References
- Griffith, C.J. and Worsfold, D.: Application of HACCP to food preparation practices in domestic kitchens. Food Control, 5, 200-205 (1994). https://doi.org/10.1016/0956-7135(94)90084-1
- Redmond, E.C. and Griffith, C.J.: Consumer food handling in the home: A review of food safety studies. J. Food Prot., 66, 130-161 (2003). https://doi.org/10.4315/0362-028X-66.1.130
- Bahk, G.J., Chun, S.J., Park, K.H., Hong, C.H., and Kim, J.W.: Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers. J. Food Hyg. Safety, 18, 139-145 (2003).
- Borneff, J., Singer, H.R., Wittig, J., and Harder, E.R.: Distribution of microorganisms in household kitchens. II. Criticalevaluation of the results and conclusions. Zentralblatt fur Bckteriologie Mikrobiologie und Hygiene serie B, 186, 30- 44 (1988).
- Archer, D.L., and Young, F.E.: Contemporary issues: diseases with a food vector. Clin. Microbiol. Rev., 1, 377-398 (1988). https://doi.org/10.1128/CMR.1.4.377
- Rocourt, J., Moy, G., Vierk, K., and Schlundt, J.: The present state of foodborne disease in OECD countries. Food Safety Department, WHO Available from: http://www.who.int/ foodsafety/ publications/foodborne_disease/oecd_fbd.pdf. Accessed May 2, 2012 (2003).
- The Institute of Environmental Science and Research Ltd. (ESR). Annual summary of outbreaks in New Zealand. Available from: https://surv.esr.cri.nz/PDF_surveillance/ Annual- Rpt/AnnualOutbreak/2011/2011OutbreakRpt.pdf. Accessed Dec 15, 2014 (2011).
- Redmond, E.C., Griffith, C.J., Slader, J., and Humphrey, T.: Microbiological and observational analysis of cross contamination risks during domestic food preparation. Brit. Food J., 10(6), 581-597 (2004).
- Eves, A., Bielby, G., Egan, B., Lumbers, M., Raats, M., and Adams, M.: Food hygiene knowledge and self-reported behaviours of UK school children (4-14 years). Brit. Food J., 108(9), 706-720 (2006). https://doi.org/10.1108/00070700610688359
- Haysom, I.W., and Sharp, A.K.: Bacterial contamination of domestic kitchens over a 24-hour period. Brit. Food J., 107 (7), 453-466 (2005). https://doi.org/10.1108/00070700510606873
- Food and Drug Administration.: Bacteriological analytical manual 8th ed. (rev. A). Gaithersburg, Md. (1998).
- Harrigan, W.F., and McCance, M.E.: Laboratory methods in food and dairy microbiology. Academic Press Inc., London (1976).
- Kennedy, J., Blair, I.S., McDowell, D.A., and Bolton, D.J.: The microbiological status of non/food contact surfaces in domestic kitchens and the growth of Staphylococcus aureus in domestic refrigerators. Food Prot. Trends, 25, 974-980 (2005).
- Beumera, R.R., Giffela, M.C., Boerb, E., and Romboutsa, F.M.: Growth of Listeria monocytogenes on sliced cooked meat products. Food Microbiol., 13, 333-340 (1996). https://doi.org/10.1006/fmic.1996.0039
- Sergelidis, D., Abrahim, A., Sarimvei, A., Panoulis, C., Karaionnoglou, P.R., and Genigeorgis, C.: Temperature distribution and prevalence of Listeria spp. in domestic, retail and industrial refrigerators in Greece. Int. J. Food Microbiol., 34, 171- 177 (1997). https://doi.org/10.1016/S0168-1605(96)01175-0
- Mafu, A.A., Roy, D.G., Goulet, J., and Magny, P.: Attachment of Listeria monocytogenes to stainless steel, glass, polypropylene and rubber surfaces after short contact times. J. Food Prot., 53, 742-746 (1990). https://doi.org/10.4315/0362-028X-53.9.742
- Jackson, V., Blair, I.S., McDowel,l D.A., Kennedy, J., and Bolton, D.J.: The incidence of significant foodborne pathogens in domestic refrigerators. Food control, 18, 346-351 (2007). https://doi.org/10.1016/j.foodcont.2005.10.018
- Scott, E., Bloomfield, S.F., and Barlow, C.G.: An investigation of microbial-contamination in the home. J. Hyg., 89(2), 297-293 (1982).
- Shojoei, H., Shooshtaripoor, J., and Amiri, M.: Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers. Food Res. Int., 39, 525-529 (2006). https://doi.org/10.1016/j.foodres.2005.10.007
- Doyle, MP., Ruoff, K.L., Pierson, M., Weinberg, W., Soule, B., and Michaels, B.S.: Reducing transmission of infectious agents in the Home Part II: control points. Food Environ. Sanit., 20, 418-425 (2000).
- Weingold, S.E., Guzewich, J.J., and Fudala, J.K.: Use of foodborne disease data for HACCP risk assessment. J. Food Prot., 57, 820-830 (1994). https://doi.org/10.4315/0362-028X-57.9.820
- FDA. Lifelong Food Safety, Available from: www.fda.gov/Food/ ResourcesForYou/Health Educators/ucm083000.html. Accessed May15, 2014. (2014).
- Efstratiou, M.A., Mavridou, A., Richardson, S.C., and Papadakis, J.A.: Correlation of bacterial indicator organisms with Salmonella spp., Staphylococcus aureus and Candida albicans in sea water. Lett. Appl. Microbiol., 26, 342-346 (1998). https://doi.org/10.1046/j.1472-765X.1998.00345.x
- Tan, S.L., Lee, H.Y., Abu Bakar, F., Abdul Karim, M.S., Rukayadi, Y., and Mahyudin, N.A.: Microbiological quality on food handlers' hands at primary schools in Hulu Langat District, Malaysia. Inter. Food Res. J., 20(5), 2973-2977 (2013).
- Borch, E., and Arinda, P.: Bacteriological safety issues in red meat and ready to eat meat products as well as control measures. Meat Sci., 62(3), 381-390 (2002). https://doi.org/10.1016/S0309-1740(02)00125-0
- Atanassova, V., Meindi, A., and Ring, C.: Prevalence of Staphylococcus aureus and Staphylococcal enterotoxins in raw pork and uncooked smoked ham - a comparison of classical culturing detection and RFLP - PCR. Inter. J. Food Microbiol., 68, 105-113 (2001). https://doi.org/10.1016/S0168-1605(01)00479-2
- Githiri, M., Okemo, P., and Kimiywe, J.: Hygienic practices and occurrence of coliforms and Staphylococcus on food at a public hospital in Kenya. J. Appl. Biosci., 27, 1727-1731 (2009).
- Hawker, J., Begg, N., Blair, I., Reintjes, R., Weinberg, J., and Ekdahl, K.: Section 2: Common Topics. Communicable Disease Control and Health Protection Handbook. John Wiley & Sons, Ltd., pp. 17-57. (2012).
- Dharod, J.M., Paciello, S., Bermudez-Millan, A., Venlitanarayanan, K., Damio, G., and Perez-Escamilla, R.: Bacterial contamination of hands increases risk of cross-contamination among low-income Puerto Rican meal preparers. J. Nutr. Educ. Behav., 41(6), 389-397 (2009). https://doi.org/10.1016/j.jneb.2008.11.001
- Ayçiçek, H., Aydo an, H., Kucukkaraaslan, A., Baysallar, M., and Ba ustao lu, A.C.: Assessment of the bacterial contamination on hands of hospital food handlers. Food Control, 15(4), 253-259 (2004). https://doi.org/10.1016/S0956-7135(03)00064-1
- Haysom, I.W. and Sharp, A.K.: Cross-contamination from raw chicken during meal preparation. Brit. Food J., 106(1), 38-50 (2003). https://doi.org/10.1108/00070700410515190