Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

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Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 h...

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Bibliographic Details
Main Authors: Naína Lopes de JESUS, Ana Lúcia SERAFIM, Laissa Benites MEDEIROS, Caroline dos Santos PEIXOTO, Lize STANGARLIN-FIORI
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
quality control
hand
foodborne diseases
food hygiene
food inspection
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005029102&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005029102&lng=en&tlng=en

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