Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads

Hand Washing Frequencies and Procedures Used in Retail Food Services

(2016) CATHERINE STROHBEHN et al.   JOURNAL OF FOOD PROTECTION

Campylobacter Transfer from Naturally Contaminated Chicken Thighs to Cutting Boards Is Inversely Related to Initial Load

(2016) PHILIPPE FRAVALO et al.   JOURNAL OF FOOD PROTECTION

Practice of hand hygiene in a university dining facility

(2015) Daniela B. do Prado et al.   FOOD CONTROL

Quantifying the Effect of Hand Wash Duration, Soap Use, Ground Beef Debris, and Drying Methods on the Removal of Enterobacter aerogenes on Hands

(2015) DANE A. JENSEN et al.   JOURNAL OF FOOD PROTECTION

“Bare” or “Gloved” Hands: A Study on the Production of Safe Food

(2014) Ana Paula Dutra Resem Brizio et al.   International Journal of Food Engineering

A Meta-Analysis of the Published Literature on the Effectiveness of Antimicrobial Soaps

(2011) REBECCA MONTVILLE et al.   JOURNAL OF FOOD PROTECTION

Alternative Hand Contamination Technique To Compare the Activities of Antimicrobial and Nonantimicrobial Soaps under Different Test Conditions

(2008) J. L. Fuls et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY