Food safety education: what should we be teaching to consumers?
about
Public knowledge and preventive behavior during a large-scale Salmonella outbreak: results from an online survey in the NetherlandsFood safety in home kitchens: a synthesis of the literatureAchieving continuous improvement in reductions in foodborne listeriosis--a risk-based approach.Economic Cost of a Listeria monocytogenes Outbreak in Canada, 2008.Food safety in free-range and organic livestock systems: risk management and responsibility.Understanding the nutrition information needs of migrant communities: the needs of African and Pacific Islander communities of Logan, Queensland.Review of Canadian literature to estimate risks associated with Salmonella in broilers from retail to consumption in Canadian homes.An Economic Evaluation of Food Safety Education Interventions: Estimates and Critical Data Gaps.Prevalence and antimicrobial susceptibility of Escherichia coli O157:H7 in vegetables sold in the Amathole District, Eastern Cape Province of South Africa.Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults.Food safety self-reported behaviors and cognitions of young adults: results of a national study.Eating out is associated with self-reported food poisoning: a Western Australia population perspective, 1998 to 2009.The Environmental Health/Home Safety Education Project: a successful and practical U.S.-Mexico border initiative.Food safety practices among pregnant women and mothers in the women, infants, and children program, Miami, Florida.Food safety knowledge and behaviors of women, infant, and children (WIC) program participants in the United States.Development and evaluation of a university campus-based food safety media campaign for young adults.Knowledge levels of food handlers in Portuguese school canteens and their self-reported behaviour towards food safety.Trends in ownership and usage of food thermometers in the United States, 1998 through 2010.Assessing interventions by quantitative risk assessment tools to reduce the risk of human salmonellosis from fresh minced pork meat in Belgium.Development of Safe Food Handling Guidelines for Korean Consumers.High-risk food consumption and food safety practices in a Canadian community.Educational intervention enhances consumers' readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model.Improving foodborne illness prevention among transplant recipients.Opportunistic and non-opportunistic intestinal parasites in HIV/ AIDS patients in relation to their clinical and epidemiological status in a specialized medical service in Goiás, Brazil.Evaluating food safety risk messages in popular cookbooksSimulating Cross-Contamination of Cooked Pork with from Raw Pork through Home Kitchen Preparation in Vietnam
P2860
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P2860
Food safety education: what should we be teaching to consumers?
description
2001 nî lūn-bûn
@nan
2001 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի մարտին 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
Food safety education: what should we be teaching to consumers?
@ast
Food safety education: what should we be teaching to consumers?
@en
Food safety education: what should we be teaching to consumers?
@nl
type
label
Food safety education: what should we be teaching to consumers?
@ast
Food safety education: what should we be teaching to consumers?
@en
Food safety education: what should we be teaching to consumers?
@nl
prefLabel
Food safety education: what should we be teaching to consumers?
@ast
Food safety education: what should we be teaching to consumers?
@en
Food safety education: what should we be teaching to consumers?
@nl
P2093
P1476
Food safety education: what should we be teaching to consumers?
@en
P2093
P304
P356
10.1016/S1499-4046(06)60174-7
P577
2001-03-01T00:00:00Z