461 related articles for article (PubMed ID: 15787756)
1. A model of hygiene practices and consumption patterns in the consumer phase.
Christensen BB; Rosenquist H; Sommer HM; Nielsen NL; Fagt S; Andersen NL; Nørrung B
Risk Anal; 2005 Feb; 25(1):49-60. PubMed ID: 15787756
[TBL] [Abstract][Full Text] [Related]
2. Quantitative risk assessment of thermophilic Campylobacter spp. and cross-contamination during handling of raw broiler chickens evaluating strategies at the producer level to reduce human campylobacteriosis in Sweden.
Lindqvist R; Lindblad M
Int J Food Microbiol; 2008 Jan; 121(1):41-52. PubMed ID: 18037525
[TBL] [Abstract][Full Text] [Related]
3. [Monitoring and risk assessment of campylobacter infections].
Bartelt E
Dtsch Tierarztl Wochenschr; 2004 Aug; 111(8):326-31. PubMed ID: 15469062
[TBL] [Abstract][Full Text] [Related]
4. Survey of domestic food handling practices in New Zealand.
Gilbert SE; Whyte R; Bayne G; Paulin SM; Lake RJ; van der Logt P
Int J Food Microbiol; 2007 Jul; 117(3):306-11. PubMed ID: 17566578
[TBL] [Abstract][Full Text] [Related]
5. Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program.
Almanza BA; Namkung Y; Ismail JA; Nelson DC
J Am Diet Assoc; 2007 May; 107(5):816-21. PubMed ID: 17467379
[TBL] [Abstract][Full Text] [Related]
6. Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickens.
Rosenquist H; Nielsen NL; Sommer HM; Nørrung B; Christensen BB
Int J Food Microbiol; 2003 May; 83(1):87-103. PubMed ID: 12672595
[TBL] [Abstract][Full Text] [Related]
7. Cross-contamination during food preparation: a mechanistic model applied to chicken-borne Campylobacter.
Mylius SD; Nauta MJ; Havelaar AH
Risk Anal; 2007 Aug; 27(4):803-13. PubMed ID: 17958493
[TBL] [Abstract][Full Text] [Related]
8. Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations.
Sampers I; Habib I; Berkvens D; Dumoulin A; Zutter LD; Uyttendaele M
Int J Food Microbiol; 2008 Dec; 128(2):297-303. PubMed ID: 18947895
[TBL] [Abstract][Full Text] [Related]
9. Food handling behaviors of special importance for pregnant women, infants and young children, the elderly, and immune-compromised people.
Kendall P; Medeiros LC; Hillers V; Chen G; DiMascola S
J Am Diet Assoc; 2003 Dec; 103(12):1646-9. PubMed ID: 14647094
[TBL] [Abstract][Full Text] [Related]
10. A risk assessment of campylobacteriosis and salmonellosis linked to chicken meals prepared in households in Dakar, Senegal.
Pouillot R; Garin B; Ravaonindrina N; Diop K; Ratsitorahina M; Ramanantsoa D; Rocourt J
Risk Anal; 2012 Oct; 32(10):1798-819. PubMed ID: 22489615
[TBL] [Abstract][Full Text] [Related]
11. A camera's view of consumer food-handling behaviors.
Anderson JB; Shuster TA; Hansen KE; Levy AS; Volk A
J Am Diet Assoc; 2004 Feb; 104(2):186-91. PubMed ID: 14760565
[TBL] [Abstract][Full Text] [Related]
12. Consumer-phase Salmonella enterica serovar enteritidis risk assessment for egg-containing food products.
Mokhtari A; Moore CM; Yang H; Jaykus LA; Morales R; Cates SC; Cowen P
Risk Anal; 2006 Jun; 26(3):753-68. PubMed ID: 16834632
[TBL] [Abstract][Full Text] [Related]
13. A comparison of risk assessments on Campylobacter in broiler meat.
Nauta M; Hill A; Rosenquist H; Brynestad S; Fetsch A; van der Logt P; Fazil A; Christensen B; Katsma E; Borck B; Havelaar A
Int J Food Microbiol; 2009 Feb; 129(2):107-23. PubMed ID: 19136176
[TBL] [Abstract][Full Text] [Related]
14. Consumer perceptions of food safety risk, control and responsibility.
Redmond EC; Griffith CJ
Appetite; 2004 Dec; 43(3):309-13. PubMed ID: 15527934
[TBL] [Abstract][Full Text] [Related]
15. Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium.
Uyttendaele M; Baert K; Ghafir Y; Daube G; De Zutter L; Herman L; Dierick K; Pierard D; Dubois JJ; Horion B; Debevere J
Int J Food Microbiol; 2006 Sep; 111(2):149-63. PubMed ID: 16876277
[TBL] [Abstract][Full Text] [Related]
16. Identification and classification of consumer food-handling behaviors for food safety education.
Medeiros LC; Kendall P; Hillers V; Chen G; DiMascola S
J Am Diet Assoc; 2001 Nov; 101(11):1326-39. PubMed ID: 11716314
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Age-specific risk factors for sporadic Campylobacter infection in regional Australia.
Unicomb LE; Dalton CB; Gilbert GL; Becker NG; Patel MS
Foodborne Pathog Dis; 2008 Feb; 5(1):79-85. PubMed ID: 18260818
[TBL] [Abstract][Full Text] [Related]
19. Toward improving food safety in the domestic environment: a multi-item Rasch scale for the measurement of the safety efficacy of domestic food-handling practices.
Fischer AR; Frewer LJ; Nauta MJ
Risk Anal; 2006 Oct; 26(5):1323-38. PubMed ID: 17054534
[TBL] [Abstract][Full Text] [Related]
20. A continuous common-source outbreak of campylobacteriosis associated with changes to the preparation of chicken liver pâté.
O'Leary MC; Harding O; Fisher L; Cowden J
Epidemiol Infect; 2009 Mar; 137(3):383-8. PubMed ID: 18647437
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]