| DC Field | Value | Language |
|---|---|---|
| dc.contributor | School of Hotel and Tourism Management | - |
| dc.creator | Mun, SG | - |
| dc.date.accessioned | 2021-04-09T08:51:24Z | - |
| dc.date.available | 2021-04-09T08:51:24Z | - |
| dc.identifier.issn | 0278-4319 | - |
| dc.identifier.uri | http://hdl.handle.net/10397/89561 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Pergamon Press | en_US |
| dc.subject | Ambient temperature | en_US |
| dc.subject | Foodborne hospitalizations | en_US |
| dc.subject | Foodborne illnesses | en_US |
| dc.subject | Norovirus | en_US |
| dc.subject | Restaurants | en_US |
| dc.subject | Salmonella | en_US |
| dc.title | The effects of ambient temperature changes on foodborne illness outbreaks associated with the restaurant industry | en_US |
| dc.type | Journal/Magazine Article | en_US |
| dc.identifier.spage | 1 | - |
| dc.identifier.epage | 12 | - |
| dc.identifier.volume | 85 | - |
| dc.identifier.doi | 10.1016/j.ijhm.2019.102432 | - |
| dcterms.abstract | Foodborne illness outbreaks generate serious socioeconomic costs in the United States. Among many causes, the effects of weather change and the habit of frequently dining out at restaurants are very important topics for researchers, because ambient temperature change may influence the entire process of food consumption from farms to tables, and restaurants are considered to be the most predominant single location responsible for foodborne illness outbreaks. However, few studies have examined both factors simultaneously, although empirical findings support a significant relationship between each factor and foodborne illness outbreaks. Therefore, the objective of this study is to link the effects of ambient temperature change with foodborne illness outbreaks in restaurant business settings. Furthermore, this study aims to identify how restaurant firms have performed compared with others in regard to foodborne illness outbreaks. Finally, this study intends to suggest how restaurant firms can reduce or prevent the prevalence of foodborne illness outbreaks. | - |
| dcterms.accessRights | embargoed access | - |
| dcterms.bibliographicCitation | International journal of hospitality management, Feb. 2020, v. 85, 102432, p. 1-12, https://doi.org/10.1016/j.ijhm.2019.102432 | - |
| dcterms.isPartOf | International journal of hospitality management | - |
| dcterms.issued | 2020-02 | - |
| dc.identifier.scopus | 2-s2.0-85076180739 | - |
| dc.identifier.eissn | 1873-4693 | - |
| dc.identifier.artn | 102432 | - |
| dc.description.validate | 202104 bcrc | - |
| dc.description.oa | Not applicable | - |
| dc.identifier.FolderNumber | a0667-n06 | - |
| dc.identifier.SubFormID | 852 | - |
| dc.description.fundingSource | Self-funded | - |
| dc.description.pubStatus | Early release | - |
| dc.date.embargo | 2022.02.28 | en_US |
| Appears in Collections: | Journal/Magazine Article | |
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