Management of Risk of Microbial Cross-Contamination from Uncooked Frozen Hamburgers by Alcohol-Based Hand Sanitizer

By Schaffner Donald W.   Schaffner Kristin M.  

Journal of Food Protection, Vol. 70, Iss. 1, 2007-01 ,pp. : 109-113

International Association for Food Protection

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SaniTwice: A Novel Approach to Hand Hygiene for Reducing Bacterial Contamination on Hands When Soap and Water Are Unavailable

By Edmonds Sarah L.   Mann James   McCormack Robert R.   Macinga David R.   Fricker Christopher M.   Arbogast James W.   Dolan Michael J.  

Journal of Food Protection, Vol. 73, Iss. 12, 2010-12 ,pp. : 2296-2300

International Association for Food Protection

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Quantitative Microbial Risk Assessment of Antibacterial Hand Hygiene Products on Risk of Shigellosis

By Schaffner Donald W.   Bowman James P.   English Donald J.   Fischler George E.   Fuls Janice L.   Krowka John F.   Kruszewski Francis H.  

Journal of Food Protection, Vol. 77, Iss. 4, 2014-04 ,pp. : 574-582

International Association for Food Protection

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Quantifying the Effect of Hand Wash Duration, Soap Use, Ground Beef Debris, and Drying Methods on the Removal of Enterobacter aerogenes on Hands

By Jensen Dane A.   Danyluk Michelle D.   Harris Linda J.   Schaffner Donald W.  

Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. : 685-690

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Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 10. Alcohol-Based Antiseptics for Hand Disinfection and a Comparison of Their Effectiveness with Soaps

By Todd Ewen C. D.   Michaels Barry S.   Holah John   Smith Debra   Greig Judy D.   Bartleson Charles A.  

Journal of Food Protection, Vol. 73, Iss. 11, 2010-11 ,pp. : 2128-2140

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