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Influence of Soap Characteristics and Food Service Facility Type on the Degree of Bacterial Contamination of Open, Refillable Bulk Soaps.
Schaffner, Donald W; Jensen, Dane; Gerba, Charles P; Shumaker, David; Arbogast, James W.
Affiliation
  • Schaffner DW; 1 Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901.
  • Jensen D; 1 Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901.
  • Gerba CP; 2 Department of Soil, Water and Environmental Science, University of Arizona, Tucson, Arizona 85721; and.
  • Shumaker D; 3 GOJO Industries, Inc., 1 GOJO Plaza #500, Akron, Ohio 44311, USA.
  • Arbogast JW; 3 GOJO Industries, Inc., 1 GOJO Plaza #500, Akron, Ohio 44311, USA.
J Food Prot ; 81(2): 218-225, 2018 02.
Article in En | MEDLINE | ID: mdl-29320234
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Soaps / Triclosan / Xylenes / Food Microbiology / Food Services / Anti-Bacterial Agents Language: En Journal: J Food Prot Year: 2018 Document type: Article Country of publication: United States
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Soaps / Triclosan / Xylenes / Food Microbiology / Food Services / Anti-Bacterial Agents Language: En Journal: J Food Prot Year: 2018 Document type: Article Country of publication: United States