Disinfection and cleaning

Hobbs’ Food Poisoning and Food Hygiene, 7th edition

Volumn , Issue , 2007, Pages 233-244

  Hoffman, Peter ^a  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84922593677     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b13378-20     Document Type: Chapter

References (7)

1. Bloomfield SF, Scott E (1997) Cross-contamination and infection in the domestic environment and the role of chemical disinfectants. J Appl Microbiol 83: 1-9.
2. Dillon M, Griffith C (1999) How to Clean. A Management Guide. Grimsby: MD Associates.
3. Gibson H, Taylor JH, Hall KE, et al. (1999) Effectiveness of cleaning techniques used in the food industry in terms of removal of bacterial biofilms. J Appl Microbiol 87: 41-8.
4. Gorman R, Bloomfield S, Adley CC (2002) A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland. Int J Food Microbiol 76: 143-50.
5. Hoffman PN, Bradley CR, Ayliffe GAJ (2004) Disinfection in Healthcare, 3rd edn. Oxford: Blackwell Publishing.
6. Sagoo SK, Little CL, Griffith CJ, et al. (2003) A study of cleaning standards and practices in food premises in the UK. Communicable Dis Public Health 6: 6-17.
7. Shapton DA, Shapton NF (1993) Cleaning and disinfection. In: Shapton DA, Shapton NF, eds. Principles and Practices for the Safe Processing of Foods. London: Butterworth-Heinemann, pp. 148-90.