| kitchen practices used in handling broiler chickens and survival of campylobacter spp. on cutting surfaces in kampala, uganda. | cross-contamination during food preparation has been identified as an important factor associated with foodborne illnesses. handling practices used during preparation of broiler chickens in 31 fast-food restaurants and 86 semisettled street stands (street vendors) were assessed by use of a standard checklist. these establishments used wood, plastic, or metal cutting surfaces during the preparation of broiler chickens. the survival of campylobacter spp. on kitchen cutting surfaces was determined ... | 2004 | 15453589 |