Quantification and variability of Escherichia coli and Staphylococcus aureus cross-contamination during serving and consumption of cooked thick porridge in Lungwena rural households, Malawi

Food Control

Volumn 20, Issue 12, 2009, Pages 1158-1166

  Taulo, S ^a,b   Wetlesen, A ^a   Abrahamsen, R K ^a   Narvhus, J A ^a   Mkakosya, R ^c  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b UNIVERSITY OF MALAWI   (Malawi)

^c UNIVERSITY OF MALAWI   (Malawi)

Author keywords

Cooked thick porridge; Hand contamination; Hand wash water; Ladle contamination

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 67349268122     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.03.009     Document Type: Article

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