These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
94 related articles for article (PubMed ID: 22888625)
1. [Microbiological study of spiced chicken burgers in Tripoli City, Libya]. El Shrek YM; Ali MR East Mediterr Health J; 2012 Jun; 18(6):653-62. PubMed ID: 22888625 [TBL] [Abstract][Full Text] [Related]
2. [Microbiological studies of spiced beef burgers in Tripoli city, Libyan Arab Jamahiriya]. Elshrek YM; Madi NS; El-Bakoush el-AA; El-Tawil A East Mediterr Health J; 2008; 14(1):172-8. PubMed ID: 18557465 [TBL] [Abstract][Full Text] [Related]
3. Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants. Soriano JM; Rico H; Moltó JC; Mañes J J Food Prot; 2000 Sep; 63(9):1273-6. PubMed ID: 10983805 [TBL] [Abstract][Full Text] [Related]
4. Shiga toxin-producing Escherichia coli O157 in beef and chicken burgers, and chicken carcasses in Buenos Aires, Argentina. Chinen I; Epszteyn S; Melamed CL; Aguerre L; Martínez Espinosa E; Motter MM; Baschkier A; Manfredi E; Miliwebsky E; Rivas M Int J Food Microbiol; 2009 Jun; 132(2-3):167-71. PubMed ID: 19443067 [TBL] [Abstract][Full Text] [Related]
5. Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom. Little CL; Gillespie IA; Mitchell RT; ; Commun Dis Public Health; 2001 Dec; 4(4):293-9. PubMed ID: 12109398 [TBL] [Abstract][Full Text] [Related]
6. The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers. Byrne CM; Bolton DJ; Sheridan JJ; Blair IS; McDowell DA Int J Food Microbiol; 2002 Dec; 79(3):183-92. PubMed ID: 12371653 [TBL] [Abstract][Full Text] [Related]
7. Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Pérez-Rodríguez F; Castro R; Posada-Izquierdo GD; Valero A; Carrasco E; García-Gimeno RM; Zurera G Meat Sci; 2010 Oct; 86(2):479-85. PubMed ID: 20573456 [TBL] [Abstract][Full Text] [Related]
8. Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea. Kim HW; Kim NH; Cho TJ; Park SM; Kim SH; Rhee MS J Food Prot; 2018 Nov; 81(11):1838-1843. PubMed ID: 30320512 [TBL] [Abstract][Full Text] [Related]
9. Extent of pathogenic and spoilage microorganisms in whole muscle meat, meat products and seafood sold in Libyan market. Eshamah HL; Naas HT; Garbaj AM; Azwai SM; Gammoudi FT; Barbieri I; Eldaghayes IM Open Vet J; 2020 Oct; 10(3):276-288. PubMed ID: 33282699 [TBL] [Abstract][Full Text] [Related]
10. The microbiological examination of butchery products and butchers' premises in the United Kingdom. Little CL; de Louvois J J Appl Microbiol; 1998 Jul; 85(1):177-86. PubMed ID: 9721668 [TBL] [Abstract][Full Text] [Related]
11. Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management. Little CL; Barnes J; Mitchell RT; Commun Dis Public Health; 2002 Dec; 5(4):289-98. PubMed ID: 12564243 [TBL] [Abstract][Full Text] [Related]
12. Distribution of mesophilic Aeromonas species in raw and ready-to-eat fish and meat products in Switzerland. Gobat PF; Jemmi T Int J Food Microbiol; 1993 Nov; 20(2):117-20. PubMed ID: 8268055 [TBL] [Abstract][Full Text] [Related]
13. Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants. Bautista-De León H; Gómez-Aldapa CA; Rangel-Vargas E; Vázquez-Barrios E; Castro-Rosas J Lett Appl Microbiol; 2013 Jun; 56(6):414-20. PubMed ID: 23461467 [TBL] [Abstract][Full Text] [Related]
14. Thermal inactivation of Salmonella spp. in pork burger patties. Gurman PM; Ross T; Holds GL; Jarrett RG; Kiermeier A Int J Food Microbiol; 2016 Feb; 219():12-21. PubMed ID: 26686598 [TBL] [Abstract][Full Text] [Related]
15. An assessment of the microbiological quality of liver-based pâté in England 2012-13: comparison of samples collected at retail and from catering businesses. McLAUCHLIN J; Jørgensen F; Aird H; Charlett A; Elviss N; Fenelon D; Fox A; Willis C; Amar CFL Epidemiol Infect; 2017 Jun; 145(8):1545-1556. PubMed ID: 28190406 [TBL] [Abstract][Full Text] [Related]
16. Microbiological quality of 18 degrees C ready-to-eat food products sold in Taiwan. Fang TJ; Wei QK; Liao CW; Hung MJ; Wang TH Int J Food Microbiol; 2003 Feb; 80(3):241-50. PubMed ID: 12423926 [TBL] [Abstract][Full Text] [Related]
18. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties. Manios SG; Skandamis PN Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379 [TBL] [Abstract][Full Text] [Related]
19. The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens. Apostolou I; Papadopoulou C; Levidiotou S; Ioannides K Int J Food Microbiol; 2005 May; 101(1):105-10. PubMed ID: 15878411 [TBL] [Abstract][Full Text] [Related]
20. How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes? Trajković-Pavlović L; Novaković B; Martinov-Cvejin M; Gusman V; Bijelović S; Dragnić N; Balać D Vojnosanit Pregl; 2010 Aug; 67(8):627-33. PubMed ID: 20845664 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]