Order Article Reprints

Sekoai PT, Feng S, Zhou W, Ngan WY, Pu Y, Yao Y, Pan J, Habimana O. Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices. Microorganisms. 2020; 8(4):579. https://doi.org/10.3390/microorganisms8040579

Sekoai, Patrick T., Shiqi Feng, Wenwen Zhou, Wing Y. Ngan, Yang Pu, Yuan Yao, Jie Pan, and Olivier Habimana. 2020. "Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices" Microorganisms 8, no. 4: 579. https://doi.org/10.3390/microorganisms8040579

Sekoai, P. T., Feng, S., Zhou, W., Ngan, W. Y., Pu, Y., Yao, Y., Pan, J., & Habimana, O. (2020). Insights into the Microbiological Safety of Wooden Cutting Boards Used for Meat Processing in Hong Kong’s Wet Markets: A Focus on Food-Contact Surfaces, Cross-Contamination and the Efficacy of Traditional Hygiene Practices. Microorganisms, 8(4), 579. https://doi.org/10.3390/microorganisms8040579