Microbial Quality and Safety of Sushi Prepared with Gloved or Bare Hands: Food Handlers' Impact on Retail Food Hygiene and Safety - Concepedia

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Microbial Quality and Safety of Sushi Prepared with Gloved or Bare Hands: Food Handlers' Impact on Retail Food Hygiene and Safety

27

Citations

20

References

2019

Year

Min Yap, Man Ling Chau, Sri Harminda Pahm Hartantyo, Jia Quan Oh, Kyaw Thu Aung, Ramona Alikiiteaga Gutiérrez, Lee Ching Ng

Journal of Food Protection

Microbial QualityMicrobial ContaminationFoodborne PathogensBare HandsFood MicrobiologyMicrobial ControlMicrobiologyFoodborne HazardSushi PreparedPublic HealthFood Safety Risk AssessmentFood Safety

References

	Year	Citations

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