The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

Journal of Applied Microbiology

Volumn 119, Issue 2, 2015, Pages 582-593

  Rossvoll E ^a,b   Langsrud, Solveig ^a   Bloomfield, S ^c   Moen, B ^a   Heir, E ^a   Moretro T ^a  

^a NOFIMA   (Norway)

^b Animalia   (Norway)

^c LONDON SCHOOL OF HYGIENE AND TROPICAL MEDICINE   (United Kingdom)

Author keywords

Cleaning; Cross contamination; Cutting board; Disinfection; Kitchen hygiene

Indexed keywords

CELLULAR TELEPHONES; CONTAMINATION; DRYING; ESCHERICHIA COLI; FOOD MICROBIOLOGY; KITCHENS; MEATS;

% REDUCTIONS; BACTERIAL CONTAMINATION; CLEANING; CLEANING METHODS; CONDITION; CONTACT SURFACE; CROSS CONTAMINATION; CUTTING BOARD; FOOD CONTACT; KITCHEN HYGIENE;

DISINFECTION;

CHLORINE; DETERGENT; DISINFECTANT AGENT; HYPOCHLORITE; STAINLESS STEEL;

BACTERIUM; CLEANING BEHAVIOR; DETERGENT; DISINFECTION; EFFICIENCY MEASUREMENT; FOOD QUALITY; FOOD SAFETY; HOUSEHOLD SURVEY; HOUSING CONDITIONS; HUMIDITY; HYGIENE; IMMUNITY; LABORATORY METHOD; MICROBIOLOGY; PATHOGEN; RISK FACTOR;

AEROSOL; ARTICLE; BACTERIUM CONTAMINATION; BIOFILM; CLEANING; CONSUMER; CONTAMINATION; DISINFECTION; ESCHERICHIA COLI; FOOD CONTAMINATION; HAND CONTAMINATION; HEALTH CARE SURVEY; HUMAN; HUMIDITY; HYGIENE; KITCHEN; MOBILE PHONE; NONHUMAN; NORMAL HUMAN; STAPHYLOCOCCUS AUREUS; SURFACE PROPERTY; BACTERIUM; DEVICES; DRUG EFFECTS; EVALUATION STUDY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; PROCEDURES;

NORWAY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

BACTERIA; DETERGENTS; DISINFECTANTS; DISINFECTION; FOOD HANDLING; HUMANS; HYGIENE; MEAT;

EID: 84937634047     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12869     Document Type: Article

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