Microbiological quality and risk factors related to sandwiches served in bakeries, cafés, and sandwich bars in South Korea. [electronic resource]
Producer: 20140825Description: 231-8 p. digitalISSN:- 1944-9097
- Bacillus cereus -- isolation & purification
- Commerce -- statistics & numerical data
- Escherichia coli -- isolation & purification
- Fast Foods -- microbiology
- Food Contamination -- analysis
- Food Handling -- methods
- Food Microbiology
- Humans
- Republic of Korea -- epidemiology
- Risk Factors
- Salmonella
- Sanitation
- Staphylococcus aureus -- isolation & purification
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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