THE USE OF ANTIMICROBIAL SOAPS AND DETERGENTS FOR HAND WASHING IN FOOD SERVICE ESTABLISHMENTS1
Author:
Affiliation:
1. Robert A. Taft Sanitary Engineering Center, U. S. Department of Health, Education, and Welfare, Cincinnati, Ohio
Publisher
International Association for Food Protection
Link
http://meridian.allenpress.com/jfp/article-pdf/28/9/278/2396826/0022-2747-28_9_278.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. “Bare” or “Gloved” Hands: A Study on the Production of Safe Food;International Journal of Food Engineering;2014-12-01
2. Microbial Ecology of Isolated Life Support Systems;Environmental Biotechnology;2010
3. Nonaldehyde sterilization of biologic tissue for use in implantable medical devices;ASAIO J;1997
4. Avaliação e controle da qualidade microbiológica de mãos de manipuladores de alimentos;Revista de Saúde Pública;1995-08
5. Efficacy of Germicidal Hand Wash Agents in Use in a Meat Processing Plant;Journal of Food Protection;1987-04-01
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