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-Reference-Cited by-同舟云学术

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

Published:2022-03 Issue: Volume:133 Page:108567
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Dorotíková Kateřina,Kameník Josef,Bogdanovičová Kateřina,Křepelová Simona,Strejček Jan,Haruštiaková Danka

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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5. Detection and identification of Bacillus cereus, Bacillus cytotoxicus, Bacillus thuringiensis, Bacillus mycoides and Bacillus weihenstephanensis via machine learning based FTIR spectroscopy;Bağcıoğlu;Frontiers in Microbiology,2019

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