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- Subratty, A.H.; Sun, M. Chan; Kassean, H.K.
- Nutrition and food science 2003 v.33 no.5 pp. 208-212
- cooking; food quality; foods; hygiene; people; school food service; secondary education; urban areas; Mauritius
- ... The present work focuses on the assessment of the level of hygiene practices among people involved in the preparation, cooking and serving of foods as well as the quality of foods offered for sale in secondary school canteens in four different urban areas in Mauritius. ...
- Mills, Anna; Phillips, Carol A.
- Nutrition and food science 2003 v.33 no.5 pp. 197-202
- Campylobacter jejuni; cooking; cross contamination; digestive tract; feeds; flocks; foodborne illness; herds; human food chain; humans; poultry; raw meat; England; Wales
- ... Campylobacter spp. is the single most common cause of food-borne illness in England and Wales and worldwide. Raw meat (particularly poultry) is commonly contaminated with the organism. Insufficient cooking and/or proper storage or cross contamination to foods not subsequently cooked are the main means by which humans become infected. The organism enters the human food chain because of its prevalen ...