Prevalence of Escherichia coli O157 on the hands of food‐workers

Prevalence of Escherichia coli O157 on the hands of food‐workers A total of 94 food handlers working at 25 premises in the city of Bradford were examined to determine the prevalence of carriage of Escherichia coli O157:H7 on their hands. A total of 50 clerical workers who did not handle food on a professional basis were recruited as controls. All subjects made palmar impressions on 225mm 2 plates containing modified cefixime‐tellurite sorbitol MacConkey agar. In contrast with earlier studies, which examined only abattoir workers, none of the food‐handlers or controls in this investigation carried the bacterium on their hands. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Prevalence of Escherichia coli O157 on the hands of food‐workers

British Food Journal, Volume 105 (10): 4 – Nov 1, 2003

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Publisher
Emerald Publishing
Copyright
Copyright © 2003 MCB UP Ltd. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700310506227
Publisher site
See Article on Publisher Site

Abstract

A total of 94 food handlers working at 25 premises in the city of Bradford were examined to determine the prevalence of carriage of Escherichia coli O157:H7 on their hands. A total of 50 clerical workers who did not handle food on a professional basis were recruited as controls. All subjects made palmar impressions on 225mm 2 plates containing modified cefixime‐tellurite sorbitol MacConkey agar. In contrast with earlier studies, which examined only abattoir workers, none of the food‐handlers or controls in this investigation carried the bacterium on their hands.

Journal

British Food JournalEmerald Publishing

Published: Nov 1, 2003

Keywords: Food safety; Contamination; United Kingdom

References

  • Hemolytic uremic syndrome in Belgium: incidence and association with verocytotoxin‐producing Escherichia coli
    Piérard, D.; Cornu, G.; Proesmans, W.

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