228 related articles for article (PubMed ID: 19646064)
1. Consumer demand for healthy, additive-free foods has led to increased consumption of raw salad vegetables in developed countries.
Efstratiou MA
J Food Sci; 2009 Jun; 74(5):viii. PubMed ID: 19646064
[No Abstract] [Full Text] [Related]
2. Thermophilic Campylobacter spp. in salad vegetables in Malaysia.
Chai LC; Robin T; Ragavan UM; Gunsalam JW; Bakar FA; Ghazali FM; Radu S; Kumar MP
Int J Food Microbiol; 2007 Jun; 117(1):106-11. PubMed ID: 17399832
[TBL] [Abstract][Full Text] [Related]
3. Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis.
Sagoo SK; Little CL; Ward L; Gillespie IA; Mitchell RT
J Food Prot; 2003 Mar; 66(3):403-9. PubMed ID: 12636292
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.
Vandekinderen I; Van Camp J; Devlieghere F; Ragaert P; Denon Q; Veramme K; Bernaert N; De Meulenaer B
Commun Agric Appl Biol Sci; 2008; 73(1):223-6. PubMed ID: 18831279
[No Abstract] [Full Text] [Related]
5. Pesticides as a source of microbial contamination of salad vegetables.
Ng PJ; Fleet GH; Heard GM
Int J Food Microbiol; 2005 May; 101(2):237-50. PubMed ID: 15862885
[TBL] [Abstract][Full Text] [Related]
6. Thermal resistance of Salmonella serovars isolated from raw, frozen chicken nuggets/strips, nugget meat and pelleted broiler feed.
Bucher O; D'Aoust JY; Holley RA
Int J Food Microbiol; 2008 May; 124(2):195-8. PubMed ID: 18405991
[TBL] [Abstract][Full Text] [Related]
7. Effect of gamma-irradiation on pathogens inoculated into ready-to-use vegetables.
Young Lee N; Jo C; Hwa Shin D; Geun Kim W; Woo Byun M
Food Microbiol; 2006 Oct; 23(7):649-56. PubMed ID: 16943064
[TBL] [Abstract][Full Text] [Related]
8. Prevalence of Salmonella in vegetables from Mexico.
Quiroz-Santiago C; Rodas-Suárez OR; Carlos R V; Fernández FJ; Quiñones-Ramírez EI; Vázquez-Salinas C
J Food Prot; 2009 Jun; 72(6):1279-82. PubMed ID: 19610340
[TBL] [Abstract][Full Text] [Related]
9. [Quantitative microbiological risk assessment of Salmonella spp. in connmmon catering foods].
Fan YX; Liu XM
Zhonghua Yu Fang Yi Xue Za Zhi; 2008 May; 42(5):312-6. PubMed ID: 18844078
[TBL] [Abstract][Full Text] [Related]
10. Intra-laboratory validation of a concentration method adapted for the enumeration of infectious F-specific RNA coliphage, enterovirus, and hepatitis A virus from inoculated leaves of salad vegetables.
Dubois E; Hennechart C; Deboosère N; Merle G; Legeay O; Burger C; Le Calvé M; Lombard B; Ferré V; Traoré O
Int J Food Microbiol; 2006 Apr; 108(2):164-71. PubMed ID: 16387377
[TBL] [Abstract][Full Text] [Related]
11. Food safety.
Elmi M
East Mediterr Health J; 2008; 14 Suppl():S143-9. PubMed ID: 19205614
[No Abstract] [Full Text] [Related]
12. Qualitative exposure assessment for Salmonella spp. in shell eggs produced on the island of Ireland.
Murchie L; Xia B; Madden RH; Whyte P; Kelly L
Int J Food Microbiol; 2008 Jul; 125(3):308-19. PubMed ID: 18556082
[TBL] [Abstract][Full Text] [Related]
13. Pathogens in raw foods: what the salad bar can learn from the raw bar.
Wright AC; Danyluk MD; Otwell WS
Curr Opin Biotechnol; 2009 Apr; 20(2):172-7. PubMed ID: 19372038
[TBL] [Abstract][Full Text] [Related]
14. Detection of Salmonella species in foodstuffs.
Bhagwat AA; Patel J; Chua T; Chan A; Cruz SR; Aguilar GA
Methods Mol Biol; 2008; 429():33-43. PubMed ID: 18695957
[TBL] [Abstract][Full Text] [Related]
15. Prevalence of E. coli, thermotolerant coliforms, Salmonella spp. and Vibrio spp. in ready-to-eat foods: Pemba Island, United Republic of Tanzania.
Viganò A; Pellissier N; Hamad HJ; Ame SA; Pontello M
Ann Ig; 2007; 19(5):395-403. PubMed ID: 18210770
[TBL] [Abstract][Full Text] [Related]
16. [Prevalence of Salmonella sp. in foods in Tamaulipas, Mexico, during 2005].
Charles-Hernández GL; Medina-Solís CE; Hernández-Romano J
Rev Invest Clin; 2007; 59(6):437-43. PubMed ID: 18402335
[TBL] [Abstract][Full Text] [Related]
17. Application of bacteriocins in vegetable food biopreservation.
Settanni L; Corsetti A
Int J Food Microbiol; 2008 Jan; 121(2):123-38. PubMed ID: 18022269
[TBL] [Abstract][Full Text] [Related]
18. Salmonellae and food safety.
Tietjen M; Fung DY
Crit Rev Microbiol; 1995; 21(1):53-83. PubMed ID: 7576151
[TBL] [Abstract][Full Text] [Related]
19. Prevalence and amounts of Salmonella found on raw California almonds.
Danyluk MD; Jones TM; Abd SJ; Schlitt-Dittrich F; Jacobs M; Harris LJ
J Food Prot; 2007 Apr; 70(4):820-7. PubMed ID: 17477248
[TBL] [Abstract][Full Text] [Related]
20. Update on Salmonella spp contamination of pet food, treats, and nutritional products and safe feeding recommendations.
Kukanich KS
J Am Vet Med Assoc; 2011 Jun; 238(11):1430-4. PubMed ID: 21627504
[No Abstract] [Full Text] [Related]
[Next] [New Search]