168 related articles for article (PubMed ID: 21779942)
1. Capacity building: benchmark for production of meat with low levels of bacterial contamination in local slaughterhouses in Somaliland.
Wamalwa K; Castiello M; Ombui JN; Gathuma J
Trop Anim Health Prod; 2012 Mar; 44(3):427-33. PubMed ID: 21779942
[TBL] [Abstract][Full Text] [Related]
2. Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter.
Biasino W; De Zutter L; Mattheus W; Bertrand S; Uyttendaele M; Van Damme I
Food Microbiol; 2018 Apr; 70():192-199. PubMed ID: 29173627
[TBL] [Abstract][Full Text] [Related]
3. An investigation of the quality of meat sold in Lesotho.
Seeiso TM; McCrindle CM
J S Afr Vet Assoc; 2009 Dec; 80(4):237-42. PubMed ID: 20458865
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Zero-tolerance for faecal contamination of carcasses as a tool in the control of O157 VTEC infections.
Heuvelink AE; Roessink GL; Bosboom K; de Boer E
Int J Food Microbiol; 2001 May; 66(1-2):13-20. PubMed ID: 11407542
[TBL] [Abstract][Full Text] [Related]
6. Relevance of abattoir hygiene assessment to microbial contamination of British beef carcases.
Hudson WR; Mead GC; Hinton MH
Vet Rec; 1996 Dec; 139(24):587-9. PubMed ID: 8981733
[TBL] [Abstract][Full Text] [Related]
7. Microbiological contamination of reindeer carcasses in different reindeer slaughterhouses.
Vaarala AM; Korkeala HJ
J Food Prot; 1999 Feb; 62(2):152-5. PubMed ID: 10030634
[TBL] [Abstract][Full Text] [Related]
8. Effects of shearing and fleece cleanliness on microbiological contamination of lamb carcasses.
Hauge SJ; Nafstad O; Skjerve E; Røtterud OJ; Nesbakken T
Int J Food Microbiol; 2011 Nov; 150(2-3):178-83. PubMed ID: 21862163
[TBL] [Abstract][Full Text] [Related]
9. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia.
Haileselassie M; Taddele H; Adhana K; Kalayou S
Asian Pac J Trop Biomed; 2013 May; 3(5):407-12. PubMed ID: 23646306
[TBL] [Abstract][Full Text] [Related]
10. Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs.
Zweifel C; Capek M; Stephan R
Meat Sci; 2014 Oct; 98(2):198-202. PubMed ID: 24967539
[TBL] [Abstract][Full Text] [Related]
11. Microbiological meat quality in high- and low-capacity slaughterhouses in Sweden.
Hansson IB
J Food Prot; 2001 Jun; 64(6):820-5. PubMed ID: 11403132
[TBL] [Abstract][Full Text] [Related]
12. Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia.
Aynewa D; Gizaw Z; Haile AF
Environ Health Insights; 2021; 15():11786302211037555. PubMed ID: 34393490
[TBL] [Abstract][Full Text] [Related]
13. Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC.
McEvoy JM; Sheridan JJ; Blair IS; McDowell DA
Int J Food Microbiol; 2004 Apr; 92(2):217-25. PubMed ID: 15109799
[TBL] [Abstract][Full Text] [Related]
14. Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring.
Petruzzelli A; Osimani A; Pasquini M; Clementi F; Vetrano V; Paolini F; Foglini M; Micci E; Paoloni A; Tonucci F
Meat Sci; 2016 Jan; 111():53-9. PubMed ID: 26340741
[TBL] [Abstract][Full Text] [Related]
15. Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat.
Omer MK; Hauge SJ; Østensvik Ø; Moen B; Alvseike O; Røtterud OJ; Prieto M; Dommersnes S; Nesteng OH; Nesbakken T
Int J Food Microbiol; 2015 Feb; 194():7-14. PubMed ID: 25461602
[TBL] [Abstract][Full Text] [Related]
16. Microbiological quality of rabbit meat.
Rodríguez-Calleja JM; Santos JA; Otero A; García-López ML
J Food Prot; 2004 May; 67(5):966-71. PubMed ID: 15151235
[TBL] [Abstract][Full Text] [Related]
17. Hygiene practices in abattoir and slaughter slab, determinants and assessment of abattoir and slaughter slab facilities in Abakaliki, Ebonyi State South-East Nigeria.
Agu AP; Onah CK; Umeokonkwo CD; Nnabu RC; Una AFI
Afr Health Sci; 2021 Dec; 21(4):1914-1923. PubMed ID: 35283939
[TBL] [Abstract][Full Text] [Related]
18. Microbiological sampling of swine carcasses: a comparison of data obtained by swabbing with medical gauze and data collected routinely by excision at Swedish abattoirs.
Lindblad M
Int J Food Microbiol; 2007 Sep; 118(2):180-5. PubMed ID: 17706823
[TBL] [Abstract][Full Text] [Related]
19. The physicochemical and microbiological quality of meat produced in a traditional slaughterhouse in Mansoura City, Egypt.
Mahros MA; Elshebrawy HA; Abd-Elghany SM; Elgazzar MM; Imre K; Morar A; Herman V; Sallam KI
J Infect Dev Ctries; 2022 Mar; 16(3):507-515. PubMed ID: 35404857
[TBL] [Abstract][Full Text] [Related]
20. Salmonella in slaughter pigs in Northern Ireland: prevalence and use of statistical modelling to investigate sample and abattoir effects.
McDowell SW; Porter R; Madden R; Cooper B; Neill SD
Int J Food Microbiol; 2007 Sep; 118(2):116-25. PubMed ID: 17683820
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
