Glove barriers to bacterial cross-contamination between hands to food.
about
Alternative hand contamination technique to compare the activities of antimicrobial and nonantimicrobial soaps under different test conditionsA review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments.Use of simulation tools to illustrate the effect of data management practices for low and negative plate counts on the estimated parameters of microbial reduction models.Variation in Listeria monocytogenes dose responses in relation to subtypes encoding a full-length or truncated internalin AComparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat ConsumptionFood safety knowledge, attitudes and practices of institutional food-handlers in GhanaFood as a vehicle for transmission of Shiga toxin-producing Escherichia coli.Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions.Handwashing before food preparation and child feeding: a missed opportunity for hygiene promotion.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.Structured expert elicitation about Listeria monocytogenes cross-contamination in the environment of retail deli operations in the United States.Review of Canadian literature to estimate risks associated with Salmonella in broilers from retail to consumption in Canadian homes.Persistence and transferability of noroviruses on and between common surfaces and foods.Quantitative risk assessment of human salmonellosis in Canadian broiler chicken breast from retail to consumption.Glove Changing Practices of Mall Food Vendors in New Jersey.Quantitative analysis of the growth of Salmonella stanley during alfalfa sprouting and evaluation of Enterobacter aerogenes as its surrogate.A State-by-State Assessment of Food Service Regulations for Prevention of Norovirus Outbreaks.Inoculum size influences bacterial cross contamination between surfaces.Ineffective hand washing and the contamination of carrots after using a field latrine.Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water.Physical removal and transfer of murine norovirus and hepatitis A virus from contaminated produce by scrubbing and peeling.Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objective.Observational trial of safe food handling behavior during food preparation using the example of Campylobacter spp.Cleaning and handling implements as potential reservoirs for bacterial contamination of some ready-to-eat foods in retail delicatessen environments.Burger preparation: what consumers say and do in the home.Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces.Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling.Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces.Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium.Tracking an Escherichia coli O157:H7-contaminated batch of leafy greens through a pilot-scale fresh-cut processing line.Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens.Factors related to food worker hand hygiene practices.Food worker hand washing practices: an observation study.Management of risk of microbial cross-contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer.Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads.Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya.
P2860
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P2860
Glove barriers to bacterial cross-contamination between hands to food.
description
2001 nî lūn-bûn
@nan
2001 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
name
Glove barriers to bacterial cross-contamination between hands to food.
@ast
Glove barriers to bacterial cross-contamination between hands to food.
@en
type
label
Glove barriers to bacterial cross-contamination between hands to food.
@ast
Glove barriers to bacterial cross-contamination between hands to food.
@en
prefLabel
Glove barriers to bacterial cross-contamination between hands to food.
@ast
Glove barriers to bacterial cross-contamination between hands to food.
@en
P2093
P2860
P1476
Glove barriers to bacterial cross-contamination between hands to food.
@en
P2093
P2860
P304
P356
10.4315/0362-028X-64.6.845
P577
2001-06-01T00:00:00Z