Monitoring of Hygiene in Institutional Kitchens in Belgium.

Duthoo, E; Krings, S; Daube, G; Leroy, F; Taminiau, B; Heyndrickx, M; DE Reu, K

Duthoo, E; Krings, S; Daube, G; Leroy, F; Taminiau, B; Heyndrickx, M; DE Reu, K.

Afiliação

Duthoo E; Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium.
Krings S; Department of Food Science-Microbiology, FARAH Center, University of Liège, Quartier Vallée 2 (B43b), Avenue de Cureghem 10, B-4000 Liège, Belgium.
Daube G; Department of Food Science-Microbiology, FARAH Center, University of Liège, Quartier Vallée 2 (B43b), Avenue de Cureghem 10, B-4000 Liège, Belgium.
Leroy F; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Brussels, Belgium.
Taminiau B; Department of Food Science-Microbiology, FARAH Center, University of Liège, Quartier Vallée 2 (B43b), Avenue de Cureghem 10, B-4000 Liège, Belgium.
Heyndrickx M; Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium.
DE Reu K; Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium.

J Food Prot ; 83(2): 305-314, 2020 Feb 01.

Article em En | MEDLINE | ID: mdl-31961228

Palavras-chave

Kitchen hygiene; Microbiological food quality; Microbiological food safety

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: J Food Prot Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Bélgica

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