A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces.
Kusumaningrum
H D
HD
Laboratory of Food Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University, 6700 EV Wageningen, The Netherlands.
van Asselt
E D
ED
Beumer
R R
RR
Zwietering
M H
MH
D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods; D003297:Cooking and Eating Utensils; D004866:Equipment Contamination; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006920:Hygiene; D018545:Lactuca / Q000382:microbiology; D008460:Meat / Q000382:microbiology; D012475:Salmonella / Q000302:isolation & purification*