Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Barry S. Michaels"'
Autor:
Barry S. Michaels, Troy Ayers, Jenna Brooks-McLaughlin, Ryan J. McLaughlin, Katherine Sandoval-Warren, Casey Schlenker, Lynda Ronaldson, Steve Ardagh
Publikováno v:
Journal of Food Protection, Vol 87, Iss 7, Pp 100283- (2024)
This review focuses on the potential direct physical, chemical, and microbiological contamination from disposable gloves when utilized in food environments, inclusive of the risks posed to food products as well as worker safety. Unrecognized problems
Externí odkaz:
https://doaj.org/article/156373a9c4c141aa8afb96bb4ebde09c
Autor:
Judy Greig, Ewen C. D. Todd, Debra Smith, Barry S. Michaels, John Holah, Charles A. Bartleson
Publikováno v:
Journal of Food Protection. 73:2306-2320
Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilitie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cef9072b6b6f09802928eb835e3ee3c
https://doi.org/10.4315/0362-028x-73.12.2306
https://doi.org/10.4315/0362-028x-73.12.2306
Publikováno v:
Journal of Food Protection. 73:1762-1773
The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdict
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2ed00bd52a2f203e9d88fddd1d4b74e
https://doi.org/10.4315/0362-028x-73.9.1762
https://doi.org/10.4315/0362-028x-73.9.1762
Publikováno v:
Journal of Food Protection. 71:2582-2629
In this article, the fifth in a series reviewing the role of food workers in foodborne outbreaks, background information on the routes of infection for food workers is considered. Contamination most frequently occurs via the fecal-oral route, when pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f13845f4ff774bdae59758d6864b390f
https://doi.org/10.4315/0362-028x-71.12.2582
https://doi.org/10.4315/0362-028x-71.12.2582
Publikováno v:
Journal of Food Protection. 70:2199-2217
In this article, the third in a series of several reviewing the role of food workers in 816 foodborne outbreaks, factors contributing to outbreaks and descriptions of different categories of worker involvement are discussed. All the outbreaks had wor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e83fd9b25e706a401638f0150f98959d
https://doi.org/10.4315/0362-028x-70.9.2199
https://doi.org/10.4315/0362-028x-70.9.2199
Publikováno v:
Journal of Food Protection. 70:1752-1761
Food workers in many settings have been responsible for foodborne disease outbreaks for decades, and there is no indication that this is diminishing. The Committee on Control of Foodborne Illnesses of the International Association for Food Protection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7440bd0b7d64e542545578606ea01cd5
https://doi.org/10.4315/0362-028x-70.7.1752
https://doi.org/10.4315/0362-028x-70.7.1752
Autor:
Matthew Blevins, Christopher J. Griffith, Cheryll Keller, Todd Ruthman, Barry S. Michaels, Ewen C. D. Todd, Greg Paoli
Publikováno v:
Food Service Technology. 4:31-49
The infected food handler can be responsible for the transmission of infectious intestinal diseases (IID) caused by foodborne pathogens. It is believed that personal hygiene practices with varying levels of complexity can help prevent foodborne patho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f926441b134d25419c76f290eb007af
https://doi.org/10.1111/j.1471-5740.2004.00088.x
https://doi.org/10.1111/j.1471-5740.2004.00088.x
Publikováno v:
Food Service Technology. 3:123-132
A can opener and food/beverage can top survey was undertaken to identify potential microbiological hazards. Results indicated the potential for high levels of bacterial and fungal contamination. Characterization of microorganisms from 10 can openers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f3159a61505652f34cb37ef3d354b0
https://doi.org/10.1111/j.1471-5740.2003.00072.x
https://doi.org/10.1111/j.1471-5740.2003.00072.x
Publikováno v:
Food Service Technology. 3:71-80
The efficiency of either handwashing or use of alcoholic instant hand sanitizers (AIHS) has been reported against normal microflora (NF) or transient microflora (TF) using marker bacteria or viruses. Most studies were performed to support use in heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::316398055ccb70feab9cb9f75eee4562
https://doi.org/10.1046/j.1471-5740.2003.00067.x
https://doi.org/10.1046/j.1471-5740.2003.00067.x
Publikováno v:
Food Service Technology. 3:9-15
An increasing number of disease outbreaks have been associated with produce, while pesticide levels continue to be a safety concern. With increased health awareness, fresh produce consumption has increased. As there is a need for microbial and pestic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6c1f007d9a26d2bcd58bf904a2fc868
https://doi.org/10.1046/j.1471-5740.2003.00063.x
https://doi.org/10.1046/j.1471-5740.2003.00063.x