Related content

Cross-contamination from raw chicken during meal preparation

By Haysom Iain   Sharp Kay  

British Food Journal, Vol. 106, Iss. 1, 2004-01 ,pp. : 38-50

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Ground Beef Handling and Cooking Practices in Restaurants in Eight States

By Bogard April K.   Fuller Candace C.   Radke Vincent   Selman Carol A.   Smith Kirk E.  

Journal of Food Protection, Vol. 76, Iss. 12, 2013-12 ,pp. : 2132-2140

International Association for Food Protection

Access to resources Recommend Favorite

Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation

By Oscar T. P.  

Journal of Food Protection, Vol. 76, Iss. 1, 2013-01 ,pp. : 33-39

International Association for Food Protection

Access to resources Recommend Favorite

Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad

By Verhoeff-Bakkenes L.   Beumer R. R.   de Jonge R.   van Leusden F. M.   de Jong A. E. I.  

Journal of Food Protection, Vol. 71, Iss. 5, 2008-05 ,pp. : 1018-1022

International Association for Food Protection

Access to resources Recommend Favorite

Development of a Model for Evaluation of Microbial Cross-Contamination in the Kitchen

By Zhao P.   Zhao T.   Doyle M. P.   Rubino J. R.   Meng J.  

Journal of Food Protection, Vol. 61, Iss. 8, 1998-08 ,pp. : 960-963

International Association for Food Protection

Access to resources Recommend Favorite