Ground Beef Handling and Cooking Practices in Restaurants in Eight States

Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed groun...

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Bibliographic Details
Published in:J Food Prot
Main Authors: Bogard, April K., Fuller, Candace C., Radke, Vincent, Selman, Carol A., Smith, Kirk E.
Format: Artigo
Language:Inglês
Published: 2013
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5601312/
https://ncbi.nlm.nih.gov/pubmed/24290692
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4315/0362-028X.JFP-13-126
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