168 related articles for article (PubMed ID: 15135579)
1. Fine-tuning Food Safety Objectives and risk assessment.
Havelaar AH; Nauta MJ; Jansen JT
Int J Food Microbiol; 2004 May; 93(1):11-29. PubMed ID: 15135579
[TBL] [Abstract][Full Text] [Related]
2. Studying the effects of POs and MCs on the Salmonella ALOP with a quantitative risk assessment model for beef production.
Tuominen P; Ranta J; Maijala R
Int J Food Microbiol; 2007 Aug; 118(1):35-51. PubMed ID: 17658191
[TBL] [Abstract][Full Text] [Related]
3. Escherichia coli O157: burger bug or environmental pathogen?
Strachan NJ; Dunn GM; Locking ME; Reid TM; Ogden ID
Int J Food Microbiol; 2006 Nov; 112(2):129-37. PubMed ID: 16934897
[TBL] [Abstract][Full Text] [Related]
4. Danish initiatives to improve the safety of meat products.
Wegener HC
Meat Sci; 2010 Feb; 84(2):276-83. PubMed ID: 20374786
[TBL] [Abstract][Full Text] [Related]
5. Verocytotoxin-producing Escherichia coli O157 in minced beef and dairy products in Italy.
Conedera G; Dalvit P; Martini M; Galiero G; Gramaglia M; Goffredo E; Loffredo G; Morabito S; Ottaviani D; Paterlini F; Pezzotti G; Pisanu M; Semprini P; Caprioli A
Int J Food Microbiol; 2004 Oct; 96(1):67-73. PubMed ID: 15358507
[TBL] [Abstract][Full Text] [Related]
6. Prevalence and characterization of Escherichia coli O157:H7 isolates from meat and meat products sold in Amathole District, Eastern Cape Province of South Africa.
Abong'o BO; Momba MN
Food Microbiol; 2009 Apr; 26(2):173-6. PubMed ID: 19171259
[TBL] [Abstract][Full Text] [Related]
7. Food safety objectives should integrate the variability of the concentration of pathogen.
Rieu E; Duhem K; Vindel E; Sanaa M
Risk Anal; 2007 Apr; 27(2):373-86. PubMed ID: 17511704
[TBL] [Abstract][Full Text] [Related]
8. Phage types, virulence genes and PFGE profiles of Shiga toxin-producing Escherichia coli O157:H7 isolated from raw beef, soft cheese and vegetables in Lima (Peru).
Mora A; León SL; Blanco M; Blanco JE; López C; Dahbi G; Echeita A; González EA; Blanco J
Int J Food Microbiol; 2007 Mar; 114(2):204-10. PubMed ID: 17187886
[TBL] [Abstract][Full Text] [Related]
9. Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina.
Signorini M; Tarabla H
Int J Food Microbiol; 2009 Jun; 132(2-3):153-61. PubMed ID: 19446904
[TBL] [Abstract][Full Text] [Related]
10. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.
Jacxsens L; Kussaga J; Luning PA; Van der Spiegel M; Devlieghere F; Uyttendaele M
Int J Food Microbiol; 2009 Aug; 134(1-2):113-25. PubMed ID: 19327860
[TBL] [Abstract][Full Text] [Related]
11. Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households.
Delignette-Muller ML; Cornu M;
Int J Food Microbiol; 2008 Nov; 128(1):158-64. PubMed ID: 18617285
[TBL] [Abstract][Full Text] [Related]
12. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.
Osaili TM; Griffis CL; Martin EM; Beard BL; Keener AE; Marcy JA
J Food Sci; 2007 Mar; 72(2):M56-61. PubMed ID: 17995843
[TBL] [Abstract][Full Text] [Related]
13. Screening food raw materials for the presence of the world's most frequent clinical cases of Shiga toxin-encoding Escherichia coli O26, O103, O111, O145 and O157.
Perelle S; Dilasser F; Grout J; Fach P
Int J Food Microbiol; 2007 Feb; 113(3):284-8. PubMed ID: 17134783
[TBL] [Abstract][Full Text] [Related]
14. Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi.
Taulo S; Wetlesen A; Abrahamsen R; Kululanga G; Mkakosya R; Grimason A
Int J Food Microbiol; 2008 Jul; 125(2):111-6. PubMed ID: 18558451
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Microbiological risk assessment models for partitioning and mixing during food handling.
Nauta MJ
Int J Food Microbiol; 2005 Apr; 100(1-3):311-22. PubMed ID: 15854714
[TBL] [Abstract][Full Text] [Related]
17. Prevalence and level of Escherichia coli O157 on beef trimmings, carcasses and boned head meat at a beef slaughter plant.
Carney E; O'Brien SB; Sheridan JJ; McDowell DA; Blair IS; Duffy G
Food Microbiol; 2006 Feb; 23(1):52-9. PubMed ID: 16942986
[TBL] [Abstract][Full Text] [Related]
18. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
[TBL] [Abstract][Full Text] [Related]
19. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses.
Levanduski L; Jaczynski J
Int J Food Microbiol; 2008 Feb; 121(3):328-34. PubMed ID: 18068251
[TBL] [Abstract][Full Text] [Related]
20. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
Gibbons IS; Adesiyun A; Seepersadsingh N; Rahaman S
Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]