Literature DB >> 5255885

Cross-contamination by cooked-meat slicing machines and cleaning cloths.

R J Gilbert.   

Abstract

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Year:  1969        PMID： 5255885      PMCID： PMC2130713          DOI： 10.1017/s0022172400041656

Source DB:  PubMed          Journal:  J Hyg (Lond)        ISSN： 0022-1724


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  3 in total

1.  Salmonellosis epidermic related to a caterer-delicatessen-restaurant.

Authors:  A F Kaufmann; C R Hayman; F C Heath; M Grant
Journal:  Am J Public Health Nations Health       Date:  1968-04

2.  The Aberdeen typhoid outbreak of 1964.

Authors:  W Walker
Journal:  Scott Med J       Date:  1965-12       Impact factor: 0.729

3.  Use of phenolphthale in diphosphate agar with polymyxin as a selective medium for the isolation and enumeration of coagulase-positive staphylococci from foods.

Authors:  B C Hobbs; M Kendall; R J Gilbert
Journal:  Appl Microbiol       Date:  1968-03
  3 in total
  13 in total

1.  An evaluation of various working practices in shops selling raw and cooked meats.

Authors:  G M Tebbutt
Journal:  J Hyg (Lond)       Date:  1986-08

2.  Salmonellosis among restaurant patrons: the incisive role of a meat slicer.

Authors:  M C Jordan; K E Powell; T E Corothers; R J Murray
Journal:  Am J Public Health       Date:  1973-11       Impact factor: 9.308

3.  An assessment of cleaning and sampling methods for food-contact surfaces in premises preparing and selling high-risk foods.

Authors:  G M Tebbutt
Journal:  Epidemiol Infect       Date:  1991-04       Impact factor: 2.451

4.  Comparative study of visual inspections and microbiological sampling in premises manufacturing and selling high-risk foods.

Authors:  G M Tebbutt; J M Southwell
Journal:  Epidemiol Infect       Date:  1989-12       Impact factor: 2.451

5.  Virulence ofEscherichia coli isolated from raw meat, food handlers and equipment of meat shops.

Authors:  M Kaul; S Pabley; S Chhibber
Journal:  World J Microbiol Biotechnol       Date:  1990-03       Impact factor: 3.312

6.  Cross-contamination during the preparation of frozen chickens in the kitchen.

Authors:  J C de Wit; G Broekhuizen; E H Kampelmacher
Journal:  J Hyg (Lond)       Date:  1979-08

7.  Sources of contamination of cooked, ready-to-eat cured and uncured meats.

Authors:  J F Dempster; S N Reid; O Cody
Journal:  J Hyg (Lond)       Date:  1973-12

8.  A note on the hygiene of meat mincing machines.

Authors:  J F Dempster
Journal:  J Hyg (Lond)       Date:  1973-12

9.  Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces.

Authors:  R J Gilbert
Journal:  J Hyg (Lond)       Date:  1970-06

10.  Ward floors and other surfaces as reservoirs of hospital infection.

Authors:  G A Ayliffe; B J Collins; E J Lowbury; J R Babb; H A Lilly
Journal:  J Hyg (Lond)       Date:  1967-12
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