Food safety in the domestic environment: an interdisciplinary investigation of microbial hazards during food preparation.
about
Food safety in home kitchens: a synthesis of the literatureExtreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking.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.Risk/Benefit Communication about Food-A Systematic Review of the Literature.Transmission of Bacterial Zoonotic Pathogens between Pets and Humans: The Role of Pet Food.Older Adult Consumer Knowledge, Attitudes, and Self-Reported Storage Practices of Ready-to-Eat Food Products and Risks Associated with Listeriosis.Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.Sporadic salmonellosis in Lower Saxony, Germany, 2011-2013: raw ground pork consumption is associated with Salmonella Typhimurium infections and foreign travel with Salmonella Enteritidis infections.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.Food safety in the domestic environment: the effect of consumer risk information on human disease risks.Translating between social worlds of policy and everyday life: The development of a group-based method to support policymaking by exploring behavioural aspects of sustainable consumption.Recipe Modification Improves Food Safety Practices during Cooking of Poultry.Trends in U.S. consumers' safe handling and consumption of food and their risk perceptions, 1988 through 2010.Evaluating food safety risk messages in popular cookbooksDeteminants of cross‐contamination during home food preparationIdentification of critical points during domestic food preparation: an observational study
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P2860
Food safety in the domestic environment: an interdisciplinary investigation of microbial hazards during food preparation.
description
2007 nî lūn-bûn
@nan
2007年の論文
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2007年学术文章
@wuu
2007年学术文章
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2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
Food safety in the domestic en ...... zards during food preparation.
@en
Food safety in the domestic en ...... zards during food preparation.
@nl
type
label
Food safety in the domestic en ...... zards during food preparation.
@en
Food safety in the domestic en ...... zards during food preparation.
@nl
prefLabel
Food safety in the domestic en ...... zards during food preparation.
@en
Food safety in the domestic en ...... zards during food preparation.
@nl
P2093
P2860
P1433
P1476
Food safety in the domestic en ...... zards during food preparation.
@en
P2093
Aarieke E I De Jong
Esther D Van Asselt
Lynn J Frewer
Rob De Jonge
P2860
P304
P356
10.1111/J.1539-6924.2007.00944.X
P577
2007-08-01T00:00:00Z