113 related articles for article (PubMed ID: 26137631)
1. [A quantitative risk assessment model of salmonella on carcass in poultry slaughterhouse].
Zhang Y; Chen Y; Hu C; Zhang H; Bi Z; Bi Z
Wei Sheng Yan Jiu; 2015 May; 44(3):466-9, 478. PubMed ID: 26137631
[TBL] [Abstract][Full Text] [Related]
2. Cross contamination of turkey carcasses by Salmonella species during defeathering.
Nde CW; McEvoy JM; Sherwood JS; Logue CM
Poult Sci; 2007 Jan; 86(1):162-7. PubMed ID: 17179432
[TBL] [Abstract][Full Text] [Related]
3. Quantitative distribution of Salmonella spp. and Escherichia coli on beef carcasses and raw beef at retail establishments.
Martínez-Chávez L; Cabrera-Diaz E; Pérez-Montaño JA; Garay-Martínez LE; Varela-Hernández JJ; Castillo A; Lucia L; Ávila-Novoa MG; Cardona-López MA; Gutiérrez-González P; Martínez-Gonzáles NE
Int J Food Microbiol; 2015 Oct; 210():149-55. PubMed ID: 26125489
[TBL] [Abstract][Full Text] [Related]
4. Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region.
Corbellini LG; Júnior AB; de Freitas Costa E; Duarte AS; Albuquerque ER; Kich JD; Cardoso M; Nauta M
Int J Food Microbiol; 2016 Jul; 228():58-66. PubMed ID: 27107299
[TBL] [Abstract][Full Text] [Related]
5. Cross-contamination with Salmonella on a broiler slaughterhouse line demonstrated by use of epidemiological markers.
Olsen JE; Brown DJ; Madsen M; Bisgaard M
J Appl Microbiol; 2003; 94(5):826-35. PubMed ID: 12694447
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. A comparison of fluctuations of Campylobacter and Escherichia coli concentrations on broiler chicken carcasses during processing in two slaughterhouses.
Pacholewicz E; Swart A; Schipper M; Gortemaker BG; Wagenaar JA; Havelaar AH; Lipman LJ
Int J Food Microbiol; 2015 Jul; 205():119-27. PubMed ID: 25950748
[TBL] [Abstract][Full Text] [Related]
8. [Surveillance of contamination level and antimicrobial resistance analysis of
Bai L; Li WW; Han HH; Liu JK; Fu P; Zhang XL; Guo YC
Zhonghua Yu Fang Yi Xue Za Zhi; 2018 Feb; 52(2):124-128. PubMed ID: 29429264
[No Abstract] [Full Text] [Related]
9. Profile of selected bacterial counts and Salmonella prevalence on raw poultry in a poultry slaughter establishment.
James WO; Williams WO; Prucha JC; Johnston R; Christensen W
J Am Vet Med Assoc; 1992 Jan; 200(1):57-9. PubMed ID: 1537691
[TBL] [Abstract][Full Text] [Related]
10. Prediction of Salmonella carcass contamination by a comparative quantitative analysis of E. coli and Salmonella during pig slaughter.
Nauta M; Barfod K; Hald T; Sørensen AH; Emborg HD; Aabo S
Int J Food Microbiol; 2013 Sep; 166(2):231-7. PubMed ID: 23973833
[TBL] [Abstract][Full Text] [Related]
11. Prevalence of Salmonella in a poultry slaughterhouse.
Reiter MG; Fiorese ML; Moretto G; López MC; Jordano R
J Food Prot; 2007 Jul; 70(7):1723-5. PubMed ID: 17685349
[TBL] [Abstract][Full Text] [Related]
12. Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses.
Pacholewicz E; Liakopoulos A; Swart A; Gortemaker B; Dierikx C; Havelaar A; Schmitt H
Int J Food Microbiol; 2015 Dec; 215():57-63. PubMed ID: 26342876
[TBL] [Abstract][Full Text] [Related]
13. Modelling the effect of chilling on the occurrence of Salmonella on pig carcasses at study, abattoir and batch levels by meta-analysis.
Gonzales-Barron U; Cadavez V; Sheridan JJ; Butler F
Int J Food Microbiol; 2013 May; 163(2-3):101-13. PubMed ID: 23558193
[TBL] [Abstract][Full Text] [Related]
14. Detection and characterization of Salmonella in lairage, on pig carcasses and intestines in five slaughterhouses.
De Busser EV; Maes D; Houf K; Dewulf J; Imberechts H; Bertrand S; De Zutter L
Int J Food Microbiol; 2011 Jan; 145(1):279-86. PubMed ID: 21276632
[TBL] [Abstract][Full Text] [Related]
15. Salmonella prevalence and persistence in industrialized poultry slaughterhouses.
Zeng H; De Reu K; Gabriël S; Mattheus W; De Zutter L; Rasschaert G
Poult Sci; 2021 Apr; 100(4):100991. PubMed ID: 33610890
[TBL] [Abstract][Full Text] [Related]
16. Modelling-based identification of factors influencing campylobacters in chicken broiler houses and on carcasses sampled after processing and chilling.
Hutchison ML; Taylor MJ; Tchòrzewska MA; Ford G; Madden RH; Knowles TG
J Appl Microbiol; 2017 May; 122(5):1389-1401. PubMed ID: 28258625
[TBL] [Abstract][Full Text] [Related]
17. Prevalence, Distribution, and Diversity of Salmonella spp. in Meat Samples Collected from Italian Slaughterhouses.
Carraturo F; Gargiulo G; Giorgio A; Aliberti F; Guida M
J Food Sci; 2016 Oct; 81(10):M2545-M2551. PubMed ID: 27626599
[TBL] [Abstract][Full Text] [Related]
18. Sero- and genotyping of Salmonella in slaughter pigs, from farm to cutting plant, with a focus on the slaughter process.
Arguello H; Carvajal A; Naharro G; Arcos M; Rodicio MR; Martin MC; Rubio P
Int J Food Microbiol; 2013 Jan; 161(1):44-52. PubMed ID: 23261811
[TBL] [Abstract][Full Text] [Related]
19. Process mapping the prevalence of Salmonella contamination on pork carcass from slaughter to chilling: a systematic review approach.
O'Connor AM; Wang B; Denagamage T; McKean J
Foodborne Pathog Dis; 2012 May; 9(5):386-95. PubMed ID: 22551098
[TBL] [Abstract][Full Text] [Related]
20. Differences in antimicrobial activity of chlorine against twelve most prevalent poultry-associated Salmonella serotypes.
Paul NC; Sullivan TS; Shah DH
Food Microbiol; 2017 Jun; 64():202-209. PubMed ID: 28213027
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
