1997
DOI: 10.1046/j.1365-2672.1997.00199.x
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Cross-contamination and infection in the domestic environment and the role of chemical disinfectants

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Cited by 99 publications
(59 citation statements)
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“…It was reported that large doses (10 5 -10 7 CFU) of enteropathogenic organisms and 10 6 CFU of S. aureus are required to cause an infection. 3 In our study, isolated bacteria counts were between 21-563 CFU, in the range of previously reported results above; and therefore, the risk of infection is unavoidable.…”
Section: Figuresupporting
confidence: 64%
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“…It was reported that large doses (10 5 -10 7 CFU) of enteropathogenic organisms and 10 6 CFU of S. aureus are required to cause an infection. 3 In our study, isolated bacteria counts were between 21-563 CFU, in the range of previously reported results above; and therefore, the risk of infection is unavoidable.…”
Section: Figuresupporting
confidence: 64%
“…Several types of disinfectants have been previously and recently recognized as more effective antimicrobial tools over boiling, soap and water washing, which are often either ineffective or not feasible. 3 A thorough discussion of disinfection and hand washing, as antimicrobial tools, is made in introduction section. In parallel with decontamination tools, community awareness and education for hygienic standards, respiratory etiquette and hand-washing should be taken seriously into consideration.…”
Section: Figurementioning
confidence: 99%
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“…7 A domestic hygiene approach that incorporates disinfection is well recognized as an effective approach to infection control in the developed world. 8 As cleaning with soap and water may cross-contaminate surfaces, disinfection is recommended to reduce prevalence of pathogens on surfaces after illness, and prevent cross-contamination during food preparation. 8,9 The International Scientific Forum on Home Hygiene (ISFHH) promotes surface disinfection as an important intervention for reducing disease transmission risk.…”
mentioning
confidence: 99%
“…The risk of food-borne infection associated with crosscontamination depends on two factors: the level of contamination on the surfaces and the probability of its transfer to the foods being consumed [49]. The present microbiological survey revealed that there is an urgent need for considerable improvement in the bacteriological quality of products and it should be free from cross-contamination.…”
Section: Resultsmentioning
confidence: 97%