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2. Influence of chlorine dioxide water treatment on numbers of bacteria associated with processed turkey. Baran WL; Dawson LE; Lechowich RV Poult Sci; 1973 May; 52(3):1053-8. PubMed ID: 4356753 [No Abstract] [Full Text] [Related]
3. Safety of foods of animal origin: model for elimination of Salmonella contamination of turkey meat. McCapes RH; Osburn BI; Riemann H J Am Vet Med Assoc; 1991 Oct; 199(7):875-80. PubMed ID: 1769874 [No Abstract] [Full Text] [Related]
4. Salmonella recovery from three turkey-processing plants in Minnesota. Nivas SC; Kumar MC; York MD; Pomeroy BS Avian Dis; 1973; 17(3):605-16. PubMed ID: 4748348 [No Abstract] [Full Text] [Related]
5. Microbiological examination of market meat for the presence of salmonella, staphylococci and streptococci. Mandokhot U; Mayura K; Chaterjee AK; Dwarakanath CT Indian J Public Health; 1972 Jul; 16(3):131-5. PubMed ID: 4676924 [No Abstract] [Full Text] [Related]
6. Food poisoning and spoilage bacteria in poultry processing. Barnes EM Vet Rec; 1972 Jun; 90(26):720-2. PubMed ID: 4342259 [No Abstract] [Full Text] [Related]
7. Impact of rearing conditions on the microbiological quality of raw retail poultry meat. Hardy B; Crilly N; Pendleton S; Andino A; Wallis A; Zhang N; Hanning I J Food Sci; 2013 Aug; 78(8):M1232-5. PubMed ID: 23957412 [TBL] [Abstract][Full Text] [Related]
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13. Retention of bacteria on chicken skin after immersion in bacterial suspensions. McMeekin TA; Thomas CJ J Appl Bacteriol; 1978 Dec; 45(3):383-7. PubMed ID: 365849 [No Abstract] [Full Text] [Related]
14. Post-harvest Salmonella spp. prevalence in turkey carcasses in processing plant in the northeast part of Poland. Zdrodowska B; Liedtke K; Radkowski M Pol J Vet Sci; 2014; 17(1):181-3. PubMed ID: 24724489 [TBL] [Abstract][Full Text] [Related]
15. Microflora of fresh and dry-cured hams as affected by fresh ham storage. Langlois BE; Kemp JD J Anim Sci; 1974 Mar; 38(3):525-31. PubMed ID: 4362181 [No Abstract] [Full Text] [Related]
16. [Changes in the microbial picture during the production of poultry salami]. Pipová M; Turek P; Laciaková A; Ivanová M; Plachá I Vet Med (Praha); 1997 Mar; 42(3):81-5. PubMed ID: 9182395 [TBL] [Abstract][Full Text] [Related]
17. Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meat. Cotterill OJ; Glauert HP; Russell WD Poult Sci; 1977 Nov; 56(6):1889-92. PubMed ID: 565513 [TBL] [Abstract][Full Text] [Related]
18. Salmonella infection and meat hygiene: poultry meat. Watson WA; Broan JM Vet Rec; 1975 Apr; 96(16):351-3. PubMed ID: 1096439 [No Abstract] [Full Text] [Related]
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