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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

204 related items for PubMed ID: 21375548

  • 1. Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards.
    Tang JY, Nishibuchi M, Nakaguchi Y, Ghazali FM, Saleha AA, Son R.
    Lett Appl Microbiol; 2011 Jun; 52(6):581-8. PubMed ID: 21375548
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  • 3. Characterization of Campylobacter spp. transferred from naturally contaminated chicken legs to cooked chicken slices via a cutting board.
    Guyard-Nicodème M, Tresse O, Houard E, Jugiau F, Courtillon C, El Manaa K, Laisney MJ, Chemaly M.
    Int J Food Microbiol; 2013 Jun 03; 164(1):7-14. PubMed ID: 23587707
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  • 4. Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives.
    van Asselt ED, de Jong AE, de Jonge R, Nauta MJ.
    J Appl Microbiol; 2008 Nov 03; 105(5):1392-401. PubMed ID: 18713282
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  • 6. Simulation of cross-contamination and decontamination of Campylobacter jejuni during handling of contaminated raw vegetables in a domestic kitchen.
    Chai LC, Lee HY, Ghazali FM, Abu Bakar F, Malakar PK, Nishibuchi M, Nakaguchi Y, Radu S.
    J Food Prot; 2008 Dec 03; 71(12):2448-52. PubMed ID: 19244897
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  • 8. Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and cutting board during preparation of a chicken fruit salad.
    Verhoeff-Bakkenes L, Beumer RR, de Jonge R, van Leusden FM, de Jong AE.
    J Food Prot; 2008 May 03; 71(5):1018-22. PubMed ID: 18522039
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  • 9. Impact of disinfectant wipes on the risk of Campylobacter jejuni infection during raw chicken preparation in domestic kitchens.
    Lopez GU, Kitajima M, Sherchan SP, Sexton JD, Sifuentes LY, Gerba CP, Reynolds KA.
    J Appl Microbiol; 2015 Jul 03; 119(1):245-52. PubMed ID: 25939813
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  • 11. Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry.
    Cardoso MJ, Ferreira V, Truninger M, Maia R, Teixeira P.
    Int J Food Microbiol; 2021 Jan 02; 338():108984. PubMed ID: 33277046
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  • 12. Cross-contamination in the kitchen: effect of hygiene measures.
    de Jong AE, Verhoeff-Bakkenes L, Nauta MJ, de Jonge R.
    J Appl Microbiol; 2008 Aug 02; 105(2):615-24. PubMed ID: 18341559
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  • 14. "Campylobacter transfer from naturally contaminated chicken thighs to cutting boards is inversely related to initial load," a comment on: J. Food Prot. 72(9): 1836-1840 (2009).
    Nauta MJ.
    J Food Prot; 2010 Jan 02; 73(1):6-7; author reply 7-8. PubMed ID: 20051196
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  • 15. Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces.
    Haughton PN, Grau EG, Lyng J, Cronin D, Fanning S, Whyte P.
    Int J Food Microbiol; 2012 Oct 15; 159(3):267-73. PubMed ID: 23107507
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  • 16. Enumeration of Campylobacter spp. on the surface and within chicken breast fillets.
    Luber P, Bartelt E.
    J Appl Microbiol; 2007 Feb 15; 102(2):313-8. PubMed ID: 17241335
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  • 18. Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature-Longtime-Cooked Chicken Meat.
    Shimojima Y, Shimojima H, Morita Y.
    J Food Prot; 2022 Aug 01; 85(8):1166-1171. PubMed ID: 35687739
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  • 19. Prevalence, quantification and antimicrobial resistance of Campylobacter spp. on chicken neck-skins at points of slaughter in 5 major cities located on 4 continents.
    Garin B, Gouali M, Wouafo M, Perchec AM, Pham MT, Ravaonindrina N, Urbès F, Gay M, Diawara A, Leclercq A, Rocourt J, Pouillot R.
    Int J Food Microbiol; 2012 Jun 15; 157(1):102-7. PubMed ID: 22607809
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  • 20. Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment.
    Lai H, Tang Y, Ren F, Jiao XA, Huang J.
    Foods; 2023 Aug 29; 12(17):. PubMed ID: 37685178
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