Journal of Nutrition Education and Behavior
Volume 41, Issue 6 , Pages 389-397, November 2009

Bacterial Contamination of Hands Increases Risk of Cross-contamination among Low-income Puerto Rican Meal Preparers

  • Jigna Morarji Dharod, PhD

      Affiliations

    • Department of Nutritional Sciences and Connecticut Center of Excellence for Eliminating Health Disparities among Latinos, University of Connecticut, Storrs, CT
    • Corresponding Author InformationAddress for correspondence: Jigna Morarji Dharod, PhD, Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Hill Road, Storrs, CT 06269; Phone: (860) 486-5073; Fax: (860) 486-3674
    • ,
  • Stefania Paciello, MS

      Affiliations

    • Department of Nutritional Sciences and Connecticut Center of Excellence for Eliminating Health Disparities among Latinos, University of Connecticut, Storrs, CT
    • ,
  • Angela Bermúdez-Millán, PhD

      Affiliations

    • Department of Nutritional Sciences and Connecticut Center of Excellence for Eliminating Health Disparities among Latinos, University of Connecticut, Storrs, CT
    • Hispanic Health Council, Inc., Hartford, CT
    • ,
  • Kumar Venkitanarayanan, PhD

      Affiliations

    • Department of Animal Science, University of Connecticut Storrs, CT
    • ,
  • Grace Damio, MS

      Affiliations

    • Hispanic Health Council, Inc., Hartford, CT
    • ,
  • Rafael Pérez-Escamilla, PhD

      Affiliations

    • Department of Nutritional Sciences and Connecticut Center of Excellence for Eliminating Health Disparities among Latinos, University of Connecticut, Storrs, CT

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 Dr. Dharod is currently a research associate in the Muskie School of Public Service, University of Southern Maine, Augusta, ME. Ms. Paciello is currently a Quality Assurance Manager with Carvel, Inc., Rocky Hills, CT. Dr. Pérez-Escamilla received support for the development of this manuscript from the NIH National Center on Minority Health and Health Disparities (grant # P20MD001765). This study was funded through a grant awarded to Dr. Pérez-Escamilla by the US Department of Agriculture Integrated Research, Education, and Extension Competitive-National Integrated Food Safety Initiative Program.

PII: S1499-4046(08)00845-2

doi:10.1016/j.jneb.2008.11.001

Journal of Nutrition Education and Behavior
Volume 41, Issue 6 , Pages 389-397, November 2009

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