Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi

International Journal of Food Microbiology

Volumn 125, Issue 2, 2008, Pages 111-116

  Taulo, Steven ^a,b   Wetlesen, Anne ^b   Abrahamsen, Roger ^b   Kululanga, Grant ^a   Mkakosya, Rajab ^c   Grimason, Anthony ^d  

^a UNIVERSITY OF MALAWI   (Malawi)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF MALAWI   (Malawi)

^d UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Communal plate; Home made food; Maize flour porridge; Pathogens

Indexed keywords

ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER JEJUNI; COOKED FOOD; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD HANDLING; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; HEALTH HAZARD; INCIDENCE; MALAWI; NONHUMAN; RISK ASSESSMENT; RURAL AREA; SALMONELLA; STAPHYLOCOCCUS AUREUS;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYGIENE; MALAWI; RISK ASSESSMENT; SALMONELLA; STAPHYLOCOCCUS AUREUS;

CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI O157:H-; SALMONELLA; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 45949090900     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.02.025     Document Type: Article

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