101 related articles for article (PubMed ID: 5143460)
1. [Sanitary evaluation of semi-processed minced meats].
Burzyńska H; Bachryj F; Borowiak M; Chybowska J; Czarnowska W; Dabrowa B; Dziurowicz Z; Maciaszek A; Wanacka I
Rocz Panstw Zakl Hig; 1971; 22(3):321-32. PubMed ID: 5143460
[No Abstract] [Full Text] [Related]
2. Bacterial contamination of processed poultry.
Patterson JT
Br Poult Sci; 1969 Jan; 10(1):89-93. PubMed ID: 5813030
[No Abstract] [Full Text] [Related]
3. [Sanitary-bacteriological assessment of raw, semi-finished and ready-to-eat meat and fish products, by the resazurin test].
Avakian AO
Vopr Pitan; 1969; 28(4):64-5. PubMed ID: 5368116
[No Abstract] [Full Text] [Related]
4. [Examination of tinned hot dogs with different brine compositions].
Leistner W; Scharner E; Krüger G; Elter B
Monatsh Veterinarmed; 1968 Sep; 23(17):672-5. PubMed ID: 5684069
[No Abstract] [Full Text] [Related]
5. [Quality criteria for meat selection].
Schmidhofer T
Schweiz Arch Tierheilkd; 1985 Feb; 127(2):71-81. PubMed ID: 3983611
[No Abstract] [Full Text] [Related]
6. 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]
7. [Evaluation of the quality of poultry meat and its processing for vacuum packaging].
Swiderski F; Russel S; Waszkiewicz-Robak B; Cholewińska E
Rocz Panstw Zakl Hig; 1997; 48(2):193-200. PubMed ID: 9381083
[TBL] [Abstract][Full Text] [Related]
8. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
Gibbons IS; Adesiyun A; Seepersadsingh N; Rahaman S
Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
[TBL] [Abstract][Full Text] [Related]
9. [Survival of S. typhimurium in ground meat packed in polymeric films and in cutlets].
Mubretsova-Viss KA; Gabriél'iants GM
Vopr Pitan; 1974; 0(5):44-8. PubMed ID: 4611008
[No Abstract] [Full Text] [Related]
10. [Professional training of meat processing industry workers field of hygienic].
Nemets MG; Potekhina MV; Krasilchshikov MI; Zaporozhenko VG; Baĭmurunova GO; Osipova EM
Vopr Pitan; 2005; 74(2):49-51. PubMed ID: 15921206
[TBL] [Abstract][Full Text] [Related]
11. [Microbiology of meat and meat derivatives. V. Microbiological study of cooked hams].
De García BW; Méndez J; Nieves M; Betarte O
Rev Latinoam Microbiol; 1971; 13(4):249-54. PubMed ID: 5291973
[No Abstract] [Full Text] [Related]
12. [Examinations on semi-preserved broiling sausages. II. Some properties of isolated aerobic spore formers inportant for food hygiene].
Scheibner G
Monatsh Veterinarmed; 1967 Aug; 22(16):666-70. PubMed ID: 4965720
[No Abstract] [Full Text] [Related]
13. [Microbial contamination of fresh meats].
Dhaou MA; Khaled K
Tunis Med; 1997 May; 75(5):351-6. PubMed ID: 9506044
[No Abstract] [Full Text] [Related]
14. [On the problem of the possible paths of contamination of sausage items by Cl. perfringens].
Sidorenko GI; Pivovarov IuP; Nichiporuk VS
Gig Sanit; 1969 May; 34(5):100-1. PubMed ID: 4307598
[No Abstract] [Full Text] [Related]
15. [Inactivation of various antibiotics in the production of canned meat].
Scheibner G
Monatsh Veterinarmed; 1972 Oct; 27(19):745-7. PubMed ID: 4646425
[No Abstract] [Full Text] [Related]
16. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
Mataragas M; Skandamis PN; Drosinos EH
Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
[TBL] [Abstract][Full Text] [Related]
17. [Survival of Coxsackie viruses of group B 3 and 5 serotypes in sausage meat].
Kalitina TA
Vopr Pitan; 1966; 25(5):74-7. PubMed ID: 6000303
[No Abstract] [Full Text] [Related]
18. [Hygienic evaluation of meat gelatins, considering the production process].
Burzyńska H; Barlik I; Dziurowicz Z; Grubner M; Maciaszek A; Michalewicz J; Vorreiter J
Rocz Panstw Zakl Hig; 1967; 18(2):199-207. PubMed ID: 6044729
[No Abstract] [Full Text] [Related]
19. [Sanitary evaluation of enterprises manufacturing meat and bone meal].
Savchenko IL
Gig Sanit; 1982 Sep; (9):83-5. PubMed ID: 7141249
[No Abstract] [Full Text] [Related]
20. [Monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for Listeria monocytogenes control].
Mengoni GB; Apraiz PM
Rev Argent Microbiol; 2003; 35(4):224-7. PubMed ID: 14976876
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]