These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

1365 related articles for article (PubMed ID: 18602180)

  • 1. 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]  

  • 2. A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.
    Sumner J; Ross T; Jenson I; Pointon A
    Int J Food Microbiol; 2005 Nov; 105(2):221-32. PubMed ID: 16099063
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Foodborne zoonoses due to meat: a quantitative approach for a comparative risk assessment applied to pig slaughtering in Europe.
    Fosse J; Seegers H; Magras C
    Vet Res; 2008; 39(1):1. PubMed ID: 18073088
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV; Kunawasen S
    Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
    Porto-Fett AC; Call JE; Shoyer BE; Hill DE; Pshebniski C; Cocoma GJ; Luchansky JB
    Int J Food Microbiol; 2010 May; 140(1):61-75. PubMed ID: 20207436
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Survey on the Listeria contamination of ready-to-eat food products and household environments in Vienna, Austria.
    Wagner M; Auer B; Trittremmel C; Hein I; Schoder D
    Zoonoses Public Health; 2007; 54(1):16-22. PubMed ID: 17359442
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
    Thévenot D; Delignette-Muller ML; Christieans S; Vernozy-Rozand C
    Int J Food Microbiol; 2005 May; 101(2):189-200. PubMed ID: 15862881
    [TBL] [Abstract][Full Text] [Related]  

  • 10. An updated review of Listeria monocytogenes in the pork meat industry and its products.
    Thévenot D; Dernburg A; Vernozy-Rozand C
    J Appl Microbiol; 2006 Jul; 101(1):7-17. PubMed ID: 16834586
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Risk assessment strategies for Europe: integrated safety strategy or final product control: Example of Listeria monocytogenes in processed products from pork meat industry.
    Salvat G; Fravalo P
    Dtsch Tierarztl Wochenschr; 2004 Aug; 111(8):331-4. PubMed ID: 15469063
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Occurrence and distribution of Listeria monocytogenes and other Listeria species in ready-to-eat and raw meat products.
    Mengesha D; Zewde BM; Toquin MT; Kleer J; Hildebrandt G; Gebreyes WA
    Berl Munch Tierarztl Wochenschr; 2009; 122(1-2):20-4. PubMed ID: 19226932
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Cross-contamination versus undercooking of poultry meat or eggs - which risks need to be managed first?
    Luber P
    Int J Food Microbiol; 2009 Aug; 134(1-2):21-8. PubMed ID: 19272666
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example.
    Carrasco E; Valero A; Pérez-Rodríguez F; García-Gimeno RM; Zurera G
    Int J Food Microbiol; 2007 Mar; 114(2):221-6. PubMed ID: 17140689
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.
    Jordan E; Egan J; Dullea C; Ward J; McGillicuddy K; Murray G; Murphy A; Bradshaw B; Leonard N; Rafter P; McDowell S
    Int J Food Microbiol; 2006 Oct; 112(1):66-70. PubMed ID: 16860420
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS; Skandamis PN; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):313-23. PubMed ID: 18206774
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
    Uyttendaele M; Busschaert P; Valero A; Geeraerd AH; Vermeulen A; Jacxsens L; Goh KK; De Loy A; Van Impe JF; Devlieghere F
    Int J Food Microbiol; 2009 Jul; 133(1-2):94-104. PubMed ID: 19515447
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product.
    Chokesajjawatee N; Pornaem S; Zo YG; Kamdee S; Luxananil P; Wanasen S; Valyasevi R
    Food Microbiol; 2009 Aug; 26(5):547-51. PubMed ID: 19465253
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 69.