المؤلفون: Garayoa R; Dept. of Nutrition, Food Science and Physiology. Univ. of Navarra. C/ Irunlarrea 1, 31008, Pamplona, Spain., Yánez N; Dept. of Nutrition, Food Science and Physiology. Univ. of Navarra. C/ Irunlarrea 1, 31008, Pamplona, Spain., Díez-Leturia M; Dept. of Microbiology and Parasitology. Univ. of Navarra. C/ Irunlarrea 1, 31008, Pamplona, Spain., Bes-Rastrollo M; Dept. of Preventive Medicine and Public Health, Univ. of Navarra. C/ Irunlarrea 1, 31008, Pamplona, Spain.; CIBERobn, Instituto de Salud Carlos III, Madrid, Spain., Vitas AI; Dept. of Microbiology and Parasitology. Univ. of Navarra. C/ Irunlarrea 1, 31008, Pamplona, Spain.; IDISNA, Navarra's Health Research Inst, Pamplona, Spain.

المصدر: Journal of food science [J Food Sci] 2016 Apr; Vol. 81 (4), pp. M921-7. Date of Electronic Publication: 2016 Mar 08.

نوع المنشور: Evaluation Study; Journal Article

بيانات الدورية: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

مواضيع طبية MeSH: Food Handling* , Food Microbiology* , Food Safety* , Food Services* , Hygiene*, Bacteria, Aerobic/*growth & development , Enterobacteriaceae/*growth & development, Hand Hygiene ; Humans ; Spain