Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling.

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Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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name

Quantification of Transfer of ...... ved Hands during Hand Peeling.

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Quantification of Transfer of ...... ved Hands during Hand Peeling.

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Item

label

Quantification of Transfer of ...... ved Hands during Hand Peeling.

@en

Quantification of Transfer of ...... ved Hands during Hand Peeling.

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prefLabel

Quantification of Transfer of ...... ved Hands during Hand Peeling.

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Quantification of Transfer of ...... ved Hands during Hand Peeling.

@nl

P1476

Quantification of Transfer of ...... ved Hands during Hand Peeling.

@en

P2093

Donald W Schaffner

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Jiin Jung

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Loretta M Friedrich

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Michelle D Danyluk

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P2860

Glove barriers to bacterial cross-contamination between hands to food.

Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997.

Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables.

The growing burden of foodborne outbreaks due to contaminated fresh produce: risks and opportunities.

Salmonellosis outbreaks in the United States due to fresh produce: sources and potential intervention measures.

Factors influencing the microbial safety of fresh produce: a review.

2008 outbreak of Salmonella Saintpaul infections associated with raw produce.

Salmonella and Shigella in freshly squeezed orange juice, fresh oranges, and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: incidence and comparison of analytical routes.

Physical removal and transfer of murine norovirus and hepatitis A virus from contaminated produce by scrubbing and peeling.

Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces.

P304

933-939

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scholarly article

P356

10.4315/0362-028X.JFP-16-423

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P433

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P478

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2017-05-02T00:00:00Z

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28463082

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