Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp
Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors...
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 2013-03, Vol.76 (3), p.482-489 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 489 |
|---|---|
| container_issue | 3 |
| container_start_page | 482 |
| container_title | Journal of food protection |
| container_volume | 76 |
| creator | HOELZL, C MAYERHOFER, U STEININGER, M BRÜLLER, W HOFSTÄDTER, D ALDRIAN, U |
| description | Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases. |
| doi_str_mv | 10.4315/0362-028X.JFP-12-231 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1316602137</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2916085491</sourcerecordid><originalsourceid>FETCH-LOGICAL-c411t-a30f04207d2a96eef0974b0b6d04a7336c4fab4b973e1ceb620f6e97e28896f83</originalsourceid><addsrcrecordid>eNpFkFtLwzAYhoMobh7-gUhAvKzmZNpe6tg8ICjowLvwtf3iKt1Sk264f286p97k-HwvvA8hJ5xdKMmvLpnUImEie7t4mDwnXCRC8h0y5LlSSc7ydJcM_5ABOQjhgzEmcqH3yUBIpQXL9JB8PhUB_Qq62i2goa--jquz9AUs0olzFb2DRdXUi3d6gzNY1c7Taun7--b32WMLfjNOp6F_7mZIx18wbxvsg0bxtG5cAWWHnoa2PSJ7FpqAx9v9kEwn49fRXfL4dHs_un5MSsV5l4BklinB0kpArhFtrKQKVuiKKUil1KWyUKgiTyXyEovYx2rMUxRZlmubyUNy9pPbeve5xNCZD7f0sWQwXHKtmeAyjZT6oUrvQvBoTevrOfi14cz0nk0v0fQSTfRsuDDRcxw73YYvizlWf0O_YiNwvgUglNBYD4uyDv9cyq4ymWbyG0AEhk0</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1316602137</pqid></control><display><type>article</type><title>Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp</title><source>MEDLINE</source><source>EZB-FREE-00999 freely available EZB journals</source><source>ProQuest Central UK/Ireland</source><source>Alma/SFX Local Collection</source><creator>HOELZL, C ; MAYERHOFER, U ; STEININGER, M ; BRÜLLER, W ; HOFSTÄDTER, D ; ALDRIAN, U</creator><creatorcontrib>HOELZL, C ; MAYERHOFER, U ; STEININGER, M ; BRÜLLER, W ; HOFSTÄDTER, D ; ALDRIAN, U</creatorcontrib><description>Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-12-231</identifier><identifier>PMID: 23462086</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Adult ; Aged ; Animals ; Austria ; Bacteria ; Bacterial infections ; Biological and medical sciences ; Campylobacter ; Campylobacter - growth & development ; Chickens ; Chickens - microbiology ; Community Participation ; Consumer behavior ; Consumer Product Safety ; Contamination ; Cooking ; Epidemics ; Families & family life ; Female ; Food contamination & poisoning ; Food Contamination - analysis ; Food handling ; Food Handling - methods ; Food industries ; Food safety ; Foodborne diseases ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; Health Education - organization & administration ; Health Knowledge, Attitudes, Practice ; Humans ; Hygiene ; Hygiene and safety ; Infections ; Investigations ; Laboratories ; Male ; Middle Aged ; Mothers ; Poultry ; Questionnaires ; Raw materials ; Recipes ; Risk Assessment ; Salads ; Salmonella ; Tomatoes ; Vegetables</subject><ispartof>Journal of food protection, 2013-03, Vol.76 (3), p.482-489</ispartof><rights>2014 INIST-CNRS</rights><rights>Copyright Allen Press Publishing Services Mar 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c411t-a30f04207d2a96eef0974b0b6d04a7336c4fab4b973e1ceb620f6e97e28896f83</citedby><cites>FETCH-LOGICAL-c411t-a30f04207d2a96eef0974b0b6d04a7336c4fab4b973e1ceb620f6e97e28896f83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/1316602137?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,64385,64389,72469</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27058378$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23462086$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>HOELZL, C</creatorcontrib><creatorcontrib>MAYERHOFER, U</creatorcontrib><creatorcontrib>STEININGER, M</creatorcontrib><creatorcontrib>BRÜLLER, W</creatorcontrib><creatorcontrib>HOFSTÄDTER, D</creatorcontrib><creatorcontrib>ALDRIAN, U</creatorcontrib><title>Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases.</description><subject>Adult</subject><subject>Aged</subject><subject>Animals</subject><subject>Austria</subject><subject>Bacteria</subject><subject>Bacterial infections</subject><subject>Biological and medical sciences</subject><subject>Campylobacter</subject><subject>Campylobacter - growth & development</subject><subject>Chickens</subject><subject>Chickens - microbiology</subject><subject>Community Participation</subject><subject>Consumer behavior</subject><subject>Consumer Product Safety</subject><subject>Contamination</subject><subject>Cooking</subject><subject>Epidemics</subject><subject>Families & family life</subject><subject>Female</subject><subject>Food contamination & poisoning</subject><subject>Food Contamination - analysis</subject><subject>Food handling</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food safety</subject><subject>Foodborne diseases</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Health Education - organization & administration</subject><subject>Health Knowledge, Attitudes, Practice</subject><subject>Humans</subject><subject>Hygiene</subject><subject>Hygiene and safety</subject><subject>Infections</subject><subject>Investigations</subject><subject>Laboratories</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Mothers</subject><subject>Poultry</subject><subject>Questionnaires</subject><subject>Raw materials</subject><subject>Recipes</subject><subject>Risk Assessment</subject><subject>Salads</subject><subject>Salmonella</subject><subject>Tomatoes</subject><subject>Vegetables</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpFkFtLwzAYhoMobh7-gUhAvKzmZNpe6tg8ICjowLvwtf3iKt1Sk264f286p97k-HwvvA8hJ5xdKMmvLpnUImEie7t4mDwnXCRC8h0y5LlSSc7ydJcM_5ABOQjhgzEmcqH3yUBIpQXL9JB8PhUB_Qq62i2goa--jquz9AUs0olzFb2DRdXUi3d6gzNY1c7Taun7--b32WMLfjNOp6F_7mZIx18wbxvsg0bxtG5cAWWHnoa2PSJ7FpqAx9v9kEwn49fRXfL4dHs_un5MSsV5l4BklinB0kpArhFtrKQKVuiKKUil1KWyUKgiTyXyEovYx2rMUxRZlmubyUNy9pPbeve5xNCZD7f0sWQwXHKtmeAyjZT6oUrvQvBoTevrOfi14cz0nk0v0fQSTfRsuDDRcxw73YYvizlWf0O_YiNwvgUglNBYD4uyDv9cyq4ymWbyG0AEhk0</recordid><startdate>20130301</startdate><enddate>20130301</enddate><creator>HOELZL, C</creator><creator>MAYERHOFER, U</creator><creator>STEININGER, M</creator><creator>BRÜLLER, W</creator><creator>HOFSTÄDTER, D</creator><creator>ALDRIAN, U</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>20130301</creationdate><title>Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp</title><author>HOELZL, C ; MAYERHOFER, U ; STEININGER, M ; BRÜLLER, W ; HOFSTÄDTER, D ; ALDRIAN, U</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c411t-a30f04207d2a96eef0974b0b6d04a7336c4fab4b973e1ceb620f6e97e28896f83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Adult</topic><topic>Aged</topic><topic>Animals</topic><topic>Austria</topic><topic>Bacteria</topic><topic>Bacterial infections</topic><topic>Biological and medical sciences</topic><topic>Campylobacter</topic><topic>Campylobacter - growth & development</topic><topic>Chickens</topic><topic>Chickens - microbiology</topic><topic>Community Participation</topic><topic>Consumer behavior</topic><topic>Consumer Product Safety</topic><topic>Contamination</topic><topic>Cooking</topic><topic>Epidemics</topic><topic>Families & family life</topic><topic>Female</topic><topic>Food contamination & poisoning</topic><topic>Food Contamination - analysis</topic><topic>Food handling</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food safety</topic><topic>Foodborne diseases</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Health Education - organization & administration</topic><topic>Health Knowledge, Attitudes, Practice</topic><topic>Humans</topic><topic>Hygiene</topic><topic>Hygiene and safety</topic><topic>Infections</topic><topic>Investigations</topic><topic>Laboratories</topic><topic>Male</topic><topic>Middle Aged</topic><topic>Mothers</topic><topic>Poultry</topic><topic>Questionnaires</topic><topic>Raw materials</topic><topic>Recipes</topic><topic>Risk Assessment</topic><topic>Salads</topic><topic>Salmonella</topic><topic>Tomatoes</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>HOELZL, C</creatorcontrib><creatorcontrib>MAYERHOFER, U</creatorcontrib><creatorcontrib>STEININGER, M</creatorcontrib><creatorcontrib>BRÜLLER, W</creatorcontrib><creatorcontrib>HOFSTÄDTER, D</creatorcontrib><creatorcontrib>ALDRIAN, U</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Trade & Industry</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>HOELZL, C</au><au>MAYERHOFER, U</au><au>STEININGER, M</au><au>BRÜLLER, W</au><au>HOFSTÄDTER, D</au><au>ALDRIAN, U</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2013-03-01</date><risdate>2013</risdate><volume>76</volume><issue>3</issue><spage>482</spage><epage>489</epage><pages>482-489</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>23462086</pmid><doi>10.4315/0362-028X.JFP-12-231</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 2013-03, Vol.76 (3), p.482-489 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_journals_1316602137 |
| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; ProQuest Central UK/Ireland; Alma/SFX Local Collection |
| subjects | Adult Aged Animals Austria Bacteria Bacterial infections Biological and medical sciences Campylobacter Campylobacter - growth & development Chickens Chickens - microbiology Community Participation Consumer behavior Consumer Product Safety Contamination Cooking Epidemics Families & family life Female Food contamination & poisoning Food Contamination - analysis Food handling Food Handling - methods Food industries Food safety Foodborne diseases Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Health Education - organization & administration Health Knowledge, Attitudes, Practice Humans Hygiene Hygiene and safety Infections Investigations Laboratories Male Middle Aged Mothers Poultry Questionnaires Raw materials Recipes Risk Assessment Salads Salmonella Tomatoes Vegetables |
| title | Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T18%3A23%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Observational%20Trial%20of%20Safe%20Food%20Handling%20Behavior%20during%20Food%20Preparation%20Using%20the%20Example%20of%20Campylobacter%20spp&rft.jtitle=Journal%20of%20food%20protection&rft.au=HOELZL,%20C&rft.date=2013-03-01&rft.volume=76&rft.issue=3&rft.spage=482&rft.epage=489&rft.pages=482-489&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X.JFP-12-231&rft_dat=%3Cproquest_cross%3E2916085491%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1316602137&rft_id=info:pmid/23462086&rfr_iscdi=true |