373 related articles for article (PubMed ID: 12745346)
1. The microbiological quality of ready-to-eat foods with added spices.
Little CL; Omotoye R; Mitchell RT
Int J Environ Health Res; 2003 Mar; 13(1):31-42. PubMed ID: 12745346
[TBL] [Abstract][Full Text] [Related]
2. Microbiological examination of ready-to-eat quiche from retail establishments in the United Kingdom.
Gillespie IA; Little CL; Mitchell RT; ;
Commun Dis Public Health; 2001 Mar; 4(1):53-9. PubMed ID: 11467022
[TBL] [Abstract][Full Text] [Related]
3. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom.
Sagoo SK; Little CL; Greenwood M; Mithani V; Grant KA; McLauchlin J; de Pinna E; Threlfall EJ
Food Microbiol; 2009 Feb; 26(1):39-43. PubMed ID: 19028303
[TBL] [Abstract][Full Text] [Related]
4. Microbiological quality of randomly selected ready-to-eat foods sampled between 2003 and 2005 in Wales, UK.
Meldrum RJ; Smith RM; Ellis P; Garside J;
Int J Food Microbiol; 2006 May; 108(3):397-400. PubMed ID: 16503065
[TBL] [Abstract][Full Text] [Related]
5. Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis.
Elviss NC; Little CL; Hucklesby L; Sagoo S; Surman-Lee S; de Pinna E; Threlfall EJ;
Int J Food Microbiol; 2009 Aug; 134(1-2):83-8. PubMed ID: 19237218
[TBL] [Abstract][Full Text] [Related]
6. Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.
Little CL; Barnes J; Mitchell RT;
Commun Dis Public Health; 2002 Dec; 5(4):289-98. PubMed ID: 12564243
[TBL] [Abstract][Full Text] [Related]
7. Study of cleaning standards and practices in food premises in the United Kingdom.
Sagoo SK; Little CL; Griffith CJ; Mitchell RT
Commun Dis Public Health; 2003 Apr; 6(1):6-17. PubMed ID: 12736965
[TBL] [Abstract][Full Text] [Related]
8. Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom.
Meldrum RJ; Little CL; Sagoo S; Mithani V; McLauchlin J; de Pinna E
Food Microbiol; 2009 Sep; 26(6):573-7. PubMed ID: 19527831
[TBL] [Abstract][Full Text] [Related]
9. Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom.
Little CL; Gillespie IA; Mitchell RT; ;
Commun Dis Public Health; 2001 Dec; 4(4):293-9. PubMed ID: 12109398
[TBL] [Abstract][Full Text] [Related]
10. Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines.
Manguiat LS; Fang TJ
Food Microbiol; 2013 Oct; 36(1):57-62. PubMed ID: 23764220
[TBL] [Abstract][Full Text] [Related]
11. Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.
Kotzekidou P
Food Microbiol; 2013 Jun; 34(2):337-43. PubMed ID: 23541200
[TBL] [Abstract][Full Text] [Related]
12. Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets.
Kim HW; Hong YJ; Jo JI; Ha SD; Kim SH; Lee HJ; Rhee MS
Lett Appl Microbiol; 2017 Jan; 64(1):27-34. PubMed ID: 27747902
[TBL] [Abstract][Full Text] [Related]
13. Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
Angelidis AS; Chronis EN; Papageorgiou DK; Kazakis II; Arsenoglou KC; Stathopoulos GA
Food Microbiol; 2006 Feb; 23(1):95-100. PubMed ID: 16942992
[TBL] [Abstract][Full Text] [Related]
14. Prevalence of E. coli, thermotolerant coliforms, Salmonella spp. and Vibrio spp. in ready-to-eat foods: Pemba Island, United Republic of Tanzania.
Viganò A; Pellissier N; Hamad HJ; Ame SA; Pontello M
Ann Ig; 2007; 19(5):395-403. PubMed ID: 18210770
[TBL] [Abstract][Full Text] [Related]
15. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
16. Microbiological examination of ready-to-eat stuffing from retail premises in the north-east of England. The 'Get Stuffed' survey.
Richardson IR; Stevens AM
J Appl Microbiol; 2003; 94(4):733-7. PubMed ID: 12631209
[TBL] [Abstract][Full Text] [Related]
17. The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom.
Nichols GL; Little CL; Mithani V; de Louvois J
J Food Prot; 1999 Aug; 62(8):877-82. PubMed ID: 10456740
[TBL] [Abstract][Full Text] [Related]
18. Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal.
Cardinale E; Perrier Gros-Claude JD; Tall F; Guèye EF; Salvat G
Int J Food Microbiol; 2005 Aug; 103(2):157-65. PubMed ID: 16083818
[TBL] [Abstract][Full Text] [Related]
19. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
Mataragas M; Skandamis PN; Drosinos EH
Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
[TBL] [Abstract][Full Text] [Related]
20. Microbiological quality of open ready-to-eat salad vegetables: effectiveness of food hygiene training of management.
Sagoo SK; Little CL; Mitchell RT
J Food Prot; 2003 Sep; 66(9):1581-6. PubMed ID: 14503709
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]