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Items: 1 to 20 of 107

1.

Inoculum size influences bacterial cross contamination between surfaces.

Montville R, Schaffner DW.

Appl Environ Microbiol. 2003 Dec;69(12):7188-93.

2.

Glove barriers to bacterial cross-contamination between hands to food.

Montville R, Chen Y, Schaffner DW.

J Food Prot. 2001 Jun;64(6):845-9.

PMID:
11403136
3.

Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks.

Chen Y, Jackson KM, Chea FP, Schaffner DW.

J Food Prot. 2001 Jan;64(1):72-80.

PMID:
11198444
4.
5.

Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios.

Ravishankar S, Zhu L, Jaroni D.

Food Microbiol. 2010 Sep;27(6):791-4. doi: 10.1016/j.fm.2010.04.011. Epub 2010 Apr 27.

PMID:
20630321
6.

A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces.

Kusumaningrum HD, van Asselt ED, Beumer RR, Zwietering MH.

J Food Prot. 2004 Sep;67(9):1892-903.

PMID:
15453579
7.

Quantification of campylobacter species cross-contamination during handling of contaminated fresh chicken parts in kitchens.

Luber P, Brynestad S, Topsch D, Scherer K, Bartelt E.

Appl Environ Microbiol. 2006 Jan;72(1):66-70.

8.

Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce.

Moore CM, Sheldon BW, Jaykus LA.

J Food Prot. 2003 Dec;66(12):2231-6.

PMID:
14672218
9.

Recovery of Campylobacter jejuni from surfaces of poultry slaughterhouses after cleaning and disinfection procedures: analysis of a potential source of carcass contamination.

Peyrat MB, Soumet C, Maris P, Sanders P.

Int J Food Microbiol. 2008 May 31;124(2):188-94. doi: 10.1016/j.ijfoodmicro.2008.03.030. Epub 2008 Mar 31.

PMID:
18472175
10.

Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad.

Verhoeff-Bakkenes L, Beumer RR, de Jonge R, van Leusden FM, de Jong AE.

J Food Prot. 2008 May;71(5):1018-22.

PMID:
18522039
11.

Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens.

Buchholz AL, Davidson GR, Marks BP, Todd EC, Ryser ET.

J Food Prot. 2012 Jul;75(7):1184-97. doi: 10.4315/0362-028X.JFP-11-489.

PMID:
22980000
12.
13.

Risk assessment of hand washing efficacy using literature and experimental data.

Montville R, Chen Y, Schaffner DW.

Int J Food Microbiol. 2002 Mar;73(2-3):305-13.

PMID:
11934038
15.

A survey of microbial contamination of food contact surfaces at broiler slaughter plants in Taiwan.

Ho CP, Huang NY, Chen BJ.

J Food Prot. 2004 Dec;67(12):2809-11.

PMID:
15633692
16.

Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring.

Taormina PJ, Beuchat LR, Erickson MC, Ma L, Zhang G, Doyle MP.

J Food Prot. 2009 Mar;72(3):465-72.

PMID:
19343932
17.

Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water.

Buchholz AL, Davidson GR, Marks BP, Todd EC, Ryser ET.

J Food Prot. 2012 Nov;75(11):1920-9. doi: 10.4315/0362-028X.JFP-11-558.

PMID:
23127700
18.

Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce.

López-Gálvez F, Allende A, Selma MV, Gil MI.

Int J Food Microbiol. 2009 Jul 31;133(1-2):167-71. doi: 10.1016/j.ijfoodmicro.2009.05.017. Epub 2009 May 22.

PMID:
19505737
20.

Prevalence, quantification and antimicrobial resistance of Campylobacter spp. on chicken neck-skins at points of slaughter in 5 major cities located on 4 continents.

Garin B, Gouali M, Wouafo M, Perchec AM, Pham MT, Ravaonindrina N, Urbès F, Gay M, Diawara A, Leclercq A, Rocourt J, Pouillot R.

Int J Food Microbiol. 2012 Jun 15;157(1):102-7. doi: 10.1016/j.ijfoodmicro.2012.04.020. Epub 2012 May 1.

PMID:
22607809
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