUE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL INFECTION; BACTERIAL STRAIN; BACTERIAL TRANSMISSION; BEEF CATTLE; ESCHERICHIA COLI; FOOD HANDLING; FOOD PROCESSING; HAND; HAND WASHING; HUMAN; INFECTION RISK; MOUTH; NONHUMAN; RISK ASSESSMENT; RISK REDUCTION; SANITATION; TRANSFERENCE;

ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; ESCHERICHIA COLI;

EID: 27344437514     PISSN: 14384639     EISSN: 1618131X     Source Type: Journal    
DOI: 10.1016/j.ijheh.2005.04.009     Document Type: Article

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