The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios

Authors

Dima Faour-Klingbeil
Victor Kuri, School of Biological and Marine Sciences
Ewen Todd

ORCID

• Kuri, Victor: 0000-0003-1706-7597

DOI

10.1016/j.foodres.2016.09.001

Publication Date

2016-11-01

Publication Title

Food Research International

Volume

89

ISSN

0963-9969

Organisational Unit

School of Biological and Marine Sciences

First Page

495

Last Page

503

Recommended Citation

Faour-Klingbeil, D., Kuri, V., & Todd, E. (2016) 'The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios', Food Research International, 89, pp. 495-503. Available at: https://doi.org/10.1016/j.foodres.2016.09.001