Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?

(2019) Trond Møretrø et al.   FOOD CONTROL

Foodborne viruses: Detection, risk assessment, and control options in food processing

(2018) Albert Bosch et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The prevalence of Campylobacter spp. in vegetables, fruits, and fresh produce: a systematic review and meta-analysis

(2018) Hooriyeh Mohammadpour et al.   Gut Pathogens

Prevalence of Pathogens and Indicator Organisms in Home Kitchens and Correlation with Unsafe Food Handling Practices and Conditions

(2017) Patricia A. Borrusso et al.   JOURNAL OF FOOD PROTECTION

Farm specific risk factors for Campylobacter colonisation in Danish and Norwegian broilers

(2016) B. Borck Høg et al.   PREVENTIVE VETERINARY MEDICINE

Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad

(2016) L. VERHOEFF-BAKKENES 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

A Prolonged Outbreak of Salmonella Montevideo Infections Associated with Multiple Locations of a Restaurant Chain in Phoenix, Arizona, 2008

(2016) MINAL K. PATEL et al.   JOURNAL OF FOOD PROTECTION

Over-Reporting in Handwashing Self-Reports: Potential Explanatory Factors and Alternative Measurements

(2015) Nadja Contzen et al.   PLoS One

Poultry Food Safety Control Interventions in the Domestic Kitchen

(2014) D. Bolton et al.   JOURNAL OF FOOD SAFETY

Characterization of Campylobacter spp. transferred from naturally contaminated chicken legs to cooked chicken slices via a cutting board

(2013) Muriel Guyard-Nicodème et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp.

(2013) C. HOELZL et al.   JOURNAL OF FOOD PROTECTION

Freezing as an intervention to reduce the numbers of campylobacters isolated from chicken livers

(2013) D. Harrison et al.   LETTERS IN APPLIED MICROBIOLOGY

Source attribution of human campylobacteriosis using a meta-analysis of case-control studies of sporadic infections

(2012) A. R. DOMINGUES et al.   EPIDEMIOLOGY AND INFECTION

Multidrug resistant clones of Salmonella Infantis of broiler origin in Europe

(2012) N. Nógrády et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Year-Round Prevalence of Norovirus in the Environment of Catering Companies without a Recently Reported Outbreak of Gastroenteritis

(2011) Ingeborg L. A. Boxman et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Deteminants of cross‐contamination during home food preparation

(2011) J. Kennedy et al.   British Food Journal

Source attribution of human salmonellosis using a meta-analysis of case-control studies of sporadic infections

(2011) A. R. DOMINGUES et al.   EPIDEMIOLOGY AND INFECTION

Cross-contamination versus undercooking of poultry meat or eggs — which risks need to be managed first?

(2009) Petra Luber   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY