169 related articles for article (PubMed ID: 19205457)
21. Salmonella in raw meat and by-products from pork and beef.
Meyer C; Thiel S; Ullrich U; Stolle A
J Food Prot; 2010 Oct; 73(10):1780-4. PubMed ID: 21067664
[TBL] [Abstract][Full Text] [Related]
22. Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.
Bolton DJ; Pearce RA; Sheridan JJ; Blair IS; McDowell DA; Harrington D
J Appl Microbiol; 2002; 92(5):893-902. PubMed ID: 11972694
[TBL] [Abstract][Full Text] [Related]
23. A biotracing model of Salmonella in the pork production chain.
Smid JH; Heres L; Havelaar AH; Pielaat A
J Food Prot; 2012 Feb; 75(2):270-80. PubMed ID: 22289587
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Risk factors at slaughter associated with presence of Salmonella on hog carcasses in Canada.
Letellier A; Beauchamp G; Guévremont E; D'Allaire S; Hurnik D; Quessy S
J Food Prot; 2009 Nov; 72(11):2326-31. PubMed ID: 19903396
[TBL] [Abstract][Full Text] [Related]
26. Salmonella Enteritidis in meat, poultry, and pasteurized egg products regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003.
White PL; Naugle AL; Jackson CR; Fedorka-Cray PJ; Rose BE; Pritchard KM; Levine P; Saini PK; Schroeder CM; Dreyfuss MS; Tan R; Holt KG; Harman J; Buchanan S
J Food Prot; 2007 Mar; 70(3):582-91. PubMed ID: 17388045
[TBL] [Abstract][Full Text] [Related]
27. Using national microbiological data to set meaningful performance criteria for slaughter and dressing of animals at Australian export abattoirs.
Vanderlinde P; Jenson I; Sumner J
Int J Food Microbiol; 2005 Oct; 104(2):155-9. PubMed ID: 15964649
[TBL] [Abstract][Full Text] [Related]
28. Prevalence and characterization of Salmonella infantis isolates originating from different points of the broiler chicken-human food chain in Hungary.
Nógrády N; Kardos G; Bistyák A; Turcsányi I; Mészáros J; Galántai Z; Juhász A; Samu P; Kaszanyitzky JE; Pászti J; Kiss I
Int J Food Microbiol; 2008 Sep; 127(1-2):162-7. PubMed ID: 18707787
[TBL] [Abstract][Full Text] [Related]
29. National survey for Salmonella in pigs, cattle and sheep at slaughter in Great Britain (1999-2000).
Davies RH; Dalziel R; Gibbens JC; Wilesmith JW; Ryan JM; Evans SJ; Byrne C; Paiba GA; Pascoe SJ; Teale CJ
J Appl Microbiol; 2004; 96(4):750-60. PubMed ID: 15012813
[TBL] [Abstract][Full Text] [Related]
30. Multidrug-Resistant
White PL; Green AL; Holt KG; Hale KR
Foodborne Pathog Dis; 2019 Oct; 16(10):679-686. PubMed ID: 31140871
[No Abstract] [Full Text] [Related]
31. Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries.
Viator CL; Muth MK; Brophy JE; Noyes G
J Food Sci; 2017 Feb; 82(2):260-269. PubMed ID: 28117890
[TBL] [Abstract][Full Text] [Related]
32. Occurrence of salmonella in the ileum, ileocolic lymph nodes, tonsils, mandibular lymph nodes and carcasses of pigs slaughtered for consumption.
Vieira-Pinto M; Temudo P; Martins C
J Vet Med B Infect Dis Vet Public Health; 2005 Dec; 52(10):476-81. PubMed ID: 16364024
[TBL] [Abstract][Full Text] [Related]
33. Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region.
Corbellini LG; Júnior AB; de Freitas Costa E; Duarte AS; Albuquerque ER; Kich JD; Cardoso M; Nauta M
Int J Food Microbiol; 2016 Jul; 228():58-66. PubMed ID: 27107299
[TBL] [Abstract][Full Text] [Related]
34. Quantitative distribution of Salmonella spp. and Escherichia coli on beef carcasses and raw beef at retail establishments.
Martínez-Chávez L; Cabrera-Diaz E; Pérez-Montaño JA; Garay-Martínez LE; Varela-Hernández JJ; Castillo A; Lucia L; Ávila-Novoa MG; Cardona-López MA; Gutiérrez-González P; Martínez-Gonzáles NE
Int J Food Microbiol; 2015 Oct; 210():149-55. PubMed ID: 26125489
[TBL] [Abstract][Full Text] [Related]
35. Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) systems for meat and poultry. USDA.
Hogue AT; White PL; Heminover JA
Vet Clin North Am Food Anim Pract; 1998 Mar; 14(1):151-64. PubMed ID: 9532674
[TBL] [Abstract][Full Text] [Related]
36. Have changes to meat and poultry food safety regulation in Australia affected the prevalence of Salmonella or of salmonellosis?
Sumner J; Raven G; Givney R
Int J Food Microbiol; 2004 Apr; 92(2):199-205. PubMed ID: 15109797
[TBL] [Abstract][Full Text] [Related]
37. Salmonella in slaughter pigs: the effect of logistic slaughter procedures of pigs on the prevalence of Salmonella in pork.
Swanenburg M; van der Wolf PJ; Urlings HA; Snijders JM; van Knapen F
Int J Food Microbiol; 2001 Nov; 70(3):231-42. PubMed ID: 11764189
[TBL] [Abstract][Full Text] [Related]
38. Variable abattoir conditions affect Salmonella enterica prevalence and meat quality in swine and pork.
Hurd HS; Gailey JK; McKean JD; Griffith RW
Foodborne Pathog Dis; 2005; 2(1):77-81. PubMed ID: 15992301
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999.
Levine P; Rose B; Green S; Ransom G; Hill W
J Food Prot; 2001 Aug; 64(8):1188-93. PubMed ID: 11510658
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
