The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

“…Cross-contamination in food occurs through various ways and sources, which the cause is difficult to be identifiable due to the complexity of the food processes. The most probable transmission of occurrence could be through food handlers, the major (Lues and van Tonder, 2007). The inconsistent practice of food hygiene and sanitation by the food handlers increase the possibility of contaminations of the pathogens in the food.…”

Foodborne Outbreak, Meknes, Morocco, June 2017: What We Need to Learn

“…It's present on 88% of the hands and 48% of the aprons of food handlers working in the delicatessen sections of a retail store [2]. These data show that human contamination with enterotoxigenic strains during food preparation and processing plays an important role as a source of food contamination.…”

Microbiological Quality of Food Contact Surfaces (Spoons) at Selected Restaurants in Klang Valley, Malaysia

“…The presence of E. coli considers as an indicator for faecal contamination. This may consequently results in the presence of other indicator organisms, other bacteria and viruses (Lues & Tonder 2007;Sneed 2004). Some E. coli strains cause food borne diseases ranging from bloody diarrhoea to haemorrhagic colitis and haemolytic uremic syndrome (Nataro & Kaper 1998).…”