147 related articles for article (PubMed ID: 29145762)
1. 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]
2. 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]
3. 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]
4. Investigation on the presence of sulphites in fresh meat preparations: estimation of an allowable maximum limit.
Iammarino M; Di Taranto A; Muscarella M
Meat Sci; 2012 Feb; 90(2):304-8. PubMed ID: 21843918
[TBL] [Abstract][Full Text] [Related]
5. Residual levels of free and total sulphite in fresh and cooked burgers.
Armentia-Alvarez A; Fernandez-Casero A; Garcia-Moreno C; Peña-Egido MJ
Food Addit Contam; 1993; 10(2):157-65. PubMed ID: 8314393
[TBL] [Abstract][Full Text] [Related]
6. Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory.
Iammarino M; Ientile AR; Di Taranto A
Food Addit Contam Part B Surveill; 2017 Jun; 10(2):99-104. PubMed ID: 28100125
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. [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]
9. [Implementation of the HACCP system in the production line of the traditional sandwich in Phnom Penh City, Cambodia].
Lay KS; Song P; Merch K; Sakona P; Buisson Y
Bull Soc Pathol Exot; 2004 Feb; 97(1):53-8. PubMed ID: 15104160
[TBL] [Abstract][Full Text] [Related]
10. [Presence of sulfites in minced meat and meat products prepared in industries of the Valencia Community].
Zubeldia Lauzurica L; Gomar Fayos J
Rev Esp Salud Publica; 1997; 71(4):401-7. PubMed ID: 9490194
[TBL] [Abstract][Full Text] [Related]
11. [Presence of sulfites in various meat products].
Amodio R; Del Prete U
Nuovi Ann Ig Microbiol; 1983; 34(5):341-5. PubMed ID: 6680920
[No Abstract] [Full Text] [Related]
12. Implementation of quality systems by Mexican exporters of processed meat.
Maldonado-Siman E; Bernal-Alcántara R; Cadena-Meneses JA; Altamirano-Cárdenas JR; Martinez-Hernández PA
J Food Prot; 2014 Dec; 77(12):2148-52. PubMed ID: 25474065
[TBL] [Abstract][Full Text] [Related]
13. [The Hazard Analysis Critical Control Point approach (HACCP) in meat production].
Berends BR; Snijders JM
Tijdschr Diergeneeskd; 1994 Jun; 119(12):360-5. PubMed ID: 8016820
[TBL] [Abstract][Full Text] [Related]
14. Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.
Jordan E; Egan J; Dullea C; Ward J; McGillicuddy K; Murray G; Murphy A; Bradshaw B; Leonard N; Rafter P; McDowell S
Int J Food Microbiol; 2006 Oct; 112(1):66-70. PubMed ID: 16860420
[TBL] [Abstract][Full Text] [Related]
15. Food safety, livestock health, and productivity of a farm fatting Japanese black cattle following implementation of a certificated Hazard Analysis and Critical Control Point (HACCP) system.
Akaike H; Nagai M; Okatani AT; Morita Y
J Vet Med Sci; 2023 Sep; 85(9):985-989. PubMed ID: 37495527
[TBL] [Abstract][Full Text] [Related]
16. Hazard analysis and critical control point (HACCP) history and conceptual overview.
Hulebak KL; Schlosser W
Risk Anal; 2002 Jun; 22(3):547-52. PubMed ID: 12088233
[TBL] [Abstract][Full Text] [Related]
17. An updated review of Listeria monocytogenes in the pork meat industry and its products.
Thévenot D; Dernburg A; Vernozy-Rozand C
J Appl Microbiol; 2006 Jul; 101(1):7-17. PubMed ID: 16834586
[TBL] [Abstract][Full Text] [Related]
18. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness.
Atambayeva Z; Nurgazezova A; Rebezov M; Kazhibayeva G; Kassymov S; Sviderskaya D; Toleubekova S; Assirzhanova Z; Ashakayeva R; Apsalikova Z
Front Nutr; 2022; 9():902760. PubMed ID: 35811973
[TBL] [Abstract][Full Text] [Related]
19. [Identification of potential hazards and analysis of critical control points in cultured meat
Zaitseva NV; Zelenkin SE; Shur PZ; Suvorov DV
Vopr Pitan; 2023; 92(6):45-53. PubMed ID: 38198418
[TBL] [Abstract][Full Text] [Related]
20. Estimate of dietary exposure to sulphites in child and adult populations in the Basque Country.
Urtiaga C; Amiano P; Azpiri M; Alonso A; Dorronsoro M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(12):2035-42. PubMed ID: 24138563
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]