The global interest in handling food has increased over the years. Greater handling raises the risk of contamination, also in the backed food. The aim of this study is to understand the type and level of microbial contamination in the food that is served along happy hour in the bars/coffee.
Gori, F., Santamaria, M., Cuccaro, C., Cardaci, R., Burgassi, S., Messina, G. (2019). Happy hours: could chips and nuts be vector of food-borne outbreaks?. AMERICAN JOURNAL OF INFECTION CONTROL, 47(6), S34-S34 [10.1016/j.ajic.2019.04.076].
Happy hours: could chips and nuts be vector of food-borne outbreaks?
Gori, Francesco;Santamaria, Manuel;Cuccaro, Claudia;Cardaci, Rosa;Burgassi, Sandra;Messina, Gabriele
2019-01-01
Abstract
The global interest in handling food has increased over the years. Greater handling raises the risk of contamination, also in the backed food. The aim of this study is to understand the type and level of microbial contamination in the food that is served along happy hour in the bars/coffee.
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