Microbiological Contamination in Different Food Service Units Associated with Food Handling

Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Ana Alves, Cristina Viveiros, Jéssica Lopes, António Nogueira, Bruno Pires, Andrea F. Afonso, Cristina Teixeira
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Subjects:	food contamination microbiological evaluation food handlers’ hands utensils hygienic indexes
Online Access:	https://www.mdpi.com/2076-3417/11/16/7241