Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories.
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Epidemiology of Classic and Novel Human Astrovirus: Gastroenteritis and Beyond.Trends of reported foodborne diseases at the Ridge Hospital, Accra, Ghana: a retrospective review of routine data from 2009-2013Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana.Norovirus transmission between hands, gloves, utensils, and fresh produce during simulated food handling.Year-round prevalence of norovirus in the environment of catering companies without a recently reported outbreak of gastroenteritis.Contributing factors in restaurant-associated foodborne disease outbreaks, FoodNet sites, 2006 and 2007.Listening to food workers: Factors that impact proper health and hygiene practice in food service.An epidemiological study on the predictors of health status of food handlers in food establishments of teaching hospitals of North India.Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World CupAn outbreak of gastroenteritis caused by Salmonella enterica serotype Enteritidis traced to cream cakes.Gastroenteritis outbreak associated with unpasteurized tempeh, North Carolina, USAOutbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriage.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.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected persons.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers.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.Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers.Foodborne outbreaks in Canada linked to produce: 2001 through 2009.Efficacy of Instant Hand Sanitizers against Foodborne Pathogens Compared with Hand Washing with Soap and Water in Food Preparation Settings: A Systematic Review.Prevalence of Staphylococcus aureus in Imported Fish and Correlations between Antibiotic Resistance and Enterotoxigenicity.Multiple outbreaks of gastroenteritis that were associated with 16 funerals and a unique caterer and spanned 6 days, 2011, Québec, Canada.Ineffective hand washing and the contamination of carrots after using a field latrine.Should Weights and Risk Categories Be Used for Inspection Scores To Evaluate Food Safety in Restaurants?Food worker experiences with and beliefs about working while ill.Swabs as a tool for monitoring the presence of norovirus on environmental surfaces in the food industry.SaniTwice: a novel approach to hand hygiene for reducing bacterial contamination on hands when soap and water are unavailable.Evaluation of a health education intervention on knowledge and attitudes of food handlers working in a medical college in Delhi, India.Frequency of Salmonella and Listeria monocytogenes in five commercial brands of chicken eggs using a combined method of enrichment and nested-PCR.The fate of murine norovirus and hepatitis A virus during preparation of fresh produce by cutting and grating.Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers.Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads.Diagnosing food-borne illness: A behavioral analysis of barriers to testing
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P2860
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Outbreaks where food workers h ...... iption of outbreak categories.
@en
type
label
Outbreaks where food workers h ...... iption of outbreak categories.
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prefLabel
Outbreaks where food workers h ...... iption of outbreak categories.
@en
P2093
P2860
P1476
Outbreaks where food workers h ...... iption of outbreak categories.
@en
P2093
Barry S Michaels
Charles A Bartleson
Ewen C D Todd
Judy D Greig
P2860
P304
P356
10.4315/0362-028X-70.9.2199
P577
2007-09-01T00:00:00Z