40 related articles for article (PubMed ID: 22061930)
1. 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]
2. 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]
3. 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]
4. 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]
5. Effects of countercurrent scalding and postscald spray on the bacteriologic profile of raw chicken carcasses.
James WO; Prucha JC; Brewer RL; Williams WO; Christensen WA; Thaler AM; Hogue AT
J Am Vet Med Assoc; 1992 Sep; 201(5):705-8. PubMed ID: 1399771
[TBL] [Abstract][Full Text] [Related]
6. Effects of slaughtering operations on carcass contamination in an Irish pork production plant.
Wheatley P; Giotis ES; McKevitt AI
Ir Vet J; 2014 Jan; 67(1):1. PubMed ID: 24438494
[TBL] [Abstract][Full Text] [Related]
7. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses.
Zdolec N; Kotsiri A; Houf K; Alvarez-Ordóñez A; Blagojevic B; Karabasil N; Salines M; Antic D
Foods; 2022 Jul; 11(14):. PubMed ID: 35885353
[TBL] [Abstract][Full Text] [Related]
8. The development of a 'clean sheep policy' in compliance with the new Hygiene Regulation (EC) 853/2004 (Hygiene 2).
Byrne B; Dunne G; Lyng J; Bolton DJ
Food Microbiol; 2007 May; 24(3):301-4. PubMed ID: 17188209
[TBL] [Abstract][Full Text] [Related]
9. Effects of chlorination of chill water on the bacteriologic profile of raw chicken carcasses and giblets.
James WO; Brewer RL; Prucha JC; Williams WO; Parham DR
J Am Vet Med Assoc; 1992 Jan; 200(1):60-3. PubMed ID: 1537692
[TBL] [Abstract][Full Text] [Related]
10. Microbiological carcass sampling methods to achieve compliance with 2001/471/EC and new hygiene regulations.
Byrne B; Dunne G; Lyng J; Bolton DJ
Res Microbiol; 2005; 156(1):104-6. PubMed ID: 15636754
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Spray chilling of deer carcasses--effects on carcass weight, meat moisture content, purge and microbiological quality.
Wiklund E; Kemp RM; leRoux GJ; Li Y; Wu G
Meat Sci; 2010 Dec; 86(4):926-30. PubMed ID: 20732750
[TBL] [Abstract][Full Text] [Related]
14. Microbiological effects of acid decontamination of pork carcasses at various locations in processing.
Prasai RK; Acuff GR; Lucia LM; Morgan JB; May SG; Savell JW
Meat Sci; 1992; 32(4):413-23. PubMed ID: 22059892
[TBL] [Abstract][Full Text] [Related]
15. Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir.
McCleery DR; Stirling JM; McIvor K; Patterson MF
J Appl Microbiol; 2008 May; 104(5):1471-9. PubMed ID: 18070033
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Colour differences among carcasses graded with similar score for conformation and fatness.
Indurain G; Goñi V; Horcada A; Insausti K; Hernández B; Beriain MJ
Animal; 2008 Jul; 2(7):1093-100. PubMed ID: 22443711
[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 contamination of pig and cattle carcasses in different small-scale Swiss abattoirs.
Zweifel C; Fischer R; Stephan R
Meat Sci; 2008 Mar; 78(3):225-31. PubMed ID: 22062274
[TBL] [Abstract][Full Text] [Related]
20. Excision vs sponge swabbing - a comparison of methods for the microbiological sampling of beef, pork and lamb carcasses.
Pearce RA; Bolton DJ
J Appl Microbiol; 2005; 98(4):896-900. PubMed ID: 15752336
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
