[1]
|
A. H. Havelaar, S. Brul, A. R. De Jong, R. De Jonge, M. H. Zwietering and B. H. Terkuile, “Future Challenges to Microbial Food Safety,” International Journal of Food Microbiology, Vol. 139, 2009, pp. S79-S94.
doi:10.1016/j.ijfoodmicro.2009.10.015
|
[2]
|
J. K. Ikawa, J. S. Rossen, “Reducing Bacteria in Household Sponges,” Environmental Health, Vol. 62, No. 1, 1999. pp. 18-22.
|
[3]
|
F. A. De Oliveira, M. P. Geimba, A. P Pasqualotto, A. Brandelli, G. Pasquali, W. P Da Silva and E. C. Tondo, “Clonal Relationship among Salmonella enterica Serovar Enteritidis Involved in Foodborne Outbreaks in Southern Brazil,” Food Control, Vol. 20, No. 6, 2009, pp. 606-610.
doi:10.1016/j.foodcont.2008.08.014
|
[4]
|
M. Ojima, Y. Toshima, E. Koya, K. Ara, H. Tokuda, S. Kawai, F. Kasuga and N. Ueda, “Hygiene Measures Considering Actual Distributions of Microorganisms in Japanese Households,” Journal of Applied Microbiology, Vol. 93, 2002, pp. 800-809.
doi:10.1046/j.1365-2672.2002.01746.x
|
[5]
|
M. Sharma, J. Eastridge and C. Mudd, “Effective Household Disinfection Methods of Kitchen Sponges,” Food Control, Vol. 20, No. 3, 2009, pp. 310-313.
doi:10.1016/j.foodcont.2008.05.020
|
[6]
|
R. Lindqvist, S. Sylvén and I. Vagsholm, “Quantitative Microbial Risk Assessment Exemplified by Staphylococcus aureus in Unripened Cheese Made from Raw Milk,” International Journal of Food Microbiology, Vol. 78, No. 1-2, 2002, pp. 155-170.
doi:10.1016/S0168-1605(02)00237-4
|
[7]
|
P. S. Mead, L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin and R. V. Tauxe, “FoodRelated Illness and Death in the United States,” Emerging Infectious Diseases, Vol. 5, No. 5, 1999, pp. 607-625.
doi:10.3201/eid0505.990502
|
[8]
|
O. Erdogrul and F. Erbilir, “Microorganisms in Kitchen Sponges,” Journal of Food Safety, Vol. 6, 2005, pp. 17-22.
|
[9]
|
H. D. Kusumaningrum, M. M. Van Putten, F. M. Rombouts and R. R. Beumer, “Effects of Antibacterial Dishwashing Liquid on Foodborne Pathogens and Competitive Microorganisms in Kitchen Sponges,” Journal of Food Protection, Vol. 65, No. 1, 2002, pp. 61-65.
|
[10]
|
R. R. Beumer and H. Kusumaningrum, “Kitchen Hygiene in Daily Life,” International Biodeterioration Biodegradation, Vol. 51, No. 4, 2003, pp. 299-302.
doi:10.1016/S0964-8305(03)00041-6
|
[11]
|
G. M. Tebbutt, “Does Microbiological Testing of Foods and the Food Environment Have A Role in the Control of Foodborne Disease in England and Wales?” Journal of Applied Microbiology, Vol. 102, No. 4, 2007, pp. 883891.
|
[12]
|
Brasil, Portaria No. 78 de 28 de Janeiro de 2009 da Secretaria Estadual de Saúde do Estado do Rio Grande do Sul, “Aprova a Lista de Verifica??o em Boas Práticas para Servi?os de Alimenta??o, Aprova as Normas Para os Cursos de Capacita??o em Boas Práticas Para Servi?os de Alimenta??o e dá Outras Providências,” Diário Oficial da Uni?o, Porto Alegre, 2009.
|
[13]
|
Brasil, Instru??o Normativa No. 62 de 26/08/2003, “Oficializa os Métodos Analíticos Oficiais Para Análises Microbiológicas Para Controle de Produtos de Origem Animal e água,” Diário Oficial da Uni?o, Brasília, 2003.
|
[14]
|
American Public Health Association (APHA) “Compendium of Methods for the Microbiological Examination of Foods,” 4th Edition, APHA, Washington DC, 2001, p. 676.
|
[15]
|
K. L. Josephson, J. R. Rubino and I. L. Pepper, “Characterization and Quantification of Bacterial Pathogens and Indicator Organisms in Household Kitchens with and Without the Use Disinfectant Cleaner,” Journal of Applied Microbiology, Vol. 83, No. 13, 1997, pp. 737-750.
doi:10.1046/j.1365-2672.1997.00308.x
|
[16]
|
Z. A. Kanafani, V. G. Fowler Jr, “Staphylococcus aureus Infections: New Challenges from an Old Pathogen,” Enfermedades Infecciosas y Microbiología Clínica, Vol. 24, No. 3, 2006, pp. 182-193.
|
[17]
|
D. K. Park, G. Bitton and R. Melker, “Microbial Inactivation by Microwave Radiation in the Home Environment,” Journal of Environmental Health, Vol. 69, No. 5, 2006, pp. 17-24.
|
[18]
|
K. L. Kotula, A. W. Kotula, B. E. Rose, C. J. Pierson and M. Camp, “Reductions of Aqueous Chlorine by Organic Material,” Journal of Food Protection, Vol. 60, No. 3, 1997, pp. 276-282.
|
[19]
|
K. Mattick, K. Durham, G. Domingues, F. J?rgensen, M. Sen, D. W. Schaffner and T. Humphrey, “The Survival of Foodborne Pathogens during Domestic Washing-Up and Subsequent Transfer onto Washing-Up Sponges, Kitchen Surfaces and Food,” International Journal of Food Microbiology, Vol. 85, No. 3, 2003, pp. 213-226.
doi:10.1016/S0168-1605(02)00510-X
|
[20]
|
Secretaria de Vigilancia em Saúde, “Boletim Eletr?nico Epidemiológico,” No. 6, 2005.
http://portal.saude.gov.br/portal/arquivos/pdf/bol_epi_6_2005_corrigido.pdf
|
[21]
|
H. D. Kusumaningrum, G. Riboldi, W. C. Hazeleger and R. R. Beumer, “Survival of Foodborne Pathogens on Stainless Steel Surfaces Cross-Contamination to Foods,” International Journal of Food Microbiology, Vol. 85, No. 3, 2003, pp. 227-236.
doi:10.1016/S0168-1605(02)00540-8
|
[22]
|
F. Celandroni, I. Longo, N. Tosoratti, F. Giannessi, E. Ghelardi, S. Salvetti, A. Baggiani and S. Senesi, “Effects of Microwave Radiation on Bacillus subtilis Spores,” Journal of Applied Microbiolology, Vol. 97, No. 6, 2004, pp. 1220-1227. doi:10.1111/j.1365-2672.2004.02406.x
|
[23]
|
A. O. Valsechi, J. Horii and D. Angelis, “The Effect of Microwaves on Microorganisms,” Arquivos do Instituto Biológico, S?o Paulo, Vol. 71, 2004, pp. 399-404.
|
[24]
|
E. Scott, “Hygiene Issues in the Home,” American Journal Infection Control, Vol. 27, No. 6, 1999, pp. S22-S25.
doi:10.1016/S0196-6553(99)70038-6
|
[25]
|
A. O. Valsechi, J. Horii and D. Angelis, “The Effect of Microwaves on Microorganisms,” Arquivos do Instituto Biológico, S?o Paulo, Vol. 71, 2004, pp. 399-404.
|