The implementation of the five keys to safer food in campus cafeterias and the effects on Escherichia coli contamination

The World Health Organization developed five keys to safer food’s guidelines. This study aimed to determine the relationships between food handlers’ knowledge, attitudes, and behavior to the guideline and Escherichia coli (E. coli) contamination of food served at campus cafeterias. This cross-sectio...

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Detalles Bibliográficos
Autores principales: Susanna, Dewi, Kusuma, Aria, Mairani, Tiara, Fitria, Lassie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7706364/
https://www.ncbi.nlm.nih.gov/pubmed/33282757
http://dx.doi.org/10.4081/ijfs.2020.8782

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7706364/
https://www.ncbi.nlm.nih.gov/pubmed/33282757
http://dx.doi.org/10.4081/ijfs.2020.8782

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