Burger preparation: What consumers say and do in the home

Journal of Food Protection

Volumn 74, Issue 10, 2011, Pages 1708-1716

  Phang, Ho S ^a   Bruhn, Christine M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COOKING; EPIDEMIC; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HAND WASHING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; STANDARD; TIME;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKING; DISEASE OUTBREAKS; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; HANDWASHING; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; SALMONELLA; TIME FACTORS;

ESCHERICHIA COLI; SALMONELLA;

EID: 80053895955     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-417     Document Type: Article

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