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Restaurant Characteristics Associated With the Use of Specific Food-Cooling Methods

Pathogen growth caused by improper or slow cooling of hot foods was a contributing factor in 504 of restaurant- and deli-related outbreaks in the U.S. from 1998–2008. Little is known, however, about restaurant cooling practices. To fill this gap, the Centers for Disease Control and Prevention’s Envi...

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Bibliografiska uppgifter
I publikationen:J Environ Health
Huvudupphovsmän: Reed, Kirsten, Brown, Laura, Ripley, Danny, Hedeen, Nicole, Nicholas, David, Faw, Brenda, Bushnell, Lisa, Nair, Priya, Wickam, Timothy
Materialtyp: Artigo
Språk:Inglês
Publicerad: 2020
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Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC8205421/
https://ncbi.nlm.nih.gov/pubmed/34135534
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