67 related articles for article (PubMed ID: 22059893)
1. The microbiology of sheep carcasses processed in a modern Indian abattoir.
Narasimha Rao D; Ramesh BS
Meat Sci; 1992; 32(4):425-36. PubMed ID: 22059893
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Enhanced control of microbiological contamination of product at a large beef packing plant.
Yang X; Badoni M; Youssef MK; Gill CO
J Food Prot; 2012 Jan; 75(1):144-9. PubMed ID: 22221368
[TBL] [Abstract][Full Text] [Related]
4. The production and microbiological status of skin-on sheep carcasses.
Fisher A; Wilkin CA; Purnell G
Meat Sci; 2007 Dec; 77(4):467-73. PubMed ID: 22061930
[TBL] [Abstract][Full Text] [Related]
5. Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plant.
Gill CO; Landers C
Int J Food Microbiol; 2004 Dec; 97(2):171-8. PubMed ID: 15541803
[TBL] [Abstract][Full Text] [Related]
6. The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant.
Gill CO; Moza LF; Badoni M; Barbut S
Int J Food Microbiol; 2006 Jul; 110(2):187-93. PubMed ID: 16793158
[TBL] [Abstract][Full Text] [Related]
7. Microbial profiles of minced meat.
Narasimha Rao D; Ramesh BS
Meat Sci; 1988; 23(4):279-91. PubMed ID: 22055743
[TBL] [Abstract][Full Text] [Related]
8. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses.
Hinton A; Cason JA; Ingram KD
Int J Food Microbiol; 2004 Mar; 91(2):155-65. PubMed ID: 14996459
[TBL] [Abstract][Full Text] [Related]
9. Application of enterobacterial repetitive intergenic consensus-polymerase chain reaction to trace the fate of generic Escherichia coli within a high capacity pork slaughter line.
Namvar A; Warriner K
Int J Food Microbiol; 2006 Apr; 108(2):155-63. PubMed ID: 16386814
[TBL] [Abstract][Full Text] [Related]
10. Microbiological Quality of Broilers During Processing in a Modern Commercial Slaughterhouse in Kuwait.
Abu-Ruwaida AS; Sawaya WN; Dashti BH; Murad M; Al-Othman HA
J Food Prot; 1994 Oct; 57(10):887-892. PubMed ID: 31121690
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses.
Matias BG; Pinto PS; Cossi MV; Nero LA
Foodborne Pathog Dis; 2010 Mar; 7(3):313-8. PubMed ID: 20192917
[TBL] [Abstract][Full Text] [Related]
13. Microbiological contamination of cattle and pig carcasses at five abattoirs determined by swab sampling in accordance with EU Decision 2001/471/EC.
Zweifel C; Baltzer D; Stephan R
Meat Sci; 2005 Mar; 69(3):559-66. PubMed ID: 22062996
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Microbial profiles of carcasses and minced meat from kangaroos processed in South Australia.
Holds G; Pointon A; Lorimer M; Kiermeier A; Raven G; Sumner J
Int J Food Microbiol; 2008 Mar; 123(1-2):88-92. PubMed ID: 18234385
[TBL] [Abstract][Full Text] [Related]
17. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat.
Tompkins NM; Avens JS; Kendall PA; Salman MD
Zoonoses Public Health; 2008 Jun; 55(5):235-41. PubMed ID: 18399942
[TBL] [Abstract][Full Text] [Related]
18. Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing.
Wysok B; Uradziński J
Pol J Vet Sci; 2009; 12(2):259-62. PubMed ID: 19645358
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Lesion severity at processing as a predictor of Salmonella contamination of swine carcasses.
Hurd HS; Yaeger MJ; Brudvig JM; Taylor DD; Wang B
Am J Vet Res; 2012 Jan; 73(1):91-7. PubMed ID: 22204293
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]