Study of Salmonella, Campylobacter, and Escherichia coli contamination in raw food available in factories, schools, and hospital canteens in Hanoi, Vietnam

Annals of the New York Academy of Sciences

Volumn 1081, Issue , 2006, Pages 262-265

  Dao, Ha Thi Anh ^a,b   Yen, Pham Thanh ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (Viet Nam)

^b MINISTRY OF HEALTH   (Viet Nam)

Author keywords

Cross contamination; High risk food; Raw food

Indexed keywords

BACTERIUM CONTAMINATION; BACTERIUM DETECTION; BACTERIUM IDENTIFICATION; CAMPYLOBACTER; CONFERENCE PAPER; ESCHERICHIA COLI; FISH; FOOD CHAIN; FOOD CONTAMINATION; HOSPITAL; HOSPITAL HYGIENE; INDUSTRIAL HYGIENE; INDUSTRY; MEAT; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PATHOGENESIS; POULTRY; RAW FOOD; SALMONELLA; SAMPLE; SCHOOL; SCHOOL HYGIENE; VEGETABLE; VIET NAM;

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; SALMONELLA;

EID: 33845687079     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1196/annals.1373.033     Document Type: Conference Paper

References (4)

1. WHO. 2000. Food Borne Disease: a Focus for Health Education. Word Health Organization. Geneva, Switzerland.
2. MOH. 2004. Vietnam Country Report of Food Administration.
3. FAO. Manual of Food Quality Control. 4.Rev-1. 1992. Microbiological Analysis. Rome.
4. WHO, Global Salm-Surv. Identification of themotolerant. 2003. Campylobacter.