These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

134 related articles for article (PubMed ID: 18724759)

  • 21. Quantitative exposure model for the transmission of norovirus in retail food preparation.
    Mokhtari A; Jaykus LA
    Int J Food Microbiol; 2009 Jul; 133(1-2):38-47. PubMed ID: 19450890
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Hand-washing promotion for preventing diarrhoea.
    Ejemot-Nwadiaro RI; Ehiri JE; Arikpo D; Meremikwu MM; Critchley JA
    Cochrane Database Syst Rev; 2021 Jan; 12(1):CD004265. PubMed ID: 33539552
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Hygiene in Restaurants and among Street Food Vendors in Bangladesh.
    Nizame FA; Alam MU; Masud AA; Shoab AK; Opel A; Islam MK; Luby SP; Unicomb L
    Am J Trop Med Hyg; 2019 Sep; 101(3):566-575. PubMed ID: 31333161
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Hand Hygiene Knowledge and Self-Reported Hand Washing Behaviors among Restaurant Kitchen Chefs in Jiangsu Province, China.
    Cui B; Li SY; Wang LD; Chen X; Ke J; Tian Y
    Int J Environ Res Public Health; 2021 Feb; 18(4):. PubMed ID: 33671843
    [TBL] [Abstract][Full Text] [Related]  

  • 25. SaniTwice: a novel approach to hand hygiene for reducing bacterial contamination on hands when soap and water are unavailable.
    Edmonds SL; Mann J; McCormack RR; Macinga DR; Fricker CM; Arbogast JW; Dolan MJ
    J Food Prot; 2010 Dec; 73(12):2296-300. PubMed ID: 21219752
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads.
    Robinson AL; Lee HJ; Kwon J; Todd E; Rodriguez FP; Ryu D
    J Food Prot; 2016 Feb; 79(2):304-8. PubMed ID: 26818993
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Ground beef handling and cooking practices in restaurants in eight States.
    Bogard AK; Fuller CC; Radke V; Selman CA; Smith KE
    J Food Prot; 2013 Dec; 76(12):2132-40. PubMed ID: 24290692
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Understanding the Relationships Between Inspection Results and Risk of Foodborne Illness in Restaurants.
    Lee P; Hedberg CW
    Foodborne Pathog Dis; 2016 Oct; 13(10):582-586. PubMed ID: 27680283
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Hand washing frequency in an emergency department.
    Meengs MR; Giles BK; Chisholm CD; Cordell WH; Nelson DR
    Ann Emerg Med; 1994 Jun; 23(6):1307-12. PubMed ID: 8198306
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Risk assessment of hand washing efficacy using literature and experimental data.
    Montville R; Chen Y; Schaffner DW
    Int J Food Microbiol; 2002 Mar; 73(2-3):305-13. PubMed ID: 11934038
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Certified kitchen managers: do they improve restaurant inspection outcomes?
    Cates SC; Muth MK; Karns SA; Penne MA; Stone CN; Harrison JE; Radke VJ
    J Food Prot; 2009 Feb; 72(2):384-91. PubMed ID: 19350984
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Prevalence, antimicrobial susceptibility patterns and associated risk factors of Shigella and Salmonella among food handlers in Arba Minch University, South Ethiopia.
    Mama M; Alemu G
    BMC Infect Dis; 2016 Nov; 16(1):686. PubMed ID: 27871241
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Restaurant food cooling practices.
    Brown LG; Ripley D; Blade H; Reimann D; Everstine K; Nicholas D; Egan J; Koktavy N; Quilliam DN;
    J Food Prot; 2012 Dec; 75(12):2172-8. PubMed ID: 23212014
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment.
    Pragle AS; Harding AK; Mack JC
    J Environ Health; 2007 Jun; 69(10):27-32. PubMed ID: 17583293
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories.
    Todd EC; Greig JD; Bartleson CA; Michaels BS
    J Food Prot; 2007 Sep; 70(9):2199-217. PubMed ID: 17900100
    [TBL] [Abstract][Full Text] [Related]  

  • 36. A risk-based restaurant inspection system in Los Angeles County.
    Buchholz U; Run G; Kool JL; Fielding J; Mascola L
    J Food Prot; 2002 Feb; 65(2):367-72. PubMed ID: 11848569
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Tomato handling practices in restaurants.
    Kirkland E; Green LR; Stone C; Reimann D; Nicholas D; Mason R; Frick R; Coleman S; Bushnell L; Blade H; Radke V; Selman C;
    J Food Prot; 2009 Aug; 72(8):1692-8. PubMed ID: 19722402
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments.
    Kirchner M; Goulter RM; Chapman BJ; Clayton J; Jaykus LA
    J Food Prot; 2021 Jul; 84(7):1239-1251. PubMed ID: 33545714
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Hand washing compliance among retail food establishment workers in Minnesota.
    Allwood PB; Jenkins T; Paulus C; Johnson L; Hedberg CW
    J Food Prot; 2004 Dec; 67(12):2825-8. PubMed ID: 15633696
    [TBL] [Abstract][Full Text] [Related]  

  • 40. [Requirements in food hygiene in inpatient facilities: "expanding the housewife horizon"].
    Loczenski B
    Pflege Z; 2008 Sep; 61(9):494-7. PubMed ID: 18828303
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.