Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection.
about
Pathogen survival trajectories: an eco-environmental approach to the modeling of human campylobacteriosis ecologyThe hygienic efficacy of different hand-drying methods: a review of the evidenceA meta-analysis of the published literature on the effectiveness of antimicrobial soaps.A Cross-Sectional Study of Water, Sanitation, and Hygiene-Related Risk Factors for Soil-Transmitted Helminth Infection in Urban School- and Preschool-Aged Children in Kibera, Nairobi.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 6. Transmission and survival of pathogens in the food processing and preparation environment.The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contamination.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 10. Alcohol-based antiseptics for hand disinfection and a comparison of their effectiveness with soaps.Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands.Kitchen practices used in handling broiler chickens and survival of Campylobacter spp. on cutting surfaces in Kampala, Uganda.Quantifying the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of Enterobacter aerogenes on hands.Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce.Consumer-reported handling of raw poultry products at home: results from a national survey.Observational trial of safe food handling behavior during food preparation using the example of Campylobacter spp.Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands.Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Campylobacter in animals and foodstuffs
P2860
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P2860
Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection.
description
1987 nî lūn-bûn
@nan
1987年の論文
@ja
1987年学术文章
@wuu
1987年学术文章
@zh-cn
1987年学术文章
@zh-hans
1987年学术文章
@zh-my
1987年学术文章
@zh-sg
1987年學術文章
@yue
1987年學術文章
@zh
1987年學術文章
@zh-hant
name
Survival of thermophilic campy ...... n by washing and disinfection.
@ast
Survival of thermophilic campy ...... n by washing and disinfection.
@en
type
label
Survival of thermophilic campy ...... n by washing and disinfection.
@ast
Survival of thermophilic campy ...... n by washing and disinfection.
@en
prefLabel
Survival of thermophilic campy ...... n by washing and disinfection.
@ast
Survival of thermophilic campy ...... n by washing and disinfection.
@en
P2093
P2860
P1476
Survival of thermophilic campy ...... n by washing and disinfection.
@en
P2093
Hutchinson DN
P2860
P304
P356
10.1017/S095026880006773X
P577
1987-10-01T00:00:00Z