Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands

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

Hand Washing Frequencies and Procedures Used in Retail Food Services

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

Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing

(2015) Dane A. Jensen et al.   FOOD MICROBIOLOGY

Quantifying Transfer Rates of Salmonella and Escherichia coli O157:H7 between Fresh-Cut Produce and Common Kitchen Surfaces

(2013) DANE A. JENSEN et al.   JOURNAL OF FOOD PROTECTION

The Occurrence and Prevention of Foodborne Disease in Vulnerable People

(2011) Barbara M. Lund et al.   Foodborne Pathogens and Disease

Fresh fruit and vegetables as vehicles for the transmission of human pathogens

(2010) Cedric N. Berger et al.   ENVIRONMENTAL MICROBIOLOGY

Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives

(2008) E.D. van Asselt et al.   JOURNAL OF APPLIED MICROBIOLOGY