236 related articles for article (PubMed ID: 26735573)
1. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.
Tomasevic I; Kuzmanović J; Anđelković A; Saračević M; Stojanović MM; Djekic I
Meat Sci; 2016 Apr; 114():54-57. PubMed ID: 26735573
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The microbiological condition of minced pork prepared at retail stores in Athens, Greece.
Andritsos ND; Mataragas M; Mavrou E; Stamatiou A; Drosinos EH
Meat Sci; 2012 Aug; 91(4):486-9. PubMed ID: 22459497
[TBL] [Abstract][Full Text] [Related]
4. Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring.
Petruzzelli A; Osimani A; Pasquini M; Clementi F; Vetrano V; Paolini F; Foglini M; Micci E; Paoloni A; Tonucci F
Meat Sci; 2016 Jan; 111():53-9. PubMed ID: 26340741
[TBL] [Abstract][Full Text] [Related]
5. Microbiological quality of pastrami and associated surfaces at the point of sale in Kayseri, Turkey.
Yildirim Y; Ertas Onmaz N; Gonulalan Z; Al S; Yildirim A; Karadal F; Hizlisoy H; Pamuk Ş
Public Health; 2017 May; 146():152-158. PubMed ID: 28216007
[TBL] [Abstract][Full Text] [Related]
6. The impact of extrinsic sources on selected indicator organisms in a typical deboning room.
Shale K; Jacoby A; Plaatjies Z
Int J Environ Health Res; 2006 Aug; 16(4):263-72. PubMed ID: 16854671
[TBL] [Abstract][Full Text] [Related]
7. [Hygiene of meat production and processing].
Reuter G
Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1986 Dec; 183(1):1-22. PubMed ID: 3107254
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance.
Garayoa R; Yánez N; Díez-Leturia M; Bes-Rastrollo M; Vitas AI
J Food Sci; 2016 Apr; 81(4):M921-7. PubMed ID: 26953631
[TBL] [Abstract][Full Text] [Related]
10. Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores.
Gill CO; McGinnis JC
Int J Food Microbiol; 2004 Aug; 95(1):95-102. PubMed ID: 15240079
[TBL] [Abstract][Full Text] [Related]
11. HYGIENE PRACTICES IN URBAN RESTAURANTS AND CHALLENGES TO IMPLEMENTING FOOD SAFETY AND HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PROGRAMMES IN THIKA TOWN, KENYA.
Muinde RK; Kiinyukia C; Rombo GO; Muoki MA
East Afr Med J; 2012 Dec; 89(12):390-8. PubMed ID: 26852451
[TBL] [Abstract][Full Text] [Related]
12. Analysis of microbiological contamination in mixed pressed ham and cooked sausage in Korea.
Park MS; Wang J; Park JH; Forghani F; Moon JS; Oh DH
J Food Prot; 2014 Mar; 77(3):412-8. PubMed ID: 24674432
[TBL] [Abstract][Full Text] [Related]
13. Enterobacteriaceae associated with meats and meat handling.
Stiles ME; Ng LK
Appl Environ Microbiol; 1981 Apr; 41(4):867-72. PubMed ID: 7195193
[TBL] [Abstract][Full Text] [Related]
14. Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions.
Djekic I; Kuzmanović J; Anđelković A; Saračević M; Stojanović MM; Tomašević I
J Appl Microbiol; 2016 Sep; 121(3):863-72. PubMed ID: 27331375
[TBL] [Abstract][Full Text] [Related]
15. A decade of sulphite control in Serbian meat industry and the effect of HACCP.
Tomasevic I; Dodevska M; Simić M; Raicevic S; Matovic V; Djekic I
Food Addit Contam Part B Surveill; 2018 Mar; 11(1):49-53. PubMed ID: 29145762
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation.
Tomasevic I; Dodevska M; Simić M; Raicevic S; Matovic V; Djekic I
Meat Sci; 2017 Dec; 134():76-78. PubMed ID: 28763699
[No Abstract] [Full Text] [Related]
18. An assessment of sampling methods and microbiological hygiene indicators for process verification in poultry slaughterhouses.
Hutchison ML; Walters LD; Mead GC; Howell M; Allen VM
J Food Prot; 2006 Jan; 69(1):145-53. PubMed ID: 16416912
[TBL] [Abstract][Full Text] [Related]
19. Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
Angelidis AS; Chronis EN; Papageorgiou DK; Kazakis II; Arsenoglou KC; Stathopoulos GA
Food Microbiol; 2006 Feb; 23(1):95-100. PubMed ID: 16942992
[TBL] [Abstract][Full Text] [Related]
20. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
Paukatong KV; Kunawasen S
Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
