Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities

Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have...

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Veröffentlicht in:	Journal of food protection 2004-06, Vol.67 (6), p.1116-1122
Hauptverfasser:	Kishimoto, M, Hioki, Y, Okano, T, Konuma, H, Takamizawa, K, Kashio, H, Kasuga, F
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination Biological and medical sciences chicken meat cooking utensils cross contamination disease transmission Equipment Contamination - prevention & control flatware food contamination Food Contamination - analysis Food Contamination - prevention & control food handling Food Handling - methods Food Handling - standards Food industries food industry Food Microbiology food pathogens food processing food processing equipment food sanitation Food-Processing Industry - standards foods Fundamental and applied biological sciences. Psychology Hand - microbiology hands Humans Hygiene isolation knives pathogen identification quality control ready-to-eat foods ribotypes Ribotyping salads Staphylococcal Infections - transmission Staphylococcus aureus Staphylococcus aureus - classification Staphylococcus aureus - isolation & purification strains virulence
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