1Majowicz S E, Musto J, Scanan E, et al. International collaboration on enteric disease burden of illness studies, the global burden of nontyphoidal Salmonella gastroenteritis [ J ]. Clinical Infectious Diseases,2010,50(6) :882-889.
2Bryan F L, Doyle M P. Health risks and consequences of Salmonella and Campylobacterjejuni in raw poultry[ J]. Journal of Food Protection, 1995,58 ( 3 ) :326-344.
3Humphrey T. Public health aspects of Salmonella infection [ M ]. Wallingford, UK : CABI Publishing ,2000.
4Luber P. Cross-contamination versus undercooking of poultry meat or eggs-which risks need to be managed first [ J ]. International Journal of Food Microbiology, 2009,134 ( 1/2 ) : 21-28.
5Mylius S D, Nauta M J, Havelaar A H. Cross-contamination during food preparation: a mechanistic model applied to chickenborne Campylobacter [ J ]. Risk Analysis, 2007,27 ( 4 ) : 803 -813.
6Nauta M J, Jacobs-Reitsma W F, Havelaar A H. A risk assessment model for Campylobacter in broiler meat [ J ]. Risk Analysis, 2007,27 (4) :845-860.
7Montville R,CHEN Y,Schaffner D W. Glove barriers to bacterial cross-contamination between hands to food [ J]. Journal of Food Protection ,2001,64 ( 6 ) :845-849.
8CHEN Y, Jackson K M, Chea F P, et al. Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks[ J]. Journal of Food Protection,2001, 64 ( 1 ) ,72-80.
9van Asseh E,Fischer A,de Jong A E, et al. Cooking practices in the kitchen-obersrved versus predicted behavior [ J ]. Risk Analysis ,2009,29 ( 4 ) :533-540.
10Kusumaningrum H D, van Asseh E D, Beumer R R, et al. A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp via domestic kitchen surfaces [ J]. Journal of Food Protection ,2004,67 ( 9 ) : 1892-1903.
