title: Kitchen practices used in handling broiler chickens and survival of Campylobacter spp. on cutting surfaces in Kampala, Uganda.
authors.affiliation: Department of Food Science, Makerere University, Kampala, Uganda.
authors.forename: Irene
authors.initials: I
authors.lastname: Wanyenya
authors.forename: Charles
authors.initials: C
authors.lastname: Muyanja
authors.forename: George William
authors.initials: GW
authors.lastname: Nasinyama
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion; D002167:Campylobacter / Q000302:isolation & purification* / Q000502:physiology; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D006801:Humans; D006920:Hygiene; D013499:Surface Properties; D014454:Uganda