Services at the UM Medical Center

Contenido en el Idioma Espa�ol de University of Maryland Medical Center.

Seguridad con los alimentos

Nombres alternativos:

Higiene y salubridad con los alimentos

Fuentes alimenticias:

Todos los alimentos están sujetos a contaminación y entre los que presentan mayor riesgo están: las carnes rojas y de aves de corral, huevos, quesos, productos lácteos, verduras crudas y pescados o mariscos crudos.

Referencias:

Medeiros LC, Hillers VN, Chen G, Bergmann V, Kendall P, Schroeder M. Design and development of food safety knowledge and attitude scales for consumer food safety education. J Am Diet Assoc . 2004 Nov;104(11):1671-7.

Anderson JB, Shuster TA, Hansen KE, Levy AS, Volk A. A camera's view of consumer food-handling behaviors. J Am Diet Assoc. 2004 Feb;104(2):186-91.

Redmond EC, Griffith CJ. Consumer food handling in the home: a review of food safety studies. J Food Prot . 2003 Jan;66(1):130-61.

Fecha de revisión: 6/8/2007
Versión en inglés revisada por: Mark Levin, M.D., Division of Infectious Disease, MacNeal Hospital, Berwyn, IL. Review provided by VeriMed Healthcare Network.
Traducción y localización realizada por: DrTango, Inc.

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