Çelebi Özgür

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We investigated the presence of enterotoxigenic and methicillin-resistant Staphylococcus aureus (MRSA) in a kitchen of a catering firm by collecting 100 food samples and 100 utensil-equipment samples after sanitation. Additional 186 samples in total were collected by swabbing the mouths, noses and hands of 62 kitchen staff members during working hours. The(More)
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