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Development of a model for evaluation of microbial cross-contamination in the kitchen.

Results of a laboratory-developed model indicate that attachments characteristic of Salmonella spp. render bacteria readily transferable to cutting boards during food preparation. Cross-contamination of fresh food can then occur if boards are not cleaned. Food handlers, especially those living with immunosuppressed individuals, should be aware of the importance of their role in the kitchen to prevent foodborne illness. Journal of Food Protection 1998;61(8):960-963.

Author: Zhao P, Zhao T, Doyle MP, Rubino JR, Meng J

Published: 01/01/1998

Publication Type: Journal article

Publisher: Journal of Food Protection