| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392794 | Food Control | 2013 | 9 Pages |
Abstract
⺠We quantify cross-contamination in a retail deli using a fluorescent compound (FC). ⺠Results show gloves, meat grip, carriage tray and collection area as 'hot spots'. ⺠Video analysis revealed wide range in hand contact frequency for participants. ⺠High-touch areas include deli meat, deli meat wrapper, deli paper and plastic bags. ⺠We show correlation between hand contact frequency and concentration of FC.
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Authors
Kristen E. Gibson, Ok Kyung Koo, Corliss A. O'Bryan, Jack A. Neal, Steven C. Ricke, Philip G. Crandall,