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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2020
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| Materias: | |
| 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 |