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.
207 related articles for article (PubMed ID: 23405882)
1. Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies. Domenech E; Amorós JA; Escriche I Foodborne Pathog Dis; 2013 Mar; 10(3):222-8. PubMed ID: 23405882 [TBL] [Abstract][Full Text] [Related]
2. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. Carrascosa C; Millán R; Saavedra P; Jaber JR; Raposo A; Sanjuán E J Dairy Sci; 2016 Apr; 99(4):2606-2616. PubMed ID: 26851842 [TBL] [Abstract][Full Text] [Related]
3. [Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry]. Dáivila J; Reyes G; Corzo O Arch Latinoam Nutr; 2006 Mar; 56(1):51-9. PubMed ID: 16786734 [TBL] [Abstract][Full Text] [Related]
4. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems. Jacxsens L; Kussaga J; Luning PA; Van der Spiegel M; Devlieghere F; Uyttendaele M Int J Food Microbiol; 2009 Aug; 134(1-2):113-25. PubMed ID: 19327860 [TBL] [Abstract][Full Text] [Related]
5. Evaluation of commercial grated cheese in the central region of Brazil for microbiological quality and safety. de Lima TC; da Silva PH; de Souza SM; Nero LA; Ferreira Mde A Foodborne Pathog Dis; 2011 Jul; 8(7):803-6. PubMed ID: 21524197 [TBL] [Abstract][Full Text] [Related]
6. [Design of a HACCP Plan for the Gouda-type cheesemaking process in a milk processing plant]. Dávila J; Reyes G; Corzo O Arch Latinoam Nutr; 2006 Mar; 56(1):60-8. PubMed ID: 16786735 [TBL] [Abstract][Full Text] [Related]
7. Aerobic plate counts as a measure of hazard analysis critical control point effectiveness in a pork processing plant. Hong CH; Todd EC; Bahk GJ J Food Prot; 2008 Jun; 71(6):1248-52. PubMed ID: 18592754 [TBL] [Abstract][Full Text] [Related]
8. Food safety systems in a small dairy factory: implementation, major challenges, and assessment of systems' performances. Cusato S; Gameiro AH; Corassin CH; Sant'ana AS; Cruz AG; Faria Jde A; de Oliveira CA Foodborne Pathog Dis; 2013 Jan; 10(1):6-12. PubMed ID: 23153286 [TBL] [Abstract][Full Text] [Related]
9. Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation. Lahou E; Jacxsens L; Van Landeghem F; Uyttendaele M Food Microbiol; 2014 Aug; 41():60-75. PubMed ID: 24750814 [TBL] [Abstract][Full Text] [Related]
10. [Prevention of Listeria monocytogenes contamination on dairy farms and in the cheese industry]. Stahl V; Garcia E; Hezard B; Fassel C Pathol Biol (Paris); 1996 Nov; 44(9):816-24. PubMed ID: 8977904 [TBL] [Abstract][Full Text] [Related]
11. The application of the hazard analysis and control points (HACCP) in an ice cream production plant. El-Tawila MM J Egypt Public Health Assoc; 1998; 73(3-4):193-217. PubMed ID: 17219921 [TBL] [Abstract][Full Text] [Related]
12. Use of microbial data for hazard analysis and critical control point verification--Food and Drug Administration perspective. Kvenberg JE; Schwalm DJ J Food Prot; 2000 Jun; 63(6):810-4. PubMed ID: 10852577 [TBL] [Abstract][Full Text] [Related]
13. [Design of a Hazard Analysis and Critical Control Points (HACCP) plan to assure the safety of a bologna product produced by a meat processing plant]. Bou Rached L; Ascanio N; Hernández P Arch Latinoam Nutr; 2004 Mar; 54(1):72-80. PubMed ID: 15332359 [TBL] [Abstract][Full Text] [Related]
14. Microbiological performance of dairy processing plants is influenced by scale of production and the implemented food safety management system: a case study. Opiyo BA; Wangoh J; Njage PM J Food Prot; 2013 Jun; 76(6):975-83. PubMed ID: 23726192 [TBL] [Abstract][Full Text] [Related]
15. [Evaluation of prerequisites programs for a HACCP plan for frozen sardine plant]. Rosas P; Reyes G Arch Latinoam Nutr; 2008 Jun; 58(2):174-81. PubMed ID: 18833995 [TBL] [Abstract][Full Text] [Related]
16. Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies. Kussaga JB; Jacxsens L; Tiisekwa BP; Luning PA J Sci Food Agric; 2014 Aug; 94(11):2154-69. PubMed ID: 24425418 [TBL] [Abstract][Full Text] [Related]
17. Cleaning frequency and the microbial load in ice-cream. Holm S; Toma RB; Reiboldt W; Newcomer C; Calicchia M Int J Food Sci Nutr; 2002 Jul; 53(4):337-42. PubMed ID: 12090029 [TBL] [Abstract][Full Text] [Related]
18. Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method. Losito F; Arienzo A; Bottini G; Priolisi FR; Mari A; Antonini G J Dairy Sci; 2014; 97(1):46-55. PubMed ID: 24239081 [TBL] [Abstract][Full Text] [Related]
20. Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant. Cenci-Goga BT; Ortenzi R; Bartocci E; Codega de Oliveira A; Clementi F; Vizzani A Foodborne Pathog Dis; 2005; 2(2):138-45. PubMed ID: 15992308 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]