Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers’ hands in mass catering: Comparison of the glove juice and swab methods
Kateřina Dorotíková, Josef Kameník, Kateřina Bogdanovičová, Simona Křepelová, Jan Strejček, Danka Haruštiaková
Topics & Concepts
Bacillus cereusStaphylococcus aureusCereusContaminationEnterotoxinMicrobiologyFood scienceFood contaminantFood poisoningEscherichia coliBiologyFood microbiologyChemistryBacteriaGeneEcologyGeneticsBiochemistryBacillus and Francisella bacterial researchFood Safety and HygieneSalmonella and Campylobacter epidemiology