Quantification of pathogen cross-contamination during fresh and fresh-cut produce handling in a simulated foodservice environment

Quantification of pathogen cross-contamination during fresh and fresh-cut produce handling in a simulated foodservice environment

Fresh and fresh-cut produce are associated with a significant proportion of foodborne disease outbreaks, driving the need for proper food handling that mitigates the risk of pathogen spread in foodservice environments. The objective of this study was to investigate cross-contamination patterns resul...

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Bibliographic Details
Main Authors: Jeffrey A. Clark, Hillary E. Norwood, Jack A. Neal, Sujata A. Sirsat
Format: Article
Language:English
Published: AIMS Press 2018-11-01
Series:AIMS Agriculture and Food
Subjects:
cross-contamination| foodborne disease| food safety| simulated food retail environment| fresh produce outbreaks| fresh-cut produce outbreaks| food safety training
Online Access:http://www.aimspress.com/article/10.3934/agrfood.2018.4.467/fulltext.html

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http://www.aimspress.com/article/10.3934/agrfood.2018.4.467/fulltext.html

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