381 related articles for article (PubMed ID: 23764220)
21. Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina.
Tessi MA; Aringoli EE; Pirovani ME; Vincenzini AZ; Sabbag NG; Costa SC; Garcia CC; Zannier MS; Silva ER; Moguilevsky MA
J Food Prot; 2002 Apr; 65(4):636-42. PubMed ID: 11952212
[TBL] [Abstract][Full Text] [Related]
22. Salmonella and Campylobacter contamination of ready-to-eat street-vended pork meat dishes in Antananarivo, Madagascar: a risk for the consumers?
Cardinale E; Abat C; Bénédicte C; Vincent P; Michel R; Muriel M
Foodborne Pathog Dis; 2015 Mar; 12(3):197-202. PubMed ID: 25764444
[TBL] [Abstract][Full Text] [Related]
23. Bacteriological profile, antimicrobial susceptibility patterns of the isolates among street vended foods and hygienic practice of vendors in Gondar town, Northwest Ethiopia: a cross sectional study.
Amare A; Worku T; Ashagirie B; Adugna M; Getaneh A; Dagnew M
BMC Microbiol; 2019 Jun; 19(1):120. PubMed ID: 31174476
[TBL] [Abstract][Full Text] [Related]
24. Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis.
Elviss NC; Little CL; Hucklesby L; Sagoo S; Surman-Lee S; de Pinna E; Threlfall EJ;
Int J Food Microbiol; 2009 Aug; 134(1-2):83-8. PubMed ID: 19237218
[TBL] [Abstract][Full Text] [Related]
25. Cleaning and handling implements as potential reservoirs for bacterial contamination of some ready-to-eat foods in retail delicatessen environments.
Christison CA; Lindsay D; von Holy A
J Food Prot; 2007 Dec; 70(12):2878-83. PubMed ID: 18095448
[TBL] [Abstract][Full Text] [Related]
26. [Microbiological quality of street-vendor ice cream in Dakar].
Aïdara-Kane A; Ranaivo A; Spiegel A; Catteau M; Rocourt J
Dakar Med; 2000; 45(1):20-4. PubMed ID: 14666784
[TBL] [Abstract][Full Text] [Related]
27. Slaughterfloor decontamination of pork carcases with hot water or acidified sodium chlorite - a comparison in two Australian abattoirs.
Hamilton D; Holds G; Lorimer M; Kiermeier A; Kidd C; Slade J; Pointon A
Zoonoses Public Health; 2010 Nov; 57 Suppl 1():16-22. PubMed ID: 21083814
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer.
Caponigro V; Ventura M; Chiancone I; Amato L; Parente E; Piro F
Food Microbiol; 2010 Dec; 27(8):1071-7. PubMed ID: 20832687
[TBL] [Abstract][Full Text] [Related]
32. Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.
Delhalle L; Saegerman C; Farnir F; Korsak N; Maes D; Messens W; De Sadeleer L; De Zutter L; Daube G
Food Microbiol; 2009 May; 26(3):265-71. PubMed ID: 19269567
[TBL] [Abstract][Full Text] [Related]
33. An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals.
Osimani A; Aquilanti L; Babini V; Tavoletti S; Clementi F
Int J Environ Health Res; 2011 Apr; 21(2):120-32. PubMed ID: 21424969
[TBL] [Abstract][Full Text] [Related]
34. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
35. Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli, and Escherichia coli prevalence, enumeration, and subtypes on retail chicken breasts with and without skin.
Cook A; Odumeru J; Lee S; Pollari F
J Food Prot; 2012 Jan; 75(1):34-40. PubMed ID: 22221353
[TBL] [Abstract][Full Text] [Related]
36. Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example.
Carrasco E; Valero A; Pérez-Rodríguez F; García-Gimeno RM; Zurera G
Int J Food Microbiol; 2007 Mar; 114(2):221-6. PubMed ID: 17140689
[TBL] [Abstract][Full Text] [Related]
37. Safety of raw meat and shellfish in Vietnam: an analysis of Escherichia coli isolations for antibiotic resistance and virulence genes.
Van TT; Chin J; Chapman T; Tran LT; Coloe PJ
Int J Food Microbiol; 2008 Jun; 124(3):217-23. PubMed ID: 18457892
[TBL] [Abstract][Full Text] [Related]
38. Safety of Street-Vended Soy Wara in Nigeria.
Akanbi BO; Usoh EA
J Food Prot; 2016 Jan; 79(1):169-73. PubMed ID: 26735046
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Effects of lactic acid and commercial chilling processes on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork variety meats.
King AM; Miller RK; Castillo A; Griffin DB; Hardin MD
J Food Prot; 2012 Sep; 75(9):1589-94. PubMed ID: 22947465
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]