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Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

机译：在模拟食物处理期间，手，手套，器具和新鲜农产品之间的诺罗维尔斯传播

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M. Rönnqvist; E. Aho; A. Mikkelä; J. Ranta; P. Tuominen; M. Rättö; L. Maunula;
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年度 2014
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1. Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling [J] . M. R?nnqvist, E. Aho, A. Mikkel?, Applied and Environmental Microbiology . 2014,第17期

机译：模拟食品处理过程中诺如病毒在手，手套，器皿和新鲜农产品之间的传播
2. Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling [J] . M. R?nnqvist, E. Aho, A. Mikkel?, Applied and Environmental Microbiology . 2014,第17期

机译：模拟食品处理过程中诺如病毒在手，手套，器皿和新鲜农产品之间的传播
3. Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling [J] . M. R?nnqvist, E. Aho, A. Mikkel?, Applied Microbiology . 2014,第17期

机译：模拟食品处理过程中诺如病毒在手，手套，器皿和新鲜农产品之间的传播
4. Getting A Handle On Norovirus Foodborne Transmission Mechanisms: A study for the Food Standards Agency [C] . David Lane, Elke Husemann, Darren Holland, International Conference of the System Dynamics Society . 2018

机译：获得诺罗维病毒食品载体传输机制的手柄：食品标准机构的研究
5. Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Fresh Produce and Non-thermal Processes to Inactivate Human Norovirus. [D] . DiCaprio, Erin Leigh. 2015

机译：人类诺如病毒和动物杯状病毒在新鲜产品和非热过程中的内在化和传播，以灭活人类诺如病毒。
6. Norovirus Transmission between Hands Gloves Utensils and Fresh Produce during Simulated Food Handling [O] . M. Rönnqvist, E. Aho, A. Mikkelä, 2014

机译：模拟食品处理过程中诺如病毒在手手套器皿和新鲜农产品之间的传播
7. Probabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operations [O] . Fernando Pérez-Rodríguez, Junehee Kwon, Araceli Bolívar, 2019

机译：学校食品服务运营中新鲜农产品诺维病毒传播的概率风险模型
8. Postharvest Handling and Packinghouse Analysis of Fresh Produce and Recommendations for Improving Packing Line Design [R] . Picha, D. H. 2004

机译：新鲜农产品采后处理和包装厂分析及加强包装线设计的建议

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

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