Cross-contamination in the kitchen: Effect of hygiene measures

Journal of Applied Microbiology

Volumn 105, Issue 2, 2008, Pages 615-624

  De Jong, A E I ^a,b,c   Verhoeff Bakkenes, L ^b   Nauta, M J ^b   De Jonge, R ^b  

^a Voedsel en Waren Autoriteit Netherlands   (Netherlands)

^b NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Campylobacter jejuni; Consumer food handling practices; Cross contamination; Hygiene; Lactobacillus casei

Indexed keywords

CONTAMINATION; ESCHERICHIA COLI; MEATS; WASHING;

CAMPYLOBACTER JEJUNI; CHICKEN BREAST FILLET; COMPARATIVE TESTS; CONSUMER FOOD-HANDLING PRACTICE; CONTAMINATION LEVELS; CROSS CONTAMINATION; FOOD HANDLING; HOT WATER; HYGIENE; LACTOBACILLUS CASEI;

RISK ASSESSMENT;

BACTERIUM; COMPARATIVE STUDY; DISEASE TRANSMISSION; FOOD CONSUMPTION; FOOD SAFETY; HYGIENE; MEAT;

ARTICLE; BACTERIUM CONTAMINATION; CAMPYLOBACTER JEJUNI; CONSUMER; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; HYGIENE; LACTOBACILLUS CASEI; NONHUMAN; QUANTITATIVE ANALYSIS; RAW MEAT; RISK ASSESSMENT;

CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; LACTOBACILLUS CASEI;

EID: 47249094515     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03778.x     Document Type: Article

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