Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic
Language English Country United States Media print
Document type Journal Article
PubMed
31199692
DOI
10.4315/0362-028x.jfp-18-338
PII: S0362-028X(22)09841-6
Knihovny.cz E-resources
- Keywords
- spp, spp., Shiga toxigenic,
- MeSH
- Bacillus cereus isolation & purification MeSH
- Bacteria * isolation & purification MeSH
- Escherichia coli isolation & purification MeSH
- Foodborne Diseases microbiology MeSH
- Food Microbiology * MeSH
- Staphylococcus aureus isolation & purification MeSH
- Food Services * statistics & numerical data MeSH
- Publication type
- Journal Article MeSH
- Geographicals
- Czech Republic MeSH
Contamination of food service facilities in the Czech Republic by foodborne agents was determined. Bacillus cereus, Staphylococcus aureus, and Escherichia coli were detected in almost 50% of samples. The occurrence of B. cereus, S. aureus, and E. coli depended on the season of the year. Regular monitoring of food service facilities for agents of foodborne disease is necessary.
References provided by Crossref.org
The Germination and Growth of Two Strains of Bacillus cereus in Selected Hot Dishes After Cooking
