Affiliation:
1. School of Public Health, University of California, Los Angeles
Abstract
“Wet” and “dry” type sandwiches were examined bacteriologically and evidence has been found that growth of contaminating organisms took place in the “wet” or moist salad types. This growth is believed to be a reflection of the fact that the sandwiches are prepared 17–20 hours prior to sale and held for this time at ambient air temperature (23°–30°C in this area). It is felt that the salad type sandwiches present a potential food poisoning hazard.
Publisher
International Association for Food Protection
Cited by
2 articles.
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