The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios

Dima Faour-Klingbeil; Victor Kuri; Ewen Todd

doi:10.1016/j.foodres.2016.09.001

The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios

Dima Faour-Klingbeil^*, Victor Kuri, Ewen Todd

^*Corresponding author for this work

School of Biological and Marine Sciences

American University of Beirut

Research output: Contribution to journal › Article › peer-review

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Original language	English
Pages (from-to)	495-503
Number of pages	0
Journal	Food Research International
Volume	89
Issue number	0
Early online date	3 Sept 2016
DOIs	https://doi.org/10.1016/j.foodres.2016.09.001
Publication status	Published - Nov 2016

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10.1016/j.foodres.2016.09.001

FaourKlingbeil-Kuri-Todd-2016-The transfer rate of Salmonella from contaminated parsley via cutting boards-AcceptedVersion

Cite this

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