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Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food
Bacterial cross-contamination from surfaces to food can contribute to foodborne disease. The cross-contamination rate of Enterobacter aerogenes on household surfaces was evaluated by using scenarios that differed by surface type, food type, contact time (<1, 5, 30, and 300 s), and inoculum matrix...
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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5066366/ https://ncbi.nlm.nih.gov/pubmed/27590818 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01838-16 |
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