Cross-contamination in the kitchen: Estimation of transfer rates for cutting boards, hands and knives

Journal of Applied Microbiology

Volumn 105, Issue 5, 2008, Pages 1392-1401

  Van Asselt, E D ^a,b   De Jong, A E I ^a,b,c   De Jonge, R ^a   Nauta, M J ^a  

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

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Voedsel en Waren Autoriteit Netherlands   (Netherlands)

Author keywords

Campylobacter jejuni; Consumer practices; Lactobacillus casei; Quantification

Indexed keywords

ANIMALS; BACTERIA; CONTAMINATION;

CAMPYLOBACTER JEJUNI; CAMPYLOBACTERIOSIS; CONSUMER PRACTICES; CROSS CONTAMINATION; LACTOBACILLUS CASEI; MICRO-ORGANISMS; QUANTIFICATION; READY-TO-EAT; TRANSFER CHARACTERISTICS; TRANSFER RATES;

RISK ASSESSMENT;

BACTERIUM; COMPARATIVE STUDY; FOOD; HYGIENE; LABORATORY METHOD; MICROBIOLOGY; POLLUTANT TRANSPORT; QUANTITATIVE ANALYSIS; RISK ASSESSMENT;

ARTICLE; BACTERIAL TRANSMISSION; BACTERIUM CONTAMINATION; CAMPYLOBACTER JEJUNI; CAMPYLOBACTERIOSIS; CHICKEN MEAT; CONTROLLED STUDY; FOOD; FOOD WASHING; GRAM NEGATIVE INFECTION; INFECTION RISK; KITCHEN; LACTOBACILLUS CASEI; NONHUMAN; RAW FOOD; RISK ASSESSMENT;

CAMPYLOBACTER JEJUNI; LACTOBACILLUS CASEI;

EID: 54049126542     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03875.x     Document Type: Article

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