Reduction of risk of Salmonella infection from kitchen cleaning clothes by use of sodium hypochlorite disinfectant cleaner

Letters in Applied Microbiology

Volumn 59, Issue 5, 2014, Pages 487-492

  Chaidez, C ^a   Soto Beltran, M ^b   Gerba, C P ^c   Tamimi, A H ^c  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^c Environmental Research Laboratory   (United States)

Author keywords

Salmonella; Bleach; Dynamic exposure model; Exposure; Kitchen; Risk assessment

Indexed keywords

BLEACHING; CLEANING; CONTINUOUS TIME SYSTEMS; DISINFECTANTS; HEALTH RISKS; KITCHENS; RISK PERCEPTION; SALMONELLA; SODIUM;

% REDUCTIONS; BLEACH; CONTINUOUS-TIME DYNAMICS; DYNAMIC EXPOSURE; DYNAMIC EXPOSURE MODEL; EXPOSURE; EXPOSURE MODELS; RISKS ASSESSMENTS; SALMONELLA INFECTIONS; SALMONELLA SP;

RISK ASSESSMENT;

HYPOCHLORITE SODIUM; DISINFECTANT AGENT;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; CLEANING; CLOTHING; CONTROLLED STUDY; HAND WASHING; INFECTION RISK; KITCHEN; KITCHEN CLEANING CLOTHING; NONHUMAN; RISK ASSESSMENT; RISK REDUCTION; SALMONELLOSIS; SURFACE PROPERTY; UNITED STATES; DISINFECTION; FOOD CONTROL; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; PROCEDURES; SALMONELLA; SALMONELLA INFECTIONS;

SALMONELLA;

CLOTHING; DISINFECTANTS; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; SALMONELLA; SALMONELLA INFECTIONS; SODIUM HYPOCHLORITE;

EID: 84907955353     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12321     Document Type: Article

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