BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

239 related articles for article (PubMed ID: 17803138)

  • 1. Effect of dry air or immersion chilling on recovery of bacteria from broiler carcasses.
    Huezo R; Northcutt JK; Smith DP; Fletcher DL; Ingram KD
    J Food Prot; 2007 Aug; 70(8):1829-34. PubMed ID: 17803138
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of fecal contamination and cross-contamination on numbers of coliform, Escherichia coli, Campylobacter, and Salmonella on immersion-chilled broiler carcasses.
    Smith DP; Cason JA; Berrang ME
    J Food Prot; 2005 Jul; 68(7):1340-5. PubMed ID: 16013368
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling.
    Buhr RJ; Bourassa DV; Northcutt JK; Hinton A; Ingram KD; Cason JA
    Poult Sci; 2005 Sep; 84(9):1499-504. PubMed ID: 16206575
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbiological quality of water immersion-chilled and air-chilled broilers.
    Zhang L; Jeong JY; Janardhanan KK; Ryser ET; Kang I
    J Food Prot; 2011 Sep; 74(9):1531-5. PubMed ID: 21902923
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Recovery of bacteria from broiler carcasses after immersion chilling in different volumes of water, part 2.
    Northcutt JK; Cason JA; Ingram KD; Smith DP; Buhr RJ; Fletcher DL
    Poult Sci; 2008 Mar; 87(3):573-6. PubMed ID: 18281587
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling.
    Cason JA; Berrang ME; Smith DP
    Poult Sci; 2006 Feb; 85(2):333-6. PubMed ID: 16523635
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of broiler age, feed withdrawal, and transportation on levels of coliforms, Campylobacter, Escherichia coli and Salmonella on carcasses before and after immersion chilling.
    Northcutt JK; Berrang ME; Dickens JA; Fletcher DL; Cox NA
    Poult Sci; 2003 Jan; 82(1):169-73. PubMed ID: 12580262
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter.
    Berrang ME; Meinersmann RJ; Smith DP; Zhuang H
    Poult Sci; 2008 May; 87(5):992-8. PubMed ID: 18420993
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Broiler carcass bacterial counts after immersion chilling using either a low or high volume of water.
    Northcutt JK; Cason JA; Smith DP; Buhr RJ; Fletcher DL
    Poult Sci; 2006 Oct; 85(10):1802-6. PubMed ID: 17012173
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.
    Sánchez MX; Fluckey WM; Brashears MM; McKee SR
    J Food Prot; 2002 Jun; 65(6):948-56. PubMed ID: 12092727
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbial profile of broiler carcasses processed at a university scale mobile poultry processing unit.
    Stearns R; Bowen K; Taylor RL; Moritz J; Matak K; Tou J; Freshour A; Jaczynski J; Boltz T; Li X; Long C; Shen C
    Poult Sci; 2024 May; 103(5):103576. PubMed ID: 38430779
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Efficacy of neutralizing buffered peptone water for recovery of Salmonella, Campylobacter, and Enterobacteriaceae from broiler carcasses at various points along a commercial immersion chilling process with peroxyacetic acid.
    Bourassa DV; Lapidus JL; Kennedy-Smith AE; Morey A
    Poult Sci; 2019 Jan; 98(1):393-397. PubMed ID: 30125007
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of prechill fecal contamination on numbers of bacteria recovered from broiler chicken carcasses before and after immersion chilling.
    Cason JA; Berrang ME; Buhr RJ; Cox NA
    J Food Prot; 2004 Sep; 67(9):1829-33. PubMed ID: 15453571
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Relationship between aerobic bacteria, salmonellae and Campylobacter on broiler carcasses.
    Cason JA; Bailey JS; Stern NJ; Whittemore AD; Cox NA
    Poult Sci; 1997 Jul; 76(7):1037-41. PubMed ID: 9200241
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Counts of Campylobacter spp. and prevalence of Salmonella associated with New Zealand broiler carcasses.
    Chrystal ND; Hargraves SJ; Boa AC; Ironside CJ
    J Food Prot; 2008 Dec; 71(12):2526-32. PubMed ID: 19244909
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Combined steam and ultrasound treatment of broilers at slaughter: a promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses.
    Musavian HS; Krebs NH; Nonboe U; Corry JE; Purnell G
    Int J Food Microbiol; 2014 Apr; 176():23-8. PubMed ID: 24561390
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter.
    Rosenquist H; Sommer HM; Nielsen NL; Christensen BB
    Int J Food Microbiol; 2006 Apr; 108(2):226-32. PubMed ID: 16478636
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling.
    Cox NA; Richardson LJ; Cason JA; Buhr RJ; Vizzier-Thaxton Y; Smith DP; Fedorka-Cray PJ; Romanenghi CP; Pereira LV; Doyle MP
    J Food Prot; 2010 May; 73(5):976-80. PubMed ID: 20501052
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Campylobacter spp. contamination of chicken carcasses during processing in relation to flock colonisation.
    Allen VM; Bull SA; Corry JE; Domingue G; Jørgensen F; Frost JA; Whyte R; Gonzalez A; Elviss N; Humphrey TJ
    Int J Food Microbiol; 2007 Jan; 113(1):54-61. PubMed ID: 17007949
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Prevalence and Serogroup Diversity of Salmonella for Broiler Neck Skin, Whole Carcass Rinse, and Whole Carcass Enrichment Sampling Methodologies following Air or Immersion Chilling.
    Bourassa DV; Holmes JM; Cason JA; Cox NA; Rigsby LL; Buhr RJ
    J Food Prot; 2015 Nov; 78(11):1938-44. PubMed ID: 26555515
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.