Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry.

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作者： Nânci,Santos-Ferreira ^[1] ; Ângela,Alves ^[1] ; Maria João,Cardoso ^[1] ; Solveig,Langsrud ^[2] ; Ana Rita,Malheiro ^[3] ; Rui,Fernandes ^[3] ; Rui,Maia ^[4] ; Mónica,Truninger ^[5] ; Luís,Junqueira ^[5] ; Anca Ioana,Nicolau ^[6] ; Loredana,Dumitrașcu ^[6] ; Silje Elisabeth,Skuland ^[7] ; Gyula,Kasza ^[8] ; Tekla,Izsó ^[8] ; Vânia,Ferreira ^[1] ; Paula,Teixeira ^[1]

作者单位： Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal. ^[1] Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway. ^[2] Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde-i3S, Instituto de Biologia Molecular e Celular-IBMC e Universidade do Porto, Porto, Portugal. ^[3] UFP Energy, Environment and Health Research Unit (FP-ENAS), Universidade Fernando Pessoa, Porto, Portugal. ^[4] Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal. ^[5] Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania. ^[6] Consumption Research Norway (SIFO), Oslo Metropolitan University, Oslo, Norway. ^[7] Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary. ^[8]