Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-co...

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Bibliografiske detaljer
Main Authors: Luber, Petra, Brynestad, Sigrid, Topsch, Daniela, Scherer, Kathrin, Bartelt, Edda
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2006
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC1352211/
https://ncbi.nlm.nih.gov/pubmed/16391026
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.72.1.66-70.2006
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