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A microbiological study of various food premises with an assessment of cleaning and disinfection practices.
A study of cleaning and disinfection methods in a variety of types of catering premises has been carried out. The level of bacterial contamination of the hands and of equipment was related to cleaning methods and to the type of catering establishment. Wiping cloths were frequently contaminated with...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Cambridge University Press
1984
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| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2129440/ https://ncbi.nlm.nih.gov/pubmed/6438230 |
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