Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in butcher shops

Food Control

Volumn 19, Issue 12, 2008, Pages 1119-1125

  Williams, A P ^a   Avery, L M ^b   Killham, K ^c   Jones, D L ^a  

^a BANGOR UNIVERSITY   (United Kingdom)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^c UNIVERSITY OF ABERDEEN   (United Kingdom)

Author keywords

Contamination; Disinfection; Hygiene; Meat; Public health; VTEC

Indexed keywords

ESCHERICHIA COLI;

EID: 44949115206     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.12.001     Document Type: Article

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