TY  -  
T1  - Keittiöpintojen kontaminoituminen ruoan valmistuksen yhteydessä käsiteltäessä joko kokonaisia pakastebroilereita tai broilerin marinoituja koipireisipaloja 
SN  -  /  
UR  - URN:NBN:fi-fe201801151631; http://hdl.handle.net/1975/9349 
T3  -  
A1  - Holopainen, Tuija 
A2  -  
PB  - Helsingfors universitet 
Y1  - 2009 
LA  - fin 
AB  - Salmonella and Campylobacter are one the most significant enteric bacterial organisms causing foodborne infections world-wide. Domestic Finnish broiler meat is rarely contaminated with Salmonella. Campylobacter contamination rate of domestic broiler meat is 10-30 % in summer months, during the seasonal peak of human campylobacter infections. The human campylobacter infections are usually sporadic and the source of infection remains unknown. Impact of domestic broiler meat on the incidence of the... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - Salmonella; Campylobacter; surface; cross contamination; home hygiene; Environmental Hygiene; Ympäristöhygienia; Miljöhygien 
N1  -   
PP  -  
ER  -