Microbiological quality of kitchens sponges used in university student dormitories

BACKGROUND: Kitchen sponges are a major source of cross-contamination as they can transfer foodborne pathogens, infectious agents and spoilage causing microorganisms to food contact surfaces. Several studies have revealed that university students adopt poor practices regarding food safety, hygiene,...

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Detalles Bibliográficos
Autores principales: Osaili, Tareq M., Obaid, Reyad S., Alowais, Klaithem, Almahmood, Rawan, Almansoori, Moza, Alayadhi, Noora, Alowais, Najla, Waheed, Klaithem, Dhanasekaran, Dinesh Kumar, Al-Nabulsi, Anas A., Ayyash, Mutamed, Forsythe, Stephen J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7460773/
https://www.ncbi.nlm.nih.gov/pubmed/32867725
http://dx.doi.org/10.1186/s12889-020-09452-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7460773/
https://www.ncbi.nlm.nih.gov/pubmed/32867725
http://dx.doi.org/10.1186/s12889-020-09452-4

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