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Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks

A study investigating the transfer of bacteria between hands and other kitchen surfaces during food preparation using Enterobacter aerogenes as a model. Transfer of bacteria was studied when handling a chicken, lettuce and a tap with results showing plenty of variation but quite a high rate of transfer in all these situations. Journal of Food Protection 2001;64:72-80.

Author: Chen Y, Jackson KM, Chea FP, Schaffner DW

Published: 01/01/2001

Publication Type: Journal article

Publisher: Journal of Food Protection